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Word: eels (lookup in dictionary) (lookup stats)
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...list where the cocoa bean was grown as well as the percentage of cocoa in each mouthwatering morsel. The latest varieties have that distinct Japanese twist: fillings range from the requisite green tea to more quirky innovations such as sansho (a combination of spices usually reserved for broiled eel) and yuzu (a citrus often used in soups and bathwater...

Author: /time Magazine | Title: Tokyo: Bittersweet Symphony | 3/15/2004 | See Source »

While some of the challenges were quite prosaic, she occasionally found thrills in the kitchen. Once, at Truc, Lydon attempted to filet an eel. The eel, dead for hours, began “twitching beyond twitching.” The whole kitchen erupted into screams...

Author: By Margot E. Kaminski, CRIMSON STAFF WRITER | Title: Cooking It Up In the Square | 3/4/2004 | See Source »

...leads him to the mystery of his predecessor's sudden disappearance. Harris has a field day with the debauched goings-on at Ampliatus'--the menu includes honeyed mice, parrot tongues, a sow's udder stuffed with kidneys (with the sow's vulva on the side) and a moray eel fattened on human flesh...

Author: /time Magazine | Title: Books: Blast from the Past | 12/1/2003 | See Source »

...piece of sashimi is $.99 as well. One reason for the low prices may be that some of the fish arrives flash-frozen, a state deemed unacceptable at pricier restaurants. The tuna, salmon, and halibut are ordered straight from Boston, while the yellowtail, octopus, squid, flying fish roe and eel are all imported from Japan. The rolls are made fresh to order behind the counter. The fish’s texture is slightly tougher, but the taste is reliably pure. Kotobukiya and its $4.50 Eel and Avocado Rolls appeal to student palate and wallet alike...

Author: By Margot E. Kaminski, CONTRIBUTING WRITER | Title: Miso in a Mall | 10/30/2003 | See Source »

...week homestay. There, he grew fascinated with the culture as well. Since, he has studied with a sushi chef in New York—a skill that he brought to the Quincy Grille last year in his role as “Chef Niku,” rolling eel and California rolls at the weekly sushi nights...

Author: By Daniela J. Lamas, CRIMSON STAFF WRITER | Title: The Four-Year Path to a Quincy Suite | 6/5/2003 | See Source »

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