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We use Tsar Nicoulai Caviar which is sustainably farmed in the Sacramento Valley.
Farm eggplant Varieties: Traviata globe, Orient Express, Fairy Tale. For this preparation, we utilize every variety to highlight distinct textures through specific techniques. The various types are showcased across the rice, the soup sidecar, and the eggplant pickle called shibazuke.
The name of this Japanese tea translates to ‘jade dew’, describing the color of its infusion. It is shade grown which gives the leaves a brillant dark green color and a higher clorophyll contant. This lends to a flavor that is sweetly grassy and rich.
Junsai is commonly known as watershield. It thrives exclusively in shallow, stagnant wetlands and ponds characterized by exceptionally high water purity standards. We get ours from the Akita Prefecture in Japan. We utilizes the nascent buds, which are enveloped in a distinctive, transparent mucilaginous secretion.
Locally grown, brought to SingleThread just a short distance from where it is harvested, Wendy Tsuji’s ‘Luna Koshihikari’ Rice is local, organic, single origin, fresh, and nutritious. She partnered with 4th generation organic rice Farmer, MVD Ranch and a family run Mill, Far West Rice – in the Sacramento Valley, who agreed to help carry out growing and milling the difficult Koshihikari grain. Koshihikari rice can be challenging not only because of the strict requirements for it's triple organic certification, but also a longer growing season.She named it Luna Koshihikari Rice because in Japan the best rice is the color of the moon.
Healdsburg has long been a stonefruit town. It was once known as "the buckle of the prune belt". Stonefruit still thrives here and we get to showcase a local legend with this dish. Mike Tayek has been selling his stone fruit locally and to SingleThread since the start - he is a Healdsburg native and passionate about sharing his agriculture with the community. The varieties are ever-changing and are picked by hand at their peak every morning by Mike!
This is Yoshihiro Murata's recipe. He taught Chef Kyle this recipe when they worked on the book Dashi and Umami. Murata made the modern dashi recipe to show how you can get umami flavor out of things other than katsuo and konbu. The result is a clean, savory liquid that lacks the heavy caramelization or roasted Maillard notes typically associated with traditional Western-style meat and vegetable stocks.
Preston Farm and Winery is a family-operated, organic property in Healdsburg’s Dry Creek Valley. The land was once exclusively a vineyard, but has evolved to diversified crops including vineyards, vegetables, fruit and olive trees, grain, and pastured livestock.
Shiroika is Japanese swordtip squid. It has been lightly scored and blanched to bring out the natural sweetness.
Hiyayakko is a chilled preparation featuring silken or medium-firm tofu served over ice. The dish is seasoned with soy sauce, fresh ginger, and negi to enhance its clean and refreshing profile.
