The first was that in the time it took to produce a full-flavored broth, the pork would invariably overcook. 8. The one I happened to buy is a sweeter variety of sake, which led to a sweeter tare than the one I made at home using Gekkeikan, a cheap sake that is widely available. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). I knew that I wanted the flavor of both kombu and katsuobushi in the bowl, but I also didn't want the recipe to be too fussy, with multiple extra steps needed to work around this hurdle. Another benefit of steeping the vegetables in the broth off the heat is that by the time the steeping period ends, the broth is cool enough to decant into containers and immediately refrigerate. I just had to figure out how to give the broth some vegetal complexity without adding any color, and how to add a bit of pork flavor to the mix. Manufacturer : Kurakon. Shio kombu is a food product consisting of kombu kelp seasoned with soy sauce and salt. If you live in NYC, buying Shimamoto noodles would be my recommendation. Cutting up the chicken helps with the extraction of flavor and gelatin, particularly given the short cook time for the broth. With a consomm, a rich stock is mixed with egg whites and shells, finely chopped vegetables, and ground meat, and the mixture is brought to a simmer. So glad its easy to make and delicious. 21, 2023 0 Serious Eats / Vicky Wasik Why This Recipe Works Place in a zip-top bag and store in the refrigerator at least 8 and up to 24 hours. Once you have all the components preparedthe clear chicken/pork/kombu broth; the shoyu tare; the rendered chicken and pork fat spiked with garlic, ginger, and citrus zest; and a nice hunk of stewed pork that's been chilled overnight and is ready to be slicedyou'll want to have some noodles on hand, either bought from the grocery store or from your favorite local ramen place, ormade at home. For the Tare, at Least 8 and up to 24 Hours Before Cooking: Combine kombu and water for the tare in a covered container and store in the refrigerator at least 8 and up to 24 hours. It is seaweed, known as dashima in Korean or Hai3 Dai4 in Chinese. But the vegetables offered up the perfect fix. Save my name, email, and website in this browser for the next time I comment. . For the top end pieces place them top end up. The shiitake mushrooms will give the broth a rich creaminess. Every bowl of ramen is made up of five components: broth, noodles,tare, aroma oil, and toppings. Saut until fragrant, but not brown. Take kombu, dried shiitake and water out of the fridge and simmer on a low heat for around 10-15 minutes. The next day, bring the water and kombu to a bare simmer, then add a few handfuls (30 grams) of katsuobushi and let the mixture steep for three minutes. It was almost too creamy instead of like a broth. If you're going to be making ramen regularly, and you want to make it for more than just a couple of people at a time, I suggest you pick up two of thesenoodle baskets. Pour the sake and water, and spread the ginger and mushrooms evenly over the napa cabbage and pork. Transfer to a heatproof container and set aside. The shio tare recipe Instructions. Kombu Miso Butter - Okonomi Kitchen Singapore Night Festival 2023: Celebrate The Great Port City From 18 Mooncakes In Singapore 2023: Where & What To Buy For The Mid-Autumn Festival, Margaret Market: Food & Shops At The Former Commonwealth Avenue Wet Market, McDonalds Singapore Is Launching Grimace NFTs: Own A Digital Piece Of McDonalds History, Paradise Group National Day Signature Dishes: Tuck In To Special Dishes Till 31 August, Ultimate Jewel Food Guide: Restaurants, Eateries & Dining Options At The Changi Airport Mall, Coastes Beach Bar Unveils All-Day Menu And Weekend Bottomless Wines For Beachy Waves & Summer Vibes On Sentosa, Van Leewuen Ice Cream: A Creamy Delight From New York Lands In Singapore, New Restaurants & Cafes in Singapore August 2023: Where Foodies Can Nom Nom To Their Hearts Content, Sengkang Grand Mall: Food, Shops & Facilities. Serve the dish into individual bowls at a table (with the soup), and enjoy with a drizzle of the ponzu, if you like. They're also the reason why ramen is so tasty. Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness! Set aside and let the kombu soak for at least 30 minutes. Chashu.. As I mentioned above, the three main tare choices you'll be presented with in a ramen shop are shoyu (soy sauce), shio (salt), and miso. Heat gets turned off and the mix is allowed to cool down before straining. The only rules I have for sake are to use something you wouldn't mind drinking, since there will be some left over, and take into consideration its sugar contentthe sweeter the sake, the sweeter the tare and, consequently, the final bowl of ramen. This also solved the fat-rendering problem: With every belly trial, the rendered fat was abundant and pleasantly porky. Completely delicious!!! Increase to medium heat and let the mixture come to a boil once. Finally, you'll want some tools to help you accurately portion out the components of your ramen bowl. OPTIONAL: To make a Creamy broth: Blend the finished broth in a blender. Today I'm sharing a quick and easy Japanese Pickled Cabbage (). When my pork-and-chicken stock was done, I strained the liquid directly into the mixing bowl, gave it all a stir, then let it steep for 45 minutes. No. A sheet of nori might be stuck to one side of the bowl, or, like the pork, it might be planked across the top; there might also be a bundle of welcomingly bland blanched spinach, or a tangle of crunchy pickled bamboo shoots. Drain any liquid released from the carrot and pat dry well with paper towel. I further added some peel at the point of making the bowl, freshly peeling it, chopping and squeezing it a bit, then adding to the bottom of the bowl together with the tare and aroma oil, before the soup gets filled in. Remove from heat and add katsuobushi flakes. ** The collagen-rich backs, wings, skin, and legs would give the broth body when heat transformed that collagen into gelatin, and the meat from the legs and the breasts would give the broth a bunch of chicken flavor. The first time I tried it, it didn't work out well. Ensure that the shio konbu and sesame seeds are not gathered at the bottom of the bowl. To Assemble the Ramen Bowls: Bring a large pot of unsalted water to boil over high heat. Allow pressure cooker to depressurize naturally. I stir the garlic and ginger pretty much constantly while they're in the fat, just until they're about to turn brown. If it is a particularly fatty piece of meat, or particularly soft, freeze the belly for about 15 minutes before portioning. So flavorful!!! I put a piece of kombu in the bottom of a mixing bowl, then dumped in diced onion, minced garlic, sliced ginger, a chopped leek (the white and light-green parts only), and a diced carrot. Your email address will not be published. In this case, we are also adding katsuoboshi after the boiling point. Kombu is edible kelp. That meant I needed to find a way to get their flavor into the broth without adding them to the cooker from the beginning. Personally, I think this tare works best with chicken + x broths, like chicken and madai (seabream) double soups or chicken/pork mix soups. 91 easy and tasty shio-kombu recipes by home cooks - Cookpad The two types differ in size and texture. The appearance and flavor of the cooked pork belly is vastly improved by torching or broiling prior to serving. Rice wine vinegar Soy sauce The proportion of the dressing ingredients for making Konbu Seaweed Salad with Cucumber is easy to remember too. From-Scratch Shio Ramen Recipe - Serious Eats I found the whole-chicken broth to be superior. For the Cured Pork Belly, at Least 8 and up to 24 Hours Before Cooking: Combine salt and sugar in a bowl and stir to mix thoroughly. If you throw vegetables into a pressure cooker to make a stock, the high heat a pressure cooker achieves will caramelize the sugars and encourageMaillard reactionsin the vegetables, which, sure, produce lots of good flavor, but they also produce a lot of brown color. It's basically a type of sea kelp, that adds complexity, depth and that delicious umami flavor we all crave. RecipeTin Japan. Shio-Kombu Pork & Napa Cabbage Mille Feuille - Happy Donabe Life They are so tiny they will cook enough in the ramen broth. Strain the dashi (reserving the kombu and katsuobushi for another use), then add 350 milliliters each of sake and soy sauce, bring the mixture to a boil, and reduce it by about half. I can honestly say, that every single bowl I had there was a mind-blowing experience. Flour noodles are soft and wide. Add the shio-kombu, ground sesame seeds, and sesame oil. Bring the water with the konbu to a boil. *Both "chintan" and "paitan" have kanji, or Chinese characters, that denote their meaning, but they are both slightly strange terms that are specifically associated with ramen, and thus their characters are pronounced in an unorthodox way that's closer to their pronunciation in Chinese. These ramen noodles shown above are freshly made, vegan, all-flour noodles, available in the refrigerated section at the Asian market. As an optional step, to further increase the pork belly's savor, you can also store it overnight in a zip-top bag filled with some of the tare (more on the tare below). But I suspected that, with the help of a pressure cooker, one could devise a recipe for the broth, the fat for the aroma oil, and at least one toppingporkusing only a single pot. . Get Recipe. (Don't worry too much about getting a bit of broth in there, but if you do, take care while heating the fat, as it will sputter and spit.) It was goodlots of vegetal complexity, a nice hit of kombu umami, the strong taste of the chicken along with meaty overtones of pork. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) The flavor and aroma are intensely sweet with a hint of the ocean. But if you can find a nice rectangular slab that's at least two inches wide and has a good ratio of meat to fat, then you can cut it in a number of different appealing ways after cookingas planks, or as squares. Shiokombu is often a prestige gift during formal gift-giving seasons in Japan. Drain any liquid released from the carrot and pat dry well with paper towel. The aroma oil's flavors are also present in every bite of noodles, since the fat clings to them as you lift them from the broth. Combine these two factors, and there was historically little reason to formulate a recipe for home cooks. But, aesthetically, to make the bowl look like the one I had in mind, I wanted the final broth to be a relatively light amber, which required a healthy dose of soy sauce tare, but not too much. Paitan broth (left) and chintan broth (right). . Then top with your veggies (bok choy and mushrooms) and garnishes. Wafu Pasta Recipe - Shio Kombu and Mizuna Spaghetti - Food Makes Me Happy Incidentally, you can also use other vegetables for the Shio Kombu pickles, such as Chinese cabbage or daikon radish. Steeping vegetables and kombu in the broth after it has been cooked adds flavor without adding color, and eliminates the need to be fussy about temperature control. Shio Kombu Just One Cookbook I made this two days ago but the broth was kind of thick when I blended it in my commercial grade blender. Whether youre a beginner or an experienced cook, I hope my cookbooks will be a great resource and inspiration for your Japanese cooking journey! Add the soy sauce and continue to simmer for about 2 minutes, or until reduced to about 1 - 1 of liquid. While the noodle water and broth heat up, set up your components so that they're all within easy reachonce the noodles start cooking, putting the bowl together happens in a matter of seconds, not minutes. Add the shio-kombu, ground sesame seeds, and sesame oil. You should have about 1 1/2 cups (350ml) of dashi. On the other hand, ramen shops have access to a wider variety of Sun Noodle's product line than the retail customer. (2% of the vegetables weight; vegetable weight x 0.02), Put the cabbage, cucumber, chili pepper, and kombu in an airtight plastic bag and add, Place the bag under the heavy object and let it pickled in a cool place or in the fridge for. Heat sesame oil in a deep pan over medium heat. Curious Adventurers Holiday Camp (1 Day) & Young Leaders Holiday Camp LKY100 The Boy Who Became Prime Minister Exhibition At Childrens RSAF55 Open House 2023: All You Need To Know, 2 Tbsp of rice vinegar/white vinegar/apple cider vinegar, 1 tbsp of Dashi or Ikan Billi Powder (optional). Save a ladle of pasta water just in case. Sprinkle pork belly all over with sugar-and-salt mixture, then shake off any excess. Cover containers and place in refrigerator. How to Store Health Benefits Kombu for Vegetarian & Vegan Cooking What Is Kombu Kombualso called kelp, haidai and dashima is a thick flat seaweed belonging to the brown algae family. When the water comes to a boil, fill each bowl with a ladleful of boiling water to get it nice and warm. Shio Kombu: The Seasoned Kombu Crispy Snack - Bite My Bun There is nothing more awe-inspiring than an egg done well. In just about 15 minutes over medium-heat on the stove. Recipe & Video: Shio Kombu & Tofu Salad - Umami Insider Thank you! Home / By Meal Type / Soups & Stews / Vegan Ramen, By Sylvia Fountaine | Feasting at Home November 19, 2019. Classic marinated kalbi, center, and smaller pieces of unmarinated kalbi on the in-table charcoal grill surrounded by banchan at Puzukan Tan in Falls Church, Va . Layer with napa cabbage and pork slices two more times, and place another piece of napa cabbage. And, since one of the tasks at which a pressure cooker excels is making good broth andstockin a very short amount of time, I figured we could come up with a recipe that uses a pressure cooker to quickly produce most of the components of a chintan shoyu ramen, and that does it with (mostly) common ingredients bought at a grocery store. (A Le Creuset-type enamelled cast iron one is ideal.) sake 2 Tbs. The most important component of any bowl is themen, or the alkaline noodles, but bowls of ramen are usually identified by the tare, or seasoning, used to flavor the broth. Loading up the tare with katsuobushi, or bonito flakes, amplifies the savoriness of the final soup. Carrots are sliced and ready to go. The main reason restaurant ramen (or instant ramen, for that matter) is better than the stuff many people make at home is that it's saltier than you'd think is necessary. Once the broth has chilled and the gelatin has set, it's relatively easy to skim the layer of fat off the top and put it in a saucepan. Toss with the sea salt. However, it is very versatile and also works fine in paitans. You can purchase this muscle from specialty butchers (for some of the photos in this piece, I included a piece of chashu made from the collar of a milk-fed piglet, orporcelet, which I purchased from specialty purveyor D'Artagnan), or you can cut it out of a whole shoulder yourself, but I knew that the average home cook wouldn't have the skill or the willingness to do so, so I nixed that idea. Sho has written for Time Magazine, The New York Times, The Baffler Magazine, Conde Nast Traveler, among other publications. If you don't, or if you're worried at all about not having enough, you can trim some of the solid fat off the cooked pork belly and cook it in the rendered fat; it'll render additional fat very quickly, giving you more than enough fat to work with. The seaweed flakes are most often used in soups in Japan. 10 Must-Know September 2023 Holiday Camps & Workshops. You can also supplement the rendered fat with a neutral oil. Put the salted kelp and cucumbers together in a lidded container. (It's also sometimes called shina soba, a name that uses an archaic kanji character for China that's considered racist by many Chinese.). She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen. Now it's ready to eat. This post may contain affiliate links. While that's happening, the vegetables and meat flavor the stock further, kind of like a tea. A classic shoyu ramen is a beautiful thing: thin, wavy noodles swimming in a light, clear broth that's been faintly stained by soy sauce; a raft or two of sliced pork floating on top, maybe, along with a scattering of greenery from scallions sliced as thin as humanly possible. Figuring out the ratios you want to use and ensuring that they can easily be achieved with the tools you have on hand is particularly useful for slinging multiple bowls of consistently flavored ramen in a short amount of time. This recipe starts with flavorful miso mushroom broth! How To Make Kombu Butter: The Most Umami Butter Ever, A Useful Guide to Singapore Night Festival 2023: Sights & Activities, 5 Reasons to Join Mandai Wildlife Run as a Family. Both the napa cabbage and pork become so tender! When you lean over a bowl of ramen and inhale, most of what you're smelling is the aroma oil. In a large heatproof bowl, combine leek, onion, carrot, garlic, and ginger. Enjoy! Sign up for ourfreenewsletterto receive cooking tips & recipeupdates! Vegan Raman with Mushroom Broth a simple deliciousrecipe for making the most flavorfulbowl of vegan ramen soup! You'll also want to prepare any other toppings you might want in the bowl. Toss well and serve. Since soy sauce is the primary flavor of the tare, you might think I'd recommend buying the best shoyu you can find, but I don't. The 12 Best Kombu Substitutes For Your Recipes - Conscious Eating If your goal was just a pristine bowl of broth that was sufficiently seasoned, you'd go with a direct shot of salt (and MSG), or very salty dashi, as your flavoring, and you'd have a shio ramen. Store in fridge. * Percent Daily Values are based on a 2000 calorie diet. I love your recipes! I'd thought that the shoulder could serve three purposes: It would add pork flavor to the broth, it could be used as a topping for the final bowl of ramen, and it would render out some pork fat, which I could skim off the surface of the final, cooled broth along with the rendered chicken fat, which I could then use to make my aroma oil. Omori Koi Koi Kankokufu Jajamen / U.F.O. , Maikagura / MAIKAGURA - Chitose-Funabashi. Can be used at least for several months, but probably much longer. Bring to a boil and cook the spaghetti till nearly al dente. Mix well until all the cabbage pieces are coated in oil and the konbu pieces are evenly scattered. Ladle around 1 1/2 cups (350ml) blended broth into each bowl. If the skin is on, remove by chilling the pork belly thoroughly and carefully slicing off the skin with a sharp knife. Transfer the salad to a serving bowl, topped with julienned shallots/scallions. What's Tsukemono? Beyond salinity, the tare offers an additional opportunity to add concentrated flavors to the bowl. Im so happy you enjoyed this and very happy you are here Kat! Amazing! I am a strong advocate for incorporating more dashi into your cooking routine, so if you want to make your ramen better and make the stuff coming out of your kitchen better generally, purchasing more expensive kombu and more expensive katsuobushi is a good idea, so long as you use both regularly. Hi Alesha! Taste broth for seasoning; it should be quite salty. Cut the cabbage leaves into bite-size pieces (note 2). But given the dish's simplicity, the best way to make a better bowl is to focus on the base ingredients: the chicken, the pork, the kombu, the katsuobushi, and the soy sauce and sake. How many oz of dried shiitake mushrooms would equal 1/2 cup?-thanks! Add katsuobushi after heat is turned off. Cooking the broth for only 40 minutes means the pork belly used to flavor the broth and to produce fat for the aroma oil is still flavorful and firm enough to use as a topping. Get fresh recipes, cooking tips, deal alerts, and more! It's preferable that the pork belly be skinless. Here you'll find delicious vegan recipes that are healthy, simple & easy to make. You can keep the leftovers in an airtight container and store in the refrigerator for up to 23 days. Recipe, Salad Recipe & Video: Shio Kombu & Tofu Salad January 19, 2021 3 min read Ready for the ultimate easy to make nutrition-packed vegetarian meal yet? This was perhaps the greatest deviation from the best practices of stock- and broth-makingyou should never season a broth or stock!but if we were going to suggest using this pork as a topping, it had to have some flavor on its own. Cut the cucumber into 2 mm wide slices. Kenji wrote a thorough explanation of how to make a deeply flavorfultonkotsubroth, and, since then, we've published aguide to ramen styles, a very goodvegan ramenrecipe, aturkey paitanrecipe, a recipe forhiyashi chuka(cold ramen), aHalloween-themed ramen, a video abouthow to slurp ramen, and much, much more. The next best thing next to butter is definitely Kombu butter. This idea is not as outlandish as it may appear to some. Thank you for supporting my plant based kitchen! After about 30 seconds to a minute, drop the noodles into the pot of boiling water, start a timer for however long the packaging says they require, and stir them with chopsticks to ensure they don't clump up. Start Sprinkling Shio Kombu on EverythingBut First, What Is It? As for sake, the main thing to consider is that one of sake's primary roles in this tare is to provide sugar. You could also try your hand at Smoked Mushrooms! If you make it once and are pleased, but you'd like to make something that rivals the best restaurant bowls, you could use more complicated toppings, fancier ingredients, or both. Add the konbu and 3 cups of water to a saucepan and leave it for 3 hours. Below you will find some variants of shio ramen with all kinds of different broths. WHAT IS KOMBU? Nitamago. You're ready to put a bowl together. Since I am living in Japan, I am in the fortunate situation that I can get whatever ramen ingredient I want for reasonable prices. Cut each set (from the bottom side) into about 2 (5 cm) pieces, and start to fill the donabe from the outer side, by facing the cut side up. I'm Nami, a Japanese home cook based in San Francisco. Then strain through cheese cloth or similar fine mesh. Because of its Chinese origin, ramen is not technically considered a part of washoku, or traditional Japanese cuisine. Reduce heat to maintain a steady simmer and cook until reduced by half, or until you have about 2 1/4 cups (525ml) of liquid. You can either enjoy the Kombu butter now, or freeze it to get it solidified. Always check the publication for a full list of ingredients. Product details. But first, let's talk about necessary equipment. It's not easy or fast, but this recipe will make everything you need for a warming bowl of classic chintan shoyu ramen. Thank you for sharing. This shio tare is a dashi based tare, which means you need to soak some dried components in water for at least 10-12 hours, better 24 hours. Of course, the final bowl also had to taste great. The dish is already so tasty on its own, but I like to drizzle a small amount of ponzu or a dab of yuzu-kosho. For the Aroma Oil: Scoop off the top layer of congealed fat from the broth and place it in a saucepan over medium-low heat. with this delicious kombu miso butter . If you havent tried it, it is butter blended with kombu marinated in shoyu, dashi and other seasonings. What Is Aroma Oil, and Why Is It Important? The dish is ready. Lift them up clear of the broth and fold them over. Set aside. If you'd like to experiment with other dried-fish products that are sometimes used to make dashi instead of katsuobushi, likesababushi(dried mackerel flakes) orniboshi(dried sardines), you can try adding them to the tare, the broth, or the aroma oil. (Think: hot dog, hot dog bun, and mustard,and no more.). Best Sellers Rank: #57,711 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food) #12,895 in Cooking & Baking Grocery Supplies. 20 Kaedama, and it works great. Thank you for wonderful and exciting recipes! Remove kombu from liquid and place in a small saucepan along with 1/2 cup (120ml) water. I simplified the recipe and updated the photos I hope you like it! Shio Kombu - matumaeya.jp Add all the katsuobushi and bring the mixture to a boil. The tare and the bowl can be modified in similar ways with other citrus as well. Kombu is a type of kelp that is commonly used in Japanese cuisine. Let dashi steep 3 minutes. In this case, the eggs are soft-boiled, peeled, and left to chill in our tare marinade overnight, for 6 to 12 hours. This may be an unexpected alternative for Kombu on our list, but it may be a fantastic complement to some meals. I like to play around with it and add or replace components as seasonal ingredients become available. Japanese Shio Kombu (Salted Kelp), 33g - Amazon.com I love adding something crunchy and fresh for texture- these watermelon radishes are nice or try daikon radish or Japanese pickles. That might not be true for you. (Don't worry if some broth gets in there, too.) It also ensures that the soup in the bowls is always hotif there's any cardinal sin in ramen-making, it's serving a lukewarm bowl of soup. I knew that apressure cooker could make a reasonably clear broth full of chicken flavor, but I wanted to minimize the amount of color the broth took on. 1/2 cup (96g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight, 1 1/2 pounds (700g) skinless pork belly (see notes), 1/4 ounce kombu (7g; about one 7- by 2-inch piece), 1 1/2 cups (350ml) dark Japanese soy sauce (koikuchi), 1 whole chicken (about 4 pounds; 1.8kg),cut up into 14 parts(see notes), 1 leek (about 10 ounces; 300g), including dark-green parts,sliced crosswise very thinlyand washed well of sand, 1 onion (about 11 ounces; 310g), peeled anddiced, 1 medium carrot (about 6 ounces; 170g), peeled and diced, One 1-inch piece ginger, peeled and thinly sliced, 1/2 cup (120ml) reserved rendered fat from the broth, One 1-inch piece ginger, peeled and minced, 4 servings of ramen noodles, eitherhomemadeor store-bought (see notes), 1/2 teaspoon freshly ground white pepper, for serving, 4 scallions, sliced as thinly as possible, Reserved pork belly from broth, sliced, then torched or broiled until charred in spots (optional). At that point, I put the lemon zest in the bottom of a fine-mesh strainer and immediately pour the liquid fat through into a clean bowl, allowing it to pick up the citrus oils on its way. Brined in salt, kombu, and chili flakes, this palate-cleansing Japanese Pickled Cabbage makes a perfect accompaniment to a traditional Japanese meal. Let us know how you like this recipe for Vegan Ramen in the comments below! (And if you do end up purchasing a couple baskets, you'll need apotboth wide and tall enough to accommodate both at the same time, like one of our recommended stockpots.) Add the butter, reduced seasoning, kombu and seaweed to a food processor and blend until combined. Tsukemono (, literally translates topickled things) are Japanese preserved vegetables that are usually pickled in salt, brine, or a bed of rice bran called nuka.
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