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By Felix Vasquez Jr. | September 29, 2007

After months of boo hooing from folks anxious for any sort of update, we’re finally given one.

1-18-08 has finally been updated with yet another picture.

Once again it’s about as cryptic as everything so far, as it features a Japanese Chef holding up a platter of what looks like squid.

If you flip the picture there is a large message written on it in Japanese.

If there are any Japanese speaking readers who know what the message says, don’t hesitate to let us know what it means.

Thankfully at these Unfiction forums, they’ve been hard at work at translating it.
Check it out Now.

Let us know about upcoming developments… or… go to this entry on our blogs which just keeps growing, and growing… and growing.

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  1. Zack Haddad says:

    Don’t know if you translated it yet but it is:

    Thank you for checking us out! We are introducing this week’s tasty one dish. Make sure you eat it cold!

    * Skinless chicken breast – 2, cut in halves
    * Sōmen noodles – 10 oz.
    * Watercress – 1/2 cup cut into small strips
    * Turnip – 1/2 cup, thinly sliced
    * Shiitake Mushrooms – 1/2 cup
    * Chicken stock – 1/3 cup
    * Sake – 2 tbsp.
    * Sugar – 1/2 tsp.
    * Deep Sea Nectar – 1 pinch

    In a small saucepan, stir together 1/3 cup water, chicken stock, sake, and sugar. Chill it until it becomes cold. Grill the chicken breast on both sides for about 8 minutes, and then chill. Boil the noodles for about 3 minutes, and then run under cold water until chilled. Mix the watercress, radish, and mushrooms into the sōmen. Slice the chicken thinly and arrange on top of the sōmen mix. Just before you serve, put the deep sea nectar in the sauce and pour over the noodles generously.

    Go Go Delicious Chef!

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