The other day, I was reading an interesting recipe that involved soy yogurt. I was about to pass on because soy yogurt struck me as one of those hard-to-get ingredients. There is always at least one of them in every recipe in the cookbooks that my sister gives me. That, of course, is because our average Japanese supermarket is designed to fulfill the needs of Japanese cookbooks rather than Western cookbooks. Fair enough.
So I was giving up on the recipe when it occurred to me that
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