If one can overcome the aroma of daikon in the fridge and home, then I recommend making this super simple, easy Japanese pickle. It really dresses up an otherwise ordinary Japanese meal, by adding a little “something-something” side dish to accompany a bowl of rice. This pickled daikon i...
Umami, the fifth taste, was discovered by a Japanese chemist about 100 years ago. He identified a single molecule, glutamate, as being the source of a rich/savory quality in certain foods, such as cured meats, seafood, pork, soy foods, mushrooms, aged cheeses, and fermented foods. The ...
Spätzle[ˈʃpɛtslə](listen) (Swabiandiminutive of Spatz, thus literally “little sparrow”, alsoSpätzliorChnöpfliin Switzerland orKnöpfleorHungariannokedliorgaluska) are a type of eggnoodleof soft texture found in thecuisine of Germanyand ofAustria,Switzerland,Hungary,AlsaceandSouth...
Umm, okay, Mom’s home-made buns looks more like themascot character for the popular Japanese candy snack Puccho. In fact, they look “off” in a rather disturbing way that you can’t quite put your finger on. Nonetheless, Mom probably tried her best for her ...
Japan lacked dairy products at that time, so they used potatoes instead of cream to recreate the soft texture. By the early 1900s, potato-based korokke (コロッケ) was a top 3 yoshoku (Western-influenced cuisine) dish along with beef steak and breaded pork cutlets. Today, Japanese potato...
“Her grid features scenes from bustling open-air markets, peach-colored sunsets overlooking cerulean hotel pools, and glimpses of local cuisine including baguette sandwiches and spiced rice dishes. “Ms. Mendes started the account five years ago, when she moved back to Dakar from Paris, where he...