Used for over 4000 years now, it goes without saying that sesame seeds have earned a special place in our daily lives; and with all the culinary and cultural richness that comes with it, from the United States to Asia! What Are Sesame Seeds? The sesame seed itself comes from […]
If you browse through my articles dedicated to Japanese cuisine, you’ll notice that kombu is an ingredient I frequently mention. But what is kombu, and why does it occupy such an important place in Japanese gastronomy? This article aims to answer these questions. What is Kombu? Kombu, also known as […]
Tare is the foundational seasoning that defines ramen, the beloved Japanese noodle soup. Think of it as the dish’s secret sauce, the element that gives every bowl its unmistakable character. In this article I will lay out the theory behind tare, which I will put into practice in my upcoming […]
What is Paitan broth? Paitan, a word derived from Chinese, refers to a “white soup” in culinary context. This term is specifically associated with varieties of Japanese Ramen whose broth is cloudy, milky, and opaque. It’s important to note that a “pure” white color is not an absolute necessity for […]
Ramen is an iconic Japanese dish, often celebrated for its rich and deep broth. Among the varieties of broths, Chintan stands out for its apparent simplicity and depth of flavor. What is Chintan broth? Unlike its thick and cloudy counterpart, Paitan, Chintan is a clear, transparent broth, as its name […]
What foods are found in Caribbean cuisine? The Caribbean is an enormous melting pot of flavors. It blends local island ingredients with the ingredients and cooking techniques introduced by other cultures. The flavors that define Creole cooking draw on the culinary traditions of Africa, Asia, India, and Europe. Most of […]
With historical Dutch, Chinese and Arab influences, Indonesian cuisine is among the tastiest in the world – and for good reason. Its diversity stems from the fact that Indonesia comprises nearly 6,000 inhabited islands out of more than 18,000 in the world’s largest archipelago. Throughout history, these islands have drawn […]
What is the daikon radish? Also called “white radish,” “Japanese radish,” or “Chinese radish,” the daikon is a staple of Japanese cuisine. Traditionally eaten raw, cooked, or pickled, this fleshy, tube-shaped root looks like a white carrot. The varieties of daikon Across Asia, several daikon varieties exist. The lobak (or […]
Bien qu’il s’agisse d’un nom unique, le panko est simplement un type de chapelure (le mot panko est japonais – “pan” signifiant pain et “ko” signifiant farine). La vraie panko est toujours fabriqué à partir d’un type spécial de pain blanc (par opposition au pain de blé entier) qui est […]
“Wheat meat” has been eaten for centuries, but the name “seitan” (pronounced SAY-tan) is relatively new. Even though it is made from wheat, seitan has little in common with flour or bread. Popularized by Buddhist monks, it first appeared in Chinese and Japanese cuisine, and with the rise of veganism […]
