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 […]
Dried mushrooms are fantastic. Not only are they easy to store and keep for a long time, but you’ll also find an incredible variety in Asian supermarkets. In Chinese cooking, for example, they’re used all the time! A lot of you have asked me if there’s a special way to […]
What are glass noodles? It’s a curious sight to see those long, transparent strands on a plate. Glass noodles—also called “cellophane noodles”—are true to their name: once cooked, they become as clear as glass. That said, most types of glass noodles aren’t transparent in their dried form. They look like […]
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 […]
Whether you’re a beginner in the kitchen or an experienced cook looking to get started with Chinese and Asian cooking, the most common question I get here on the site is about substitutions – mainly for the “seemingly” less common Asian ingredients. “What can I use instead of Shaoxing wine? […]
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 […]
What is umami flavor? Sweet, sour, salty, bitter… These tastes are already familiar to us, but what exactly is umami? It’s actually a relatively recent discovery. It’s also known as the “fifth taste,” and it has often been described as the subtle, velvety aftertaste you encounter in dishes that make […]
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