Glossy shari, subtly infused with kombu, is topped with ribbons of kinshi tamago, ikura, shrimp, snow peas, nori, shiitake, and eel. If chirashizushi feels festive, it is because it so often appears at celebrations. During Hina Matsuri, on March 3, its colors herald spring. Its ingredients also carry symbolic meaning : […]
Ultra-crispy shrimp coated in panko and fried until light and golden, perfect with shredded cabbage and tartar sauce. A great Ebi Fry is all about contrast: a crackling panko crust, ideally made with fresh nama panko in the most carefully prepared versions, and pearly, tender, juicy shrimp inside. The glossy […]
A rich, deeply flavored curry made over two days, with homemade broth, spiced roux, and slow-simmered beef for an intensely aromatic sauce. Steam curls up from a mound of pearly short-grain Japanese rice, while tender beef soaks up a glossy, gently spiced sauce. On the palate, it is pure comfort: […]
A rich, comforting Filipino congee, slowly simmered with tripe and ginger-scented broth, then topped with fried garlic, green onion, and calamansi. Steam rises from a silky rice porridge warmed with ginger. The fried garlic, beautifully golden, crackles under the spoon, the scallion adds a flash of green, and tuwalya, beef […]
A classic Filipino breakfast of caramelized marinated beef (tapa), garlic fried rice (sinangag), and fried eggs, served with a vinegar sawsawan. Garlic hits the hot oil and sends a peppery aroma through the room. The rice crackles as the cloves turn golden. Beside it, slices of beef, the tapa, sear […]
Ultra-crispy shrimp fritters with mung bean sprouts, served with a garlicky, chili-spiked vinegar dipping sauce. Okoy is a thin, golden fritter—shatter-crisp at the edges and a little more substantial in the center. On the surface, you can spot the tiny shrimp, nicely browned, plus the gentle sweetness of squash, which […]
A complete, deeply satisfying Vietnamese cơm tấm: marinated grilled pork chops, bì (shredded pork skin and pork), steamed chả trứng, pickles, and nước mắm dipping sauce, with an optional fried egg. The smoky aroma of grilled pork hovers over pale, slightly grainy rice. Soon it’s glossed with the bright green […]
An icon of Vietnamese cuisine, this broth‑fragrant chicken rice served with pickled vegetables strikes a perfect balance between richness and freshness. Turmeric rice still steaming, its grains glossed with chicken fat. Slices of chicken crowned with a tuft of rau răm. A bright, garlicky fish sauce; chiles and lime to lift the […]
A soothing Korean broth in which a whole chicken simmers low and slow, then gets a final flourish of crispy nurungji added at the last minute. Nurungji baeksuk is the kind of soup that comforts from the very first spoonful. A whole chicken simmers until the broth turns silky and […]
Discover Nurungji, crispy Korean rice pan-toasted and glazed with soy sauce and sugar for an irresistible snack. In a pot set over the fire, the rice swells and then stops boiling. At the bottom, a thin layer keeps sizzling, turns golden, and fills the kitchen with aromas of corn and […]
English
Français (French)
Español (Spanish)
日本語 (Japanese)
Deutsch (German)
Dansk (Danish)
Nederlands (Dutch)
Norsk bokmål (Norwegian Bokmål)
Italiano (Italian)
Português (Portuguese (Brazil))
Português (Portuguese (Portugal))
한국어 (Korean)
Magyar (Hungarian)
Polski (Polish)
Română (Romanian)
ไทย (Thai)
繁體中文 (Chinese (Traditional))
Svenska (Swedish)
العربية (Arabic)
עברית (Hebrew)
Türkçe (Turkish)
Ελληνικά (Greek)
हिन्दी (Hindi)