“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 […]
Tamari (also called tamari shoyu) is a Japanese sauce made from fermented soybeans. It has a thicker consistency and a more balanced flavor than Chinese soy sauce, which makes it perfect for dipping. It is also vegan and naturally gluten-free. Pour tamari straight from the bottle to add salt, umami, […]
Cornstarch, sometimes referred to as corn flour or Maizena, is extracted from the endosperm of corn kernels. This white, powdery substance is used for countless culinary, household, and industrial applications. First developed in 1844 in New Jersey, cornstarch is now manufactured in major corn-producing countries such as the United States, […]
What is green curry paste? What is it made of? Green curry paste is a staple of Thai cuisine. In Thailand, curry is far more commonly used as a paste than a powder, and it forms the base of countless traditional dishes and sauces. Depending on the region, some people […]
Today I’m finally sharing the REAL recipe for Asian chili oil. Lately I’ve come across plenty of recipes and, like the versions served in many restaurants around here, they make me sad… they are bland. There is nothing to them. Traditionally you do not just toss in a bit of […]
Thai fish sauce is one of the basic ingredients not only of Thai cuisine, but also of much Asian cuisine. It has a rich translucent reddish-brown color and is added generously to almost all Thai dishes. It is often used as a marinade for fish and meat, as well as […]
What Is Doenjang? Doenjang (pronounced “den-jang”) is a magical little paste, a staple of Korean cuisine that adds great depth to dishes. A sturdier cousin of miso, it’s a thick brown paste made from fermented soybeans and salt. Its aroma can be quite pungent, but, like a good blue cheese, […]
What is katsuobushi? Katsuobushi is a staple of Japanese cuisine. It consists of dried bonito flakes, a variety of tuna. It’s very often used in broths like the famous dashi. Visually, it looks a bit like wood shavings, but don’t be fooled, it’s actually tuna floating in your soup! What […]
What is sake? Sake is the national drink of Japan. It is an alcohol made from fermented rice, which would be called “rice wine” in French. It is therefore a true classic of Japanese cuisine. To make it, Japanese breweries mix highly polished rice, water, a mold that is also […]
What is dashi? Dashi is a simple Japanese soup stock. It is popular in Japanese cuisine because, unlike other broths that are more complicated and time consuming, it uses very few ingredients and takes only about twenty minutes to prepare. And it is absolutely delicious. The method is straightforward: soak […]
