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 […]
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 Is Water Spinach? Water spinach, also known by its scientific name Ipomoea aquatica, is a vegetable belonging to the Convolvulaceae family, just like sweet potatoes. It is an aquatic or semi-aquatic herbaceous plant with hollow, smooth, and long stems measuring between 2 and 3 meters. Numerous leaves grow on […]
What Is Black Cardamom? Chinese black cardamom, amomum tsao-ko, is a spice commonly used in Asian cuisine. It is also called tsao-ko or cǎoguǒ in Chinese and thao qua in Vietnamese. It is the fruit of an herbaceous plant from the Zingiberaceae family (ginger) with red stems and long, pointed […]
Sugar is an essential ingredient in cooking to add flavor and sweetness to many sweet and savory dishes. From white sugar to brown sugar, including powdered sugar, cane sugar, or raw sugar, there’s something for every taste. Among them, palm sugar takes the gold medal. Natural and exotic, it’s ultimately […]
What Is Lotus Root? Lotus root is an ingredient widely used in Chinese cuisine, typically categorized as a vegetable. In fact, it’s the stem that connects the lotus flower on the surface to the bottom of ponds and rivers. The root is very thick and composed of segments. Visually, it […]
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 Mirin? Mirin (pronounced “mirinne”, not “mirain” as in my cold soba video) is a type of Asian wine used as a condiment, which comes from Japanese cuisine. It’s quite similar to sake, but less alcoholic and sweeter. To make mirin, cooked glutinous rice and cultured rice are fermented […]
What is black rice vinegar? Black rice vinegar is a condiment widely used in Asian cuisine, but especially in Chinese cuisine. Along with red rice vinegar and white rice vinegar, it’s one of the three varieties of rice vinegar. Completely black in color, black rice vinegar has a complex taste, […]
