Gyudon, katsudon, kaisendon… Have you noticed the little syllable “don” that makes up the richness and variety of “donburi” dishes? There is indeed an incredible array of donburi recipes in Japan, where it is considered a staple of Japanese cuisine. But what exactly does donburi refer to? What is Donburi? […]
Banchan are much more than simple side dishes; they are a symbol of Korean hospitality and generosity. Served in small portions, these Korean dishes are designed to be shared, thus encouraging conviviality and sharing at the table. Among the most iconic Banchan, we find Kimchi (김치), spicy and crunchy fermented […]
If you’ve read the article about nori, this one should also catch your attention… Nori, aonori, there’s indeed a lot to question. Aonori is actually also an edible seaweed, the basics of Japanese cuisine. But then, what’s the difference between nori and aonori? And how can we use it? What […]
In Japan, it is known as “shichimi togarashi”, which literally means “seven-flavor chili”. It is a staple of Japanese cuisine and adds a lively kick to countless dishes. What is togarashi? Shichimi togarashi is an extremely versatile Japanese spice blend. As the name indicates, it brings together seven ingredients that […]
If you’re a fan of sushi, maki, or “onigiri, you’re very likely familiar with nori… Nori is t” hat edible dark wrapper that holds the ingredients together while adding salty flavors to your dish. It’s a staple in the Land of the Rising Sun! What Is Nori? Nori is a […]
You may have already seen these small green leaves adorning your plate. Make no mistake… Shiso, still very little known in our regions, closely resembles mint or basil, both in appearance and taste. It’s an extremely versatile plant that can harmonize with a good number of dishes. Let’s explain. What […]
Native to South Asia, holy basil is prized in India and Thailand as a remarkable aromatic herb, cultivated for its distinctly spicy flavour. As its name implies, it is anything but ordinary! What is Thai holy basil? Thai holy basil, also known as Thai basil, “Tulsi” in India, or liquorice […]
Culantro, scientifically known as Eryngium foetidum, is a tropical herb native to the Americas and the Caribbean. It is similar to cilantro in aroma and flavor, but is distinguished by its long, serrated leaves. Its intense flavor and its ability to be added during cooking make it unique (cilantro is […]
With its citrusy taste, it is somewhat reminiscent of Sichuan pepper or Timut… Sansho pepper, like its lemony counterparts, has been a staple of Japanese cuisine since time immemorial. Exotic flavors guaranteed on your plate! What is Sansho pepper? Sansho pepper, or Zanthoxylum piperitum, is actually a false pepper, like […]
The term “Chinese sausage” encompasses a range of sausages originating from China, each one specific to a region. The best known is the Cantonese sausage, called lap cheong or lap chong (1d8178), which literally means “winter stuffed intestine” or “waxed intestine” in Cantonese. Over time, the name “lap cheong” has […]
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