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 are enoki mushrooms? The enoki is a striking white mushroom with a tiny cap perched atop a long slender stem. Around here, it is more commonly called the “velvet shank”. Native to Japan, these mushrooms usually grow in clusters on tree stumps during the winter period. In the wild, […]
Arrowroot is a flavorless white powder commonly used to thicken sauces, soups, and dishes such as fruit pie fillings. Made from starch extracted from various tropical tubers, including Maranta arundinacea, arrowroot powder is similar to cornstarch and offers twice the thickening power of wheat flour. It is neutral in taste […]
You may know tapioca from classic puddings, but this gluten-free starch, extracted from the cassava root, also works as a thickener in both sweet and savory dishes. Native to Brazil, the cassava plant, also called yucca, is now grown across South America and Africa, and tapioca made from it is […]
Star anise is the fruit pod of Illicium verum, a shrub native to southwest China. The star-shaped pod typically has eight points, each containing a single pea-sized seed. Both the seeds and the pod are used in cooking and impart a sweet, potent anise flavor. Star anise is sold whole […]
Bien qu’il s’agisse d’un nom unique, le panko est simplement un type de chapelure (le mot panko est japonais – “pan” signifiant pain et “ko” signifiant farine). La vraie panko est toujours fabriqué à partir d’un type spécial de pain blanc (par opposition au pain de blé entier) qui est […]
“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, […]
If you’re wondering what sashimi is and whether it’s the same as sushi, don’t worry – you’re not the only one puzzled by these Japanese classics. I’ve got you covered. I’ll even explain how to eat it. (Spoiler: it goes in your mouth !) What exactly is sashimi? Sashimi is a […]
In Thailand, food is at the heart of every social gathering, and it often becomes the gathering itself or simply a reason to celebrate. This is partly thanks to the friendly, sociable nature of the Thai people, but also to the way dishes are ordered, served and eaten. Family and […]
