Japanese curry, also known as Kare Raisu (カレーライス), is a quintessential comfort dish. It’s the go-to in many Japanese households thanks to how easy it is to make. The key to this ease is the curry roux (カレールー), essentially a bouillon-style block tailored to Japanese curry. These cube-style helpers are […]
Curry was first introduced to Japan during the Meiji era (1868-1912) by the British navy, who brought with them the spice blend known as curry powder. This powder is the foundation for a good kare-ko. Japanese curry powder, called Aka Kan (赤缶), was first sold by S&B Foods in 1923, […]
What is Thai Yellow Curry? Yellow curry paste is an essential ingredient in Thai cuisine and other Southeast Asian cuisines. Just like red curry paste and green curry paste, it’s a spicy and aromatic paste used to add flavor to a variety of dishes, such as curries, soups, stir-fries, and […]
Xiaolongbao (小笼包), also known as Chinese soup dumplings, are a type of dim sum often hailed as the pinnacle of culinary perfection. This dish is a true gastronomic treasure that blends tradition and craftsmanship. This specialty, which proudly symbolizes the cuisine of the Jiangnan region in China, has earned unmatched […]
Nasi Goreng is roughly the Indonesian version of fried rice. In addition to kecap manis, the ubiquitous sweet soy sauce of the country, terasi (Indonesian shrimp paste) is what distinguishes nasi goreng from other fried rice variants you’ll see in other countries. Terasi is an umami bomb that permeates both […]
It has a lemon’s color, shape, and texture—they could almost pass for twins. Yet while yuja belongs to the citrus family, it’s not the same as the common yellow lemon we all know. So what exactly is yuja? What is Yuja? Halfway between a mandarin and a lemon, yuja—called yuzu […]
Miso – most of us have heard of it at least once in our lives… and with good reason! This traditional staple of Chinese cuisine and Japanese cuisine has now found a firm foothold in Europe, where chefs prize its uniquely distinctive flavour. What is miso? Miso is a fermented […]
This glutinous rice flour ball/coconut pearl or Nuomici (糯米糍) is a famous Chinese pastry very popular in Guangdong province and Hong Kong. Sometimes, it’s called coconut rice ball or coconut mochi. The latter name is inaccurate in the sense that, yes, this dessert is very similar to mochi, but no, […]
Used in countless dishes—whether as a simple condiment or a building block—fried garlic deserves a spot in the fridge of every fan of Asian cuisine This recipe comes from Feng David, a member of the official site group. The key to great fried garlic is timing: watch it closely as […]
Siu mai, also called xiu mai or “bouchons” on Réunion Island, are one of my favorite dim sum dishes. Why? Easy to fold and deliciously juicy—I eat them by the dozen without getting a stomachache afterward. That’s what I call having your cake and eating it too. What are siu […]
