Let me say it up front: it’s a Japanese pantry essential. Also called “tsuyu,” this foundational condiment brings quintessential Japanese flavor to your dishes. A true ambassador of Japanese tastes! What is mentsuyu? Mentsuyu is the base sauce for many soups, broths, and noodle dishes. Traditionally, it’s a blend of […]
What is choy sum? Choy sum, also known as “yu choy” or “yu choy sum”, is a leafy green from the cabbage family. In this article we simply call it Chinese cabbage, but the name “choy sum” literally means “vegetable heart”. It is one of many varieties of Chinese cabbage, […]
A detailed guide to homemade Chinese hot pot broth. Two versions are included: a classic Sichuan-style spicy broth and a mild, chicken stock-based broth. If you’ve ever enjoyed Chinese hot pot, you’ll agree it’s a fun, interactive way to eat. Although I’ve published a complete guide to Chinese hot pot, […]
Nuoc cham, also known as nem sauce, is a flavorful and versatile Vietnamese condiment. When you think of many Vietnamese dishes, it is hard to imagine enjoying them without a little nuoc cham on the side! Yes, even though in France nước chấm is often associated with a single version, […]
Making sweet red bean paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt ! In this article, I’ll walk you through the two main varieties: Tsubuan (chunky) and Koshian (smooth). Once you’ve mastered this simple Anko recipe, you’ll be able to whip […]
This Chinese dressing, ready in 5 minutes, is simple, tangy, and so delicious! Made with sesame oil, rice vinegar, honey, and soy sauce, it’s excellent on any kind of salad and will remind you of your favorite Chinese restaurant. A good dressing is really what brings a salad to life. […]
Use this simple, four-ingredient Thai dressing to make your favorite authentic Thai salads. Adjust the ratios to taste—add more sweet, sour, salty, or spicy notes. Thai salads are different from Western-style salads. Even though we call them “salads,” they’re not often made with lettuce or other greens, and they usually […]
Made from ground black sesame seeds and sesame oil or honey, black sesame paste (Kuro Neri Goma) is used as a flavoring in Japanese cuisine and other Asian cooking. Learn how to make it at home today! In Japan and across East and Southeast Asia, black sesame seeds are widely […]
Do chua is essentially pickled carrots and daikon. It is a staple of Vietnamese cuisine and can be used in countless ways. But this sweet-and-sour vegetable condiment is most often tucked into the iconic Vietnamese sandwich, the banh mi. The vegetables are sliced, brined, and ready to eat almost right […]
This Thai dish is wildly popular and is known in French under many names: Pad Kra Pao, Pad Ka Prao, Pad Ka Pow, Pad Krapow… etc. “Pad gaprao” is the closest phonetic spelling, yet it is the least common because even most Thais mispronounce it to begin with! Whatever you […]
English
Français (French)
Español (Spanish)
日本語 (Japanese)
Deutsch (German)
Dansk (Danish)
Nederlands (Dutch)
Norsk bokmål (Norwegian Bokmål)
Italiano (Italian)
Português (Portuguese (Brazil))
Português (Portuguese (Portugal))
한국어 (Korean)
Magyar (Hungarian)
Polski (Polish)
Română (Romanian)
ไทย (Thai)
繁體中文 (Chinese (Traditional))
Svenska (Swedish)
العربية (Arabic)
עברית (Hebrew)
Türkçe (Turkish)
Ελληνικά (Greek)
हिन्दी (Hindi)