Techniques

Paitan style Ramen broth – 白湯、パイタン

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 […]

Chintan-style Ramen broth – 清湯、チンタン

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 […]

A Simple Ramen Recipe

What is ramen? Ramen is a dish from traditional Japanese cuisine, essentially composed of wheat noodles, broth, tare (sauce), vegetables, and meat. With its wide assortment of toppings, ramen is a “chameleon” dish that can be made into hundreds of recipes. From thin and curly noodles to thick and straight […]

Universal Popcorn chicken batter

A Chinese technique My favorite recipes? General tao’s chicken, sweet and sour beef, sweet and sour pork (lots of Chinese crispy chicken, yes, I love it, don’t judge me). If you’re interested in Chinese cuisine in any way, you’ll find that many recipes follow the same procedure: deep-frying followed by […]