Quick and easy vegetable pancakes to make the most of spring! Even though we haven’t been able to make the most of this pre-summer period, I’ve come up with a recipe that will give us all the taste of spring that we haven’t had this year! On the menu: pancakes […]
A flavorful Sichuan-style Okra Salad to spice up your summer meals Okra – or gombo, if I trust the poll we held in the group earlier this week – is a divisive vegetable. Some see it as the earthly incarnation of the God of Bad Texture; others, for the very […]
A delicious Japanese cabbage salad that’s better than your favorite restaurant’s There are several schools of thought when it comes to making cabbage salad, from a simple vinaigrette to a quick maceration to full fermentation. Welcome to the fascinating world of Tsukemono, or Japanese pickled vegetables. What is Japanese cabbage […]
It could almost be mistaken for parsley. Mitsuba, well-known in Japanese cuisine, has nothing to envy its western counterpart. I would even say it can be a beautiful discovery for herb enthusiasts! What Is Mitsuba? “Mitsuba” literally means “three leaves” in Japanese. It is also sometimes called “Japanese wild parsley”, […]
Korean cuisine, renowned for its diversity and richness in flavors, offers a variety of dishes and side dishes that highlight fresh and natural ingredients. Among these, Sigeumchi Namul stands out as an essential banchan (side dish) (more specifically, it’s what’s called a Namul), appreciated for its simplicity, flavor, and health […]
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 […]
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 […]
What Is Water Spinach? Water spinach, also known by its scientific name Ipomoea aquatica, is a vegetable belonging to the Convolvulaceae family, just like sweet potatoes. It is an aquatic or semi-aquatic herbaceous plant with hollow, smooth, and long stems measuring between 2 and 3 meters. Numerous leaves grow on […]
What people generally call bean sprouts are actually young mung bean shoots—often mislabeled as “soy sprouts”—hence the common confusion. To grow them, mung beans are soaked and sprouted in water. Once germinated, the water is drained and the sprouts are kept in a cool, dark place to develop. What do […]
Shimeji mushrooms are a variety of Asian mushroom with a crunchy texture and a delicious nutty flavour. They are also known as beech mushrooms because in the wild they grow on fallen beech trees. They are widely used in Japanese cuisine What are Shimeji mushrooms? Shimeji mushrooms are an edible […]
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)