Many Japanese soups and noodle dishes require dashi to make their stock, and this makes Japanese cooking difficult for vegetarians (the common dashi type contains dried bonito fish flakes). However, you may find that this simple recipe is sufficient to provide great broth and stock flavours for your Japanese cooking adventures. There are actually 5…
Long Melon, Lauki, Doodhi, or the Bottle Gourd species produces fruit in a range of sizes and shapes, from long and thin, straight or curved to bottle shaped. But always the skin is smooth, tough and most commonly light green. When buying it is good to select the younger ones as they will be more tender…
Cocozelle is a type of Zucchini that is closer to a squash. It’s skin is medium-green with wide, light green or white stripes. The flesh is tender and its flavour is considered more pronounced than many other zucchini. Choose ones that are less than 35cm (14 inches), ideally around 18 to 30 cm long. Before…
Stocks are so important to the success of many dishes, but if you cook constantly with herbs and spices, it is easy to throw one together as needed. In the past I would always have a freezer full of vegetable stock, but these days I prefer the stocks made with the ingredients on my kitchen…
Versatile Deep Fried tofu can either be store-bought in packets, or made at home. Deep Fried Tofu is available from any Asian or Chinese Grocery, where it might be called Tofu Puffs, or Fried Tofu Squares. As the name suggests, it is a tofu that has been deep fried. It is quite firm in texture…
How to make great flavoursome vegetable stocks
How to eat Vegetarian Banh Cuon – Rice Rolls – Chinese and Vietnamese.
How to perfect this common method of cooking rice.
Soy sauce is a lot like wine. The longer it ages, the more interesting and complex its flavor. There are Chinese and Japanese Soy Sauces, rather different from each other. To add to the mix, there are light, dark and sweet soy sauces.
Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. Enjoy!
I think it was my daughter who first alerted me to this salad, and what a cracker it is. It is worth the visit to your local Asian grocery and food market to get these unusual ingredients. Enjoy!
This drinking and cooking staple originated in the Zhejiang Province of China.
Often I would make this stock, add some sliced mushrooms and Asian Greens and call it (a very light) dinner.
Before trying them, people expect the peppercorns to have a pungent taste, but their taste is subtle.
Tofu is an ancient Chinese and Japanese product made from curdled soybean milk – the extract from yellow soy beans. It is made by pulping cooked soybeans, straining out the soy milk and then coagulating and pressing it in a process very similar to making cottage cheese.
Harvested from fallen trees, the highly esteemed fungi known as Wood Ear, Cloud Ear or Champignon Noir are actually light to dark brown in colour – a small and crinkley dried fungus, and said to be beneficial for the blood and circulatory system.
Noodles used in Asian cooking may seem confusing at first because there are so many different shapes, thickness and lengths. They are also made from different ingredients and come dried or fresh.
Cucumbers are a little under-rated in this household, yet they make beautiful salads (and incredible juices!). Meet two wonderful cucumber salads.
So long ago, this recipe was unusual. It is interesting to see how common the more Asian style dressings and dipping sauces are some 10 years later.
This long white radish is Japan’s most fundamental vegetable and is used widely throughout Asia, SE Asia and India. It is just gaining popularity outside of those countries.
What a beautiful result from changing out the non veg items in a salad with Tofu. You may need to visit an Asian Grocery to locate some of the ingredients.