‘Travels Through South Indian Kitchens’ goes on an intimate journey with home cooking
With charming doodles and architectural sketches, Nao Saito takes the typical culinary travelogue and turns it into something intimate and alluring.
'Wagohan: The ABCs of Japanese Cuisine': Reiko Yamada's ode to Japanese comfort food
Food is "the most basic form of diplomacy" for cooking adviser Reiko Yamada. With this philosophy in mind, "Wagohan: The ABCs of Japanese Cuisine" aims to bridge cultures and present the "versatility and beauty of Japanese cuisine." Wagohan: The ABCs of Japanese Cuisine, by Reiko ...
Bitter or sweet, the much-loved persimmon is a healthy and versatile fruit
Persimmons come in three types, but amagaki is of most use in the kitchen.
Umami: the taste we love but can't describe
The word "umami" is, in many ways, literally a mouthful. First coined in 1909 by Japanese chemist Kikunae Ikeda, the term translates roughly as "deliciousness." With its satisfying, round consonants and open vowel sounds, the word approaches onomatopoeia — a phonetic approximation of the ...
Experiment at home with these eye-opening insect recipes from "Mushi-kui Note"
Giant Water Bug Ethnic Soup (Serves two) Ingredients 1 pickled water bug (pack of three sold in ethnic stores for about ¥450) 4 okura 1/4 onion 6 straw mushrooms 2 cups of water 1 teaspoon of chicken stock 1/2 lemon Pinch of Thai fish sauce & pepper Coriander (for topping) Cooking instructions Desalinate the water bug ...
Sites push recipes made from leftovers
Recipes using leftovers have been growing more popular as they help homemakers reduce waste and save time in the kitchen. Expecting this trend to contribute to sales of their products, food manufacturers have been moving to promote recipes using leftovers on their websites and through ...
Ajinomoto takes gyaru mamas seriously and targets this demographic with a cooking site for mobile phones.
