Recipes
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Top Recipes
Dashi, broth from Japan
Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, [...]
Clam Chowder from New England
A clam chowder is nothing more or less than a soup made with clams and broth. In New England the [...]
Garam Masala, spice mixtures from India
Garam masala is available from the grocery stores, certainly in Asia. The issue is that in India, garam masala has [...]
Tamagoyaki, rolled omelet from Japan
Tamagoyaki exemplifies the universal habits we have developed as a global civilization. Whether you wake up in Edinburgh, Nashville, Istanbul, [...]
Latest posts
White asparagus soup
For white asparagus soup we use the stalky, white vegetable. It is regarded a delicacy in North-West Europe. The vegetable is only on the market from April through June. Peruvian growers provide it a half [...]
Preserved lemons
Middle Eastern and North African cuisine uses preserved or pickled lemons abundantly. The flavor sensation is like a lemon perfume. You may well know how grated citrus peel contributes great flavor to pastry. Our Weihnacht's [...]
Pickled ginger (gari)
Japanese cooks use pickled ginger often. It is an excellent condiment to clear the taste in between bites of sushi for example. Mackerel based battera is using it to provide more flavor. Gari, as the [...]
