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Top row: Sa (satoh=sugar), Shi (shio=salt); Middle row: Su (su=vinegar), Se (shoyu=soy sauce); Bottom row: So (miso=fermented soy bean paste)

Besides dashi stock, the basic flavors of traditional Japanese cuisine are sugar, salt, soy vinegar, soy sauce and miso. While not many sauces uses all of these ingredients, many use at least 3.

Filed under:  basics japanese ingredients

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I'm afraid the photo came out with a slight yellowish cast to it since I took it in the afternoon sun.

Filed under:  chocolate dessert snack swiss chestnuts
Keep reading Chestnut cream cup →

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I love cute things, but when it comes to kitchen ware it has to be practical as well as cute. Koziol is a German company that makes things that fit both requirements. They aren't as well known as the Italian company Alessi, but I think their stuff is as well designed - and, it's a lot more affordable.

Filed under:  equipment foodie gifts

shio ramen
Two German guys are trying to eat their way through all sorts of "Asian style" noodles, and they are blogging their taste reviews (German site). I've tried some of the ones they've blogged so far though...and they are pretty bad.

Filed under:  japanese snack noodles
Keep reading ramen, ramen →

In case this looks familiar, this is an entry that was originally posted to my main site. Since it's food related it's been moved here.

Filed under:  essays
Keep reading Fusion, be gone. →

One of my earliest conscious memories is food related.

It is of a vast sea of shiitake mushrooms, stretching out forever and ever before my eyes. I think I must have been around 2 years old when I saw this, and the bounty of shiitake caps was probably just a boxful of them.

Filed under:  site news

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