In the wide world of noodles, harusame is quite versatile in its applications, which vary from soups to stir-frys to salads and even desserts. What..

Agar, the popular stabilizing, setting, jelling, and thickening agent, is the key ingredient in most Japanese desserts. Let’s dig into the article to discover more..

Today, acorns might not be viewed as the tastiest nut, but they have certainly proven to be a great source of energy to our ancestors..

While we love a good butternut or acorn squash, kabocha squash is the definite winter squash go-to whenever it’s available. What Does Kabocha Squash Taste..

Nameko mushrooms, known scientifically as Pholiota microspora, are a popular ingredient throughout Japan where they are beloved for their uniquely slippery texture and earthy sweet..

Ever wondered what those twisted-looking winter vegetables are that are easily mistaken for Gemelli pasta? Read on to uncover the many mysteries revolving around crosne,..

Bok choy is a staple vegetable in Asian cuisine that can be tossed into salads, stirred into soups, fermented into kimchi, and seared, steamed, or..

Spearmint, the aromatic herb from the Lamiaceae family, goes by multiple names including lamb mint, common mint, Our Lady’s Mint, and garden mint. The prefix..

Obtained from the preparation of mango fruit, amchur is a spice that’s capable of imparting a tropical feel to any dish it’s added to. What..

Fluffy, soft, and flavorsome, taftoon is a staple bread from Persian and Pakistani cuisine that’s devoured as a side with delicious curries, stews, and soups. ..

Tender, elastic, and sour, banku is a dish of boiled dough balls that are traditionally served alongside sizzling-hot grilled fish, shito (hot sauce), shitor din..

Juicy cotton might not sound like the most appealing description for a fruit, but that’s exactly what santol fruit is – and it’s delicious. What..

Culantro may sound and taste similar to cilantro, and while the two share the same botanical family, they are poles apart in their appearance and..