Also known as yule log, this curious Christmas dessert made to resemble a tree log is a definite attention-grabber at the dining table, rich in..

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..

This zesty-spicy Japanese condiment may have been flying under your radar, but it’s sure to become a staple in your pantry once you’ve had a..

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..

If you’re a fan of Japanese cuisine, odds are you’ve already had nori. Whether wrapped around a rice ball or rolled into a sushi roll,..

Consumption of butter tea is a centuries-old tradition by the Tibetans to survive in the deadly low temperatures of the world’s highest plateau. Let’s learn..

Mild, firm and flaky, snakehead murrel is a delicious freshwater fish belonging to the “snakehead” family of Channidae. Whether grilled, roasted, curried, or batter-fried, snakehead..

Sweet, fragrant, and light, zarda is a rice dessert that’s popular all over the Indian subcontinent. Whether it’s Eid, Holi, or Diwali, no celebration is..

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..

Do you know the calabash gourd, which we widely consume like a vegetable, is in fact, a fruit? Let’s learn more about calabash, where it..

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..