About Ingredients Do you have to rinse Japanese rice 7 times?
I have some friends who are interested in Japanese food. When I was invited by one of them, he asked me, "You have to wa...
Ingredients
About Ingredients 
About Ingredients Lockdown Miso (Homemade Japanese Soybean Paste)
Since moving to Canada, I have made homemade miso several times. Miso is a fermented soybean paste and very important in...
About Ingredients The Variety of Seaweed in Japanese Cuisine
Seaweed is one of the common ingredients in Japanese cuisine. When you go to a Sushi restaurant, you may see the rice wr...
About Ingredients What is Katakuri Powder? What is the difference between Potato Starch and Cornstarch?
In Japanese cuisine, we often use “Katakuri-ko” (“Ko” means “powder”), while corn starch is more common in Canada. Katak...
About Ingredients What is Chinese broccoli?
Chinese Broccoli is one of our favourite Chinese vegetables. It is often used in the northern parts of China and we can ...
About Ingredients What is Shaoxing cooking wine?
“Shaoxing Jiu” is a popular alcoholic beverage in China. Shaoxing is the name of the city where they brew it, and “Jiu” ...
About Ingredients What’s the difference between Chinese/Japanese eggplants and Italian eggplants?
Chinese (or Japanese) eggplants are normally a bit skinnier than Italian eggplants though we also have round shaped eggp...
About Ingredients What is Shanghai Bok Choy (Pak Choy)?
Shanghai Choy that we grew in 2016 What is Shanghai Bok Choy (Pak Choy)? Shanghai Bok Choy (Pak Choy) or Shanghai Green ...