Soy Sauce
Ingredients

Soy Sauce

Photo by avlxyz  Soy sauce is a staple condiment and ingredient throughout all of Asia. Produced for thousands of years, soy sauce is a salty, brown liquid made from fermented soy beans mixed with some type of roasted grain (wheat, barley, or rice are common), injected with a special yeast mold, and liberally flavored with salt. […]

Bonito
Ingredients

Bonito

Photo by BocaDorada Bonito is a type of tuna, which is a member of the mackerel family, and one of the most important fish in Japanese cuisine. Rarely eaten fresh, the dark, oily meat is dried into very hard cubes, which must be ground or shaved with a special tool before use. Bonito shavings form […]

Pasta
Ingredients

Pasta

Homemade vs. Store Bought Though a complete list of pasta shapes could take up volumes, there are two basic types available: factory-made, dried macaroni pasta made with flour and water, and homemade “fresh” pasta, made with eggs and flour. The two have different consistencies, textures and uses. They are truly separate and truly equal. Factory-made […]

Coriander
Ingredients

Coriander

The name coriander does not signify one thing — it represents a seed, a leaf and a powder used in Central America, South America, all of Asia, the Mediterranean basin, the Southwest of the United States, and in any menu that replicates the flavors of one or all of these regions. Coriander-the-leaf is also known as […]

Rice
Ingredients

Rice

Rice, the main source of sustenance for half of the world’s population, comes in an endless variety of shapes, sizes, and colors. Rice grains can be long, like those of basmati rice from India and jasmine rice from Thailand; tiny, like mochi-gome from Japan, which is similar in shape to Italian arborio rice; or somewhere […]