Stunning, complex, seductive, addictive… my English is too limited to describe this seemingly simple dish. If you have ever tasted Zaru Soba (the famous Japanese…
Since I started to explore Asian cuisine (at least 15 years ago), I have tasted a big array of noodles. Whether made of buckwheat, rice,…
This is, without any doubts, the star of this winter’s salads. I saw it several months ago on Azusa’s blog (Humble Bean) and wouldn’t stop…
Still in a joyful mood as a recent Charles’s guest blogger, here I am, travelling far across the ocean, straight to MJ’s Kitchen. Fascinated by MJ’s…
If you ask Italian friends or family how they prepare their ragù alla bolognese, everyone will give a slightly different list of ingredients, the cooking…
If you have read this post about Shirataki, or Konnyaku noodles, you probably remember what konnyaku is. As a reminder, it’s a Japanese plant also…
This title is not a joke. Of course the above bowl’s content doesn’t have zero calories, but the white, slightly transparent threads have zero –…
What you see above is my very first udon soup and the unorthodox toppings have only one explanation: I wanted to prepare a ramen soup*.…
Eringi is my most recent discovery in the mushroom world. I saw it for the first time about a year ago and it was a…