These are by far the most extraordinary pickles I know. I have been preparing them for long years and always in several big batches because…
I used to think for long years that my mum was the only person in the world who pickled fish and I still haven’t met…
Nami (Just One Cookbook) posted this recipe a long long time ago and I made it shortly afterwards. I loved this aromatic sauce at once…
A very funny thing happened to me about a week ago (my Asian friends will laugh their socks off now!). I went to my Asian…
I am impatiently waiting for the peak preserving season which starts some time next month. In the meantime, since mangoes seem to be already in…
My blog is about cooking and, generally, food preparation, not gardening, so I hesitated a lot before writing this post. On the other hand, isn’t…
I don’t have the habit of praising factory-made sauces or condiments, but when I discovered taberu rayu, I have instantly fallen in love. This Japanese…
It’s kimchi time again! After white radish (daikon) kimchi and the simplified version of Chinese/Napa cabbage kimchi, I would like to present you the most…
Some of you probably remember Cubed Radish Kimchi (Kkakdugi 깍두기) I have written about a couple of weeks ago. This famous dish was easy, absolutely…
Seeing radish kimchi at Hyosun Ro’s Eating and Living and then at Hiroyuki’s Blog on Japanese Cooking I felt it was high time I embarked on…