Snow Peas

Gregor Mendel’s Peas?
Crisp and Tender, Raw or Barely Cooked

Snow PeasUntil recently, Snow Peas were considered an exotic Oriental specialty in North America.  Now they are available most places at supermarkets and in frozen form around the year.

There is a question where this vegetable comes from: Some Japanese encyclopedias and cookbooks assert Continue reading

Grenadine Syrup

The Quintessence of Pomegranate
Use for Persephone Cocktails

cooking with pomegranates

Pomegranates

Of course Grenadine Syrup — a key ingredient in several classic cocktails including the Persephone — is available commercially in bottles.  But many purists will want make  their own, for its distinctive and unique flavor, which is the embodiment of the Pomegranate.

Grenadine Syrup

Ingredients:

5 or 6 fresh Pomegranates
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Chicken Stock

Good for Teriyaki or Soup
Nobu’s Chicken Stock

Cooking with fresh ginger

Fresh Ginger

This way of making Chicken Stock is from Nobu Matsuhisa’s Restaurant Nobu in New York and has been called Nobu’s Chicken Stock.  He uses this stock to prepare Chicken Teriyaki at Nobu’s, but it would also work as a soup base or for a variety of vegetable dishes. Continue reading

Bitter Melon

Quinine-Like Bitterness
Mentioned by Kipling

The house-beams shall fall,
And the Karela, the bitter Karela,
Shall cover it all!
— Kipling, Jungle Book

Bitter Melon

Bitter Melon

Bitter Melon is sometimes called Turia, Kerala or Karela  in English, the last names alluding to its possible Indian origin.

The vegetable is also known as Bitter Gourd or Karela. In botany its name is Momoradica charantia. It is one of Continue reading

Ghee घी

Clarified Butter
The Best Cooking Fat

Uma consort of Indian god SivaGhee or Clarified Butter, commonly known by its Hindi name Ghee घी, is known by various names in a wide swatch of South Asia and beyond.

Ghee is one of the most important cooking fats in South Asia — India, Pakistan, Sir Lanka, Bangladesh and Nepal.  In the opinion of many cooks in the area it is the best of all cooking fats. Continue reading

Memmi Sauce 麪 味

How to use Japanese Memmi Soup Base

Memmi

Memmi sauce is a concentrated Japanese soup base used to intensify the flavor of hot and cold noodle dishes.

Memmi also has other uses and is used by Japanese cooks to enhance the flavor of a variety of cooked dishes, such as soups and stews.

The name Memmi comes from the Japanese characters for “noodle” and “flavor,” so the meaning is something like “noodle flavoring” or “noodle flavor enhancer.” Continue reading

Bananas at Their Best

Great-Tasting Bananas
Three Times the Shelf Lif

Using bananas in Vietnamese cuisineEveryone seems to love Bananas, from the tropical zones, many in Asia, where they are grown and eaten, and the Temperate zones all over the world, where they are a favored fruit.

In fact, in Japan, Bananas are the No. 1 preferred fruit, according to recent consumer research.

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Basmati Rice ( बास्मती)

Unique Rice Variety
Greatest Long-Grain Rice

How to cook delicious Asian dishes with Basmati Rice

Basmati Rice

Basmati बास्मती)Rice, which comes from India and Pakistan, is one of the very special rice varieties, and highly prized for its texture and fragrance.

Basmati Rice is different from every other Rice in the world.

Basmati Rice is available in both brown and white varieties. It is unusual in that it does not expand when it cooks, but the grains lengthen.  It is prized for its nutty Continue reading

Vietnamese Fried Bananas

A Light Ending
Rice Flour Meets Bananas and Baking Powder

Using bananas in Vietnamese cuisineVietnamese Fried Bananas or Chuoi Chien makes a light ending to a Vietnamese meal, or any meal, for that matter.  The use of Sugar reflects the typical sweet taste that is often seen in Vietnamese cuisine.  The mixture of Rice Flour with Continue reading