Bean Sprouts are an important vegetable in Japanese as well as a number of other Pacific Rim cuisines.
Here’s a recipe for a crunchy Bean Sprout Relish using Memmi that works well with Burgers. Next time you grill burgers outdoors on charcoal, you might like to gry it. The recipe was suggested by Japanese cooking maven Joan Itoh Burk, now a resident of Ontario, Canada.
The Burgers don’t need to be Meat either. Ms. Burk says, :”The burgers don’t have to be meat. Fish on the grill really take to the spicy Soy Bean Wasabi dressing.” Or it could be served with the recent Continue reading →
“It is a little lower in calories and a little higher in protein content than wheat germ, inexpensive and rather good tasting.” — Joan Itoh
Kao Fu, Chinese Canned Wheat Gluten
Wheat Gluten, called Fu 麩 in Japanese and Mian Jin 面筋 in Chinese, is a protein made from wheat germ that is used a lot in several Asian cuisines. It often appears in vegetarian dishes. 
Fu is eaten commonly in Japan, often as a garnish in soups. Sometimes it looks like a white flower, floating on the top of the soup. When you bite into it, it has a rather bland taste and a chewy texture Continue reading →
A Crunchy Vegetable
Nourishes the Blood and Clears the Lungs
Symbol of Purity: The lotus flower has an exalted status in many of the Buddhist societies of Asia, because of its symbolism of purity. The lotus has also given its name to one of the most important scriptures of Buddhism.
These Roots are Not Parsnips!
A Cocktail Ingredient
Burdock Root – Gobo
In the market, bundles of Burdock or Gobo 蒡 look like a stack of brown sticks. About three and a half feet long, and maybe as thick as a forefinger. Sometimes they are tied with a string, so they look exactly like Continue reading →