Has Anyone Tried This Japanese Hot Sauce? Hint – It’s Not….

Hot Chili Sauce (Rayu) But Something Else
A Shocking Spice

Sanshio Hot Pepper SauceThat would be Sanshio Hot Pepper Sauce, made with Japanese Hot Pepper or Sanshio.

Is anyone else familiar with this Sauce and its uses?

Sanshio is a spicy powder that comes Continue reading

Barbecued Beef, Korean Style – Bulkogi / 벌크기

Fire and Meat Meet
Korean Barbecue is Quick

Soy Sauce

Soy Sauce

Korean barbecue is distinctive – compared to the long, slow, moist barbecues of other countries, Korean barbecue is quick.

The typical barbecue grill looks something like an inverted wok perforated with lots of small holes. Outside Korea, unless you do it a lot Continue reading

Fish Sauce

Full of Flavor – and Salt
Many Local Variants

“The Vietnamese favor Nuoc Mam, a strong fish ketchup rich in amino acids, salts and phosphorus which compensates for the low nutriti9onal value of the rice.” — Miriam Ferrari [1]

Tiparos Fish Sauce

Tiparos Fish Sauce,
Nam Pla

Fish ketchup, Signora? Rich in amino acids? Maybe, but certainly rich in salt.  And how about the low nutritional value of the rice?  Some of these things may have been lost in translation and only the editors at Mondadori will ever know the whole story..

In Southeast Asia, the chief salter is a sauce made from fermented fish, commonly known as Patis in the Continue reading

Soy Sauce II 醬油

Supreme Flavor Enhancer
Seven Teaspoons a Day

How to use Soy Sauce

Soy Sauce

We’ve seen that Soy Sauce is widely popular in the Pacific Rim because it provides the special taste called umami to foods.

It’s so popular that people in the region are taking as much as seven teaspoons a day.  Continue reading

Chinese Cooking Method Jian 煎

A Different Kind of Frying
More Oil, Less Salt

“Laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry), rather than chao (stir-fry).” — Fuchsia Dunlop

Over centuries, Chinese cooks have developed so many distinctive cooking methods, many of them unfamiliar to cooks in other cuisines.

There’s wind curing — useful for game birds, even turkey. There’s convection cooking in hot cinders — maybe the best way to roast chestnuts. [1] Continue reading