Healthy, Low-Fat and Delicious!
An Ancient Cuisine — And the World’s Leading Spirit
“Korean food is a nearly perfect answer to our modern quest for a healthy, low-fat, delicious diet.” — Hi Soo Shin Hepinstall 
Korea is one of the world’s ancient civilizations, with one of the great cuisines. And it is home to the world’s top-selling alcoholic drink!
Posted in Korea, The Great Cuisines |
Tagged Asian pears, barley, bean curd, beans, black beans, buckwheat, bulkogi, bulkogi style carne asada, cabbage, carrots, citrus, cod roe, cold noodles, corn, Cornelius Osgood, cucumbers, daikon, dubu, dumplings, fairy's brazier, fruits, garlic, ginger.soju, green onions, gyoza, Hangawi, Harriet Morris, Hi Soo Shin Hepinstall, Job's tears, kalbi, kidney beans, kimchi, Korean cuisine, Koryo Dynasty, laver, maize, Martha Stewart, meat balls, millet, naengmyon, nori, onions, Pan Chan, pickling, pollack roe, pork, potatoes, pumpkin, red peppers, rice, Seoul, shinsullo, shochu, sorghum, soy beans, soybean curd, steamed rice, sweet potatoes, Tae Hung Ha, tea, tofu, turnips, vegetarian, wheat, Yangban class, Yonsei University |
The Indispensable Ingredient
Source of Umami
“With soy sauce, you can cook an untiring series of Chinese dishes with nothing but those foods you can get at any American market.” — Buwei Yang Chao 
What Is Is: Soy sauce is a dark, salty, savory sauce of East Asian origin that is used in cooking and flavoring food, both in the kitchen and at the table. Dr. Chao puts it very simply: “Soy sauce is the most important flavorer of Chinese food.” Continue reading
Posted in Ingredients, Materials and Ingredients |
Tagged akiko aoyagi, buwei yang chao, HVP, hydrolized vegetable protein, shoyu, soy beans, soy sauce, tamari, umami, William Shurleff, Worcestershire Sauce |