Hidemichi Seki, formerly chef at RyuGin in Hong Kong, talks about moving to Malaysia and being wowed by its tropical ...

Japanese cuisine is among the world's most loved, but why? Preparing dishes in a way that lets seasonal ingredients shine ...

By: Noah Jozic, SFU Student A dear friend shared this recipe with me, knowing I was struggling to cook regularly because of mental health challenges. This super easy udon is her go-to when she is ...

Six nights of indulgence, in scenery and food, lie ahead on this road trip – that’s if the car will keep moving.

Carefully add the cod pieces to the pan and poach for 8 minutes until the fish flakes away easily when prodded with a fork. Remove the cod from the pan with a slotted spoon and set aside.

Can also be savoury — see Soil. Dashi — a basic stock used in Japanese cooking, flavoured with seaweed and bonito fish flakes Endive — AHN-DEEV a leaf vegetable with a crisp, bitter flavour. Espuma — ...

Katsuo-bushi (bonito flakes) are one of the key ingredients in Japanese cuisine, for preparing dashi stock. They are made ...

The businessmen at the next table are eating retired dairy cow. They’ve already been through oysters, caviar, potted crab and ...

In Adelaide, venues like Latteria Bar and Station Road are redefining the city’s dining landscape with bold flavours and ...

These two neighbouring ’hoods are packed with cute cafés, cosy eateries and plenty of charm ...

There’s the slowly simmering broth, packed with umami from the dashi base. Then you have a multitude of different ingredients ...