Pantry Archives - Page 4 of 6

Sometimes confused for basmati, jasmine rice is a long grain rice most common in Southeast Asian cooking.

One of the most popular Japanese dishes in North America, tempura is a deep-frying method that produces...

Furikake is a dried seasoning of crumbled, chopped, and powdered ingredients used as a topping for pretty...

Black vinegar is a term for a variety of different dark, full-bodied vinegars used in Chinese, Taiwanese,...

Just like it sounds, the term adobo is Spanish in origin, even if the cooking method is...

For many, one of the first things associated with Japanese cuisine is seaweed. There are tons of...

Although at first glance they could from afar appear to just be black beans, kuromame are sweetened...

Manju is one of many types of wagashi, or small Japanese confections. There are lots of varieties...

A low alcohol rice wine, mirin is ubiquitous in Japanese cooking. This golden liquid is similar to...

A popular buckwheat noodle in Japan, there are tons of dishes made up of soba. These include...

One of Japan’s most well-known foods, udon is thicker than their culinary cousins of soba and ramen....

Konnyaku is a jelly-like cake made of the powdered konjac yam.

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