Pantry Archives - Page 5 of 6

While there are many edible seaweeds in Japanese cooking, konbu is the most substantial and robust. It’s...

Senbei are simply a type of Japanese rice cracker.

Often less well-known in North America than other Japanese noodles like ramen, udon, and soba, somen are...

Nabemono is a family of warming Japanese one-pot stews and soups — within this category of dishes...

Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...

If you’re familiar with tamari, you might think of it as the gluten-free counterpart to soy sauce....

A popular condiment in the Philippines, banana ketchup is a sauce made of vinegar, sugar, other spices,...

The utensil of choice in many parts of Asia

Noodles made from a variety of starches including mung bean or sweet potato

Originating in Indian cuisines, chutney has been around for at least the last 2,500 years. We often...

An oil infused with ground chili peppers

It would be reasonable to confuse chili bean paste and chili paste as the same thing, but...

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