I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authentic. Anyone have a substitute?
My brother has given me laver for making Korean kimbap and there are ten “foils” or “sheets” in the package. I have only used four of them today and I don't know whether I should cool or not the ...
A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After a few ...
Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish.