Japanese cooking methods, like steaming, grilling, and simmering, result in light, low-fat meals. Steaming dishes, such as ...

water, dashi, shoyu, mirin (you can replace it with grape juice + a bit of sugar, of lemon juice mixed with sugar), mochi blocks, cut into 8 pieces, broccoli florets, peeled and sliced carrot, chicken ...

large carrots, peeled but left whole for now, Mushrooms, Leek, Apricots, White onions, very thinly sliced 1tsp of garlic paste, Salt and fresh ground pepper Selection of fresh herbs such as coriander, ...

Patricia Shannon gives how-to content a can-do attitude, sharing her knowledge and research on housekeeping, decorating, gardening, etiquette, beauty, and more. She has been writing and editing ...

Discover the origins and resurgence of doburoku, the rustic, unfiltered "mother of sake," steeped in ancient Japanese ...

The best part about making soup is how flexible it can be. You can make a big pot on Sunday and enjoy it through the week, or freeze portions for later. Most soups taste even better the next day as ...

The best soup makers blend and cook tasty soup at the perfect temperature (around 75°C), without keeping you waiting too long. Whether you're keen to try out new recipes or to whizz up old favourites, ...