Mumbai has banned slaughter and the sale of meat, following a demand from the strictly vegetarian Jain community, sparking outrage among meat-eaters already upset by a permanent beef ban imposed this year.
The United Nations Food and Agriculture Organization (FAO) is developing an open-access database to measure water usage in the Middle East and North Africa, to improve water productivity and reduce scarcity issues.
South Korea is hoping to establish a strong export trade in meat with the United Arab Emirates, and has announced it will adopt the Emirate’s halal certification system to help ease the process.
Great recipe for MENTSUYU (Japanese noodle sauce/soup base). MENTSUYU is Japanese noodle sauce/soup base. Very simple recipe but also super useful. You can use for AGEDASHI TOFU, SOBA noodle, OYAKODON, TEMPURA, TAKIKOMI GOHAN and so on!
The natural wine movement is spreading. Everywhere I look in Tokyo, neighborhood wine bars and small bistros are introducing all-natural wine lists. I'm st
The grilled chicken skewers known as yakitori are good at any time of the year, but they go especially well with ice-cold beer. They also have an excellent
What is soy sauce and how is it made? From the ingredients to the preparation, here's a closer look at one of the world's most famous and tasty sauces.
Korean street food is not just delicious and flavourful, it is also inexpensive and pocket friendly. Check here are some delicacies foods you must try!
Korean Potato Side Dish (Gamja Jorim) cooked in reduced soy sauce. Popular Korean banchan which is great of kids and lunchboxes. Recipe uses baby potatoes.
Mooncakes are Chinese pastries with highly-varied fillings, generally eaten during the Mid-Autumn Festival. Mooncakes are symbols of reunion and happiness.
In the opening poem of "Kokin Wakashu" ("Collection of Japanese Poems of Ancient and Modern Times"), the Emperor writes about harvesting sansai (wild plant
Eggs with whitish yolks, laid by hens fed with Japanese rice, are attracting attention in Japan amid growing public consciousness about food safety and the
I am guilty of spending too much time in the condiment aisle at Asian markets. In fact, my husband told me he was going to Target while I perused Shun Fat (Thuan Phat) market in Garden Grove’s Little Saigon. It’s part of a chain of mega Vietnamese-Chinese markets in California, Nevada and Texas. The condiment aisle is long and filled with a vast array of Vietnamese, Thai, Chinese, and a few Japanese ingredients. I’ve been to this market many times and always look at the fish sauce first. On this trip, I bought a new brand I’d never seen before from Vietnam. The surprises had to do with Maggi Seasoning sauce, a popular cult condiment. What I found were a Nestle version produced in Vietnam(!)...
The Korean army put together all the American ingredients with some kimchi and brought it to a boil. The resulting Korean army stew was delicious, wholesome and most of all suited their palate.
Ramen is increasingly popular with diners around the world. And a growing number of Japanese purveyors of the noodle cuisine are setting up shop overseas. Nippon.com examines the experience of two Japanese companies: a large, well-established chain that is building a market presence in Europe, North America, and Oceania and an upstart venture business that is focusing on Southeast Asian markets.
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