For this year’s holiday feast, we are preparing an aromatic broccoli and cauliflower tajine and a variety of salads, plus a couple of desserts.

Sylvia Mendel, a culinary instructor based in Austin, Texas, experienced an unforeseen interruption during a live cooking ...

A miso soup shows the ingenuity of Jewish cooks in Japan, who adapt traditional dishes with local ingredients.

Ichi…ni…san…sake bomb!”   The chant from a young man a table over is followed by a thundering response from his eight friends ...

Cucumbers are a summer gardener’s delight. Delicious in everything from salads to iced water, the refreshing and hydrating ...

What’s a seed library? Just like books and other information, some libraries are providing garden seeds for free.

Radishes are experiencing a market expansion, growing from $1.41 billion in 2023 to a projected $2.54 billion in 2033 in the ...

Sprinkle papaya and vegetables with pico de gallo seasoning ... Mushrooms and Asparagus Shirataki spaghetti — Japanese noodles made from root of the konnyaku or konjac plant — can be used ...

From authentic Japanese food, cultural and social events to organisations and sports clubs specialising in Japanese martial ...

Shirataki noodles are made with the starch from konjac, a Japanese root vegetable - this also makes them gluten-free. The starch is then made into a paste with water, shaped and steamed into noodles.

Japanese culture has introduced many excellent food products and dishes to America’s culinary palate. Most of us are familiar with surimi (imitation crab and lobster), ramen noodles, the hungry ...