History of Wok
The most traditional woks are made with cast iron normally, and have a characteristic oval shape, which allows that in traditional stoves, where the flame is the one that heats the wok, can be cooked so that the heat is applied equally in the Zone of similar height, while the intensity of the same is smaller the higher the area in which we cook...
History of Sushi
The history of sushi began around the 8th century in Japan. The original type of sushi was first developed in Southeast Asia as a means of preserving fish in fermented rice. In the Muromachi period, people began to eat the rice as well as the fish. During the Edo period, vinegar rather than lacto-fermentation was used to sour the rice...
Gyoza dumplings filled with ground meat and vegetables
Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.
Discover Edamame Young Soybean
Edamame or edamame bean is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Korea and Hawaii. The pods are boiled or steamed and served with salt. In Japan, it is usually blanched in 4% salt water and not served with salt.