Kitchen basics
55 posts
Kitchen basicsYuzu: What It Is, Which Product to Buy and Where to Find It
Yuzu is a Japanese citrus that tastes like a cross between lemon, lime and mandarin, sharper and more...
Kitchen basicsHow to Cook Glass Noodles Without Them Clumping
Soak glass noodles in warm water for 8 to 10 minutes rather than boiling, and toss them with...
Kitchen basicsNori in the UK: What to Buy and How to Store It
Nori is dried, pressed seaweed sold in thin sheets. Most people know it as the wrapper around sushi...
Kitchen basicsWhat Is MSG, and Is It Safe?
MSG, or monosodium glutamate, is a flavour enhancer that adds umami, and is safe to eat for the...
Kitchen basicsWhat Is Shichimi Togarashi?
Shichimi togarashi is a Japanese seven spice blend built around chilli flakes, with citrus peel, sesame and seaweed...
Kitchen basicsHow to Use a Rice Cooker (A Beginner Guide)
Rinse your rice, add it to the pot with water at a 1 to 1.5 ratio for white...
Kitchen basicsWhat Is Congee, and How Do You Make It
Congee is rice cooked slowly in a lot of water until it breaks down into a thick, smooth...
Kitchen basicsDoenjang in the UK: What It Is and Where to Buy It
Doenjang is a Korean fermented soybean paste. It is related to miso, but it is usually saltier, chunkier...
Kitchen basicsHow to Cook Black Rice
Black rice, sometimes called forbidden rice, cooks the same way as brown rice: simmered in around two and...
Kitchen basicsHow to Cook Soba Noodles
Soba noodles cook in 4 to 5 minutes in boiling water, then need a cold-water rinse straight after...