How to Steam Rice Without a Rice Cooker
Rinse the rice until the water runs mostly clear, then cook it in a pan with a tight lid using
Kitchen basics
What Is Chilli Crisp, and How Is It Different from Chilli Oil?
Chilli crisp is a chilli oil packed with crunchy fried bits, usually garlic, shallot and soybean, rather than a smooth
What Is Yuzu, and How Do You Use It?
Yuzu is a Japanese citrus fruit that tastes like a cross between lemon, lime and mandarin, sharper and more fragrant
What Is Katsuobushi (Bonito Flakes)?
Katsuobushi is dried, smoked and fermented skipjack tuna, shaved into paper thin flakes, and it is one of the two
How 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 a little
What Is Nori, and How Do You Use It?
Nori is dried, pressed edible seaweed, sold in thin sheets, best known as the wrap around a sushi roll. It
Kitchen basics
What Is MSG, and Is It Safe?
MSG, or monosodium glutamate, is a flavour enhancer that adds umami, and is safe to eat for the vast majority
Kitchen basics
What Is Shichimi Togarashi?
Shichimi togarashi is a Japanese seven spice blend built around chilli flakes, with citrus peel, sesame and seaweed for depth.
How 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 rice, close
What 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 porridge. It