Monthly Archives: February 2015

▶ Soba Noodle ☆ そば打ち動画〜十割そば・生粉打ち〜 – YouTube

僕のそば打ちは完全に自己流です。 どうか、そば打ちで検索されて来た方達はこの動画での打ち方は参考にされませんよう、よろしくお願い申し上げます。笑 Soba means buckwheat, so soba noodle is buckwheat noodle. Soda is Japanese tradition… Source: http://www.youtube.com Advertisements

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Beer researchers look for the secrets behind the perfect head

Queensland researchers have begun a study to prescribing the unique molecular signature of Queensland’s iconic XXXX beer. Source: http://www.foodnavigator-asia.com

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Cooking Har Gow with Martin Yan!

Martin Yan uncovers the path to perfect shrimp dumplings with the chefs of Koi Palace. Source: luckypeach.com

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Egg Curry – Cashew Egg Curry Recipe

Cashew egg curry, how to make easy egg curry with cashew paste with step by step pictures. Source: http://www.nisahomey.com

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An Illustrated History of Sushi

Illustrations by Albert Hsu You know dining habits have shifted dramatically when Iowa City’s Sushi Kicchin boasts a four-and-a-half star Yelp review. Source: firstwefeast.com

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A Chinese New Year Dumpling Recipe

For the Chinese New Year, celebrate with homemade won tons packed with shrimp and scallops, seasoned simply with ginger, scallions, hot pepper and sesame oil. Source: http://www.nytimes.com

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Singapore food fling provides ‘messy and satisfying’ feast | The Japan Times

It’s Friday night and I’m staring death in the face. The face in question happens to belong to a red snapper, and it’s peeking out from the dark depths of Source: http://www.japantimes.co.jp

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Who Made That Soy-Sauce Dispenser?

How the red-capped ambassador of Japanese design values infiltrated kitchens around the world. Source: http://www.nytimes.com

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Plumbing the delicious depths of February with ume | The Japan Times

Traditionally, Kisaragi (如月, the old name for February) was considered a month of hope — a chance to wipe the slate clean and start over. Before the Source: http://www.japantimes.co.jp

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This Cheesemaker Is Changing Chinese Food Culture

China may seem like the least likely place to find locally made artisanal cheeses—such as camembert, ricotta, and blue cheese—but Chinese cheesemaker Liu Yang is changing that. Source: munchies.vice.com

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