Monthly Archives: November 2015

Japanese sake rides an export boom to USA

The world is catching onto Japan’s potent fermented beverage made from rice. Sourced through Scoop.it from: http://www.usatoday.com See on Scoop.it – The Asian Food Gazette. Advertisements

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Before Japan ate raw fish, there was himono | The Japan Times

Japan is famous as a nation that loves raw seafood. But dried fish has a much longer history here and has played an important role in Japanese society for Sourced through Scoop.it from: http://www.japantimes.co.jp See on Scoop.it – The Asian … Continue reading

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Pollution partly to blame for India’s low vitamin D status

High levels of environmental pollution have been blamed for being among the causes for elevated vitamin D deficiency in India after a study found that three-quarters of the population did not produce enough of the compound. Sourced through Scoop.it from: … Continue reading

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Vegetarian Ramen & Giveaway! • Just One Cookbook

Spicy and rich vegetarian ramen recipe made with soy milk, vegetarian dashi, and topped with ramen egg, spicy bean sprouts, and corn. Sourced through Scoop.it from: http://www.justonecookbook.com See on Scoop.it – The Asian Food Gazette.

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The Guide to Chinese Dumplings

A look at thirty-six dumplings from all over China. Sourced through Scoop.it from: luckypeach.com See on Scoop.it – The Asian Food Gazette.

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Cuisine Japonaise – Recette Sauce sésame

Recette de la traditionnelle sauce japonaise au sésame ou goma sauce. Sourced through Scoop.it from: http://www.youtube.com See on Scoop.it – The Asian Food Gazette.

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Cuisine Paradise | Singapore Food Blog | Recipes, Reviews And Travel: Popular Thai Street Food

Sourced through Scoop.it from: http://www.ellenaguan.com See on Scoop.it – The Asian Food Gazette.

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Kesar Peda (Indian Milk Dessert) – Manjula’s Kitchen – Indian Vegetarian Recipes

kesar peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. This is a easy recipe to make. Sourced through Scoop.it from: http://www.manjulaskitchen.com See … Continue reading

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Konbu Cured Bream (Tai no Kobujime)

Kobujime is an ancient Japanese method of preserving fish by curing it between layers of konbu, which infuses it with umami. Sourced through Scoop.it from: norecipes.com See on Scoop.it – The Asian Food Gazette.

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