4 Japanese Chef Documentaries You Have To See

As food lovers, we tend to gravitate towards original flavours, a mixture of spices and culinary influences we might not have considered before. It might be found in a place where historical immigration naturally brings together a melange of flavours with residents bringing together tastes from their homelands, including non-native ingredients. The singularity of Japanese cuisine Still, while unique mixes are certainly going to pave the way for [ + ]

11 Japanese Dishes That Are Surprisingly Edible

From poisonous fish, to horsemeat sashimi, boiled locusts and dancing squids, Japanese food constantly breaks the rules to create playful dishes that not only taste great, but look amazing. Here’s a few new foods to add to your bucket list! Let us know which of these 12 you’ve tried, and what it was like. 1. Fugu Fugu is one of the most infamous Japanese dishes. Made from the pufferfish, this dish can be fatal if you have been [ + ]

Everything You Need to Know about the Humble Edamame Bean

Have you seen all the hype about edamame but you haven’t a clue what it is or whether you should add it to your diet? Whether you’ve tried it at your local Japanese restaurant or it’s never passed your lips before, we’ll tell you all you need to know about edamame, from what it is to how to create delicious edamame recipes. What exactly is edamame? While it sounds like some strange vegetable, edamame are actually you [ + ]

Port Phillip Bay’s Annual Spider Crab Aggregation

Victoria-based marine scientist, Sheree Marris, is no stranger to the marvel of giant spider crab aggregations, but when she pulled out her camera to film this year’s aggregation, she was completely blown away by the staggering numbers. “I’ve never seen so many before,” she told ABC. “I swam in a straight line for four-and-a-half minutes and the crabs were thick on the sandy shallows. It was gobsmackingly amaz [ + ]

Toothfish and Saikou Salmon at Kobe Jones

When you think about the stereotypical Australian diet, you’ll likely think of seafood. Perhaps it was Paul Hogan sharing with the world all those years ago the idea of throwing another shrimp on the barbie, or maybe it’s the fact that Australia is the world’s largest island continent? Whatever it is, the idea that Australia is home to a bountiful supply of seafood is not entirely true. Australia’s fishing grounds a [ + ]

A Complete Guide To Japanese Dining Etiquette

Whether eating with new Japanese friends, dining in a Japanese restaurant, or attending a business lunch with a Japanese client, following a few simple etiquette rules can make you shine. Most Japanese people will forgive you for not understanding their customs and beliefs, but by following common etiquette you demonstrate good manners and respect. There are many different components to Japanese etiquette when it comes to dining, and certa [ + ]

Understanding Chopstick Use and Etiquette

Is this what you look like when eating with chopsticks? Want to be more like this guy? Then read on... Firstly, if you’re not too great with chopsticks, don’t fret. According to a 2012 Mejiro University study, even the Japanese get it wrong - in fact, over 70 percent of Japanese people in their 40’s and 50’s hold chopsticks incorrectly! Chopsticks are a mainstay of dinner tables in Japan and throughout Asia, s [ + ]

The Importance Of Salt In Japanese Culture And Cuisine

The Japanese look at salt very differently from the rest of the world. In western cultures, salt is often associated with high blood pressure, increased heart risk and hypertension. But in Japan salt is considered sacred, and is an integral part of everyday life. Japanese people believe salt is cleansing, and a preserver of purity. In the purification rituals of misogi (a similar concept to baptism), salt is used to remove all spiritual d [ + ]

Cooking With the Japanese Wonderfruit Yuzu

Yuzu is a Japanese citrus fruit that is currently making waves in the culinary world. Back in 2013 it was deemed the “world’s new superfruit” by The Daily Mail, who predicted it would one day become as popular as oranges. While that premonition is yet to come true, it certainly is gaining popularity in the Western world. Yuzu is valued for its highly aromatic rind, and because its juice is minimal and it is seldom grown outside of Japan, [ + ]

What Makes Kobe Beef So Special?

Seeing the term Kobe beef on a menu stirs up lots of excitement, with the Japanese doing an excellent job at marketing the elusive meat. Kobe beef is like black gold caviar. Like aged Chateau Margaux wine. Like hand-rolled chocolate truffles. In other words, it’s expensive, highly sought after, and a status symbol. (more…) [ + ]

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