A Hibachi steakhouse staple, Japanese chefs soak chicken liver in milk to remove smells and blood residue.
This refreshing and piquant mix cuts through oily meats and makes great bedfellows with duck and game.
The Japanese are masters at adding a lighter, defter touch to French classics. Instead of cognac or brandy, adding sake grants the lobster bisque a sweeter flavour.
A regular feature in sushi joints in Tokyo, kohada is a firm white-fleshed fish with a delicate flavour. You can also find ingredients like yuzukosho, a spicy condiment made of yuzu zest and peppers, at ...
Few party themes are more exotic than North African adventures. Coupled with a cuisine that is steeped in spices and rich flavours, this will be one dinner to remember.
One bite into the addictively tasty bacalao or salty cod and you’ll understand why it’s such a popular bar snack in Spain.
