Category: Uncategorized
Sushi/Sashimi Tuna- Maguro no Shio-jime (マグロの塩締め)
Taking your home sashimi to the next level comes down to one simple step: a quick dry cure.
Just a 30-minute light dusting of sea salt and sugar draws out surface moisture, tightens the flesh for razor-sharp cuts, and amplifies that natural, rich umami flavor.
Koryo-saram Soybean Stew- Bukjai (북자이)
Pukjai (Russian: пуктяй) or bukjai (Koryo-mar: 북자이) is a soybean stew dish in Koryo-saram cuisine. It is a descendant of the Korean dish doenjang-jjigae.
Rogan Josh – Mild Lamb Curry (रोग़न जोश)
Rogan Josh, a fragrant lamb curry from the Kashmir region of India, is a cornerstone of Kashmiri cuisine (Wazwan).
