Nori is the Japanese word for dried edible seaweed, which usually comes in thin, paper-like sheets. It’s a popular ingredient in Japanese and Korean cuisine to wrap rolls of sushi or onigiri. What is Nori (sushi seaweed)? Nori is dried seaweed sheets made from red algae, which turns dark green when dried. It’s usually used…
Cooking Basics
Kanikama (Imitation Crab Meat)
Kanikama is the Japanese name for imitation crab, which is processed fish meat, and sometimes called crab sticks or ocean sticks. It’s a popular ingredient commonly found in California sushi rolls, crab cakes, and crab rangoons. What is Kanikama (imitation crab)? You’ve probably eaten kanikama – even if you didn’t realize it. It’s the sticks…
What is Tobiko and Tobiko Sushi
Tobiko is the Japanese word for flying fish roe, which is crunchy and salty with a hint of smoke. It’s a popular ingredient in Japanese cuisine as a garnish to sushi rolls. What is tobiko (flying fish roe)? You’ve probably noticed that there are some bright-colored stuff sitting on top of some Japanese sashimi or…
What is Gobo and How to Make Gobo Sushi
If you have never tried gobo in sushi, you are missing out! Gobo is the Japanese name for burdock root, which is a popular ingredient in Japanese cuisine. It’s incredibly delicious and often used in sushi rolls, miso soup, kinpira, or other side dishes. My favorite is gobo sushi roll, where pickled gobo is rolled…
What is Yamagobo and Easy Yamagobo Recipe
Yamagobo is Japanese pickled burdock root marinated in rice vinegar, sugar and salt mixture. It’s tangy, sweet, and refreshingly crunchy with a bright orange color. Homemade Yamagobo is incredibly easy to make, and great as an accompaniment to sushi rolls or rice meals. What is Yamagobo? Yamagobo is a popular Japanese pickle made from burdock…
Easy 2-ingredient Grenadine Syrup Recipe
Learn all you need to know for how to make Grenadine Syrup for cocktails and drinks! With only 2 ingredients – pomegranate juice and regular sugar, this recipe shows you some easy tips to make this delicious sweet and tart non-alcoholic bar syrup, with a beautiful deep red color. Like simple syrup, grenadine is a…
How to Vacuum Seal Foods Without a Vacuum Sealer (Video): Water Displacement Method
Here is a complete guide with video showing you how to vacuum seal food at home without a vacuum sealer. Whether you need to vacuum seal your food for better storage or prepare it for sous vide cooking, this DIY technique called water displacement method is an easy and inexpensive option. All you need is…
Sous Vide Steak Temperature and Time
Selecting the right temperature and doneness is the most important step to sous vide cook a steak. Whether you like a super juicy and rare steak, medium, or a well-done steak, sous vide machine provides the precise temperature control. Here is a complete guide for cooking the best steak ever! If you love juicy and…
Snow Crab vs King Crab {Differences + How to Cook}
Snow Crab vs King Crab – explore the differences between the two popular crabs! Whether you’re ordering in a restaurant or cook your own at home, you’ll find everything you need with this complete guide. There are many types of crabs including snow crabs, king crabs, Dungeness crabs, and stone crabs. Snow crabs and king…
Juicing Vs Smoothies – Which is Better?
Juicing vs smoothies – explore the differences between the two popular drinks, their health benefits, nutrition and which one is better for you. You’ll find everything you need to know about juice vs smoothie with this complete guide. The difference between juice and smoothie The biggest difference between the two is FIBER. Juices are the liquid…