Asian Dish Preparation

history-of-kimchi

History of Kimchee

Kimchi is a uniquely pungent mixture of fermented vegetables and its variations amounted to roughly 80 kinds of dishes during the Choson period. For spring, summer and fall consumption, kimchi was cured in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four […]

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Making Udon Noodles

Make sure you have the following stuff first…. Ingredients and equipment Amount Note Flour Medium-strength flour 700g Serves approximately 7 Salt 40g Little more during summer time and little less during winter time Water 280cc Tap water is fine Worktable Dining table or Kotatsu table (a low Japanese style table with the small heater that […]

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