What’s A Good Mirin Substitute?
Mirin has become a popular ingredient in the West as fans of Japanese food attempt to replicate some of their favorite dishes at home. Mirin may not be easy to find everywhere, especially if you need to find it in …
Marmite: England’s Favorite Savory Spread
Marmite is a British institution but it was invented by a German named Justus Liebig. Liebig was a chemist who discovered that the process of brewing beer left yeast that could be made into a healthy paste with a high …
What Are Some Of The Most Popular South African Spices?
South African cuisine combines food traditions from various parts of the world including indigenous dishes from Africa as well as Dutch, Indian and Portuguese ones. While it is not as rich or as distinctive as the culinary cultures of older …
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Vegemite: Australia’s Favorite Spread
Vegemite is an Australian spread made from brewer’s yeast and that is strongly connected with the island continent’s identity. Vegemite showed up on Australia’s grocery store shelves in 1923. Its inventor was Dr. Cyril P. Callister, a food technologist who …
Mirin: The Versatile Japanese Cooking Wine
Mirin was popular as a high-quality liquor for drinking until sake became the main alcoholic beverage of Japanese people during the Edo era (1603-1868). Only towards the end of that era did it become widely consumed among regular Japanese people, …
What Are Some Of The Most Popular Japanese Spices?
Japanese spices are responsible for the distinctive taste of the best Japanese food. If you want to replicate the flavors that you have experienced in Japan or an authentic Japanese restaurant, you will need the key seasonings. Here is a …
Mugwort: A Medicinal Herb With A Beer History
Mugwort is native to Europe and Asia and used as both a medicine and a culinary herb on both continents. This herb is especially common throughout the United Kingdom. Mugwort was known in Ancient Rome and Roman soldiers are said …
What’s A Good Chinese Mustard Substitute?
Chinese mustard is one of the world’s spiciest mustards. It is made using ground brown mustard seeds that are combined with cold water to maximize the spice’s heat when served. The typical way to eat Chinese mustard is as a …