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Bryan Washington writes about learning to cook soondubu jjigae, a Korean silken-tofu stew, and provides a recipe.
Want to improve your knife skills? Take a look at this list of Japanese vegetable cutting techniques. Start from the basics, and work your way up to master.
What is slow cooking?
https://news.ycombinator.com/item?id=19253616
https://www.setouchiexplorer.com/soy-sauce-wooden-barrel-making-on-shodoshima/
More than soy
For the past 150 years, the Yamamotos and their millions of microbes have been making the family’s Yamaroku soy sauce by mixing soybeans with wheat, salt and water, and letting it ferment in a four-year process. But as more and more of Japan’s soy brewers have swapped their wooden barrels for steel tanks, a big problem has occurred: the country is running out of kioke, and almost no-one knows how to build them. In the last seven years, Yamamoto has set out to learn this ancient craft and teach it to others to try to ensure its survival.
In the fall of 1971, Judith Jones, the Knopf editor who had salvaged many a manuscript from the gallows of the rejection pile, was looking for a Chinese cookbook. She noticed a recent profusion of Chinese restaurants in major metropolitan areas, feeding an American fascination with the regional cuisines of China. Chinese cooking in that era had become synonymous with flamboyance, with foundational techniques that intimidated most American home cooks. Jones wanted someone who could bridge that perceived cultural chasm, to translate the dense aesthetic of Chinese cooking into a familiar culinary grammar for the American reader.
Description
Hi, I'm Mandy- here every week to share traditional Chinese recipes with you! Occasionally, I'll share some other Asian recipes with you (my favorite ones). Join me on my YouTube journey... just make sure not to watch my videos on an empty stomach =)