Tag: Asian cooking

According to the US Soybean Export Council, China is the birthplace of tofu and one of the world's largest consumers of soy-based products. Given its prominence, the question of whether Chinese food has soya is a resounding "yes," but the applications and prominence vary widely.

According to seasoned cooks, a little five-spice powder goes a very long way, suggesting its high potency. But is 5 spice strong because of one overpowering ingredient or a harmonious, well-balanced blend of five aromatic spices that represent the five fundamental tastes in Chinese cuisine: sweet, sour, bitter, salty, and umami?

According to the World Health Organization (WHO), the average global salt intake is more than double the recommended amount. Given this, many people question the sodium content of popular seasonings like fish sauce, a fermented condiment known for its powerful umami flavor. So, is fish sauce low in sodium?

According to Kikkoman's official nutritional information, their green-capped 'Less Sodium Soy Sauce' contains 38% less sodium than their regular, red-capped version. This means green top soy sauce is indeed a lower-sodium option compared to its traditional counterpart, making it a popular choice for health-conscious consumers and those managing sodium intake.

With hundreds of variations across Asia, congee is a beloved rice porridge that serves as a canvas for flavor. While it can be enjoyed plain, adding meat transforms it into a hearty, savory meal. The choice of meat—from shredded chicken to seasoned pork—plays a pivotal role in defining the dish's character and regional style.

Over 60 different phyto-medicines and countless nutrients are found in bitter melon, making it a highly beneficial vegetable. Knowing how to choose bitter melon is crucial for enjoying its distinctive taste and impressive health benefits. This guide will help you identify the perfect melon for your next dish.

Cultivated for thousands of years in East Asia, the popular pod snack often served in Japanese restaurants has a much simpler English designation: immature soybeans. Many people are surprised to learn that edamame is simply a younger, greener version of the same plant that produces mature soybeans used for tofu and soy milk.

According to public health data, foodborne illnesses affect millions annually, making proper food preparation crucial. The potent and umami-rich condiment known as shrimp paste is a staple in many cuisines, but the question remains: **can I eat shrimp paste raw**? The short answer is a definitive no, as understanding the fermentation process reveals why cooking is non-negotiable for safety.

According to the Celiac Disease Foundation, an estimated 1 in 100 people worldwide are affected by coeliac disease. Standard soy sauce, made with a mix of fermented soybeans and wheat, is not safe for those with this condition. Fortunately, a variety of gluten-free options are available to ensure everyone can enjoy the rich, savory flavors of Asian cuisine.

According to some nutrition data, a pure pandan leaf extract can contain as little as 2 calories per cup, making it a nearly calorie-free flavouring option. This low-calorie count is not universal, however, as the specific preparation and form of pandan flavouring significantly impact its nutritional value.