In Japan, there are 2 types of rice: mochigome (Japanese glutinous rice) and uruchimai (normal Japanese rice). Uruchimai is Japanese rice, here in Europe this type is better known as sushi rice. Sushi rice is shorter, rounder and thicker than the rice we know. This variety also contains a lot of rice starch, which makes it stick after cooking, ideal for making sushi. In Japan they also use the urucimai to make sake, beer, rice vinegar and sometimes shochu. Are you curious abo

Canh chua is a Vietnamese sour soup with various vegetables and fish. Mainly it contains tamarind, pineapple, tomato, fish, okra and onion. It is finished with caramelized garlic, long-leaf coriander (ngò gai) and rice field herb (ngo om). The broth tastes sweet and sour with a fresh lemon scent due to the rice field herb. The sweet and sour soup is usually served with fish in Vietnam, but can also be served with shrimp or even beef. It is a typical South Vietnamese dish. At

Coconut milk is one of the most well-known and used plant-based milks in Asia for cooking and sometimes drinking. Coconut milk is an opaque, milky-white liquid. To obtain this, they grate the flesh of the brown coconut. Then they mix it with water and squeeze it out with a cloth.This aromatic, milky liquid has a fat content of about 20%. Oil can be extracted from the brown coconut for coconut oil and/or santen. Usually of these are 2 pressings;the 1st pressing is used to make

Specially with Vietnamese New Year, bánh chưng is made. This is the savory glutinous rice cake in square shape. Together with Bánh tét, it is the soul food of Vietnamese culture. Bánh tét is a Vietnamese savory or sometimes sweet glutinous rice cake that is wrapped in cylindrical banana leaves. The filling of the glutinous rice cake is mainly with mung bean paste, mung beans and pork. They are eaten simply by slicing them and dipping them in fish sauce or in combination with