Korean Cooking: Make Your Own Fresh Kimchi 겉절이 (Geotjeori)


Oddly enough, my first experience with fresh kimchi was actually in Japan! Mom and I  were totally addicted to it. Instead of the usual briny flavour of fermented kimchi, it packed what was a spicy, sweet kick instead. Many of the ramen shops served it as a side dish, which really is testament to how ubiquitous this […]

Japanese Cooking: Healthy Green Bean 白和え Shiraae


The first time I tried a green bean shiraae, was at Nakajima Suisan where we had some of the best grilled fish in Singapore. Shira-ae or shiraae, a classic tofu paste that was born from the Zen Buddhist vegetarian cuisine called shojin ryouri. Over the years, I’ve felt a certain affinity with Buddhist teachings and traditions, so the […]