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Takoyaki is a very famous street snacks in Japan. Actually you can easily cook takoyaki at home when you buy a “Takoyaki plate” . As Takoyaki is getting popular over the world, the Takoyaki plate can be ordered by online shop. You will be definitely into this small crispy ball.
Love instant noodles, but hate that it has no nutritive value? No worries...i got your back :) Its time to pimp them noodles up!! My version of instant noodles is packed with all the good things...the umami flavour bombs, some crunchy veggies, the smoothness of silken tofu and the awesomeness of Nori. I am sure you will love a hot bowl of this japanese-cuisine inspired noodly goodness on a soggy rainy day :)
Kimchi is a traditional Korean dish consisting of pickled vegetables, which is mainly served as a side dish with every meal, but also can be served as a main dish. Kimchi is mainly recognized as a spicy fermented cabbage dish globally. (this is not a traditional version of kimchi as usually there is fish sauce this recipe is vegan). For this recipe you will need a few small bowls for holding the ingredients at different stages, a few clean air tight jars (make sure your jars are properly cleaned and dry otherwise your kimchi may spoil), a sharp knife, a blender, weighing scales.
This is part of a small collection of prints about Japanese food. I got inspired directly by the amazing blog of Shihoko, a born and raised Japanese native who is living in Australia at the moment.
Each art prints contains the link to the recipe page.
You can find all the recipes (and more!) at Shihoko’s website : https://www.chopstickchronicles.com/
Behind every bad thing, there are good things: due to our having to spend much time at home, our gardens will be abundant, well-kept and gorgeous. In May, my garden produces radishes - colourful, healthy and very easy to grow. Enjoy!
Su-Yuk is a boiled pork belly seasoned with soybean paste, garlics, green onions, peppercorns, and onions. Su-Yuck is a special dish for me since it is one of my mother's "signature recipes."
This illustration is created for Rebecca Bradley's Illustrating the Edible course at Maryland Institute College of Art.