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5 Kinds of Kimchi

5 Kinds of Kimchi
If you've ever been to Korea you'll know that no dish is complete without a side dish of Kimchi. At Korean restaurants you generally receive various complimentary side dishes with your meals, and while these may vary, the one thing you can always count on receiving is Kimchi. Unsurprisingly then, there are many different kind of Kimchi. Here's just a select few:
Diced Radish Kimchi (Kkakdugi  )
Kkakugi is made similarly to regular kimchi however the main ingredient is radish. Radishes are available all year round, although in winter radishes are sweeter and firmer.

Water Kimchi (Nabak-kimchi  )
Nabak-Kimchi is one of the least spicy types of kimchi. Made with both cabbages and radishes combined, this version uses a high concentration of kimchi stock and also has a sweeter taste due to the addition of fruits such as apple and pear.

Summer Green Water Radish Kimchi (Yeolmumul-Kimchi  )
Yeolmumul-Kimchi is one of the most common vegetables used to make kimchi during the summer and spring seasons. As these radishes tend to be thin and small this type of kimchi is eaten with almost all foods during hot summer days. Usually blended with green chilli peppers, red chilli peppers and garlic, more water is added before storing giving it its juiciness.

Cucumber Kimchi (Oi-So-Bagi 오이소박이)
Oi-So-Bagi is another type of Kimchi commonly eaten during the summer, that consists of stuffed cucumbers. Generally consisting of chives, radish, salt, water and of course cucumbers, this version of Kimchi has a crunchy texture and a crisp taste.

White Cabbage Kimchi (Baek Kimchi  )
Baek Kimchi originates from North Korea where they usually reduce the use of salt and red pepper in their cooking. This version of Kimchi consists cabbages soaked in brine until softened, then seasoned with ginger, garlic strips and red pepper threads and combined with radishes, mushrooms, pears, chestnuts and dates with watercress greens and mustard leaves and occasionally a bit of pepper powder.

These are only a small selection of the many versions of Kimchi out there. Try a taste of Korean Kimchi with our Kimchi Soup Spice Paste, used for creating a hearty flavourful spicy soup. Browse our full range of Korean spice pastes. 


A Guide to Japanese Tempura

A Guide to Japanese Tempura
Japan is known for its unique and thriving culture that draws in adventurers from all over the. Located in East Asia, this hot destination offers a diverse range of scenery; including thousands of temples and shrines, sky scrapers, mountains and gardens, as well as a large range of culinary styles, encompassing a diverse range of food from Ramen and Udon to Sushi and Sashimi and many more. Tempura is one of the popular dishes amongst the Japanese, consisting of pieces of lightly battered, deep fried seafood and vegetables. There are multiple types of tempura, some of the most popular being: 

Prawn/Shrimp (Ebi えび)
The most common and popular amongst all tempura is the Ebi found in virtually all tempura dishes/sets.

Fish (Sakana魚)
Tempura pieces are generally made of fish fillets or small whole fish.

Eggplant (Nasu なす)
Eggplants or Aubergines are often used for tempura and depending on their size they may be cut in half, sliced into rounds or cut into a fan shape before being battered and deep fried.

Mushrooms (Kinoko きのこ)
Another popular ingredient used for tempura is the mushroom. The most commonly used kinds are Shiitake and Maitake.

Pumpkin (Kabocha かぼちゃ)
Pumpkin is another common item on tempura menus and consists of thin slices with the skin left on.

Sweet Potato (Satsumaimo さつまいも)
Similar to pumpkin, when sweet potato is used for tempura, it is sliced thinly with the skin left on. Traditionally in Japan they use a native sweet potato with purple skin and yellow flesh.

Perilla (Shiso しそ)
Perilla is a herb of the mint family which is also commonly used for tempura. It is generally served as a garnish with sashimi, refreshing the palate.

Mixed Seafood and Vegetables (Kakiage かき揚げ)
Kakiage is made by mixing a variety of vegetables and seafood into a patty, covering the patty with tempura batter and deep frying. This type of tempura may be used as a topping, appetizer or side dish.
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If you're looking to enjoy authentic flavours without travelling to Japan, be sure to check out our range of Japanese spice pastes and try your hand at tempura with our Tempura Batter Mix.

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5 Kinds of Kimchi

5 Kinds of Kimchi

If you've ever been to Korea you'll know that no dish is complete without a side dish of Kimchi. At Korean restaurants you generally receive various complimentary side dishes with your meals, and while these may vary, the one thing you can always count on receiving is Kimchi. Unsurprisingly then, there are many different kind of Kimchi. Here's just a select few.

» Read more

A Guide to Japanese Tempura

A Guide to Japanese Tempura

Japan is known for its unique and thriving culture that draws in adventurers from all over the. Located in East Asia, this hot destination offers a diverse range of scenery; including thousands of temples and shrines, sky scrapers, mountains and gardens, as well as a large range of culinary styles, encompassing a diverse range of food from Ramen and Udon to Sushi and Sashimi and many more. Tempura is one of the popular dishes amongst the Japanese, consisting of pieces of lightly battered, deep fried seafood and vegetables. There are multiple types of tempura, some of the most popular being:

» Read more