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Food Destinations for the Best Local Cuisines According to CNN

Food Destination

Taipei’s Beef Noodles
Credit: Yuli Chua https://goo.gl/RWEMoK

Food, in its most basic definition, is anything meant to nourish the body and sustain its functions. But food has always been an expression of the way people live their lives, so it is also a reflection of a local culture and national identity.

In the last decades or so, travel and communication technologies made popular destinations become more attractive places as the world gets wind of what else they can offer, in terms of food. Local cuisine also pushed “unknown” or lesser destinations to prominence as their foods catch the fancy of travelers, who are as likely to satiate their pangs for food as their desire to satisfy their taste for adventure. This development has made cuisines and foods in general to cross borders and boundaries to become the world’s most coveted dishes and delicacies.

One natural consequence of this rising interest on the best local cuisines is where to find the, CNN Travel Section just recently made a poll to give foodies and travelers alike a list of where to go for soul-satisfying gastronomies. The result appears in its post entitled Which destination has the world’s best food? [Read more…]

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Sake Lessons from Japan: Choosing between Cold or Warm

SakeFor anybody trying sake for the first time, one of its most intriguing aspects is that it can be served warm or chilled, although it has traditionally been served warm.

Recently, premium sakes are being served and enjoyed cold, but that doesn’t mean that warm has become obsolete.

How can you best enjoy sake?

Modern sake brewing technology are said to have flavor profiles that can be destroyed or marred by heat. This is why serving it chilled nowadays has become popular. That doesn’t mean, though, that all must be served chilled. Each rice wine is unique with a specific range of temperature by which it must be served. [Read more…]

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Raw, Exotic, but Delicate Sashimi

SashimiTo the uninitiated, the thought of eating raw fish or meat is probably repulsive, but the world has shrunk into a global village, and an increasing number of people have learned to love sashimi. Many people think of sashimi as synonymous with sushi, but these are two different dishes that simply share raw fish or seafood as major ingredients. Japan Talk features “21 Types of Sashimi” as a beginner’s introduction to this simple Japanese delicacy.

Sashimi is thin sliced raw fish or meat. 

“At face value, it’s one of the world’s simplest foods. After all, it’s just sliced raw fish. Nothing is added. Soy sauce and wasabi may be included on the side but that’s it. Sashimi is a direct taste experience. Fish must be of the highest quality. There’s no hiding behind sauces and other distractions to your taste buds. 

“The simplicity of sashimi lends itself well to aesthetically pleasing dishes. A sashimi master must know his or her way around a fish. They must also have artistic sense. A sashimi dish without style is just lumps of raw fish. 

“Practically any fish or meat can be used in sashimi. Exotic varieties number in the hundreds. The following varieties of sashimi are the most common in Japan…”

[Read more…]

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