Sukiyaki, A Delicate yet Hearty Treat


Credit: Dick Thomas Johnson

Sukiyaki is a Japanese hot pot stew consisting of thinly sliced beef, tofu,vegetables, sugar, soy sauce, and mirin. This dish, commonly served in winter, is cooked right at the table. It is usually accompanied by raw eggs; these can be added to the steaming bowls just before serving or used as dip for the ingredients. In many households, noodles are added to this stew.

The Different Styles of Cooking Sukiyaki

This dish evolved into its current form during the Meiji era (1868 – 1912), when the influx of foreigners made meat more popular. Before this period, most people in Japan ate meat only during special occasions – a practice encouraged by the prevalent religions.   [Read more…]

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Treat Yourself to Feta, Fruit, Vegetables, and Wine

Feta combined with fruits, vegetables and wineAll cheeses have their own distinctive qualities, but feta, one of the world’s freshest cheeses, has a flavor all its own. It is basically a soft but compact cheese sans holes and the skin present in cheeses like brie and camembert. Usually sold in blocks submerged in brine, this cheese can range from sharp to very mild. This makes it ideal for mixing with fruits and vegetables. If you have been looking for a new way to serve your fruit or your salad with cheese, give this wholesome creation a try.

Telling Feta from Other Cheeses

People from all over the world can make “feta” cheese if they have the tools, the sheep’s milk, and the goat’s milk to do so. However, because the name feta is protected under EU laws as a PDO (protected designation of origin) product, the cheese they produce can’t be called feta unless it is made in the traditional way in the mainland of Greece or the island of Lesbos.

Most cheeses that claim to be feta are made of cow’s milk, and this cheese has to be made from at least 70 percent ewe’s milk and no more than 30 percent goat’s milk. By their very nature both have a flavor different from cow’s milk, and the cheese made from them is tangier. Moreover, the humidity, the climate, and the natural bacteria in mainland Greece and Lesbos contribute to the unique taste of feta cheese. [Read more…]

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