There’s one ingredient that is so archetypal for Japanese cuisine that you just can’t live without it – for many reasons. I am talking about dashi, a rich, smoky broth made of seaweed and bonito flakes that build the base for many Japanese udon noodle dishes and many others. See it as an essential staple […]Read more "Mastering Dashi Broth"
You can’t really make a trip to the Japanese city of Kyoto without stumbling over those words: The Kyoto Protocol. It’s weird how an act of politicians in a small, historic place can change the world’s economic and ecologic life forever and shapes the image of a city. Well, at least what you expect of […]Read more "The Kyoto Protocol"