Yuzu kosho -- a popular condiment used in Japanese, Korean, and Chinese cuisines -- sports a blend of sweet yuzu, spicy chili peppers, and salt. The fermented paste elevates everything from stir fries ...

Use this spicy, tangy, salty spread to add a kick of flavor to your cooking. Matt Taylor-Gross Building heat, acidity, and umami to get the flavors in your food up to restaurant levels usually ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Sonoko Sakai, the Japanese-American cookery teacher and author of Japanese Home Cooking, was given her first ...

Japanese cuisine is famous for its exquisite presentation, high-quality raw fish dishes, and, above all, umami flavor. A word invented by the Japanese, umami is the best descriptor for many of Japan's ...

Incorporate the floral, tart citrus into any course of a meal from starter to dessert and drinks. Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel ...

Yuzu kosho is a sour, spicy, fermented Japanese condiment made from yuzu zest and juice, salt, and chiles (usually green bird’s eye or Thai chiles). It’s commonly served with meat or fish—and David ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. I do not like coleslaw. Like ever, for any ...

I suffer terribly from what you might call a paralysis of wonder. When I become the custodian of something truly marvellous, notably beautiful, or a little bit rare, I worry so much about using it for ...