I had just started a questionnaire. It asked my ethnicity and allowed me to “check all that apply,” an option that didn’t exist when I was younger.
Then, it asked me to select which one I identified with most.
As a biracial Asian and Caucasian person, I can never be defined as one without the other. It’s like asking me to say one of my parents doesn’t exist. Continue Reading…
Seaweed is a common ingredient in Asian cuisine that takes on different forms for soups, salads, snacks and entrees.
Here in the U.S., the names for each type of seaweed are generally more well-known by their Japanese monikers for reasons unknown to me. However, seaweed is very frequently used in Korean and Chinese cuisine as well. Below, I’ll list some of the most common seaweed types by the English names, followed by the Japanese name and the Korean name. Continue Reading…
Chickpeas are cheap, healthy and delicious legumes that work so well in numerous dishes or can be enjoyed entirely on their own. If you’re looking to eat healthier or lose a few pounds, they are a great food choice. Not only do chickpeas make you feel full and keep you full for longer, they are also filled with nutrients and fiber. Continue Reading…
One key ingredient to many of the Korean dishes you’ll find on this site is gochujang – a spicy, fermented soybean paste that has become increasingly more popular here in the States. In fact, I was shocked when during a recent trip to Food Lion (a grocery chain here in North Carolina), I saw a bottle of gochujang! This is great because there’s no substitute you can use to match its flavor. Continue Reading…
An all-natural sweetener used in the Anatolian region for centuries, pekmez is a molasses traditionally made from grapes, but is also made from fig, mulberry, dates, carob, juniper berries and other fruits. While it is a natural source of sugar for cooking or direct consumption, it is also known for its health benefits in boosting energy and for treating multiple other ailments. Continue Reading…
My favorite food is any bowl of spicy noodles in a simmering broth. My mom always cooks a variation of this every time I visit her. It’s not always the best meal choice for my weight, so it’s not something that I eat every day. However, just how bad it is depends on the noodle and how it’s prepared.
By and large, Asian noodles are often healthier because they are lower in calories and carbs and are typically served with a lot of vegetables. Continue Reading…