Add Japanese bonito shavings to this burning kimchi for a healthy dose of amino acids.
Spice up your kitchen by adding bonito flakes, rhubarb, squash, and shiitake mushrooms to three kimchi recipes with a kick.
Prepare this pickled, sun-dried side dish using a Japanese plum. Substitute unripe apricots if ume aren’t available.
Make this flavor-popping butternut squash chutney for a great appetizer that works best when served with soft cheese and crispy crackers.
Enjoy pomegranate season with this versatile relish recipe. Use it to top seasonal turkey dishes, your favorite sweet treats, or in festive drinks.
Ferment your own Sri Lankan olives, which have an addicting flavor and texture, and make an excellent chaser for a pint of beer.
By Peter Kuruvita and photo by Alan Benson
Use this pickle on a veggie burger or make it using cabbage, radish, daikon, kohl rabi or other leafy Asian greens.
Use this tangy, sour fermented pickle as a snack or base of a curry, a tradition in the Himalayan foothills and northeast India.
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