Fresh news

Nukazuke is a traditional Japanese pickling method that uses a fermented rice bran, or nuka, bed to pickle various vegetables and sometimes fish.

The African continent is home to people form hundreds of different tribes, ethnic and social groups. No wonder all this variety shows in African cuisine all the way through the ingredient used to the preparation and cooking techniques.

As you search for the heart of food in Mauritania, you will find a cuisine defined by its adaptability to the desert and the ocean’s bounty.

With their distinct chili-seasoned masa and custom fillings, these enchiladas Pototsinas defy convention.

Asian cuisine holds a special fascination for the Western visitors. Food in Asia is a true festival of scents and flavors. After all, most spices originated somewhere there.

Prepare to be transported through the diverse landscape of Congolese cuisine as we uncover its most cherished flavors.

This guide takes you beyond the surface with a deep dive into the hearty sadza, the protein-rich mopane worms, and the cuisine’s colonial influences.

From the spicy zest of harissa to the rich, comforting flavors of couscous, explore the essential dishes that embody Tunisia’s diverse heritage.

At the heart of Cape Verde cuisine are staples like corn, beans, and ocean-fresh fish, blended with the influence of Portuguese traditions.