Still hungry? Check out more recipes below!
Osaka Mochi Bliss is a delightful Japanese treat that combines the chewy texture of glutinous rice with the sweet filling of red bean paste, enhanced by a variety of coatings like matcha, toasted sesame seeds, and shredded coconut.
Kyoto Temptation is a delightful Japanese-inspired dish combining seasoned sushi rice, tender salmon, and an array of fresh toppings, enveloped in a rich dashi broth. Ideal for a sophisticated dinner or lunch, it balances traditional flavors with contemporary flair.
Baked Lotus Crunch is a delightful snack, featuring crispy lotus root slices seasoned with paprika, garlic, and fresh rosemary, offering a healthy and flavorful treat.
Osaka Minced Pork Steamed Bun is a delightful Asian snack featuring soft, fluffy buns filled with flavorful minced pork seasoned with soy sauce, ginger, and spring onions.
Kara Kuzhambu is a traditional South Indian tamarind-based curry, rich with spices and vegetables like eggplant and okra, ideal for a flavorful lunch or dinner.
Enjoy the unique flavor of Taro Glaze Stir, a delightful dish that combines tender taro with a sweet and savory glaze for a satisfying vegan meal.
Jilbo Saxiib is a flavorful Somali-inspired chicken dish infused with aromatic spices and a medley of vegetables, ideal for a comforting dinner experience.
Hanoi Herb Infusion is a refreshing, vibrant drink combining the aromatic notes of lemongrass, ginger, mint, basil, cilantro, and lime, sweetened subtly with honey. It offers a delightful sensory experience inspired by the fresh flavors of Vietnam.
A traditional Mexican delicacy, chicatanas are flying ants that are considered a gourmet ingredient, offering a unique earthy flavor, often enjoyed with garlic, onions, and chili as tacos.
Zhejiang Marinated Lotus Root is a savory and slightly tangy dish with a hint of heat, making it a perfect appetizer or side dish. The lotus root is marinated in a fragrant mixture of soy sauce, rice vinegar, and spices, resulting in a crunchy and flavorful delight.
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