One of the important elements in the Lantern Festival is the Tangyuan, also known as Yuanxiao, made from glutinous rice balls in sweet syrup, these are succulent and delicious.
As we gear up for Lunar New Year, read all about the symbolic foods of Chinese New Year and discover why they should make an appearance on your Chinese New Year menu.
The soybean is perhaps the most versatile ingredient in all of Asian cuisine and can be made into everything from soy sauce to miso to tofu.
Get creative in the kitchen as Asian Inspirations shares five Japanese recipes using miso paste, including authentic Miso Ramen, classic Miso Soup, and clever ideas for using miso paste in sauces and soups.
Find out why Australia is obsessed with the Japanese katsu trend as we reveal the best Japanase katsu sandwiches, warming katsu curries and how to make your own tonkatsu at home.
Thai food is an amalgamation of bold flavours and there’s nothing more enticing than savouring the traditional Thai snack, Miang Khamm.
Discover the dark past of the Korean Army Stew (Budae Jjigae), and how ingredients from the west made its way into this dish.
Here's a look into the Chinese preparation of tea, and the materials or utensils used to make tea skilfully.
From food to cosmetics the humble coconut is one of the world’s most versatile and valued fruits. Known as the “tree of a thousand uses” to Malaysians and the “Tree of Life” in the Philippines, coconuts can be used in so many different ways that can enrich or enhance a dish.
Here are our top 5 tips, tricks and hacks to help you cook up delicious Chinese food at home.
Japanese seaweed comes in many forms, including those dried sheets of dark green, salty goodness, plus delicate flakes of wakame seaweed and dried tendrils of hijiki seaweed. Find out how seaweed adds a savoury umami flavour to sushi, salads, soups and other Japanese recipes.