Mirepoix kimchi and vegetarian umami chilli : Kenji Morimoto’s recipes for cooking with homemade (…)

5 novembre 2025 | Kenji Morimoto
The traditional Korean method of preservation brings a fresh twist to soups, marinades and even a plant-based chilli Cooking with ferments brings a tremendous amount of flavour to whatever you’re making, and it’s a great way to showcase how an ingredient evolves through the application of heat. (…)
 Site référencé:  The Guardian (Asia Pacific)

The Guardian (Asia Pacific) 

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