A Tale of Two Sour Doughs.
Growing up in South India, the only sourdough I was familiar with was the beloved idli/dosa batter, an essential part of our traditional breakfast routine. Aside from liking the subtly sour taste, the only other thing I knew was that making idli/dosa batter involved fermenting – something my mother often worried about especially when she…
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Vegetarian (and vegan) food guide for Japan
State of Vegetarian and Vegan diets in Japan Japan is by no means a “vegetarian friendly” country in a traditional sense of the phrase. One can’t just walk into any restaurant and expect vegetarian items on the menu! It is even likely that many aren’t aware of such a thing as vegetarianism, but there’s a…
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Demystifying Wild Rice
There is plenty of confusion, and often ignorance about Wild Rice. Wild rice is a gluten-free grass that’s slightly higher in protein than most whole grains and is a good source of fiber, folate, magnesium and a slew of other beneficial nutrients. — Great lakes wild rice It is cultivated within the region of the Great Lakes,…
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