Slow Cooker Tips

What’s the best way to fit slow cooking into your daily routine? If you have time in the morning, you can assemble your recipe before you leave for the day, put it in a low oven or turn your slow cooker to low, and come home to a hot meal.(Some of the newer cookers even have timers and thermostats that can bring food to a given temperature and then lower it.)

• With an electric slow cooker, the rule is “set it and forget it,” but it takes a bit more vigilance to maintain the best oven temperature for slow cooking so that food stays at a very low simmer. In general, slower is better—if your pot is flameproof, bring the dish to a simmer on top of the stove and transfer to a 250 to 300°F oven. Oven thermostats are not always accurate, so check after 20 minutes to make sure the food isn’t bubbling too fast.

• When you brown a piece of meat, complex chemical reactions take place, which add to the savory flavor. That’s why many slow-cooker recipes call for browning foods before they’re added to the slow cooker, and even though it seems like an extra step, it really makes a difference. Dredge meat in a little flour before browning to get a thicker sauce.

• If you’re adapting a conventional recipe f or an electric slow cooker, use less liquid than the recipe calls for—evaporation is greatly reduced in a slow cooker, and juices that collect on the lid fall back into the food, creating a self-basting effect.

• Cooks who live at high altitudes probably already know that water boils at a lower temperature due to the decrease in air pressure. If you live more than 3,000 feet above sea level, cook foods at a slightly higher temperature and increase cooking time to compensate.

• If you’re new to slow cooking, it’s hard to know exactly how much the juices in a dish will cook down. If there’s too much liquid in your dish when it’s done, simmer with the lid off until the juices are reduced and the flavor is nicely concentrated.

Next week: Slow Cookers from Around the World  

Posted in Entrees, Techniques, Tips | Leave a comment

Super Bowl Bites

It’s Football Time, and we’ve got your Super Bowl party covered! These tasty chicken sliders are perfect for Super Bowl! Serve the chicken filling right in the cooker and let guests assemble their own sliders.

Hoisin Chicken Sliders

8 skinless, boneless chicken thighs

1½ cups Kikkoman Hoisin Sauce

1 tablespoon Kikkoman Rice Vinegar

24 mini buns

Combine all ingredients except buns in a slow cooker. Cover and cook on HIGH for 3–4 hours or until chicken is completely cooked. Remove chicken, shred and mix completely with cooking liquid. Serve on buns.

Makes 24 sliders

Ribs are a traditional crowd pleaser at picnics, backyard barbecues, tailgates and more. Our version gets a Chinese touch from ginger, sherry and Kikkoman Soy Sauce.

Chinese Spare Ribs

4 pounds pork baby back ribs, cut into serving pieces

1⁄2 cup Kikkoman Soy Sauce

1⁄3 cup honey

1⁄4 cup dry sherry

1⁄4 teaspoon ground ginger

1 clove garlic, crushed

Heat oven to 350°F. Place ribs in shallow, foil-lined baking pan, meaty side down. Combine remaining ingredients; brush ribs thoroughly with sauce. Cover and bake 45 minutes. Turn ribs over; brush with remaining sauce.

Bake, uncovered, 30 minutes more, brushing occasionally with sauce in pan.

Makes 4–6 servings

A colorful coleslaw is a great addition to your Super Bowl spread. This Asian-style slaw is a colorful mix of red cabbage, jicama and carrots, with an added kick from a citrusy dressing made with Kikkoman Lime Ponzu.

Asian Coleslaw with Candied Walnuts

4 cups shredded red cabbage

1 cup shredded jicama

½ cup shredded carrots

2 tablespoons chopped cilantro

½ cup Kikkoman Lime Ponzu

6 tablespoons sesame oil

¼ cup orange juice

½ teaspoon grated ginger

1 cup candied walnuts*

In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk

together ponzu, sesame oil, orange juice and ginger; pour over cabbage

mixture and toss together. Sprinkle with candied walnuts.

Makes 8 servings

*To make candied walnuts, place 1 cup walnuts and ½ cup sugar in a skillet over medium

heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat

walnuts. Remove skillet from heat; stir in ½ teaspoon vanilla and ½ teaspoon cinnamon.

Spread walnuts on aluminum foil to cool.

Super-Slow Super Bowl Tips

There are so many crowd pleasing dishes that were just made for slow cooking, from stews and chili to

meatballs and paella. Use your own favorite recipes, or try a new twist on an old standard.

• If you’re entertaining a group, make it a “slow-cooking potluck”—guests can

transport, reheat and serve their dishes in the same pot they’re cooked in.

• Soups are a good pick for Super Bowl parties, and a hearty French onion soup

is a welcome warm-up for the February chill. For deep, rich flavor, add a little

Kikkoman Roasted Garlic Teriyaki to the onions when you caramelize them.

• Don’t forget to have some snacks and nibbles on hand to munch during

the action. Make plenty of spicy party nuts with Kikkoman Teriyaki

Marinade & Sauce—they’ll disappear fast!

• Use a small slow cooker to keep cheese dip or artichoke dip war m

throughout the game.


Next week: More Slow Cooker Tips

Posted in K Magazine | Leave a comment

Do you Umami?

You probably know by now that naturally brewed Kikkoman Soy Sauce is a great source of umami, the savory “fifth taste” that’s become part of the current culinary vocabulary. But did you know that umami is also found in ripe tomatoes, mature potatoes, aged meat and cheeses, ham and many other foods that rank near the top on the list of comfort food favorites? And cooking brings out umami even more—think of the appetizing aroma and flavor of a toasted cheese sandwich, a crackling-skinned roast chicken, or a long-simmered beef stew. “Umami synergy” describes the enhancing effect that two or more umami-rich ingredients have on each other, amplifying the overall meaty, mouth-coating taste. Since browning, roasting, caramelizing and braising all result in umami flavor compounds, combining these cooking methods with umami-rich ingredients adds a whole new dimension of flavor.

Here’s how:
• Braise pot roast in Kikkoman Teriyaki Marinade & Sauce and water, along
with your favorite vegetables like potatoes and carrots.
• Bump up the flavor of mac ’n’ cheese by adding a splash of soy sauce to
the cheese sauce (and sprinkle with Kikkoman Panko Bread Crumbs for the
crunchiest topping ever!).
• Use soy sauce instead of salt to add rich taste—and color—to your grandmother’s
chicken soup recipe.
Kikkoman Soy Sauce joins forces with pasta sauce and mushrooms to demonstrate the power of “umami synergy.” That’s the secret that makes this comfort classic even better!

1 (16-ounce) package lasagna noodles
2 tablespoons vegetable oil
1 onion, chopped
1 cup chopped mushrooms
1 (28-ounce) jar pasta sauce
1⁄2 cup Kikkoman Soy Sauce, divided
2 cups ricotta cheese
2 eggs, well beaten
2 cups shredded mozzarella cheese

Heat oven to 350°F. Cook noodles according to package directions. In large skillet, heat oil; add onion and mushrooms and sauté until onion is translucent. Stir in pasta sauce and 1⁄4 cup of the soy sauce; heat through. In medium bowl, combine ricotta cheese, eggs and remaining soy sauce. Spread a layer of pasta sauce on the bottom of a 9- x 13-inch baking dish. Layer with noodles, cheese mixture and mozzarella cheese. Continue layering, ending with a final layer of noodles and pasta sauce. Cover with foil; bake 30 minutes. Let stand 15 minutes before serving.

Makes 8 servings

Next week: Super Bowl Bites

Posted in K Magazine | Leave a comment

A look at Comfort Foods Around The World

America is a nation of immigrants, and since comfort foods are the foods we learned to love as children, dishes that spell comfort for some of us seem exotic to others. But many who grew up on meatloaf and macaroni ’n’ cheese have acquired a taste for more exotic fare. Whether it’s a steaming bowl of phó from our local Vietnamese café or the tamales we tasted on vacation in Mexico, we’ve welcomed these hearty, soothing dishes into our kitchens and our hearts. And since the United States is such a big country, you’ll find many regional variations in comfort food preferences, based on local history and immigration patterns. Louisiana has its gumbo, the Southwest favors chili, while New Yorkers go crazy for a big Reuben sandwich! Here are a few more of our favorite regional and ethnic comfort foods:

Egg foo young – This Americanized Chinese-style egg pancake is filled with bean sprouts, vegetables, chicken and pork, and topped with a lightly thickened sauce of chicken broth and soy sauce.

Curry rice – A steaming bowl of rice topped with curry sauce is a favorite comfort food in Japan that’s now catching on in the U.S.

Spaghetti and meatballs – Pasta with hearty meatballs in tomato sauce has become such an American menu mainstay that we no longer think of it as Italian.

Ramen – Everyone loves a hearty bowl of noodles, and ramen—thin noodles served in a soy or miso broth and topped with everything from raw eggs to tempura—is fast becoming an American comfort favorite.

Southern fried chicken – Juicy fried chicken in a crisp batter coating is even better with fluffy biscuits on the side. A drizzle of honey puts the whole thing over the top.

Chili verde – This spicy pork stew with tomatillos and chilies is easy to make in a slow-cooker.

Matzo ball soup – Fluffy matzomeal dumplings are the Jewish contribution to soothing chicken soup.

Mmm, meatloaf—delicious hot, great cold, perfect for hearty sandwiches! Kikkoman Katsu Sauce and Panko Bread Crumbs make our version one of the best and a surefire addition to your list of family favorite recipes.

2 pounds ground beef
2 cups Kikkoman Panko Bread Crumbs
2⁄3 cup plus 2 tablespoons Kikkoman Katsu Sauce, divided
1 small onion, chopped
1 green onion, roughly chopped
2 eggs

Heat oven to 375°F. In mixing bowl, combine beef, panko, 2⁄3 cup of the
Katsu sauce, onion, green onion and eggs, mixing with a fork until well
blended. Shape into a loaf and place in 9-inch loaf pan. Bake 1 hour, basting
occasionally with remaining 2 tablespoons Katsu sauce.

Makes 6–8 servings

Next week: Umami!

Posted in Around the World, K Magazine, Recipes | Leave a comment

Winter Comfort Foods

The crisp golden skin of roast chicken, the aroma of freshly baked bread, a hearty beef stew bubbling on the stove, the nostalgic taste of holiday cookies—comfort foods engage our senses and our emotions in a deeply satisfying way. Check out our 9 ways to bring comfort to your Winter Kitchen.

1) One pot meals 

Seems like every regional cuisine has a one-pot meal that just gets better the longer it simmers on the stove. In the Southwest, it’s chili; in Louisiana, gumbo–while New England has baked beans and chicken and dumplings. For convenience, cook in advance and reheat the next day. Mix canned baked beans with any Kikkoman Teriyaki Takumi sauce, top with minced bacon and bake until the bacon is browned. A dash of soy sauce helps the flavors in hearty Tex-Mex chili blend perfectly.

Try this one pot Jambalaya recipe:

2) Casseroles

Casseroles top the charts among comfort food classics, from mac ’n’ cheese and potpie to tuna noodle casserole and lasagna. They can be prepared in advance and even frozen so that they’re ready to pop in the oven anytime—and they’re a great way to stretch fish and meat. Sprinkle Kikkoman Panko Bread Crumbs on top of your favorite casserole (and, if you like, dot with butter or drizzle with olive oil) for a crunchy topping. Add a touch of soy sauce to the tomato sauce for your next lasagna, baked ziti or eggplant Parmesan.

Check out this Turkey Rice Curry Casserole:

3) Soups

What mom made us, from a can or from scratch, is what brings back warm memories of childhood—soups like split pea, matzo ball, vegetable-beef, cream of chicken, French onion, chicken noodle and minestrone. For French onion soup with rich, deep flavor, caramelize sliced onions, stir in Kikkoman Roasted Garlic Teriyaki Marinade & Sauce, then add beef broth and simmer. Use Kikkoman Pearl® Organic Soymilk in place of dairy milk in cream of chicken or mushroom soup. Add a dash of Kikkoman Soy Sauce to virtually any soup, canned or homemade. Start with just a bit, increasing the quantity and tasting as you go. You’ll add umami richness and depth without a pronounced Asian flavor, much as you would by adding a little Worcestershire sauce or bouillon.

Try this Tuscan Chicken & White Bean Soup recipe:

4) Roasts

Oven-roasting creates the mouth-watering flavors and aromas that make roast chicken, turkey and meatloaf some of our favorite foods. Brush the top of meatloaf with Kikkoman Teriyaki Baste & Glaze just before it comes out of the oven.

We know you’ll love this Teriyaki Meatloaf:

5) Baked goods

Nothing says comfort like the smell of something baking in the oven—holiday quick-breads, chocolate chip cookies, fruit-laden pies and cobblers or flaky biscuits. Substitute Kikkoman Pearl® Organic Creamy Vanilla Soymilk for dairy milk in your favorite muffin or scone recipe.

6) Desserts

When it comes to comfort, rich and creamy is the name of the game! Bread pudding, chocolate pudding, lemon meringue pie and chocolate cream pie are all creamy comfort classics. Use Kikkoman Pearl® Organic Coffee, Chocolate or even Green Tea Soymilk to make a luscious pudding or cream pie filling.

Missing those holiday flavors? Whip up this Peppermint Chocolate Mousse:

7) Breakfast dishes

Lots of people find breakfast such a comforting meal that they indulge in their favorite breakfast dishes for dinner as well. Pancakes, popovers, French toast and quiche are just a few of the comforting options.

Before frying, dip French toast in Kikkoman Panko Bread Crumbs for extra crunch. Use Kikkoman Pearl® Organic  Original or Creamy Vanilla Soymilk to prepare your favorite pancake and waffle recipes.

Try our Crispy Baked French Toast recipe:

8) Holiday food all year-round

A turkey dinner in June? Pecan pie in July? Why not? Toss baked sweet potatoes with Kikkoman Teriyaki Baste & Glaze.

9) Vegetables

Whether they’re crispy or soft and succulent, when it comes to comforting vegetables—from fried or roasted potatoes to roasted root vegetables, potato salad and creamed spinach—it’s all about texture. Toss roasted or steamed root vegetables with butter and teriyaki sauce. For an updated potato salad, toss boiled, quartered new potatoes and scallions with mayonnaise mixed with a touch of Kikkoman Hoisin Sauce. Use Kikkoman Pearl® Organic Original Soymilk to add richness to creamed spinach. Finish roasted veggies with a drizzle of Kikkoman Ponzu Sauce right after they come out of the oven, just as you would use balsamic vinegar.

Next week: A look at Comfort Foods Around  The World


Posted in Entrees, K Magazine, Recipes | Leave a comment

Kikkoman Celebrates Over 300 Years of Tradition with New Documentary

Isogaba maware is a Japanese axiom that translates into “Make Haste Slowly.” It means to advance and grow, but to do so with tremendous thought and care. From its meticulous six-month natural brewing process to a heritage dating back to feudal Japan, Kikkoman has exemplified this philosophy since its humble beginnings in the seventeenth century. Academy Award nominated filmmaker Lucy Walker brings the story of Kikkoman’s rich family heritage to life. Click here to watch Make Haste Slowly: The Kikkoman Creed.

Next week: Full Steam Ahead: Healthy Cooking for the New Year        


Posted in K Magazine | Leave a comment

Brining for the Holidays

More and more cooks are incorporating brining into their holiday recipes. And once you’ve tasted a brined turkey, you’ll know why. Brining adds an irresistible succulent and savory flavor that will have your family asking for second helpings—in fact, you may need to get a bigger bird if you want turkey for sandwiches the next day!

(Recipe for a 16-24 pound turkey)


2 gallons cold water
10 ounces Kikkoman Naturally Brewed Soy Sauce
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons dried sage
2 tablespoons dried celery seed
1 tablespoon dried thyme


The night before roasting, remove giblets and turkey neck; rinse turkey inside and out. In a large stock pot or 5 gallon bucket mix water with remaining ingredients. Stir well until all the salt is dissolved. Place turkey in the pot cover with a lid and refrigerate overnight or at least 8 hours. Remove turkey from the brine, rinsing well. Follow your regular cooking instructions.

Next week: Kikkoman Celebrates Over 300 Years of Tradition with New Documentary

Posted in K Magazine | Leave a comment

Small Bites from Around the World

China is famous for dim sum, but the notion of where people gather to nibble, sip and socialize. Often, a selection of small plates is served as a first course before a meal, but an assortment of tastes from around the globe can make a meal on their own, or accompany drinks at your next cocktail or holiday party.

Antipasto means “”before the meal”" and is the traditional first course of a formal Italian meal. Traditional antipasti include cured meats, cheeses, olives, roasted garlic, peperoncini, anchovies, marinated artichoke hearts, toasted bread crostini topped with spreads or pâtés, and arancini (deepfried rice balls). Since so many of the elements of an antipasto table can be purchased at an Italian deli, it’s a great stress-free entertaining option. To make arancini, form small balls from leftover risotto, dip in beaten egg and roll in Kikkoman Panko Bread Crumbs. Deep-fry until golden and crisp. For variety, tuck small cubes of mozzarella cheese into the 4 center of the balls before you bread them.

In Spain, a popular evening pastime is going from bar to bar, drinking sherry and nibbling on tapas. Thinly sliced ham, squares of tortilla española (potato omelet), albondigas (meatballs), olives, small sausages, grilled vegetables and fish with garlicky aioli sauce are just a few of the tapas you might find—all served in small portions, so it’s easy to sample a variety of tastes. Boil small potatoes, cut in half and grill. Serve with garlic mayonnaise enlivened with Kikkoman Ponzu.

Cicchetti are small snacks or side dishes served in wine bars in Venice, Italy. Popular cicchetti include tiny sandwiches, olives, marinated vegetables, hard-boiled eggs and small portions of seafood, meat and vegetables on soft polenta.

Top soft polenta (in Venice, white polenta is most commonly used, but yellow polenta is just as good) with mushrooms sautéed with garlic and rosemary. Add a splash of Kikkoman Soy Sauce to bump up the natural umami of the mushrooms.

Russians wash down snacks called zakuski with shots of vodka. On a well-stocked zakuski table, you’ll find seafood like herring, smoked salmon or smoked whitefish; caviar accompanied by black bread, onions, and hard-cooked eggs; purées of spinach, beets or eggplant to spread on lavosh; and a variety of salads and pickled vegetables. Peel and grate carrots and apples and toss with a dressing made from Kikkoman Seasoned Rice Vinegar, olive oil, horseradish and sugar. Garnish with walnuts.

The food served at Japanese izakaya—sake bars that serve food—could be described as pub food, but that doesn’t begin to convey the range of dishes you’ll encounter at these lively gathering places. With everything from yakitori (grilled chicken skewers) and kara-age (fried chicken nuggets) to sashimi and agedashi tofu (fried tofu in broth) on offer, there’s something for every taste on the izakaya menu.

Thread cubes of boneless chicken breast or thigh meat on skewers and grill, basting frequently with your favorite variety of Kikkoman Teriyaki Takumi Collection Sauce.

The Spanish word antojo, or craving, is the root of antojitos—Mexican street foods that satisfy that sudden urge to snack. The category encompasses tacos, tostadas, enchiladas and a variety of toppings, like beans, meat, cabbage and salsa, on a masa (cornmeal) base. Though they’re often considered casual, inexpensive street fare, many restaurants in Mexico serve antojitos as appetizers, accompanied by beans,guacamole and totopos (crispy corn chips). Mix diced mango and jicama with chopped green onion, jalapeño

and cilantro. Add a dressing made with Kikkoman Lime Ponzu, lime juice and brown sugar for a refreshing salsa to accompany your favorite antojitos. OR: Add a splash of Kikkoman Lime Ponzu to guacamole instead of lime juice and salt. You’ll get richer, deeper, beautifully rounded flavor.

Mezes are small dishes served all over the eastern Mediterranean and the Middle East as an appetizer course or with drinks. Greece, Turkey, Lebanon, the Balkans, Israel, Jordan and Syria have all contributed to the long list of dishes served as mezes. Highlights include fattoush, a salad made from vegetables and toasted pita bread; tabbouleh, bulgur salad with parsley, mint, tomato and cucumbers; dips made with chickpeas or eggplant; and feta cheese drizzled with olive oil and served with kalamata olives. If you like your dips extra spicy, spike or garnish store-bought hummus with Kikkoman Sriracha Hot Chili Sauce to your taste, and serve with toasted pita triangles.

Next Week: Brining for the Holidays

Posted in Around the World, Techniques | Leave a comment

Dim Sum for Holiday Parties

Looking for an easy way to “cater” a cocktail party or casual gathering with tasty nibbles? If your city has a Chinatown or a Chinese restaurant, bakery or deli that features dim sum items, you’re in luck. Drop by or call ahead and order a selection of baked, fried and steamed items, figuring about six pieces per person per hour. If you like, you can round out the menu with some “filler” items, like fried rice or noodles. Reheat baked and fried items in a 250˚F oven and serve on platters, trays or a chafing dish. Reheat and serve steamed items in bamboo steamer baskets. Serve Kikkoman Soy Sauce, Ponzu, Plum Sauce and other sauces on the side for dipping. Or, try our recipe for Finger-Licking Ribs. Pork ribs are a great dim sum dish, but they’re just as good at a cocktail party or on a buffet table. A slow simmer with soy sauce, sherry and sugar makes this version extra-scrumptious!

Finger-Licking Ribs

4 pounds baby back pork ribs, cut into 1-inch pieces
2 teaspoons garlic powder, divided
1 tablespoon vegetable oil
½ cup Kikkoman Less Sodium Soy Sauce
¼ cup dry sherry
2 tablespoons brown sugar, packed

Toss ribs with 1 teaspoon garlic powder. Heat oil in Dutch oven or casserole. In 2

batches, brown ribs. Drain fat from pan; return ribs to pan and add ½ cup water,

remaining garlic powder, soy sauce, sherry and sugar. Cover and simmer, stirring

occasionally, about 1 hour or until ribs are tender.

Makes 8 servings

Next week: Small Bites from Around the World


Posted in Appetizers, Recipes | Leave a comment

Dim Sum and then Some

The Canton region in the south of China perfected the art of dim sum, which was then transplanted around the world by Cantonese emigrants. Originally a midafternoon snack to accompany tea, dim sum is now often eaten at breakfast or lunch. Noodle dishes, steamed buns, fried or steamed dumplings, vegetables, sticky rice wrapped in lotus leaves, soups and even sweets all have a place on the dim sum menu. Though dim sum originated in China, the small-plate concept is popular across a wide span of global cuisines. Spanish tapas, Middle Eastern mezes, Russian zakuski all express the convivial spirit of dim sum in another language. And it’s a great idea for home entertaining—so why not offer some dim sum selections at your next cocktail or holiday party?

There are countless varieties of dim sum, with new ones invented every day. In fact, there’s a teahouse in the Canton region of China that offers two thousand different dim sum on a rotating basis! Here’s a sampling of some of the more common ones you might enjoy:

Dumplings: Savory pork, seafood or vegetable filling wrapped in tender wheat or rice flour wrappers, then steamed, boiled or pan-fried—however they’re made, dumplings are ubiquitous on the dim sum cart. Pork-stuffed pot stickers are pan-fried, then boiled or steamed until tender. Delicate steamed shrimp shumai are wrapped in a thin skin that lets the pink filling show through. Chinese chives often add flavor and color to shrimp or pork-based fillings.

Breads: Bread dough is another favorite way to enclose fillings. The stuffed dough is then baked, pan-fried or steamed. Bao (buns), made from a raised dough filled with savory char siu pork or sweet bean or lotus seed paste, are steamed until light and fluffy. Baked bao are brushed with egg glaze to make a golden crust. Pan-fried scallion pancakes are chewy and satisfying with a flaky, layered texture.

Rice Dishes: Rice and rice flour figure in many dim sum dishes. Sheets of rice flour batter are steamed and wrapped around meat or vegetable fillings, or simply rolled and topped with sweetened soy sauce. Packets of sticky rice mixed with mushrooms, chicken, shrimp and Chinese sausage, wrapped in lotus leaves and then steamed, are fun to unfold, as well as to eat. Thick congee (rice porridge) makes a satisfying breakfast.

Deep-fried Dishes: Deep-frying adds satisfying crunch to breaded shrimp paste wrapped around crab claws. The same mixture, spread on toast triangles and deep-fried, is transformed into the ever-popular shrimp toast. And who doesn’t love deep-fried spring rolls—crisp flour wrappers enclosing savory meat or vegetable fillings?

Meat: Char siu, or hoisin-marinated roast pork, fills pork bao and rice noodle sheets, enlivens sticky rice and is delicious thinly sliced on its own. Pork spareribs seasoned with soy sauce, hot chilies, garlic and fermented black beans before steaming are rich and tender. Though pork is the meat found most often in dim sum dishes, roast duck and foil-wrapped chicken are also favorites. The more adventurous diner can sample tripe, chicken feet and even duck tongues!

Next Week: Dim Sum for Holiday Parties          

Posted in K Magazine | Leave a comment