Home Cooks > Cooking Class
March is the perfect time to do some spring cleaning—of your diet. After all, this is National Nutrition Month. And while that may not sound as indulgent as National Ice Cream Month (wait for July), there’s no rule that says giving a healthy shine to your family’s meals has to be a drag. With so many flavorful fruits and veggies, hearty whole grains and savory lean meats and seafood to choose from, you may find yourself eating more healthfully year-round.
Things are always heating up in Kikkoman’s Kitchen! We love creating new recipe ideas and products to make your time in the kitchen more fun and convenient. Kikkoman’s line of sauces and marinades are not only delicious and versatile, but also offer a wide variety of applications. Check out these new cooking videos from our experts!
The weather’s great, the garden’s in bloom and the citronella candle is keeping most of the mosquitos at bay. If those aren’t the perfect conditions for an alfresco feast, we don’t know what is. So make the most of this sunny season by taking the party outside with an entertaining array of Kikkoman-inspired nibbles.
Asian specialty ingredients add instant sophistication and appeal to a variety of dishes. After learning the basics from this guide, you'll be able to create new and delicious recipes or add an Asian touch to an old favorite.
Until recently, Western taste physiology experts traditionally talked about four basic flavors: sweet, salty, sour and bitter. But the Japanese include a fifth flavor: umami ("oo-ma-mee").
Good kitchen tools are to a home cook what a well-supplied toolbox is to a carpenter. A pot wouldn't be used to fry an egg, just as a saw would be the wrong tool for driving a nail into wood.
Daniel Olivella is the executive chef-partner and wine buyer of B44 Catalan Bistro in San Francisco, and Barlata, a tapas bar in Oakland, CA. He is currently working in his second Barlata tapas bar this time in Austin, TX due to open this year.