How to make mochi: daifuku with red bean paste
Daifuku from glutinous rice flour and red bean paste, cooked in the microwave, plus mochi ice cream and Taiwanese mochi.
Japanese KitKat: why Japan has so many flavors
Over 400 flavors: why there are so many KitKats in Japan and why KitKat is considered a good-luck charm there.
Japanese sweets: dango, taiyaki, daifuku and more explained
Dango, taiyaki, daifuku, dorayaki and more: the best-known Japanese sweets explained.
Bingsu: Korea's shaved ice dessert explained, with a recipe
Bingsu explained: patbingsu, milk bingsu and injeolmi bingsu, the history and a recipe without an ice machine.
Kimbap recipe: how to make Korean rice rolls
Make kimbap at home: sesame-seasoned rice and fillings rolled in seaweed, the difference from sushi and the most important variations.
Korean for beginners: hello, thank you and the numbers
Hello, thank you and sorry in Korean, the two number systems and the most important speech levels.
