Vi Vian's Food Blog

I remember trying to learn cooking from my grandmother. It is rather challenging to be able to get the specific amount of ingredients that she magically sprinkles into her dishes. Each time when I ask her “how much?”, she replies, “just enough”, which is not good enough for me. I am so metrical! I want to churn the exact taste when I replicate the dish.  Each time I stood diligently at the same spot in the kitchen by her side with my notepad and pen like a student attending a lecture class, ready to take notes. “Put the stationery away and look”, she says. Even so, it is no easy task. After so many years spent with her in the kitchen, I like to think that I could cook like her. Read the rest of this entry →

Sushi, sashimi, nigiri, teriyaki, miso, ramen, donburi, tempura – to name a few, are widely known Japanese cuisine names used within the English vocabulary. The artwork of the sushi chef on the raw seafood presented elegantly and admirably before my eyes, is almost too precious to be eaten. However, there is much more to Japanese food than sushi or sashimi. Alongside the elegant flare is the humble bowl of rice and the heritage of simple country cooking. Read the rest of this entry →