As a passionate food lover from Nantes, I created this blog to share the diverse and vibrant flavors of cuisines from around the world. From Mexican to Korean, Chinese to Japanese, and European delights, I aim to bring the tastes of global kitchens to your table with easy-to-follow recipes.

Popular Recipes

Soba vs Udon: What’s the difference?

Shiratama Dango (Mochi Balls) 白玉団子

Doenjangguk with bok choy and tofu

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Korean
Japanese
European

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Soba vs Udon: What’s the difference?

Shiratama Dango (Mochi Balls) 白玉団子

Doenjangguk with bok choy and tofu

How to Make Japanese Mayonnaise (Kewpie Mayo) マヨネーズ

Vegetable stock

Popular Recipes

Soba vs Udon: What’s the difference?

Shiratama Dango (Mochi Balls) 白玉団子

Doenjangguk with bok choy and tofu

How to Make Japanese Mayonnaise (Kewpie Mayo) マヨネーズ

Vegetable stock

Soup Recipes

Soba vs Udon: What’s the difference?

Shiratama Dango (Mochi Balls) 白玉団子

Doenjangguk with bok choy and tofu

How to Make Japanese Mayonnaise (Kewpie Mayo) マヨネーズ

Vegetable stock

Salad Recipes

Soba vs Udon: What’s the difference?

Shiratama Dango (Mochi Balls) 白玉団子

Doenjangguk with bok choy and tofu

How to Make Japanese Mayonnaise (Kewpie Mayo) マヨネーズ

Vegetable stock

Baking Recipes

Soba vs Udon: What’s the difference?

Shiratama Dango (Mochi Balls) 白玉団子

Doenjangguk with bok choy and tofu

How to Make Japanese Mayonnaise (Kewpie Mayo) マヨネーズ

Vegetable stock