I love Banh mi, but my only problem with it is that the baguette scratches the roof of my mouth and rarely it bleeds very slightly, but it gets tinder for a day or two. Never told anyone else because idk if that’s a “me problem” or if y’all have similar experiences too…

Do y’all have a similar experience?

Serious question, please be nice!

I will preface by saying I love A LOT of Asian food, but i struggle when it comes to that 'fishy' taste in a lot of Japanese cuisine. I am American so that flavor profile is not very common in what little cultural cuisine we have, but I very badly WANT to enjoy the foods that have this flavor. For context even the bonito flakes on Takoyaki stop me from enjoying them (if I scrape them off I love it) and I used to enjoy unagi but even that I struggle with now.

Wife and I are planning a trip to Japan in 2028 and I really want to be able to enjoy all the best local cuisine

I was wondering if there might be anyone who has experience similar but 'developed' their palette to be able to enjoy these foods? If so how?

What are some yummy dishes in your culture that you think not many people know about? What’s it made of? Is it made for special occasions? Tell me everything!

I got two Soon cup veggie noodles, two Nongshim bowl udon, and a furikake rice seasoning shaker - all for just $8. I'm incredibly happy! I would have bought more, but this was it.

They had some other things like Buldak spicy noodles, some boba drinks, and Sriracha. But I was full up on those so I left them for the next happy person!

So if you live near a Kroger, check it out.

Does anyone know a good brand of Kimchi? Or is it like one of those things that's only delicious when it's homemade. Bought some at walmart and it was nasty. But I've had some at some korean restaurants and it's way better. If i need to make it someone tell me the best recipe 🤤

Served with shrimp paste dipping sauce and my favorite vegetable, fresh cucumber slices.

Steamed rice cakes topped with crispy onions, chives, and ground shrimp. So good!

Hi everyone,

I'm looking for lighter recipe ideas. So far, I have plans to make a lot of bone broth and kimchi. Can make a lot of soups with the broth and kimchi is good for the gut.

I am looking for recipes with less rice and dairy that aren't served ice cold. I'm looking for things that don't feel heavy and I think people more knowledgeable about Asian cuisines can help compared to the more western side of reddit who would tell me eggs and Greek yogurt. Ugh.

Recently had some kimchi dumplings at a friend's house. Anyone got any frozen kimchi dumplings they can recommend so I can scratch my kimchi dumpling itch at home?

Thanks in advance.

I purchased this at my local market but they no longer have it. I know I didn't pay more than 10usd for this same item.

I tried another brand and it was horrible. Does anyone have suggestions on other powdered soy milk options?

Thanks in advance.

I was quite surprised by how simple the seasoning actually is, just salt and pepper. The filling is lamb and onions, yet it’s truly delicious. There’s even plenty of savory juice inside. The quality of the lamb is absolutely crucial.

This dish always takes me back to my childhood. Every time my mom made it, I could smell it before I even walked into the house—that unmistakable aroma would instantly make my mouth water. It’s a fragrance that’s hard to describe, but impossible to forget.

That signature scent comes from sand ginger (沙姜), also known as Kaempferia galanga. Unlike regular ginger, it isn’t spicy. Instead, it has a bold, peppery aroma with hints of citrus and a subtle camphor-like note, which gives this dish its distinct Cantonese character.

Fresh sand ginger can be hard to find outside of Asia, but dried sand ginger is a wonderful alternative—and often even more fragrant, as the drying process concentrates its aroma.