● Enology
Sake by style: what the numbers on the label mean
The number on the sake label tells how much the rice has been milled, not how expensive the drink is — and it changes the temperature at which it should be poured.
16·09 / 7 min#japanska-kuhinja
7 Editorial
● Enology
Sake uz hranu: pet spojeva koji stvarno rade
Neko otvori sake na sobnoj temperaturi, kaže da je bezličan, i zatvori temu. Problem nije u boci nego u tanjiru pored nje.
15·09 / 4 min
● Gastronomy
Three fires of the world: asado, yakitori and tandoor
Same ember, three civilizations. The Argentine waits for three hours, the Japanese does not take his eyes off the grill, the Indian seals the meat in clay at 400 degrees.
21·08 / 7 min
● Enology
Sake for beginners: junmai, ginjo and daiginjo without bribe
Sake is not drunk hot out of the bottle — that's a trick for a bad drink. Here's what the three words on the label actually mean and at what temperature each one glows.
25·07 / 4 min
● Travel
Kyoto and Osaka in summer: early temples, late dinners
Kyoto can be +37 in July with humidity that sticks the shirt to the back — but the city is conquered at seven in the morning and nine at night.
25·07 / 4 min
● Gastronomy
Five Japanese foods from Belgrade and what to replace them with
Kombu is sold out, mirin has run out, there is no dashi powder — here are five Japanese foods from Belgrade stores and what they do when the shelf is empty.
25·07 / 4 min
● Gastronomy
Dashi and ramen at home: the foundation of Japanese cuisine
The whole taste of Japanese cuisine rests on one clear soup that is made in 20 minutes. Here's how and where to find kombu, miso and nori in Serbia.
25·07 / 6 min