Frozen custard is ice cream’s rich cousin. It’s smoother, silkier and seems to melt on the tongue in a luxurious way. The secret is egg yolks. Traditional ice cream uses cream, milk and sugar; when you add egg yolks and churn the mixture with less air, you get a dense, creamy texture that resists melting. […]
In many gardens, zucchinis seem to appear overnight, their dark green or golden bodies hiding beneath broad leaves until suddenly they’re the length of baseball bats. This prolific squash, also known as courgette, is actually a relatively young cultivar. While its ancestors — the gourds and squashes of the Cucurbita genus — were cultivated in […]
Soft, chewy and slightly sweet, mochi seems almost otherworldly. Bite into it and the texture resists before yielding, a pleasurable contrast to the creamy ice cream or red bean paste often hidden inside. Mochi’s roots lie deep in Japanese history. Pounded rice cakes are mentioned in texts from the Yayoi period (around 300 BCE), and […]
Walk into a convenience store in Honolulu and you’ll see neat rectangles of rice topped with a slice of Spam, wrapped snugly in a band of nori. This is SPAM musubi, a beloved snack born from the blending of Japanese and American food cultures in Hawaii. Its story begins in the 1930s and 1940s, when […]