Product Guide
Tapas er ikke et bord med femten småretter, men en måte å spise på. Slik fungerer tapa, ración og pincho, og slik setter du sammen et bord hjemme.
Tofu explained: how it is made, the difference between silken, firm and pressed, why you need to press it, and how to get it crisp.
Bubble tea is tea with chewy tapioca pearls at the bottom. Learn the difference between tapioca and popping boba, how to cook the pearls properly, and which tea to use.
Shoyu, shio, miso or tonkotsu? Learn the difference between the broth types, which instant noodles are worth buying, and the three moves that turn a packet of ramen into a proper meal.
Sriracha is garlicky, sharp and milder than its reputation. Learn the difference between Huy Fong and Flying Goose, five ways to use the sauce, and which bottle to start with.
Kewpie is Japan's most famous mayonnaise – richer, rounder and with more umami than regular mayo. Here's what makes it different, and what to use it for.
Holy basil, Thai basil, cilantro, makrut lime leaves, bok choy, water spinach, yardlong beans, Thai eggplant, spring onions, lychee and jackfruit — what they are, how to cook them, and why they're only sold in our Holmen and Røa stores.
Pink, green, blue or turquoise? Most people remember their Monster by color, not by name. Here's the overview of what's actually in the cans, series by series.
Mochi is a Japanese rice cake made from glutinous rice that is steamed and pounded...
Kimchi is Korea's fermented national dish – tangy, spicy and full of umami. Learn what it tastes like, how to use it in your cooking, and how to store it.
Gyoza, jiaozi, wonton or mandu? Learn the difference between the most common types of dumplings, and how to steam, boil and fry them perfectly at home.
Everything you need to know about miso: what it is, the most common types and how to use the Japanese fermented paste.