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7-spice dressing!

This week we would like to talk about Shichimi Togarashi, the Japanese seven-spice seasoning. Perhaps many of you are not familiar with it, and that is why we wanted to dedicate this article to talk about this condiment that is widely used in Japanese cuisine. If you like spicy flavours, you won’t be able to resist trying this delicious and very practical oriental seasoning. Read more

Grilled asparagus in dashi broth recipe

This week, we bring you a largely familiar dish with an oriental twist. This is a dish made with delicious green asparagus, a type of asparagus that was introduced to Japan by the Dutch in the 18th century and was initially cultivated as an ornamental plant. However, the benefits of this foodstuff in the diet soon became apparent, and its use in cooking became increasingly popular. The asparagine they contain is transformed into an amino acid when digested, which promotes a healthy metabolism, providing energy for the body and keeping the skin healthy. Read more

Temaki! Nori seaweed cones

So far, on the Oriental Market blog, we have often talked about a well-known and widely used ingredient in Japanese cuisine: nori seaweed. In some of our previous articles, we had talked about this seaweed as an essential ingredient in the preparation of classic sushi or recipes such as “Tuna Gunkan” , but also as an oriental snack, an appetizer that causes a sensation among lovers of this flavour. This week, we do not leave nori seaweed aside, and we do so by talking about its shape when it is called temaki. Let’s start…   Read more

Spicy Edamame Recipe

Yes, it is one of the most fashionable ingredients in oriental cuisine. But do we really know what edamame is? Edamame used to be the young, precociously harvested soybeans until the late 17th century, when special strains of edamame were developed. Like their older sisters, edamame stand out for their high nutritional content, being rich in protein, minerals, calcium and vitamin B1, as well as vitamin C, which soybeans do not contain.  Read more

How to cook with a Wok

We thought it was a tool only for oriental cooking, but now more and more people have a Wok in their kitchens alongside their own Western frying pans and pots. The Wok has become a basic tool for healthy cooking in just a few minutes. Would you like to know more about its history, advantages and expert advice for its daily use? Take note… Read more

Soba noodles

The great popularity of Japanese culture in our country has meant that in recent years many of the dishes and ingredients of its traditional cuisine are no longer so unfamiliar. Sushi, for example, is one of them, but there are also others with which we are becoming familiar, such as “Soba”.

The word Soba (蕎麦) is used to distinguish buckwheat, but it is also used to refer to the long thin noodles made with buckwheat flour. But this week, at Oriental Market we are going a little further, to talk to you NOT about noodles, but about noodles! The proportion of buckwheat flour may vary depending on the manufacturer, but it is almost always combined with a small part of common wheat flour. They have a characteristic brown colour and a flat profile. Do you want to know our “Soba” noodles? Take a look, take a look! Read more

Udon Noodle Soup Recipe

With Leek and Beef! This is the fantastic Japanese recipe that we bring you today, Friday, to our blog. A nutritious and daring noodle soup to welcome the lower temperatures that are already announced for this weekend. As the authentic recipe is made with a variety of spring onion with a long white stalk that can only be found in Asian grocery stores, we have opted to use leeks to facilitate the preparation process. Spring onions and leeks have very similar health properties and help you to enjoy a warm recipe like this one, an excellent solution against colds! Do you want to know the step by step? Read more

Oriental Market at #CITA2015 with premium sakes

On Tuesday 24 November, Oriental Market had the pleasure of presenting a premium sakes tasting at the modernist Hospital Sant Pau. A tasting that was included as one of the main activities of the IV International Congress of Asian Tourism and where 6 of the best Asian sakes were presented. Do you want to discover what they were? Read more

Recipe for Sautéed snow peas and scallops with ginger

Christmas is about to begin and we are already thinking about what menus we will prepare to surprise our guests. Seafood is one of the best options for this festive season, and we at Oriental Market would like to offer you an oriental dish with one of the star ingredients: scallops. On this occasion, the scallop will be accompanied by snow peas (kinusaya), which are very rich in vitamin C because they are harvested while they are still growing. The quick sauté method and the addition of scallops make this recipe a great dish to keep the skin smooth and to help recover from fatigue. Are you up for this dish?
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