• China,  Japan,  Kudzu,  Recipes,  Spring,  Vegetarian,  Winter

    Aubergine with kudzu

    emointhekitchen The place of origin of aubergine is in the eastern part of India. In India, people have cultivated it since prehistoric times. Then to China and Myanmar around the 5th century. It was introduced to Europe in the 13th century. Mapo aubergine is a type of Chinese food that is “fish-flavoured aubergine” (魚香茄子) in Japanese, one of Sichuan cuisine. The decisive factor in the taste of aubergine is the perfect balance between the fragrant and soft aubergine and the thick soy meat. The trick to deep frying Chinese food is to fry it at a high temperature for a short period of time. We need: baby aubergine soy meat…

  • Kuzu
    Kudzu,  Treasures of Chinese Dietetics

    Kuzu (Kudzu)

    emointhekitchen Pueraria lobata, widely known as kudzu or kuzu is (at least in my opinion) a very strange and wicked plant. It reminds me of the tale of Sleeping Beauty in which a prince must overcome a wall of roses to get to his lovely one. However, the reward is worth the effort and obstacles. To North America, it was probably brought from its native homeland Asia or South America. While in China and Japan, as well as in Peru, it is highly valued for its curative effects and a wide range of uses in gastronomy and agriculture, for the United States it means something like a plague. The plant…