Cocina japonesa
Konnyaku, a gelatinous low-calorie food made from the konjac plant's corm, has gained popularity in recent years as a healthy diet ingredient. Served during Setsubun for its demon-expelling rituals, it can be enlivened by shaping into braids and sprinkling with chili peppers. This year's Setsubun falls on February 3.
Reportado por IA
Un amado plato japonés reconfortante, oyakodon, ha sido adaptado a un sándwich sin complicaciones que se arma en solo dos minutos. El secreto está en un omelette de microondas de dos ingredientes usando huevos y mayonesa. La idea proviene del chef español estadounidense Jose Andres.