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Japanese eggplant, or nasu, is a vital ingredient in Japanese cooking. Sansho is a spice that is often sprinkled lightly on some Japanese soups, stews, and fish dishes. It is also an essential ingredient in shichimi togarashi.

Let???s get it started:Buy brisket.Prepare spice mix for pickling:the mixture for Korean carrot salad may be used.You should dilute it with water and add as much salt as you like.You won???t overdo it because suet takes as much as it needs.Also you can add some spicery (bay leaf, garlic and others to your taste). Don???t cook on an open flame or your delicacy will burn down. If you want hot smoking product you can deep it down in a tube.In this case your product will be prepared in 1-2 hours

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Cooking resource offering food recipes and preparation tips, sectioned by regions and dishes.

Beginner level online cooking guides for home kitchen use or commercial chefs. Includes cooking recipes and cooking techniques. Also offers downloadable ebook and master chef's report.