Foodland Magazine

In our Foodland blog, we share with you all the tips and tricks.There are several categories: How to do it, herbs and their effects, how to eat, about spices, you should know. In the blog section you will find topics related to the correct use of chopsticks, how to eat sushi properly, the effectiveness of various herbs or the use of rice paper, you will find it all in this section full of information. Enjoy reading.

Mungo and azuki

Golden Vigna is a plant from which teats are obtained and then fruits (mung beans), suitable for consumption. The legume mung beans have a dark green color and are about the size of peas. The golden vigna plant is a thermophilic plant that grows to a length of about one meter. This plant is creepy, like ordinary beans. The teat, in which the mung beans are hidden, grows to a length of about 10 - 15 centimeters. The active ingredients that mung beans contain are highly beneficial to the whole body from a health point of view

Mung beans - Golden Vigna (lat. Vigna Radiatta) - legume family

Azuki beans - (lat. Vigna Angulariss) - legume family

Rice paper / rice wafers

Bánh tráng or bánh đa nem, a Vietnamese term, sometimes called rice paper wrappers, rice crepes, rice wafers or nem wrappers, are edible Vietnamese wrappers used in Vietnamese cuisine, especially in dishes and appetizers such as Vietnamese dishes nem cuốn, nem rán, bánh đa ...

Asian cuisine is as diverse as the rest of the continent. Traditions, regional customs or the availability of the ingredients have an impact on food preparation.

However, Oriental cuisine is known for using large amounts of fresh herbs and spices such as coriander, lemon juice, galangal or wasabi.

Udon (う ど ん)

Udon are thick Japanese noodles made of wheat flour. They are thicker than soba noodles, white and chewier. Udon is widely available at restaurants across Japan and prepared in various hot and cold dishes.

Popular Udon Dishes

Below is a list of udon dishes that tourists will commonly find at restaurants across Japan. Note that there are some regional differences in terms of naming and seasoning.

Chopsticks 

are a traditional eating utensil of East Asia, originating in China, Japan, Vietnam, Korea and partially Thailand (where they are used to eat noodle soup).

They are usually made of wood, bamboo, metal, bones and nowadays also from plastic. Silver chopsticks were apparently used in China to reveal poisoned food. If poison was present in the food, the chopsticks would turn black due to a chemical reaction.

Asian restaurants and bistros in Slovakia have become very popular, however they usually offer western cutlery to eat with. Many people say that eating the food with authentic Chinese chopsticks gives it a different feel and taste. However, this can be a difficult task.

Coriander is an aromatic plant used around the world as a spice, herb, and leafy vegetable. Whether it’s the fresh citrus-flavored leaves (cilantro) or the warm, spicy seeds, coriander is a staple in many traditional cuisines and natural healing systems.

What soy sauces do you know?

Not all soy sauces are created equal. There are different types of soy sauce and here you can learn all about them and how to use them.

Chia seeds (Salvia Hispanica)

contain a large amount of oil, which is an effective insecticide. This makes it easy to take care of without pesticides. However, it requires specific conditions to grow. The plant needs colder nights and hotter days. Chia seeds have no flavour, and therefore won't ruin any food with their inclusion. Ideally, you want to consume entire chia seeds, or they can be roasted and milled into powder. They are easier to mill after roasting due to their oil content. If added to food this way, the chia seeds gain a slight nutty flavour. The ancient Mayans added chia seeds to water and created a gel which was then flavoured with citrus (called chia fresca), or chewed them whole.