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Traditional Kimchi Making - Seoul

People make Kimchi for a sharing event at the Jogyesa temple in Seoul, South Korea, November 27, 2024. Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Photo by Jun Hyosang/Xinhua/ABACAPRESS.COM

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Traditional Kimchi Making - Seoul

People make Kimchi for a sharing event at the Jogyesa temple in Seoul, South Korea, November 27, 2024. Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Photo by Jun Hyosang/Xinhua/ABACAPRESS.COM

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Traditional Kimchi Making - Seoul

People make Kimchi for a sharing event at the Jogyesa temple in Seoul, South Korea, November 27, 2024. Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Photo by Jun Hyosang/Xinhua/ABACAPRESS.COM

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Traditional Kimchi Making - Seoul

People make Kimchi for a sharing event at the Jogyesa temple in Seoul, South Korea, November 27, 2024. Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Photo by Jun Hyosang/Xinhua/ABACAPRESS.COM

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Traditional delicacy on Lidong solar term: radish

STORY: Traditional delicacy on Lidong solar term: radish SHOOTING TIME: Nov. 3, 2023 DATELINE: Nov. 9, 2023 LENGTH: 00:00:39 LOCATION: SHANGHAI, China CATEGORY: CULTURE SHOTLIST: 1. various of radish 2. STANDUP (English): LILE SONG MAHONEY, Student from East China Normal University 3. SOUNDBITE (English): LILE SONG MAHONEY, Student from East China Normal University STORYLINE: STANDUP (English): LILE SONG MAHONEY, Student from East China Normal University "There is a Chinese saying that radish in the winter and ginger in the summer keep the doctors away. Lidong marks the first day of winter, and radish is the perfect food for this season." SOUNDBITE (English): LILE SONG MAHONEY, Student from East China Normal University "You can't just yank them very hard, because they might break off. The first bite, it's a little sweet, but the more you chew, the more it becomes a little spicy. It's a very strong radish flavor. In addition to being eaten raw, radish can also be used for various stews and soups, combined

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Algeria holds International Couscous Festival

STORY: Algeria holds International Couscous Festival DATELINE: Oct. 11, 2023 LENGTH: 00:01:23 LOCATION: Algiers CATEGORY: CULTURE SHOTLIST: 1. various of the International Couscous Festival STORYLINE: The 6th edition of International Couscous Festival opened on Tuesday in the Algerian capital, Algiers. During this three-day festival, chefs from different countries will compete in cooking skills, and participate in skill demonstrations and traditional dessert making. Couscous is a traditional dish from mainly Northern Africa and has made its way around the world, and was even inscribed the Intangible Cultural Heritage list of the United Nations Educational, Scientific and Cultural Organization (UNESCO) in December 2020. Couscous, also called "kuskus" or "cuscus" in other regions, is mainly made of steamed grain semolina and is usually served as a basis for stews with vegetables or meat. Xinhua News Agency correspondents reporting from Algiers. (XHTV)

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World Cuisine in Tokyo: Moroccan veggie dishes, Tajine stews

TOKYO, Japan - Photo shows plates of Tajine stew (top L) made with lamb, dried raisins and prunes, vegetable couscous (foreground) and octopus salad, which are offered at the Moroccan restaurant Le Maghreb in Tokyo.

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World Cuisine in Tokyo: Moroccan veggie dishes, Tajine stews

TOKYO, Japan - Rifki Hicham, the owner and chef of the Moroccan restaurant Le Maghreb, prepares a dish in the kitchen.

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One-pot stew sets prove popular in Japan with cold spell

TOKYO, Japan - Sales of traditional stews -- called ''nabemono'' in Japan -- packaged as one-person meal sets have been rising fast with the sudden rush of cold weather, with some stores reporting close to a 50% increase in sales. Brisk sales of these single-portion meals at supermarkets across Japan apparently reflect changing lifestyles in Japan, such as the increase of working housewives and school-age children eating on their own before or after evening cram schools.

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World Cuisine in Tokyo: Moroccan veggie dishes, Tajine stews

TOKYO, Japan - Photo shows plates of Tajine stew (top L) made with lamb, dried raisins and prunes, vegetable couscous (foreground) and octopus salad, which are offered at the Moroccan restaurant Le Maghreb in Tokyo. (Kyodo)

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World Cuisine in Tokyo: Moroccan veggie dishes, Tajine stews

TOKYO, Japan - Rifki Hicham, the owner and chef of the Moroccan restaurant Le Maghreb, prepares a dish in the kitchen. (Kyodo)

E

One-pot stew sets prove popular in Japan with cold spell

TOKYO, Japan - Sales of traditional stews -- called ''nabemono'' in Japan -- packaged as one-person meal sets have been rising fast with the sudden rush of cold weather, with some stores reporting close to a 50% increase in sales. Brisk sales of these single-portion meals at supermarkets across Japan apparently reflect changing lifestyles in Japan, such as the increase of working housewives and school-age children eating on their own before or after evening cram schools.