Author: Crackling

  |   Cooking, Food, Science   |   No comment

Mirin and Teriyaki sauce

Japanese pantry basics bought, jet lag and karaoke bar hangover dispersed it was time to start cooking. But because I am a food technologist I need to know precisely what I'm dealing with. In her book "Japanese Women Don't Get Fat or Old" Naomi Moriyama talks...

Read More
12 February
  |   Cooking, Food   |   No comment

Japanese study, the start

Japan has always held a special place in Crackling's heart / stomach. A 21st wedding anniversary trip, sans enfants, ramped everything up a few gears and then some. Result - resolution to learn the basics of Japanese home cooking. Share my journey. If you have a...

Read More
04 February
  |   Food   |   No comment

Reverse engineering the export to Asia model

Tardy trade agreements and competitors with sharper elbows have nudged the Australian share of China's food import market down to 3.3%. The AgriFood industry is grappling the problem night and day with endless rounds of forums and initiatives, none of which I shall bore you...

Read More
31 May
  |   Cooking, Food, Science   |   No comment

Get your nuts in, live longer.

Tree or Pea, it does not seem to matter what kind as long as you consume a good handful a day, allergies permitting. For thirty years researchers at Brigham and Women's Hospital and the Harvard School of Public Health studied 125,962 participants and their nut eating...

Read More
27 February