Sushi Blog

Panko originally gained its popularity as it's lighter, crispier, and airier than a regular breadcrumb, creating a distinct texture that resists the absorption of oil, making for a lighter coating when fried.  Paolo follows a Japanese Panko factory owner throughout the day to discover how the Panko is made.

Every mother should get a day off on Mother's day.  That means the family members to embark on the lofty task of cooking. This video serves the needs of those who want to impress their mothers with a dinner with TLC as Andrew Zimmern teaches how to make a master-class Fettuccine Primavera in the most comprehensive way.

The battle against perishables begins as soon as you buy them. Triumph comes when you consume the time-sensitive foods before the nature takes over, or defeat wastes your hard-earned dollar.  The video host and long-time vegan shares his tips on how to shop for groceries and keep them fresh while saving money.

What if you could live in and have all the space in an abandoned school all to yourself?  Yohei, a self-reliant, ex-office worker is doing just that.  The resident of an abandoned, yet perfectly functional Japanese elementary school had call it quit to the stifling corporate job and moved into the current grand residence hidden deep in rush green forest.  Turning the school into a multi-purpose building with a music studio, cafe, and hostel, Yohei is living his dream.

Bobby, an investigative food reporter begins the video by stressing that fat, sugar, and sodium are the three things to watch out for when selecting a salad dressing at a grocery store. Unfortunately, almost all of the salad dressings sold at a store contain these ingredients. That leads us to wonder how much of the necessary evils are acceptable for consumption.  The video host has the answer.