Rice vinegar

Lazy sushi cake is a culinary creation that combines the simplicity of preparation with the sophistication of Japanese cuisine. It incorporates the main components of classic sushi: rice, nori, red fish, and cream cheese, layered like a cake for visual appeal and easy serving. The flavor is harmonious: the cream cheese's tenderness blends with cucumber's freshness, fish's saltiness, and nori's light crunch. It's an ideal option for those who want to enjoy sushi without rolling it up. Best served with soy sauce and pickled ginger to enhance the flavors.

Recipe taken from the magazine "Culinary Workshop".

Korean-style pancake salad is an amazing blend of Russian tradition and Eastern spiciness. Its history roots in the search for new flavor combinations when delicate pancakes met spicy ingredients of Korean cuisine. Thin strips of pancakes resemble noodles, while beef tongue adds richness. Pickles add crunchiness, and napa cabbage brings freshness. Cilantro reveals aroma, and Korean-style carrots add sharpness. The dressing made from soy sauce, sesame oil, and rice vinegar creates a harmony of flavors – sweetness, sourness, and a hint of spiciness. This salad can be served as a standalone dish or an original appetizer. It is perfect for those who appreciate bold combinations and unusual textures.

The recipe is taken from the magazine "1000 Tips for the Cook.

Fish patties are tender and juicy cutlets rooted in Russian culinary traditions. They combine the soft fish fillet with mashed potatoes, creating an airy and velvety texture. The light tang of pickled onions enhances the fish's tenderness, while Dijon mustard and black pepper add spiciness. A blend of two types of cheese gives depth to the flavor, creating a pleasant creamy note. The patties are ideally served with tomato sauce, which refreshes the taste and highlights the fish notes. This dish is suitable for both cozy family dinners and festive gatherings.

Broth dashi made from red cabbage is an amazing blend of traditional Japanese cuisine and an innovative approach to ingredients. This rich, deep, and aromatic broth is created from charred red cabbage, which gives it a slight smokiness and sweet-earthy flavor. Shiitake adds rich umami notes, kombu seaweed brings delicate marine freshness, while bonito flakes complete the harmony with complex flavor nuances. This dashi can serve as a base for miso soup or be used in other Japanese dishes, imparting them with a unique and rich character. The broth perfectly complements rice, noodles or vegetable dishes by enhancing their flavors and revealing the depth of traditional Japanese cuisine.

Pickled onions for shashlik are an essential part of a traditional Russian feast. Light and tangy, they add freshness and depth of flavor to the meat. Thinly sliced red onions combine with fragrant cilantro to create a harmonious blend. The marinade made from rice vinegar, sugar, and salt delicately softens the onion's sharpness, making it juicy and tender. This recipe is not only easy to execute but also perfectly complements grilled dishes by highlighting their flavor nuances. After two hours of marinating, the onions become rich and ready to accompany aromatic shashlik, creating a balance between the juiciness of the meat and the freshness of the vegetables. A wonderful addition to a summer picnic or a cozy family dinner.

Zucchini noodles are a light and aromatic dish from Pan-Asian cuisine that offers freshness and harmony of flavors. The thin strands of tender zucchini resemble real noodles and pair well with crunchy vegetables, fried tofu, and a spicy marinade made from soy sauce, honey, and sriracha. Cashews add a pleasant texture while corn contributes sweet notes. The dill aroma of cilantro and the freshness of lime complete the composition, turning this dish into a true culinary masterpiece. An ideal choice for lovers of healthy and vibrant food, zucchini noodles are easily digestible and perfect for a light dinner or lunch. With the combination of vegetables and protein from tofu, it is nutritious and balanced. Try this recipe to enjoy Eastern sophistication and originality!

Beef funchose is a vibrant dish of Pan-Asian cuisine that combines thin glass noodles with tender pieces of meat and crunchy vegetables. Originating from Asia, funchose is known for its versatility, absorbing the flavors of spices and sauces to create a harmonious taste. Here, juicy beef is stir-fried with onions, carrots, and sweet peppers, enriched with a tangy sweet-sour note from soy sauce, vinegar, and tomato paste. Cucumber adds freshness while spices provide depth. This dish is perfect for both everyday dinners and special occasions, revealing the richness of Asian traditions in every forkful.

Tofu salad is a harmonious blend of crunchy vegetables and tender pieces of fried tofu from Pan-Asian cuisine. This dish features the freshness of iceberg lettuce, sweet carrots, and aromatic leeks complemented by a zesty dressing made from soy and oyster sauces with rice vinegar and sesame oil. Toasted sesame adds a nutty flavor while cilantro refreshes the composition. The salad is perfect as a light lunch or dinner and pairs well with rice or noodles. It delights with a balanced taste—a combination of sweet, salty, sour, and umami. Easy to prepare, it also surprises with its variety of textures: the crunchy greens contrast with the tender golden tofu. This dish is ideal for lovers of Eastern gastronomy and will pleasantly surprise even the most discerning gourmets.

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

Eggplant tongues are a refined cold appetizer of Caucasian cuisine, captivating with their rich taste and aroma. Thin slices of eggplant, fried to a golden crust, are infused with a light tang of vinegar, while fresh garlic and fragrant herbs add zest and freshness. The dish has a rich and balanced flavor: the softness of the eggplants combined with the spicy notes of herbs makes it an ideal addition to the table. It works well as an independent snack or as part of sandwiches on dark bread. Historically, eggplants were widely used in Caucasian cuisine due to their ability to absorb spice aromas, creating deep and layered flavor compositions. Eggplant tongues are not just a treat but a true gastronomic journey into the world of traditional Caucasian cuisine.

The prototype of this recipe was the Bulgarian tarator - either a drink or a soup made from grated cucumbers. In hot weather, this cucumber liquid is seasoned with sour milk and mixed with ice. We slightly added density to the soup and enhanced the emerald hue by adding fresh spinach to the cucumbers. And for satiety, we threw cubes of fried tofu into the plate: our body needs protein in any weather, but in the summer heat, soy curd is easier to digest than meat. If you season the soup with soy yogurt instead of regular yogurt, the recipe will become vegan.