Umami Days Newsletter

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#28 Crispy pork belly chronicles
 • Connie Veneracion
#12 Are you an intuitive cook or did you acquire cooking skills over time?
 • Connie Veneracion
Yes, I'm still here
 • Connie Veneracion
#38 Soups, salads, chicken, salmon and more
 • Connie Veneracion
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#39 Hot spring egg (onsen tamago)
Traditionally cooked in hot springs, these soft boiled eggs have custard-like whites and runny yolks.
 • 
Connie Veneracion
#38 Soups, salads, chicken, salmon and more
A rare issue of the newsletter without a theme. But I've got exciting recipes that you might want to try over the weekend.
 • 
Connie Veneracion
#37 The rice cooker chronicles
College kids popularized the use of the rice cooker to make dorm meals. But, seriously, the rice cooker can perform way beyond dorm meals.
 • 
Connie Veneracion
#36 Why I don't add starch to my sweet sour sauce
That might sound shocking to many. But there's a good reason why you should ditch starch.
 • 
Connie Veneracion
#35 Eggs for breakfast
I love eggs any time of the day, but there's something about having them for my first meal. Breakfast is just more satisfying when there's egg in it.
 • 
Connie Veneracion
#34 A mango symphony
My favorite fruit, hands down. Mango is great by itself but there are countless ways to intergrate it into everyday eats and drinks.
 • 
Connie Veneracion
#33 A claypot recipe
Diced fully cooked octopus, shelled edamame, rice and seasonings cooked in a donabe (Japanese claypot)
 • 
Connie Veneracion
#32 Say cheese!
We use it as sandwich filling, dumpling filling, spring roll filling... We cook with cheese in just so many ways.
 • 
Connie Veneracion
#31 Lemongrass and pandan
Two herbs that give Southeast Asian food their unique flavor and aroma. We grow them. We cook with them.
 • 
Connie Veneracion
Umami Days Newsletter
Umami Days Newsletter
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