Pavlova is a descendant of the German torte and was invented in the 1920s during Anna Pavlova's tour of Australia and New Zealand, although the exact inventor is still debated. The first recipe for Pavlova appeared in print in 1926, although it was not the dessert we know today, but was instead a multi-colored gelatine dish.
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One of the most commonly utilized seaweeds in Oriental cuisine, kombu or konbu has long been a dietary staple in Japan, and refers to a type of brown seaweed, namely kelp of the Saccharina japonica species that is native to Japan but also extensively cultivated in China and Korea where it's known as haidai and dashima, respectively.
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Nigiri or nigirizushi is a special kind of hand-pressed sushi where the meat is sliced and pressed on top of sushi rice. It was developed in Tokyo (then called Edo) during the 1800s. Sometimes, nori seaweed is used to wrap the whole concoction and keep it together.
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