Category: J

A particular type of sponge cake is rapidly baked in a unique, shallow pan that measures approximately ten inches by fifteen inches. Following this, the cake is removed from the pan and evenly spread with jelly before being rolled into a cylinder shape. Once cooled, the cake is sliced into portions for serving. A jelly…

The process of transforming a liquid into a solid state, often with a delicate and wobbly texture, can be achieved by adding gelatin or pectin and allowing it to solidify.  

Several varieties of black tea are named after the estates where they are grown, and they are known for their moderate strength and pleasing taste.  

In the preservation of fruits and vegetables, there exist two techniques that employ boiling or steaming of the container holding the product. The cold pack approach, which is utilized for fruits and tomatoes, necessitates the placement of the product in a sterilized container, followed by the pouring of boiling water or syrup onto it, after…

There are a multitude of teas that have not undergone the fermentation process, and are distinguished by their method of preparation and the specific locality they are cultivated in.  

Behold a gargantuan oyster of such size, that it would prove impractical to consume it in the traditional manner of eating an oyster on the half shell. This behemoth of an oyster, hailing originally from Japan, has been deliberately introduced to the West coast and now thrives in its new habitat.  

A type of black tea that is produced in Japan, known for its delicate flavor and aroma. It is made using leaves that are steamed, rolled, and dried, which gives it a unique taste compared to other black teas.  

A boiled pudding made with raisins, currants, and other ingredients, traditionally cooked in a cloth bag or “pudding cloth”. The name derives from the fact that the pudding was often shaped like a person and was sometimes called “the poor man’s pudding” as it was a relatively inexpensive dessert.        

A type of orange that is seedless and often used as a dessert fruit in Europe.  

A Chinese dish commonly served as the third course in a traditional dinner, consisting of cabbage shoots paired with crab roe and given the poetic name “Buddha Jumps Over the Wall.”