The Foreign Japanese Kitchen - Moé Takemura The Foreign Japanese Kitchen This cookbook is a result of Moé Takemura's MA degree project at Lund University. The book shows how you can cook Japanese food using locally-available ingredients in Sweden.
Spicy myulchi bokkum banchan (stir-fried dried anchovy side dish): I made the mild version with a splash of sriracha, and it was great! Especially good over rice, but still a nice snack with kick by themselves! (Note: you can find cheap dried anchovies in bulk at your local korean super market!)
Kkakdugi (Cubed radish kimchi) recipe - Maangchi.com Made with: daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, Korean radish, salt, sugar, Korean name: 깍두기 Romanized: Kkakdugi Also Romanized as: kkaktugi