Build bulletproof core muscles using these three exercises without weights, say the calisthenics instructors known as the Calisthenics Family. In their eyes, these are the three best calisthenics ...

In this video, I dive into the debate between calisthenics and weight training, sharing my personal journey and struggles in choosing the best path. Explore the pros and cons of each workout style ...

Escudero revealed he does a lot of “walking” as his exercise to keep up with what he calls as the “calisthenics” of Philippine politics. In our Kapihan sa Manila Bay news forum last ...

He reduces a combination of stock, soy sauce, sugar, mirin, and sake into a mouthwatering syrupy glaze for boneless chicken breasts. A simple teriyaki glaze — made with soy sauce, brown sugar ...

Nigella Lawson’s mirin glazed salmon recipe is equal parts delicious, nutritious and easy to make - and only requires a few ingredients. The renowned chef and cookbook author combines the ...

At 56, Bhagyashree stays fit with a mix of yoga, pilates, and weight training. In her latest post, she shares simple yet effective fitness tips for all. Bhagyashree discusses the benefits of yoga ...

In Japan, grilled fish was traditionally given that glossy finish with a simple, umami-forward glaze of soy sauce, mirin (a sweet rice wine), and sake. Later, Japanese immigrants and Japanese ...

Turn the eggplant over a few times to help it cook evenly. Meanwhile, in a small bowl, whisk the miso, sugar, sake and mirin to a smooth sauce. Pour the sauce over the eggplant and toss to coat.

Any dish that’s inspired by a potato chip has to be good. So when we stumbled upon Molly Yeh‘s Salt and Vinegar Potato Salad recipe, we already knew it was going to be a winner. Although the ...

They can be served cold, like somen, with sauces and dressings, sometimes with ice and a dipping sauce made with soy, mirin and dashi. They're also delicious served hot in stir-fried dishes with ...

Bonito’s wings are stuffed with chicken breast, shiitake mushrooms and carrots that have been braised in mirin. They’re then fried and covered in a gochujang-garlic glaze. On the side ...