AFP [hold your nose] seems always very good at the environment subjects, even they do better at it than they do on fact-checking and journalism.So what if 5 whales became a food or a research subject? Are they any different from chickens, cows, pigs and other fishes? I sense a discrimination between animals, while ...

Another really quick and simple dish for tonight, and it will totally ‘wow’ anyone you cook it for as it’s so flavourful! It’s not a proper Japanese, just a Matt version that is quite similar to the Teriyaki Chicken at Melbourne’s Edoya Japanese Restaurant on Russell Street, Melbourne.

About Peruvian food: thi cuisine is influenced by the many diverse cultures that settled here around the 1800, Spanish, French, Italian, African, Japanese and Chinese, so expect choices like arroz chaufa, Chinese-influence (with beef/chicken), lomo saltado, Spanish, tiradito, Japanece influence, and the most important of all Andean with the potato.

Omurice is a Japanese rice omelet that can be prepared in different ways. It can be fried rice wrapped inside an egg omelet or an omelet stuffed with pieces of chicken, stir-fried veggies and rice. No matter what's inside, omurice is always topped with ketchup in different designs and swirls.

A purely Japanese style side dish that matches the taro and chicken and cooked it. Sweetness with a warm taro is suitable for the texture of chicken well. Green of the podded pea becomes a color accent, and externals are also beautiful.

Teriyaki (kanji: 照り焼き; hiragana: てりやき) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines.Fish—yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel—is mainly used in Japan, while meat—chicken, pork, lamb and beef—is more often used in the West. Other ingredients sometimes used in Japan include konjac and squid.The word teriyaki derives from the noun teri (照り, teri?), which refers to a shine or luster given by the sugar content in the tare, and yaki (焼き, yaki?), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.The tare is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.Teriyaki can also be served cold, as it often is in bento menus. Teriyaki sauceIn non-Japanese cultures any dish made with a teriyaki-like sauce (often not made using sake, but other brands of non-Japanese wine), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Many bottled "teriyaki" sauces in other countries are actually versions of the spicier Korean bulgogi sauce, which contains the aforementioned ingredients. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings and used as a dipping sauce.