THE FOCUX · Kitchen
Kitchen
Home cooking from around the world, and the timeless recipes families have made for generations. Real dishes, their story, and how to cook them at home.
Each recipe comes with its origin, ingredients, steps, time and servings. Vegetables, legumes, fish and olive oil first; simple techniques; no shortcuts that change the dish.
- Japan
Miso soup (misoshiru)
A clear dashi broth, fermented soybean paste, tofu and seaweed. The bowl that opens almost every Japanese home meal.
20 min · 4 serves - Greece
Fasolada
White beans slowly cooked with tomato, carrot, celery and plenty of olive oil. Often called the national dish of Greece.
12 h soaking + 1 h 45 min · 6 serves - Peru
Peruvian ceviche
Raw white fish "cooked" in fresh lime juice with red onion, chilli and coriander, served with sweet potato and corn.
25 min · 4 serves - Istanbul · Türkiye
Menemen
Breakfast in Istanbul is a table, not a meal. Menemen is the pan that arrives sizzling in the middle of it, and the debate starts at once: onions or no onions? Istanbul has been arguing about it for generations.
20 min · 2 serves - Mexico City · Mexico
Esquites
After dark, the corn carts take over Mexico City's street corners: steam, lime and a vendor who asks "¿con todo?" before you've decided anything. Esquites are corn in a cup, eaten standing up, on the go.
25 min · 4 serves - Naha · Japan (Okinawa)
Goya champuru
In Okinawan, champuru means "something mixed", and that's the whole idea: whatever's in the kitchen goes into one wok. Goya (bitter melon) is the star, and yes, the bitterness is the point.
25 min · 3 serves - Buenos Aires · Argentina
Provoleta with chimichurri
At a Buenos Aires asado, the meat takes hours, so something has to keep everyone around the grill from mutiny. That's the provoleta: a disc of provolone grilled until it bubbles, eaten while the cook insists the steak is "almost ready".
20 min (+ chimichurri resting) · 4 serves - Venice · Italy
Sarde in saor
Long before fridges, Venetian sailors kept fried sardines in sweet-and-sour onions so they'd last the voyage. Today it's a cicchetto at the bar counter, eaten with a small glass of wine and no hurry at all.
40 min + 24 h resting · 4 serves - La Paz · Bolivia
Sajta de pollo
At 3,600 metres, La Paz takes its lunch seriously, and sajta is the plate that wins arguments: chicken in a golden ají amarillo sauce that's more warm than fiery, with a fresh salsa on top. It's a dish for family Sundays and for festivals, so the portions come generous and nobody leaves early.
1 h 15 min · 4 serves
Educational information about food and cooking, not medical or nutritional advice. Check labels for allergens (soy, fish, celery, gluten) and adapt to your own needs.