OUR TABLE, OUR PASSPORT
Eating brings the world closer.
We research home cooking from every region, check local sources, and rewrite each dish so it can be cooked in an ordinary kitchen — with clear amounts, heat levels and substitutes.
FRESH FROM THE KITCHEN
Translated recipes
Our most-read recipes, translated from the Japanese originals.
Draw Soup: Nigerian Okra Soup with Red Palm Oil and Seafood
A home-kitchen recipe for Nigerian draw soup made with okra: how to cut the okra, using red palm oil and ground dried shrimp, eating it with fufu or eba, fixing a soup that won't draw, adjusting the heat, and storage.
Chicken Chow Mein: Cantonese High-Heat Stir-Fried Noodles
How to make Cantonese-style chow mein at home: parboiling and drying the noodles, marinating the chicken, substitutes for dark soy and oyster sauce, heat control that keeps vegetables from going watery, common failures and storage.
Chakhokhbili: Georgian Chicken Braised in Tomatoes and Herbs
Chakhokhbili (ჩახოხბილი) is Georgia's chicken and tomato stew, once made with pheasant. Learn how to brown the chicken, manage the moisture from onions and tomatoes, substitute for khmeli suneli, reduce canned tomatoes, add the herbs at the right moment, make it ahead and mop up the sauce with bread.
Shashlik: Caucasian Charcoal-Grilled Skewers in the Georgian Mtsvadi Style
How to make shashlik through the lens of Georgian mtsvadi: pork shoulder marinated in grated onion, salt and pomegranate juice, grilled over glowing coals. Covers heat control on a grill, broiler, oven or skillet, substitutes, sides, storage, common mistakes and food safety.
Shkmeruli: Georgian Chicken in Garlic Milk Sauce
Shkmeruli is a Georgian dish from the Racha region: seared chicken simmered briefly in a garlicky milk sauce. This recipe uses boneless thighs and covers milk vs. sour cream, keeping the garlic from burning, a safe internal temperature, storage, skillet swaps and how to fix a split sauce.
Medovik: Russian Layered Honey Cake with Sour Cream Filling
Medovik (Медовик) is a Russian honey cake of thin baked honey layers stacked with sour cream. Step-by-step photos cover the double-boiler dough temperature, layer thickness, why it rests overnight, a small 12 cm version, substitutes, storage, common mistakes and serving it with tea.
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About Sekai Gohan
Sekai Gohan is a food magazine that translates home cooking from faraway countries into dishes you can make in your own kitchen.
Every recipe explains where the dish comes from, which ingredients matter most, and what to use when something is hard to find.
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