Nimono is a Japanese braising technique that focuses on building umami within ingredients through a careful process involving seasoned dashi, mirin, sake, and soy sauce. This method relies on gently simmering ingredients like daikon, allowing them to absorb complex flavors while retaining their texture and shape. A key aspect of nimono is the cooling phase, where cooked ingredients are left in the broth to enhance flavor penetration. It contrasts with Western braising, which often uses richer stocks. Chef Bernice Tan utilizes nimono at Soil Dining, merging Japanese and Mediterranean influences, emphasizing patience and restraint in flavor development.

In Chef Bernice Tan's article on Soil Dining, the unique properties of globe artichokes and the compound cynarin are explored. Cynarin alters taste perception, causing sweetness to be perceived after consumption. When artichokes are charred, the technique balances the inherent bitterness with sweetness, enhancing complexity. Traditional Western practices often shy away from bitterness, while cultures like Italian and Asian embrace it as essential. The article emphasizes that managing bitterness through controlled charring, fat, and acid can elevate dishes. Soil Dining aims to showcase bitterness as a vital flavor element, creating memorable dining experiences that celebrate this misunderstood taste.

Chef Bernice Tan discusses the transformative role of koji mould (Aspergillus oryzae) in modern cooking, especially in fine dining. This ancient Japanese fermentation culture, essential in creating staples like miso and soy sauce, enhances umami and natural sweetness in foods, making it invaluable in today’s kitchens. Koji functions through enzymatic actions that break down proteins, starches, and fats, contributing complexity and depth to dishes. Tan emphasizes koji's significance in seasoning, linking Japanese culinary traditions with Mediterranean techniques. By understanding and applying koji, chefs can unlock profound flavors and textures that traditional methods cannot replicate.

Chef Bernice Tan of Soil Dining in Singapore explores the art of herb-infused oils, emphasizing the importance of fat in capturing and enhancing botanical flavors. She highlights that fat is a more effective flavor carrier than water, revealing that techniques like blanch-and-blend can produce vibrant green oils rapidly. Key methods of infusion, such as cold, heat, and blanch-and-blend, are compared, focusing on temperature control and oil selection. Mistakes commonly made in the process, like not using fresh herbs or proper oil carriers, are also addressed. Ultimately, the deliberate use of herb oils elevates dishes by transforming them into flavor experiences.