Journal

The Kotoba Interactive journal.

Editorial features on the cultures, history and languages of Asia. Filter by culture, by topic, or search for what inspires you.

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3 articles

China

Marmite a hot pot de style Chengdu separee en deux : d'un cote un bouillon clair, de l'autre une huile rouge couverte de piments seches entiers et de baies de poivre du Sichuan

Food9 min

Why Sichuan eats so much chilli

Chilli has only existed in China since the 16th century. How Sichuan, already famous for its taste for pungency, made it the pillar of its cuisine: migration, climate, economics.

August 4, 2026Read

China

Hot pot chinois (huoguo) avec bouillon mijotant et ingrédients à tremper.

Food18 min

Chinese Hotpot: The Bubbling Feast That Unites China

From fiery Sichuan broth to delicate Cantonese stock, Chinese hotpot is far more than a meal. Explore the history and traditions of China's ultimate communal feast.

April 4, 2026Read

China

Fruits et graines de poivre du genre Zanthoxylum, dont vient l'engourdissement du mala.

Food7 min

Mala: Sichuan pepper and chilli, how it actually works

Mala in two beats: the Sichuan pepper that numbs, the chilli that burns. The molecules, the signature dishes and how to dose it at home.

February 25, 2026Read