We love our bread, we love our butter, and most of all, we love each other.
A whole skipjack tuna is broken down into it’s various parts before being made into Katsuobushi. A doll is used to show each constituent part.
Today, we’ll be introducing a fish sometimes mistaken as golden eye snapper, or kinmedai (金目鯛), which is nanyo kinmedai (ナンヨウキンメ/南洋金目鯛).…
This was one of the dishes that on the few very lucky days that we had spare fish heads that…
How to make rose scented umeboshi This article follows on from the science behind lactic acid fermentation that explains all…
This recipe is a by-product of making umeboshi, which you can read here. One of the by-products of making umeboshi…
Yubeshi (ゆべし/柚餅子) is a kind of Japanese confectionary that is available throughout most of Japan. It consists of a paste…
*This recipe deviates from the usual content of this blog. If you are not a fan of Japanese anime or…
*A standard Yuzushu recipe can be found at the bottom of the article. Compared to the other standard recipes for…
Compared to tai-meshi, you’ll most definitely be hard pressed to find kinmedai-meshi, as the fish is typically served raw or…
*The content of this article is for information only, not advice or guarantee of outcome. Never ignore professional medical advice,…
Truffles, with their association with hedonism and luxury, have always played a role in fine dining’s greatest dishes, from Paul…
La Petit Noisette 