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.
This site already features the standard traditional recipes using Japanese plums such as umeboshi and umeshu as well as some…
*This fish is very versatile. When filleting this fish, save the bones to steep in sake to make kotsusake (骨酒)…
Narikura’s Tonkatsu Recipe とんかつ 成蔵 (なりくら) の作り方 Of all the famous tonkatsu restaurants in Tokyo that I’ve tried, none of…
It has come to my attention that an instagram account for a takeaway sushi service, Nigiri by Jeff (https://www.instagram.com/nigiri.by.jeff/), from…
A note of caution here, even though mulberry matcha is sold commercially, it is known to be mildly toxic and…
This article will show you how to split fish heads into two clean halves and then into further small pieces,…
Michelin Starred Tempura Recipe *Update: After consulting Shuji Niitome himself, we were advised that the recipe below is mixing one…
In this article, I’d like to elaborate more on the straw baskets used to keep rice warm in sushi restaurants…
the diagrams in this article were contributed by the generous Clare. Introduction In this article we’ll be looking at the…
*For a clarification between onikasago, izukasago and kasago please read here. Hirezake (ひれ酒) is a traditional Japanese digestif made by…
La Petit Noisette 