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.
The Ultimate Ponzu Soy Sauce Recipe (究極のポン酢作り方) Ponzu (ポン酢) derived from the dutch word ‘pons’ for punch (as in the…
Another article on wild vs farmed version of a fish, you’ll see many similarities running across how the market views…
In order to come to the conclusions in this article, I can say that I’ve used up at least 100…
This article is going to focus on two types of “cocktails” or drinks served at pufferfish restaurants, shirako sake and…
Being a site that produces content on traditional edomae sushi based on knowledge from the restaurant I worked at, it…
This article follows on from the science behind lactic acid fermentation that explains all information and method behind this recipe.…
Chestnut Rice in a Donabe Recipe (新米の栗ご飯の作り方) Just like Sweetfish rice and Matsutake mushroom rice, this dish even more so…
Sometimes when you eat an extremely tasty and unforgettable dish, it isn’t the exotic ingredients or complicated techniques that blow…
One of the final courses that we served as part of the omakase menu at our restaurant was this small…
I occasionally receive questions asking me what equipment I use for the photos on my blog and the set-up I…
