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.
Introducing a much well less known premium fish in Japan- Managatsuo. Much more famous in South East Asian countries such…
*A commonly asked question by people on this site so I thought I’d give my take on this topic following…
June is the season for Japanese plums (Ume/梅) in Japan. Having already posted a recipe for Umeshu (梅酒) or plum…
One of the types of food you learn to miss whilst living in Japan is definitely spicy food, which is…
This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場 玄瑛) Ramen, countless…
Unbelievably, after having written a grand total of two blog posts, I already compare every paragraph, every sentence and every word to the last one I wrote.
Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん After having talked about Kumoi Kiln’s Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生), let…
水煮鱼, or water cooked fish, is the name of a famous Sichuan dish of poached freshwater fish in a sea…
When working at a Japanese restaurant, the end of mise en place would always be followed by the sharpening of…
An experimental recipe trying to recreate Iio Jozo’s famous purple sweet potato vinegar. 富士酢の紅芋酢の作り方。
