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 article follows on from this Tamahimo Okayodon recipe, which gives a more in-depth explanation on what unlaid eggs are…
Sometimes I wonder why I write these articles given not only how niche the content is, but also how it’s…
Probably the most prized mushroom and vegetable in the whole of Japan, the price of Matsutake mushrooms (松茸/Tricholoma matsutake) are…
There are probably a million recipes out there already for Ichigo Daifuku, as well as making your own red or…
I was thinking the other day, that if I were to have an autobiography, I would call it Nasturtium. It’s…
In season from late spring all the way through to autumn, Ayu (アユ/鮎), Plecoglossus altivelis, or sweetfish in English, is…
Random musings on the bone structure of Japanese Sea Bream (Tai/Madai/真鯛), a topic that I’d read about many years ago…
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…
