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.
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…
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.
