Katsuobushi Series:
1. An Introduction to Katsuobushi (鰹節) and Skipjack Tuna (カツオと鰹入門)
Fish Ageing Series:
Introduction to the science of ageing fish
On Ageing Maguro (鮪) Tuna and Various Information
Miscellaneous:
Kumoi Kiln Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生)
Toshio Ohba (大庭利男), Hakata’s Last Knife Maker
On Sea Urchin (Uni/うに) from Japan and around the world
Double Blind Taste Testing- Expensive vs Cheap Chicken
Science Based Articles:
On Ramen Noodles – A Biochemist’s Take
