Lactic Acid Fermentation Series:
The Science Behind Lactic Acid Fermentation
Lactic-acid Fermented Matsutake Mushrooms (Lacto Matsutake Mushrooms/乳酸発酵松茸)
How to make 5-years aged umeboshi with red shiso leaves and kombu
Fish Ageing Series:
Introduction to the science of ageing fish
On Ageing Maguro (鮪) Tuna and Various Information
Science Based Articles:
How do I choose fish for sashimi?
On Ramen Noodles – A Biochemist’s Take
The science behind the perfect tempura that stays crispy
Katsuobushi Series:
1. An Introduction to Katsuobushi (鰹節) and Skipjack Tuna (カツオと鰹入門)
2. How Katsuobushi is Made (鰹節が出来るまで)
3. Different Parts and Types of Katsuobushi (鰹節の解剖学)
4. How to Shave Katsuobushi (鰹節) Using a Kezuriki (削り器)/鰹節のプロがこっそり教える削り方
5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方
6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節)
7. Katsuobushi (鰹節) Storage and Care (保管方法)
8. How to sharpen a Kezuriki (削り器を研ぐ)
9. Skipjack Tuna Ecology (Katsuwonus pelamis/Katsuo/鰹/カツオの生態)
10. The history of Katsuobushi (鰹節の歴史) and Aspergillus glaucus (鰹節カビ)
Japanese Donabe Claypots:
Kumoi Kiln Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生)
Isshiro Kiln Donabe Claypots (一志郎窯) by Nakagawa Isshiro (中川一志郎先生)
Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん + cooking comparison with Kumoi Kiln’s Donabe
Kobo Kiln Iga-yaki Claypot Review (Koubou Kiln/耕房窯) + comparison with Nagatanien’s Donabe 長谷園のかまどさん
Miscellaneous:
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
Sushi Rice Improver (Otuka Miola) Review 炊飯ミオラの評価
Plagiarism:
Byfood.com has plagiarised my website
Writings and Musings:
La Petit Noisette 