Fish Ageing Series:

On Ikejime (活け締め)

Introduction to the science of ageing fish

On Ageing Maguro (鮪) Tuna and Various Information

Kombujime (昆布締め)

Science Based Articles:

On Ramen Noodles – A Biochemist’s Take

The Science of Making Stocks

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)


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

How to Grow Koji

On Sea Urchin (Uni/うに) from Japan and around the world

Double Blind Taste Testing- Expensive vs Cheap Chicken

Writings and Musings:

Keeping your knives sharp