Kumoi Kiln Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生)

The Science of Making Stocks

How to Grow Koji

On Ramen Noodles – A Biochemist’s Take

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

Double Blind Taste Testing- Expensive vs Cheap Chicken


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)