This article follows on from this Tamahimo Okayodon recipe, which gives a more in-depth explanation on what unlaid eggs are … More
Author: Phil Sperss
Isshiro Kiln Donabe Claypots (一志郎窯) by Nakagawa Isshiro (中川一志郎先生)
Sometimes I wonder why I write these articles given not only how niche the content is, but also how it’s … More
Matsutake Gohan/Japanese Pine Mushroom Rice (松茸ご飯)
Probably the most prized mushroom and vegetable in the whole of Japan, the price of Matsutake mushrooms (松茸/Tricholoma matsutake) are … More
Ichigo Daifuku with Red and White Sweet Bean Paste (白あんとこしあんのいちご大福)
There are probably a million recipes out there already for Ichigo Daifuku, as well as making your own red or … More
Sweetfish Rice with Sweet Pea Shoots (Ayu Gohan/鮎ご飯)
In season from late spring all the way through to autumn, Ayu (アユ/鮎), Plecoglossus altivelis, or sweetfish in English, is … More
A Short on Japanese Sea Bream (Madai/真鯛), Naruto Bones and the Nine Tools
Random musings on the bone structure of Japanese Sea Bream (Tai/Madai/真鯛), a topic that I’d read about many years ago … More
Steamed Managatsuo Cantonese Style 蒸し真魚鰹 (まながつお)
Introducing a much well less known premium fish in Japan- Managatsuo. Much more famous in South East Asian countries such … More
The Taste Of Farmed vs Wild Unagi/Eel 養殖対天然のウナギの味
*A commonly asked question by people on this site so I thought I’d give my take on this topic following … More
Ume Sour Recipe (梅サワーの作り方)
June is the season for Japanese plums (Ume/梅) in Japan. Having already posted a recipe for Umeshu (梅酒) or plum … More
Shisen Hanten’s Dan Dan Noodles (Dry), 四川飯店の担担麺(乾麺)
One of the types of food you learn to miss whilst living in Japan is definitely spicy food, which is … More