How to make Mulberry Matcha 桑の葉抹茶

A note of caution here, even though mulberry matcha is sold commercially, it is known to be mildly toxic and … More

How to split fish heads in half: kabuto-wari (兜割り)/nashi-wari (梨割り)

This article will show you how to split fish heads into two clean halves and then into further small pieces, … More

Michelin Starred Tempura Recipe *Update: After consulting Shuji Niitome himself, we were advised that the recipe below is mixing one … More

In this article, I’d like to elaborate more on the straw baskets used to keep rice warm in sushi restaurants … More

the diagrams in this article were contributed by the generous Clare. Introduction In this article we’ll be looking at the … More

*For a clarification between onikasago, izukasago and kasago please read here. Hirezake (ひれ酒) is a traditional Japanese digestif made by … More

Den Kushi Flori’s Claypot Rice Cookers (デンクシフロリ/Denkushifulori) On this site, we’ve reviewed many of Japan’s top claypot maker and following … More

Recipe for making umeshu from green unripe apricots (青あんず酒の作り方) If you were to look at most umeshu and most umeboshi … More

One of the most important routines we had at the sushi restaurant I worked at was drying out the salt … More

Scorpionfish are quite widely commonly found in the waters of Japan but are not a popular fish with high end … More