There are probably a million recipes out there already for Ichigo Daifuku, as well as making your own red or … More
Author: Phil Sperss
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
Raw Egg Over Rice (Tamago Kake Gohan/卵かけご飯)
This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場 玄瑛) Ramen, countless … More
Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん + cooking comparison with Kumoi Kiln’s Donabe
Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん After having talked about Kumoi Kiln’s Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生), let … More
Water Cooked Fish- Poached Fish in a Sea of Chili Oil 水煮鱼
水煮鱼, or water cooked fish, is the name of a famous Sichuan dish of poached freshwater fish in a sea … More
