Skip to content
La Petit Noisette

La Petit Noisette

We love our bread, we love our butter, and most of all, we love each other.

  • Home
  • Edomae Sushi 江戸前鮨
  • Recipes
  • Articles
  • About Me
  • Esme’s Corner!

Author: Phil Sperss

たまひもパスタ Tamahimo Pasta/Unlaid Egg Pasta

This article follows on from this Tamahimo Okayodon recipe, which gives a more in-depth explanation on what unlaid eggs are … More

たまひも, たまひもパスタ, fresh pasta, Unlaid egg pasta

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

donabe, Hikone, Isshiro Kiln, Koto-yaki, Kumoi Kiln, Nakagawa Ippento, Nakagawa Isshiro, pottery, 彦根市, 一志郎窯, 三彩, 中川一志郎

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

Japanese Pine Mushroom, Matsutake, Matsutake Gohan, Pine Mushroom, Pinus densiflora, 土瓶蒸し, 松茸, 松茸ご飯

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

いちご大福, こしあん, びっくり水, Bikkuri Mizu, 生餡, 白あん, 白いんげん豆, Daifuku, Ichigo Daifuku, Wagashi, 和菓子, 大福

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

Ayu, たでの葉, アユ, 鮎, 鮎ご飯, Gifu, Kumoi Kiln, Kumoigama, Plecoglossus altivelis, Tadenoha

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

なるとほね, 真鯛, 鳴門骨, Madai, Naruto Bone, Nine Tools, Okukura Tatsuyuki, sea bream, Suizoku Sashin, Tai, 国立国会図書館, 奥倉辰行, 水族写真, 九つ道具

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

まながつお, 瀬戸内海, 真魚鰹, 蒸し, 鲳, Ikan Bawal, managatsuo, Pampus chinensis, Recipe, Seto Inland Sea, 斗鲳

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

ウナギ, 養殖のウナギ, Japanese Eel, Midsummer day of the ox, Unagi, wild, 土用の丑の日, 天然のウナギ

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

黒酢, Iio Jozo, kurosu, ume, Ume Sour, umeshu, 梅, 梅サワー

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

Dan Dan Noodles, 金網つじ, 芝麻酱, 黒酢, Japanese Recipe, Kagoshima, Kurozu, Shisen Hanten, Suribachi, Surikogi, 四川飯店, 担担麺

Posts navigation

Older posts
Create a website or blog at WordPress.com
La Petit Noisette
Create a website or blog at WordPress.com
Cancel

 
Loading Comments...
Comment
    ×