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

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

Probably the most prized mushroom and vegetable in the whole of Japan, the price of Matsutake mushrooms (松茸/Tricholoma matsutake) are … More

There are probably a million recipes out there already for Ichigo Daifuku, as well as making your own red or … More

In season from late spring all the way through to autumn, Ayu (アユ/鮎), Plecoglossus altivelis, or sweetfish in English, is … More

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

Introducing a much well less known premium fish in Japan- Managatsuo. Much more famous in South East Asian countries such … More

*A commonly asked question by people on this site so I thought I’d give my take on this topic following … More

June is the season for Japanese plums (Ume/梅) in Japan. Having already posted a recipe for Umeshu (梅酒) or plum … More

One of the types of food you learn to miss whilst living in Japan is definitely spicy food, which is … More