Hello everyone, As this blog has slowly been growing over the years, it’s time to face the reality of the … More
Author: Phil Sperss
How to make Ume Mirin 梅みりんの作り方
This site already features the standard traditional recipes using Japanese plums such as umeboshi and umeshu as well as some … More
How to prepare and fillet Kawahagi (カワハギ)
*This fish is very versatile. When filleting this fish, save the bones to steep in sake to make kotsusake (骨酒) … More
The Ultimate Tonkatsu Recipe- Narikura’s Tonkatsu
Narikura’s Tonkatsu Recipe とんかつ 成蔵 (なりくら) の作り方 Of all the famous tonkatsu restaurants in Tokyo that I’ve tried, none of … More
Nigiri by Jeff, Bay Ridge has bootlegged this website’s photos
It has come to my attention that an instagram account for a takeaway sushi service, Nigiri by Jeff (https://www.instagram.com/nigiri.by.jeff/), from … More
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
Tempura Niitome’s recipe and -60°C tempura batter- the chase for the perfect tempura.
Michelin Starred Tempura Recipe *Update: After consulting Shuji Niitome himself, we were advised that the recipe below is mixing one … More
What is a warabitsu (わらいずみ/藁櫃)
In this article, I’d like to elaborate more on the straw baskets used to keep rice warm in sushi restaurants … More
The Science Behind Udon Noodles
the diagrams in this article were contributed by the generous Clare. Introduction In this article we’ll be looking at the … More