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

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 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

This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場玄瑛) Ramen, countless … More

An experimental recipe trying to recreate Iio Jozo’s famous purple sweet potato vinegar. 富士酢の紅芋酢の作り方。

From the Yayoi (弥生時代) to Kofun (古墳時代) period, Katsuo was either preserved by drying the in the sun (堅魚/カタウオ/干しカツオ) or … More

Katsuobushi (鰹節) are dried fish that are typically shaved and steeped in water to make dashi, the foundational stock to … More

Maybe you brought a fillet of katsuobushi online (it’s becoming more and more available), or you brought some back from … More