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

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

A note of caution here, even though mulberry matcha is sold commercially, it is known to be mildly toxic and … More

This article will show you how to split fish heads into two clean halves and then into further small pieces, … More

Michelin Starred Tempura Recipe *Update: After consulting Shuji Niitome himself, we were advised that the recipe below is mixing one … More

*For a clarification between onikasago, izukasago and kasago please read here. Hirezake (ひれ酒) is a traditional Japanese digestif made by … More

Recipe for making umeshu from green unripe apricots (青あんず酒の作り方) If you were to look at most umeshu and most umeboshi … More

One of the most important routines we had at the sushi restaurant I worked at was drying out the salt … More

Scorpionfish are quite widely commonly found in the waters of Japan but are not a popular fish with high end … More