*A commonly asked question by people on this site so I thought I’d give my take on this topic following … More
Category: Japanese Recipes
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
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
Raw Egg Over Rice (Tamago Kake Gohan/卵かけご飯)
This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場 玄瑛) Ramen, countless … More
How to Make Lio Jozo’s Purple Sweet Potato Vinegar (富士酢の紅芋酢の作り方)
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。
10. The history of Katsuobushi (鰹節の歴史) and Aspergillus glaucus (鰹節カビ)
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
9. Skipjack Tuna Ecology (Katsuwonus pelamis/Katsuo/鰹/カツオの生態)
Katsuobushi (鰹節) are dried fish that are typically shaved and steeped in water to make dashi, the foundational stock to … More
7. Katsuobushi (鰹節) Storage and Care (保管方法)
Maybe you brought a fillet of katsuobushi online (it’s becoming more and more available), or you brought some back from … More
6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節)
This article continues from 5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方 Skipjack tuna (Katsuwonus pelamis), commonly known as bonito, is a migratory … More
5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方
The main 3 kinds of Dashi used in Japanese cuisine is the first stock- ( Ichibandashi/ 一番だし), the second stock made from the the left over ingredients (Nibandashi/二番だし) and Katsuobushi and Kombu stock (かつおと昆布の合わせだし). The following post are their recipes.
