Simmered Kinmedai Head 金目鯛頭の煮付け

This was one of the dishes that on the few very lucky days that we had spare fish heads that … More

Umeboshi with Rose (バラ梅干し)

How to make rose scented umeboshi This article follows on from the science behind lactic acid fermentation that explains all … More

This recipe is a by-product of making umeboshi, which you can read here. One of the by-products of making umeboshi … More

Yubeshi (ゆべし/柚餅子) is a kind of Japanese confectionary that is available throughout most of Japan. It consists of a paste … More

*This recipe deviates from the usual content of this blog. If you are not a fan of Japanese anime or … More

*A standard Yuzushu recipe can be found at the bottom of the article. Compared to the other standard recipes for … More

Compared to tai-meshi, you’ll most definitely be hard pressed to find kinmedai-meshi, as the fish is typically served raw or … More

*The content of this article is for information only, not advice or guarantee of outcome. Never ignore professional medical advice, … More

Truffles, with their association with hedonism and luxury, have always played a role in fine dining’s greatest dishes, from Paul … More

A well-grilled tuna collar, miso soup and rice might just be my now favourite go to dinner. A tuna collar … More