うなぎの肝吸い)

Go to any famous eel establishment in Japan and order their grilled unagi over rice (鰻丼), and it’s sure to … More

Lactic-acid Fermented Matsutake Mushrooms (Lacto Matsutake Mushrooms/乳酸発酵松茸)

Following on from my introduction of the science behind lactic acid fermentation here. This first recipe of this series provides … More

This article was extracted and elaborated on from the recipe on Ichigo Daifuku with Red and White Sweet Bean Paste … More

*The bulk explanation of the chemistry behind what is going on is at the end of the article. The two … More

This article follows on from this Tamahimo Okayodon recipe, which gives a more in-depth explanation on what unlaid eggs are … More

Sometimes I wonder why I write these articles given not only how niche the content is, but also how it’s … More

Probably the most prized mushroom and vegetable in the whole of Japan, the price of Matsutake mushrooms (松茸/Tricholoma matsutake) are … More

There are probably a million recipes out there already for Ichigo Daifuku, as well as making your own red or … More

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