How to split fish heads in half: kabuto-wari (兜割り)/nashi-wari (梨割り)

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

The chase for perfect tempura- Tempura Niitome’s recipe and -60°C tempura batter.

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

the diagrams in this article were contributed by the generous Clare. Introduction In this article we’ll be looking at the … More

Den Kushi Flori’s Claypot Rice Cookers (デンクシフロリ/Denkushifulori) On this site, we’ve reviewed many of Japan’s top claypot maker and following … 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

Cooked Silkworm Recipe 蚕サナギ佃煮の作り方 Would this site really be complete without a recipe for eating insects? Back when I was … More

*We’ve previously covered two other Sichuan dishes here, one was an attempt to recreate Shisen Hanten’s Dan Dan noodles and … More

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

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