Introducing a much well less known premium fish in Japan- Managatsuo. Much more famous in South East Asian countries such … More
Category: Recipe
The Taste Of Farmed vs Wild Unagi/Eel 養殖対天然のウナギの味
*A commonly asked question by people on this site so I thought I’d give my take on this topic following … More
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
The Siren Call of the Wastepaper Basket- Esme’s Corner
Unbelievably, after having written a grand total of two blog posts, I already compare every paragraph, every sentence and every word to the last one I wrote.
Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん + cooking comparison with Kumoi Kiln’s Donabe
Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん After having talked about Kumoi Kiln’s Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生), let … More
Water Cooked Fish- Poached Fish in a Sea of Chili Oil 水煮鱼
水煮鱼, or water cooked fish, is the name of a famous Sichuan dish of poached freshwater fish in a sea … More
Keeping your knives sharp
When working at a Japanese restaurant, the end of mise en place would always be followed by the sharpening of … 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。
