This article follows on from this Tamahimo Okayodon recipe, which gives a more in-depth explanation on what unlaid eggs are … More
Category: Recipe
Isshiro Kiln Donabe Claypots (一志郎窯) by Nakagawa Isshiro (中川一志郎先生)
Sometimes I wonder why I write these articles given not only how niche the content is, but also how it’s … More
Matsutake Gohan/Japanese Pine Mushroom Rice (松茸ご飯)
Probably the most prized mushroom and vegetable in the whole of Japan, the price of Matsutake mushrooms (松茸/Tricholoma matsutake) are … More
Ichigo Daifuku with Red and White Sweet Bean Paste (白あんとこしあんのいちご大福)
There are probably a million recipes out there already for Ichigo Daifuku, as well as making your own red or … More
Nasturtium- Esme’s Corner
I was thinking the other day, that if I were to have an autobiography, I would call it Nasturtium. It’s … More
Steamed Managatsuo Cantonese Style 蒸し真魚鰹 (まながつお)
Introducing a much well less known premium fish in Japan- Managatsuo. Much more famous in South East Asian countries such … More
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
