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
水煮鱼, or water cooked fish, is the name of a famous Sichuan dish of poached freshwater fish in a sea … More
When working at a Japanese restaurant, the end of mise en place would always be followed by the sharpening of … More
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。
From the Yayoi (弥生時代) to Kofun (古墳時代) period, Katsuo was either preserved by drying the in the sun (堅魚/カタウオ/干しカツオ) or … More
Katsuobushi (鰹節) are dried fish that are typically shaved and steeped in water to make dashi, the foundational stock to … More
Sometimes, when my own words fail me, I seek out someone else’s.