Skip to content
La Petit Noisette

La Petit Noisette

We love our bread, we love our butter, and most of all, we love each other.

  • Home
  • Edomae Sushi 江戸前鮨
  • Recipes
  • Articles
  • About Me
  • Esme’s Corner!

Category: Recipe

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

fish, fish head, kabuto-wari, kabutowari, nashi-wari, 兜割り, 梨割り

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

Michelin, niitome, Tempura

The Science Behind Udon Noodles

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

science, udon

Anraku Kiln’s Claypot Review (Anrakugama/安楽窯)

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

anraku kiln, Claypot, Iga, Iga-yaki, nakaga, Nakagawa Ippento

How to dry salt for making sushi

One of the most important routines we had at the sushi restaurant I worked at was drying out the salt … More

salt, Sushi

How to fillet Japanese Scorpionfish (Kasago/カサゴ)

Scorpionfish are quite widely commonly found in the waters of Japan but are not a popular fish with high end … More

オニカサゴ, カサゴ, Kasago, Onikasago, sashimi

Silkworm Tsukudani (かいこのサナギの佃煮)

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

かいこ, サナギ, Silkworm, Tsukudani, 佃煮

Shirako Mapo Tofu Recipe 白子麻婆豆腐の作り方

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

chuka ryori, 白子, 白子麻婆豆腐, 銀座やまの辺, 麻婆豆腐, Ginza Yamanobe, Mapo tofu, milt, shirako, 中華料理

Simmered Kinmedai Head 金目鯛頭の煮付け

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

煮物, 煮付け, 金目鯛, kinmedai, nimono, Recipe, Sake

Umeboshi with Rose (バラ梅干し)

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

Fermentation, rose, Umeboshi

Posts navigation

Older posts
Create a website or blog at WordPress.com
La Petit Noisette
Create a website or blog at WordPress.com
  • Follow Following
    • La Petit Noisette
    • Join 230 other followers
    • Already have a WordPress.com account? Log in now.
    • La Petit Noisette
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...