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