Moving forward…

Hello everyone, As this blog has slowly been growing over the years, it’s time to face the reality of the … More

How to prepare and fillet Kawahagi (カワハギ)

*This fish is very versatile. When filleting this fish, save the bones to steep in sake to make kotsusake (骨酒) … More

Narikura’s Tonkatsu Recipe とんかつ成蔵 (なりくら) の作り方 Of all the famous tonkatsu restaurants in Tokyo that I’ve tried, none of … More

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

Michelin Starred Tempura Recipe *Update: After consulting Shuji Niitome himself, we were advised that the recipe below is mixing one … More

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

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

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

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

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