Recipe

A restaurant sized can of sushi rice Miola improver.

Sushi Rice Improver (Otuka Miola) Review

Dive into the world of sushi rice perfection with Otuka Miola rice improver. Discover how this enzymatic powder elevates your rice cooking experience.

umeboshi that is soaking in it's own juice after pressing.

5-year Aged Umeboshi Recipe

Explore the art of traditional Japanese fermentation with our 5-year Aged Umeboshi Recipe, meticulously crafted for exceptional flavor and longevity.

3D printed model of the molecular structure of lactic acid.

The Science Behind Lactic Acid Fermentation (Lacto-fermentation)

Lactic Acid Fermentation, or lacto fermentation, is a process where lactic acid bacteria convert sugar into lactic acid. Learn more about its ecology and chemistry.

Store brought nigari for making tofu at home.

Homemade Nigari and Gypsum Salt Recipe

A detailed exploration of homemade nigari extraction from seawater, chemical reactions, and traditional Japanese culinary practices.

Making pasta from unlaid egg yolks in Japan.

Unlaid Egg Pasta Recipe

Discover the intriguing world of tamahimo, unlaid eggs, and their versatile use in culinary creations across cultures, from Japan to Italy and beyond.

Isshiro Kiln Donabe by Nakagawa Isshiro

Isshiro Kiln Donabe by Nakagawa Isshiro: A Niche Review of a Rare Claypot Rice Cooker Used at Michelin Restaurants.

Japanese matsutake rice served with mitsuba.

Matsutake Rice Recipe

Indulge in the exquisite flavors of Matsutake Rice, a delicacy featuring prized Matsutake mushrooms, in this tantalizing claypot recipe.

The cross section of a strawberry daifuku made from white bean and red bean paste.

Ichigo Daifuku with Red and White Sweet Bean Paste Recipe

Detailed recipe for Ichigo Daifuku with Red and White Sweet Bean Paste, exploring traditional Japanese ingredients and techniques for making wagashi desserts.