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…
Can you make umeshu from apricots?
Recipe for making umeshu from green unripe apricots (青あんず酒の作り方) If you were to look at most umeshu and most umeboshi…
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…
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…
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…
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…
What is the difference between Kasago and Onikasago? (カサゴとオニカサゴの見分け方)
I’ve always been interested in differences between the species name of fishes compared to the common market names of fishes,…
Nanyo Kinmedai (ナンヨウキンメ/南洋金目鯛)
Today, we’ll be introducing a fish sometimes mistaken as golden eye snapper, or kinmedai (金目鯛), which is nanyo kinmedai (ナンヨウキンメ/南洋金目鯛).…
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…
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…
La Petit Noisette 