In this new series, I’ll be covering the science behind lactic acid fermentation, as well as various examples of traditional…
Kobo Kiln Iga-yaki Claypot Review (Koubou Kiln/耕房窯) + comparison with Nagatanien’s Donabe 長谷園のかまどさん
Nagatanien’s Kamado-san claypot rice cooker has always been my go to standard everyday rice cooker compared to that by Nakagawa…
How to make homemade Nigari and gypsum salt extracted from seawater (海水からにがりを抽出する方法)
*The bulk explanation of the chemistry behind what is going on is at the end of the article. The two…
たまひもパスタ Tamahimo Pasta/Unlaid Egg Pasta
This article follows on from this Tamahimo Okayodon recipe, which gives a more in-depth explanation on what unlaid eggs are…
Isshiro Kiln Donabe Claypot (一志郎窯) by Nakagawa Isshiro (中川一志郎先生) Review
Sometimes I wonder why I write these articles given not only how niche the content is, but also how it’s…
Matsutake Gohan/Japanese Pine Mushroom Rice (松茸ご飯)
Probably the most prized mushroom and vegetable in the whole of Japan, the price of Matsutake mushrooms (松茸/Tricholoma matsutake) are…
Ichigo Daifuku with Red and White Sweet Bean Paste (白あんとこしあんのいちご大福)
There are probably a million recipes out there already for Ichigo Daifuku, as well as making your own red or…
Nasturtium- Esme’s Corner
I was thinking the other day, that if I were to have an autobiography, I would call it Nasturtium. It’s…
Sweetfish Rice with Sweet Pea Shoots (Ayu Gohan/鮎ご飯)
In season from late spring all the way through to autumn, Ayu (アユ/鮎), Plecoglossus altivelis, or sweetfish in English, is…
A Short on Japanese Sea Bream (Madai/真鯛), Naruto Bones and the Nine Tools
Random musings on the bone structure of Japanese Sea Bream (Tai/Madai/真鯛), a topic that I’d read about many years ago…
