Another article on wild vs farmed version of a fish, you’ll see many similarities running across how the market views…
The science behind the perfect tempura that stays crispy
In order to come to the conclusions in this article, I can say that I’ve used up at least 100…
Hirezake and Fugu Milt Sake Recipe 虎ふぐの白子酒とひれ酒の作り方
This article is going to focus on two types of “cocktails” or drinks served at pufferfish restaurants, shirako sake and…
Sushi Rice Improver (Otuka Miola) Review 炊飯ミオラの評価
Being a site that produces content on traditional edomae sushi based on knowledge from the restaurant I worked at, it…
How to make 5-years aged umeboshi with red shiso leaves and kombu
This article follows on from the science behind lactic acid fermentation that explains all information and method behind this recipe.…
How to make Chestnut Rice in a Donabe (新米の栗ご飯の作り方)
Chestnut Rice in a Donabe Recipe (新米の栗ご飯の作り方) Just like Sweetfish rice and Matsutake mushroom rice, this dish even more so…
How to toast sesame seeds over a fire (ごまの炒り方)
Sometimes when you eat an extremely tasty and unforgettable dish, it isn’t the exotic ingredients or complicated techniques that blow…
Akadashi Miso Soup (赤だし味噌汁)
One of the final courses that we served as part of the omakase menu at our restaurant was this small…
My Photography Equipment and Set-Up
I occasionally receive questions asking me what equipment I use for the photos on my blog and the set-up I…
Unagi/Eel liver Soup Recipe (Kimosui/うなぎの肝吸い)
Go to any famous eel establishment in Japan and order their grilled unagi over rice (鰻丼), and it’s sure to…
