Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん After having talked about Kumoi Kiln’s Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生), let…
Water Cooked Fish- Poached Fish in a Sea of Chili Oil 水煮鱼
水煮鱼, or water cooked fish, is the name of a famous Sichuan dish of poached freshwater fish in a sea…
Keeping your knives sharp
When working at a Japanese restaurant, the end of mise en place would always be followed by the sharpening of…
How to Make Lio Jozo’s Purple Sweet Potato Vinegar (富士酢の紅芋酢の作り方)
An experimental recipe trying to recreate Iio Jozo’s famous purple sweet potato vinegar. 富士酢の紅芋酢の作り方。
10. The history of Katsuobushi (鰹節の歴史) and Aspergillus glaucus (鰹節カビ)
From the Yayoi (弥生時代) to Kofun (古墳時代) period, Katsuo was either preserved by drying the in the sun (堅魚/カタウオ/干しカツオ) or…
9. Skipjack Tuna Ecology (Katsuwonus pelamis/Katsuo/鰹/カツオの生態)
Katsuobushi (鰹節) are dried fish that are typically shaved and steeped in water to make dashi, the foundational stock to…
Kumquats and Communication- Esme’s Corner
Sometimes, when my own words fail me, I seek out someone else’s.
8. How to sharpen a Kezuriki (削り器を研ぐ)
To remove the blade, hold the shaver so that the sharp edge of the blade is facing up, and hit…
7. Katsuobushi (鰹節) Storage and Care (保管方法)
Maybe you brought a fillet of katsuobushi online (it’s becoming more and more available), or you brought some back from…
6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節)
This article continues from 5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方 Skipjack tuna (Katsuwonus pelamis), commonly known as bonito, is a migratory…
