A well-grilled tuna collar, miso soup and rice might just be my now favourite go to dinner. A tuna collar…
How to breakdown and fillet a tuna head (本マグロの頭を解体)
Tuna head and its constituent parts are one of those overlooked ingredients that are not only tasty, but surprisingly affordable…
Wild Alpine Strawberry Jam with Sudachi Recipe (野生のイチゴとスダチジャムの作り方)
Wild Alpine Strawberry Jam with Sudachi Recipe The very mention of Christine Ferber’s jams always bring back memories of attending…
Zuboraya’s Ponzu Sauce Recipe (づぼらや のポン酢の作り方)
The Ultimate Ponzu Soy Sauce Recipe (究極のポン酢作り方) Ponzu (ポン酢) derived from the dutch word ‘pons’ for punch (as in the…
The Taste Of Farmed vs Wild Shima Aji/Trevally 養殖対天然の縞鯵の味
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…
La Petit Noisette 