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La Petit Noisette

La Petit Noisette

We love our bread, we love our butter, and most of all, we love each other.

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Anraku Kiln’s Claypot Review (Anrakugama/安楽窯)

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…

anraku kiln, Claypot, Iga, Iga-yaki, nakaga, Nakagawa Ippento

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…

apricots, あんず, japanese plums, Umeboshi, umeshu, 梅酒

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…

salt, Sushi

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…

オニカサゴ, カサゴ, Kasago, Onikasago, sashimi

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…

かいこ, サナギ, Silkworm, Tsukudani, 佃煮

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…

chuka ryori, 白子, 白子麻婆豆腐, 銀座やまの辺, 麻婆豆腐, Ginza Yamanobe, Mapo tofu, milt, shirako, 中華料理

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,…

イズカサゴ, オニカサゴ, カサゴ, Izukasago, Kasago, Onikasago, scorpionfish

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).…

金目鯛, kinmedai, Nanyo Kinmedai, 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…

煮物, 煮付け, 金目鯛, kinmedai, nimono, Recipe, Sake

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…

Fermentation, rose, Umeboshi

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