One of the types of food you learn to miss whilst living in Japan is definitely spicy food, which is…
Raw Egg Over Rice (Tamago Kake Gohan/卵かけご飯)
This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場 玄瑛) Ramen, countless…
The Siren Call of the Wastepaper Basket- Esme’s Corner
Unbelievably, after having written a grand total of two blog posts, I already compare every paragraph, every sentence and every word to the last one I wrote.
Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん + cooking comparison with Kumoi Kiln’s Donabe
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.
