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…

How to make homemade Yukari rice seasoning recipe (自家製ゆかりの作り方)

This recipe is a by-product of making umeboshi, which you can read here. One of the by-products of making umeboshi…

Maru Yubeshi Recipe (丸柚餅子の作り方)

Yubeshi (ゆべし/柚餅子) is a kind of Japanese confectionary that is available throughout most of Japan. It consists of a paste…

Summer Pockets Fried Rice Recipe (サマーポケッツのチャーハンの作り方)

*This recipe deviates from the usual content of this blog. If you are not a fan of Japanese anime or…

Yuzushu with Honey and saffron (はちみつとサフラン柚子酒の作り方)

*A standard Yuzushu recipe can be found at the bottom of the article. Compared to the other standard recipes for…

Kinmedai-meshi/金目鯛めし

Compared to tai-meshi, you’ll most definitely be hard pressed to find kinmedai-meshi, as the fish is typically served raw or…

How do I choose fish for sashimi?

*The content of this article is for information only, not advice or guarantee of outcome. Never ignore professional medical advice,…

Azabu Kadowaki’s Claypot Truffle Rice Recipe (麻布かどわきのトリュフご飯の作り方)

Truffles, with their association with hedonism and luxury, have always played a role in fine dining’s greatest dishes, from Paul…

How to grill tuna collar (焼きマグロのかま)

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…