水煮鱼, or water cooked fish, is the name of a famous Sichuan dish of poached freshwater fish in a sea … More
The main 3 kinds of Dashi used in Japanese cuisine is the first stock- ( Ichibandashi/ 一番だし), the second stock made from the the left over ingredients (Nibandashi/二番だし) and Katsuobushi and Kombu stock (かつおと昆布の合わせだし). The following post are their recipes.
Introduction to a series of in-depth articles on Katsuobushi (鰹節) and Skipjack Tuna (鰹), including how it made and how to freshly shave it.
Nagoya Cochin Oyakodon名古屋コーチン親子丼 One of Japan’s most famous comfort food, Oyakodon, was invented in 1891 by a restaurant in Nihonbashi, … More
Dashi (出汁) Dashi (出汁), plays the same role in Japanese Washoku (和食) cuisine in the same way that stocks are … More