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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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Tag: donabe

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 … More

donabe, 金目鯛, kinmedai

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 … More

ミオラ, 炊飯ミオラ, donabe, Miola, rice

Isshiro Kiln Donabe Claypot (一志郎窯) by Nakagawa Isshiro (中川一志郎先生) Review

Sometimes I wonder why I write these articles given not only how niche the content is, but also how it’s … More

donabe, Hikone, Isshiro Kiln, Koto-yaki, Kumoi Kiln, Nakagawa Ippento, Nakagawa Isshiro, pottery, 彦根市, 一志郎窯, 三彩, 中川一志郎

Nagatanien’s Kamado-san Claypot Rice Cooker Review 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 … More

かまどさん, Claypot, donabe, 長谷園, 雲井窯, Kamado, Kamado-san, Kamadosan, Nagatanien, Rice cooker, 中川一辺陶先生

Traditional rice measurements, nigiri sizes, mixing vinegared rice and storage.

How we store and mix sushi rice at a traditional Edomae sushi restaurant and maintain’s the rice quality using an Ohitsu/お櫃 and a warabitsu or warazumi (わらいずみ/藁櫃).

akazu, awasezu, donabe, Michelin, Nigiri, Ohitsu, rice, Sushi, vinegar, warabitsu, warazumi

Cooking Three Michelin Star Sushi Rice- What’s it all about?

How we cook rice at a three Michelin Star Edomae sushi restaurant, the type and cultivar of rice we use, and the difference between a traditional Donabe rice cooker (土鍋ご飯) and a traditional iron Hagama rice cooker (羽釜).

donabe, 龍の瞳, hagama, koshihikari, Michelin, michelin star, rice, Ryu no Hitomi, Sushi, sushi rice
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