The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period. As a … More
Be smooth and graceful like a wave, adapting to the changes like water flowing down a river. Don’t get set … More
Tachiuo, or Silver Beltfish, is a member of the cutlassfish family, and is season in Japan during the summer. Whilst served as sushi, it is not a fish typical to Edomae-style sushi as it was not caught in Tokyo Bay and served back then. However, it is served in high end sushi restaurants nowadays nonetheless.
Instructions on using a Japanese Sabitoru stone (錆びとる) to maintain and care for your traditional carbon steel kitchen knives.
The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More
This recipe follows on from making simmered Anago here. Reserved eel broth Remaining eel bones and heads 50ml Soy sauce … More
Ricotta Stuffed Courgette Flower Salad, Botan Shrimp (Botan Ebi/ぼたんえび) and Hazelnuts Courgette flowers start coming into season for a short … 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