鯒) for Nigiri Sushi

The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period. As a … More

Showmanship, and Balancing and Eating Nigiri- how to make Edomae Sushi

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 … More

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