In season during autumn and spring, Botanebi, or Pandelus Nipponesis, are shrimp that live at depths between 300 to 500 … More
Tag: Japanese
How to Prepare Bartail Flathead (Gochi/マゴチ/コチ/ 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
Preparing Silver Beltfish (Tachiuo/太刀魚 / たちうお) for Nigiri Sushi
Tachiuo, or Silver Beltfish, is a member of the cutlassfish family, and is season in Japan during the summer. Whilst … More
How to Grow Koji 麹
The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More
Anago sweet sauce Recipe (Anago Tare/アナゴ たれ)
This recipe follows on from making simmered Anago here. Reserved eel broth Remaining eel bones and heads 50ml Soy sauce … More
Sansai Recipe (山菜)
As spring arrives in Japan just around the blooming of plum trees and just before that of the cherry blossom … More
Japanese Dashi (出汁) Stock
Dashi (出汁) Dashi (出汁), plays the same role in Japanese Washoku (和食) cuisine in the same way that stocks are … More
