Toshio Ohba (大庭利男), Hakata’s Last Knife Maker

In the quiet neighbourhood of Kiyokawa, Fukuoka City, Toshio Ohba (大庭利男), is the last blacksmith still making knives in Fukuoka … More

How to Prepare Botanebi (ぼたんえび) for Nigiri Sushi

In season during autumn and spring, Botanebi, or Pandelus Nipponesis, are shrimp that live at depths between 300 to 500 … More

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

As spring arrives in Japan just around the blooming of plum trees and just before that of the cherry blossom … More