In order to come to the conclusions in this article, I can say that I’ve used up at least 100 … More
This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場 玄瑛) Ramen, countless … More
Introduction to a series of in-depth articles on Katsuobushi (鰹節) and Skipjack Tuna (鰹), including how it made and how to freshly shave it.
In the quiet neighbourhood of Kiyokawa, Fukuoka City, Toshio Ohba (大庭利男), is the last blacksmith still making knives in Fukuoka … More
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 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.
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