The science behind the perfect tempura that stays crispy

In order to come to the conclusions in this article, I can say that I’ve used up at least 100 … More

Raw Egg Over Rice (Tamago Kake Gohan/卵かけご飯)

This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場玄瑛) Ramen, countless … More

1. An Introduction to Katsuobushi (鰹節) and Skipjack Tuna (カツオと鰹入門)

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.

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

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 and Filleting 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 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.