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