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

10. The history of Katsuobushi (鰹節の歴史) and Aspergillus glaucus (鰹節カビ)

From the Yayoi (弥生時代) to Kofun (古墳時代) period, Katsuo was either preserved by drying the in the sun (堅魚/カタウオ/干しカツオ) or … More

9. Skipjack Tuna Ecology (Katsuwonus pelamis/Katsuo/鰹/カツオの生態)

Katsuobushi (鰹節) are dried fish that are typically shaved and steeped in water to make dashi, the foundational stock to … More

8. How to sharpen a Kezuriki (削り器を研ぐ)

To remove the blade, hold the shaver so that the sharp edge of the blade is facing up, and hit … More

7. Katsuobushi (鰹節) Storage and Care (保管方法)

Maybe you brought a fillet of katsuobushi online (it’s becoming more and more available), or you brought some back from … More

6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節)

This article continues from 5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方 Skipjack tuna (Katsuwonus pelamis), commonly known as bonito, is a migratory … More

5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方

The main 3 kinds of Dashi used in Japanese cuisine is the first stock- ( Ichibandashi/ 一番だし), the second stock made from the the left over ingredients (Nibandashi/二番だし) and Katsuobushi and Kombu stock (かつおと昆布の合わせだし). The following post are their recipes.