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.

The Science of Making Stocks

Stocks form the base flavours of many dishes, from sauces all the way to stews, and are a blank sheet … More

The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More

Easily mistaken as Unagi (日本鰻), Anago is another eel commonly eaten in Japan with the main difference being that Anago … More

Ricotta Stuffed Courgette Flower Salad, Botan Shrimp (Botan Ebi/ぼたんえび) and Hazelnuts Courgette flowers start coming into season for a short … More

Japanese Wild Boar Hotpot Wild boar hotpot originated from Tanba Sasayama (丹波篠山市) in Hyogo prefecture (兵庫県) and soon spread around … More

This article has been kindly edited and proofread by Esmé. How and Why to Make Ramen Noodles Alkaline The source of … More

Bouillabaisse with Sea Urchin Rouille Bouillabaisse is a traditional Provençal fish soup that originated from Marseille in France. The dish … More

たまひも親子丼 Tamahimo Oyakodon This post follows my previous post on the traditional Oyakodon and is a variation on it using … More

Nagoya Cochin Oyakodon名古屋コーチン親子丼 One of Japan’s most famous comfort food, Oyakodon, was invented in 1891 by a restaurant in Nihonbashi, … More