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

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

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