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Statement by Phillipe Sperss regarding the publication of Fish Butchery by Josh Niland (published by Hardie Grant Books).
Dote no Iseya, a historic Tokyo restaurant, serves exceptional tendon, emphasizing rustic, satisfying bowls. Founded in 1889, it remains popular, using aged soy sauce and unique dashi preparation for its tare. The tempura batter is thicker, ensuring a crispy texture. Despite using everyday ingredients, the restaurant’s techniques create a distinctive, beloved dining experience.
This article is part of our series on tempura. Given the common perception that tendon (天丼) is essentially freshly fried…
A deep dive into authentic Japanese tendon tare, exploring tradition, umami technique, and a Michelin-style sauce recipe.
Tempura ochazuke explained: comforting tencha with chadashi, rice, tea, and restaurant techniques for perfect balance.
Discover why Japanese Goby (Haze) was a classic tempura fish, how its decline made it rare, and the traditional methods chefs use to prepare it perfectly.
Explore Seikado’s rare solid silver Japanese cookware, handcrafted in Kyoto. We review its performance, durability, heat conductivity and how it compares to global makers.
Explore the technique of ‘making the flowers bloom’ in tempura. Learn about the method, its variations, and how to achieve the perfect crispy texture for your tempura dishes.
Explore the art of making tentsuyu, a sweet and salty dipping sauce for tempura. Learn about ingredient ratios, unique preparation methods, and serving tips
Learn how to prepare perfect grated daikon for tempura. Discover tips on choosing the right daikon, grater, and techniques to enhance your Japanese dishes
Discover the secrets of Tempura Kusunoki, a revolutionary tempura restaurant. Learn about their unique frying techniques, rare iron pot, and perfect seasoning methods.
Niboshi dashi is a savory stock made from dried fish, perfect for soups. It offers various flavors depending on preparation: cold brew, simmer, or sous vide.
Explore the art of preparing niboshi for dashi stock. Learn how chefs enhance flavor with steps like head removal, dry frying, and choosing high-quality niboshi.
