Despite challenges, we aim to continue sharing Japanese culinary knowledge freely. Your support helps sustain this project.
Statement by Phillipe Sperss regarding the publication of Fish Butchery by Josh Niland (published by Hardie Grant Books).
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.
Discover how to store niboshi for optimal shelf life. Learn to choose high-quality niboshi, prevent oxidation, and preserve flavor with our expert tips and techniques.
Explore the depth of dashi with our guide to thick shaved katsuobushi, perfect for robust flavors and overlooked in English recipes.
Iwashibushi: smoked sardine flakes with a smoky aroma, used for rich, flavorful dashi without bitterness. Ideal for soups.
Urumebushi: Smoked round herring used for dashi with a rich taste, available in shavings or powder for versatile culinary use.
Toribushi: A unique chicken-based bushi used in specialty shops for toppings or stock, offering a light yet savory dashi, sold pre-shaved or powdered.
Sanmabushi: Seasonal bushi from sanma, typically sold whole for a niboshi-style dashi, offering a rich yet clean-tasting stock.
