A whole skipjack tuna is broken down into it’s various parts before being made into Katsuobushi. A doll is used to show each constituent part.
This article is part of our series on making tempura. Typically after work at the sushi restaurant I would be…
This article covers how to prepare ingredients before making the best tempura batter. It is part of our series on…
Why is Massigura rice special? One of the three flagship rice of Aomori prefecture beside Tsugaru Roman and Seiten no…
This article is part of our series on Edomae sushi, otherwise, checkout our series on aging fish. When preparing fish…
This article is part of our aging fish series. To learn more, try our science of dry aging fish article.…
We are not keen on the currently pushed marketing narrative that ‘fresh is boring’, and strongly believe that dry aged…
As with all safety information on this website, the information here does not constitute professional advice. If you have any…
This is the second article in our fish aging series. It is followed by how to choose fish for aging. …
This is the first article in our fish aging series. It is followed on by the science of aging fish. …
Before beginning, we’d first like to make it clear that this article is not aimed at any one particular individual,…
Having written articles on two legendary brother clay pot makers in Japan, Nakagawa Ippento (中川一辺陶) and Nakagawa Isshiro (中川一志郎), I’m…
Why is Yumepirika rice special? Yumepirika rice holds a special place in the Hokkaido rice scene due to its exceptional…