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.
To find out more about other varieties of Japanese rice, see our main page. Why is Seiten no Hekireki rice…
To find out more about other varieties of Japanese rice, see our main page. Why is Ginga no Shizuku rice…
To find out more about other varieties of Japanese rice, see our main page. Why is Yukiwakamaru rice special? The…
To find out more about other varieties of Japanese rice, see our main page. Why is Tsuyahime rice special? One…
To find out more about other varieties of Japanese rice, see our main page. In our previous article on how…
There are two main formats in which the qualities of a rice variety are communicated in Japan. Firstly, there is…
“Rice is a beautiful food. It is beautiful when it grows—precision rows of sparkling green stalks shooting up to reach…
Akasu, or red vinegar is the vinegar used by traditional Edomae sushi chefs to make their sushi rice. Compared to…
The intimate design of Japanese counter seat restaurants Compared to the major fine dining institutes in Europe and America, I…
Koji is used to make many of the staple ingredients of Japanese cuisine. It gives soy sauce, miso and sake…
A good primer before reading this article is the science of making miso. TLDR: Glass and plastic are good if…
*Read more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe uses…