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.
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…
*find out more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe…
How to make traditional Japanese miso The recipe below is for red miso or aka miso (赤味噌). Whilst this is…
How to store homemade miso after fermenting? To harvest your miso, remove all the coverings on the miso and gently…
Why is koji added to miso? To find more information on growing koji and the science behind it, click here.…
Miso is a fermented paste typically made with 3 basic ingredients: For traditional Japanese miso, soybeans are almost exclusively used…
The world of deep-frying in the western world is dominated by specialist stainless steel deep-fryers where food is typically added…
Ask any fish lover and they’ll tell you that the head of the fish yields many treasures. It’s a part…