Deep dives:
The Ultimate Tonkatsu Recipe- Narikura’s Tonkatsu
How to make homemade Nigari and gypsum salt (海水からにがりを抽出する方法)
Lactic Acid Fermentation Series:
The Science Behind Lactic Acid Fermentation
Lactic-acid Fermented Matsutake Mushrooms (Lacto Matsutake Mushrooms/乳酸発酵松茸)
How to make 5-years aged umeboshi with red shiso leaves and kombu
Science Based Articles:
How do I choose fish for sashimi?
On Ramen Noodles – A Biochemist’s Take
Miscellaneous:
Toshio Ohba (大庭利男), Hakata’s Last Knife Maker
Double Blind Taste Testing- Expensive vs Cheap Chicken
Sushi Rice Improver (Otuka Miola) Review 炊飯ミオラの評価
Writings and Musings:
