A guide to urui tempura, exploring edible hosta shoots, their mild sweetness, early spring harvest, and ideal tempura method.
Author: philsperss
How to Make Myoga Tempura
How to make myoga tempura using fresh Japanese ginger buds, with notes on seasonality, aroma, structure, and ideal frying temperature.
How to make Akebi Tempura
Discover how to make akebi tempura, from seasonal selection and bitterness control to batter technique, frying temperature, and perfect texture.
How to Prepare and Cook Japanese Bear Paw
Rare Japanese simmered bear paw recipe: history, texture and technique from Yamabito Ryouri, plus insights into Japan’s wild meat culture.
Japanese Softshell Turtle Hotpot Recipe
A traditional suppon nabe recipe featuring soft-shelled turtle, seasonal vegetables, and rich collagen broth, finished with noodles or rice.
Suppon Blood and Sake Drink
Part of our Japanese suppon series, this article explores the centuries-old practice of drinking soft-shell turtle blood, its cultural context, and the traditional preparation method.
Daiichi’s Softshell Turtle Recipe
Explore Kyoto’s legendary Daiichi restaurant, its 300-year suppon nabe tradition, coke-fired cooking, custom donabe, and unique ginger-finishing technique.
How to Make Suppon Stock?
Learn how to make rich Japanese suppon stock from soft-shell turtle, with clear simmering techniques, aromatics, and traditional nabe uses.
How to Fillet and Prepare a Japanese Softshell Turtle
Learn how to fillet suppon (Japanese softshell turtle) using the traditional yottsutoki method, with safety tips, anatomy, and culinary insights.
Farmed vs Wild Soft Shelled Turtle
Farmed vs wild suppon explained: taste, texture, fat content, hibernation, farming methods, pricing, and why wild, egg-bearing females are so prized.
Dote no Iseya’s Tendon Recipe
Dote no Iseya, a historic Tokyo restaurant, serves exceptional tendon, emphasizing rustic, satisfying bowls. Founded in 1889, it remains popular, using aged soy sauce and unique dashi preparation for its tare. The tempura batter is thicker, ensuring a crispy texture. Despite using everyday ingredients, the restaurant’s techniques create a distinctive, beloved dining experience.
The difference betwen Tendon and Tempura
This article is part of our series on tempura. Given the common perception that tendon (天丼) is essentially freshly fried … More
