To find out more about other varieties of Japanese rice, see our main page. Why is Seiten no Hekireki rice … More
Author: philsperss
What is Ginga no Shizuku rice? 銀河のしずく米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Ginga no Shizuku rice … More
What is Yukiwakamaru rice? 雪若丸米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Yukiwakamaru rice special? The … More
What is Tsuyahime Rice? つや姫米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Tsuyahime rice special? One … More
A closer look at Japanese rice selection charts (お米選びの指標)
To find out more about other varieties of Japanese rice, see our main page. In our previous article on how … More
How rice is evaluated in Japan
There are two main formats in which the qualities of a rice variety are communicated in Japan. Firstly, there is … More
An introduction rice varieties in Japan
“Rice is a beautiful food. It is beautiful when it grows—precision rows of sparkling green stalks shooting up to reach … More
How to make Japanese akasu vinegar/赤酢の醸造方法とは
Akasu, or red vinegar is the vinegar used by traditional Edomae sushi chefs to make their sushi rice. Compared to … More
What are Japanese Pincer Pots? (Yattoko Pot/やっとこ鍋)
The intimate design of Japanese counter seat restaurants Compared to the major fine dining institutes in Europe and America, I … More
What is Koji?
Koji is used to make many of the staple ingredients of Japanese cuisine. It gives soy sauce, miso and sake … More
What is the best container to ferment miso?
A good primer before reading this article is the science of making miso. TLDR: Glass and plastic are good if … More
Traditional Barley Miso Recipe (麦味噌の作り方)
*Read more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe uses … More