Unlocking the earthy essence of matsutake mushrooms through lactic acid fermentation.
Author: philsperss
How to make homemade Shiratamako Flour From Scratch
Learn how to make homemade Shiratamako (白玉粉) flour from scratch with our detailed guide.
The Science Behind Lactic Acid Fermentation (Lacto-fermentation)
Lactic Acid Fermentation, or lacto fermentation, is a process where lactic acid bacteria convert sugar into lactic acid. Learn more about its ecology and chemistry.
Kobo Kiln Iga-yaki Claypot
Explore Kobo Kiln’s artisanal Japanese claypots, handcrafted in Iga. Discover their quality and unique properties.
Homemade Nigari and Gypsum Salt Recipe
A detailed exploration of homemade nigari extraction from seawater, chemical reactions, and traditional Japanese culinary practices.
Unlaid Egg Pasta Recipe
Discover the intriguing world of tamahimo, unlaid eggs, and their versatile use in culinary creations across cultures, from Japan to Italy and beyond.
Isshiro Kiln Donabe by Nakagawa Isshiro
Isshiro Kiln Donabe by Nakagawa Isshiro: A Niche Review of a Rare Claypot Rice Cooker Used at Michelin Restaurants.
Matsutake Rice Recipe
Indulge in the exquisite flavors of Matsutake Rice, a delicacy featuring prized Matsutake mushrooms, in this tantalizing claypot recipe.
Ichigo Daifuku with Red and White Sweet Bean Paste Recipe
Detailed recipe for Ichigo Daifuku with Red and White Sweet Bean Paste, exploring traditional Japanese ingredients and techniques for making wagashi desserts.
Nasturtium-Esme’s Corner
Explore Esme’s whimsical reflections on the art of naming, likening it to wielding a mystical knife with a sense of intuition and precision.
Ayu Gohan Recipe
Enjoy Ayu Gohan: sweetfish, rice, dashi, sake, soy sauce, ginger, green onions—a delicacy capturing Japan’s essence from late spring to autumn.
Japanese Sea Bream – Naruto Bones and the Nine Tools
Delve into the unique bone structure of Japanese Sea Bream (Tai) and explore its culinary significance at The Japanese Food Lab.
