philsperss – Page 12 – The Japanese Food Lab

Pufferfish milt that has been skewered and grilled over charcoal before mixing into a drink.

Hirezake and Fugu Milt Sake Recipe

Delve into the world of pufferfish delicacies with Hirezake and Fugu Milt Sake recipes, paying homage to Osaka’s iconic Zuboraya restaurant.

A restaurant sized can of sushi rice Miola improver.

Sushi Rice Improver (Otuka Miola) Review

Dive into the world of sushi rice perfection with Otuka Miola rice improver. Discover how this enzymatic powder elevates your rice cooking experience.

umeboshi that is soaking in it's own juice after pressing.

5-year Aged Umeboshi Recipe

Explore the art of traditional Japanese fermentation with our 5-year Aged Umeboshi Recipe, meticulously crafted for exceptional flavor and longevity.

Chestnut rice cooked in a traditional Japanese clay pot.

Donabe Chestnut Rice Recipe

Discover the allure of Donabe Chestnut Rice—a unique recipe blending the seasonal delight of fresh chestnuts with new harvest rice

A traditional wire mesh sesame seed roaster used in a Japanese restaurant.

How To Toast Sesame Seeds Over a Fire

Learn the art of toasting sesame seeds with precision and care, elevating your dishes with a delightful nutty aroma.

Akadashi Miso Soup Recipe

Discover the secrets behind Akadashi miso soup: from its rich flavor to the meticulous process of making the perfect stock.

TheJapaneseFoodLab Equipment

Explore the photography gear and setup behind The Japanese Food Lab’s stunning images.

Japanese kimosui soup typically served with grilled unagi.

Unagi/Eel liver Soup Recipe (Kimosui)

Explore the culinary tradition of using every part of an animal in Japanese cuisine with this Unagi Liver Soup (Kimosui) recipe.

Lactic-acid Fermented Matsutake

Unlocking the earthy essence of matsutake mushrooms through lactic acid fermentation.

High quality shiratamako flour for making mochi.

How to make homemade Shiratamako Flour From Scratch

Learn how to make homemade Shiratamako (白玉粉) flour from scratch with our detailed guide.

3D printed model of the molecular structure of lactic acid.

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.

A traditional rice cooking donabe clay pot made by Kobo Kiln.

Kobo Kiln Iga-yaki Claypot

Explore Kobo Kiln’s artisanal Japanese claypots, handcrafted in Iga. Discover their quality and unique properties.