Discover the exquisite flavors of Cantonese-style steamed Managatsuo at The Japanese Food Lab.
Author: philsperss
The Taste Of Farmed vs Wild Unagi/Eel
Explore the nuanced flavors of wild versus farmed unagi (eel) in this insightful article, shedding light on the differences in taste and appearance.
Ume Sour Recipe
Enjoy Japan’s summer flavors with Ume Sour: Japanese plums, vinegar, and rock sugar create a unique beverage in this recipe
Shisen Hanten’s Dan Dan Noodles Recipe
Indulge in the fiery flavors of Shisen Hanten’s Dan Dan Noodles with this authentic recipe from The Japanese Food Lab.
The Most Delicious Tamago Kake Gohan Recipe
Learn how to make the perfect comfort food, Tamago Kake Gohan, a traditional Japanese dish of raw egg over rice, with this inspired recipe
Nagatanien’s Kamado-san Donabe Review
Discover Nagatanien’s Kamado-san, an alternative to Kumoi Kiln’s Donabe Claypot. Explore origins, comparisons, and cooking insights
Water Cooked Fish – Poached Fish in a Sea of Chili Oil 水煮鱼
Discover how to make Sichuan-style Water Cooked Fish, a flavorful and visually stunning dish featuring poached freshwater fish in a spicy chili oil broth.
Keeping Your Knives Sharp
Maintaining mental sharpness amidst life’s challenges is crucial, akin to sharpening a knife on a whetstone. Daily efforts to enhance willpower matter.
How to Make Iio Jozo’s Purple Sweet Potato Vinegar
Learn how to make Iio Jozo’s Purple Sweet Potato Vinegar, a rare and complex delicacy, with this detailed guide inspired by the craft of vinegar maker Akihiro Iio.
Skipjack Tuna Ecology
Dive into the ecology of skipjack tuna (Katsuwonus pelamis), the key ingredient in katsuobushi, and explore its migratory patterns and role in the marine ecosystem.
How To Sharpen a Kezuriki
Learn the art of sharpening a Kezuriki, the traditional Japanese plane used for shaving katsuobushi, with detailed instructions and illustrations
How to Store Katsuobushi
Properly storing and caring for Katsuobushi (dried bonito flakes) ensures its longevity and flavor retention.
