philsperss – Page 17 – The Japanese Food Lab

A freshly filleted sea eel with the organs and innards still attached.

Simmered Japanese Anago Recipe

Dive into the world of Anago with this simmered Japanese Sea Eel recipe, showcasing the delicate texture and unique flavor of this ocean-dwelling eel.

Inserting a wire through the spinal cord of an eel using the ikejime method.

What is Ikejime 活け締め

What is Ikejime? Ikejime (Ikejime/活け締め;Ikijime/活き締め) is a technique for killing fish that was developed in Japan specifically designed to preserve … More

Bamboo Shoot Rice Recipe

Indulge in the delicate flavors of Bamboo Shoot Rice at The Japanese Food Lab. Elevate your culinary journey with this exquisite springtime recipe.

Ricotta Stuffed Courgette Flower Salad, Botan Shrimp and Hazelnuts

Explore the delicacy of ricotta-stuffed courgette flowers paired with Botan shrimp and hazelnuts in this tantalizing salad recipe.

Japanese Wild Boar Hotpot Recipe

Experience the authentic taste of Japan with our Japanese Wild Boar Hotpot recipe! Ideal for autumn/winter, savor this traditional dish.

Different Sea Urchin (Uni) around the world

Navigate the diverse world of sea urchins with our detailed exploration of the various types commonly used in sushi, highlighting their unique flavors and characteristics.

The Science Of Ramen Noodles

Discover the scientific intricacies behind ramen noodles: from alkalinity to gluten, hydration, and beyond. Explore the secrets of perfect noodle crafting.

Splitting open a kohada fillet for sushi.

Kohada Sushi Recipe

The Japanese Food Lab explores traditional Edomae Sushi with recipes like Gizzard Shad Nigiri. Dive into cultural significance and unique preparation methods!