Unlock the secrets of homemade miso with expert tips on fermentation, troubleshooting, and achieving perfect texture. Dive into the art of miso making today!
Author: philsperss
The Science of Miso
Dive into the world of miso with insights into its science. Discover why koji, is essential for flavor development.
What Is Traditional Japanese Miso?
Delve into the rich tradition and science behind traditional Japanese miso, exploring its ingredients, fermentation process and regional variations.
Tempura Gunmetal Pots 砲金製 天ぷら鍋
Explore the history, significance, and practicality of traditional Japanese tempura pots made from gunmetal
Fish Head Miso Soup Recipe
Master the art of preparing fish head miso soup. Delight in rich flavors and tender meat in this traditional dish.
Michelin Starred Pickled Sushi Ginger Recipe
Create authentic pickled sushi ginger with young Japanese ginger, akasu vinegar, and a touch of sugar and salt for a Michelin-starred culinary experience.
Moving forward…
Embracing change for better visibility. Discover our move and journey from lapetitnoisette.com to thejapanesefoodlab.com. Grateful for your ongoing support!
Simmered Tuna Eye
Simmered Tuna Eyes: An acquired taste in Japanese cuisine. Rich, yet chewy, served with rich sauce
How to make Ume Mirin
Learn how to make Ume Mirin and explore the legality and fermentation process behind this traditional Japanese drink.
How To Prepare and Fillet Kawahagi
Insights on filleting Kawahagi (カワハギ), including liver usage, skin removal, and bone extraction.
Tonkatsu Narikura’s Recipe
Analyzing Tonkatsu Narikura’s recipe: Low temp frying, leaf lard, unique breadcrumb technique for ethereal crunch.
How to make Mulberry Matcha
How to Make Mulberry Matcha: A DIY Experiment. Grinding mulberry leaves, matcha decaffeination, and homemade alternatives explored.
