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Category: Japanese Recipes

Traditional Red Miso Recipe (赤味噌の作り方)

How to make traditional Japanese miso The recipe below is for red miso or aka miso (赤味噌). Whilst this is … More

Fermentation, Miso

Fish Head Miso Soup (魚の頭の味噌汁)

Ask any fish lover and they’ll tell you that the head of the fish yields many treasures. It’s a part … More

fish head, Kasago, Miso, Miso Soup, Onikasago

How to make michelin starred pickled sushi ginger (新生姜の赤酢漬け)

Red Vinegar Pickled Gari Chunks (新生姜の甘酢漬け) Gari (ガリ), sometimes known as sushi ginger, is young pickled ginger usually served alongside … More

gari, ginger, pickle, 新生姜, 赤酢

Simmered Tuna Eye 鮪の目玉の煮物

*This article follows on from the article on how to break down a tuna head. A dish not for everyone, … More

tuna, Tuna eye, 煮物, 鮪, 鮪の目玉

How to make Ume Mirin 梅みりんの作り方

This site already features the standard traditional recipes using Japanese plums such as umeboshi and umeshu as well as some … More

honmirin, Mirin, ume, ume mirin, umeshu, 梅, 梅みりん

How to prepare and fillet Kawahagi (カワハギ)

*This fish is very versatile. When filleting this fish, save the bones to steep in sake to make kotsusake (骨酒) … More

Kawahagi, liver, カワハギ, 骨酒

The Ultimate Tonkatsu Recipe- Narikura’s Tonkatsu

Narikura’s Tonkatsu Recipe とんかつ 成蔵 (なりくら) の作り方 Of all the famous tonkatsu restaurants in Tokyo that I’ve tried, none of … More

Kyoei foods, lard, leaf lard, Narikura, panko, Seizo Mitani, Tonkatsu

How to make Mulberry Matcha 桑の葉抹茶

A note of caution here, even though mulberry matcha is sold commercially, it is known to be mildly toxic and … More

Matcha, mulberries, mulberry, 抹茶, 神仙桑

How to split fish heads in half: kabuto-wari (兜割り)/nashi-wari (梨割り)

This article will show you how to split fish heads into two clean halves and then into further small pieces, … More

fish, fish head, kabuto-wari, kabutowari, nashi-wari, 兜割り, 梨割り

Tempura Niitome’s recipe and -60°C tempura batter

Michelin Starred Tempura Recipe *Update: After consulting Shuji Niitome himself, we were advised that the recipe below is mixing one … More

Michelin, niitome, science, Tempura

Onikasago Hirezake オニカサゴひれ酒

*For a clarification between onikasago, izukasago and kasago please read our article. Hirezake (ひれ酒) is a traditional Japanese digestif made … More

Hirezake, Izukasago, Kasago, Onikasago, オニカサゴ, ひれ酒

Can you make umeshu from apricots?

Recipe for making umeshu from green unripe apricots (青あんず酒の作り方) If you were to look at most umeshu and most umeboshi … More

apricots, japanese plums, Umeboshi, umeshu, あんず, 梅酒

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