How to make Japanese akasu vinegar/赤酢の醸造方法とは

Akasu, or red vinegar is the vinegar used by traditional Edomae sushi chefs to make their sushi rice. Compared to … More

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

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

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

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

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

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

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

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

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

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

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