Explore the world of wild mushrooms with our rendition of Den’s signature wild mushroom rice recipe, combining different cooking techniques to accentuate their unique flavors.
Guide to making traditional Japanese red vinegar. Explores production process from sake lees, aging, fermentation to replication at home.
Detailed guide to making traditional Japanese miso, focusing on Sendai miso. Covers equipment, ingredients, and step-by-step process for fermentation.
Master the art of preparing fish head miso soup. Delight in rich flavors and tender meat in this traditional dish.
Create authentic pickled sushi ginger with young Japanese ginger, akasu vinegar, and a touch of sugar and salt for a Michelin-starred culinary experience.
Simmered Tuna Eyes: An acquired taste in Japanese cuisine. Rich, yet chewy, served with rich sauce
Learn how to make Ume Mirin and explore the legality and fermentation process behind this traditional Japanese drink.
Insights on filleting Kawahagi (カワハギ), including liver usage, skin removal, and bone extraction.
Analyzing Tonkatsu Narikura’s recipe: Low temp frying, leaf lard, unique breadcrumb technique for ethereal crunch.
How to Make Mulberry Matcha: A DIY Experiment. Grinding mulberry leaves, matcha decaffeination, and homemade alternatives explored.
Learn the traditional Japanese technique of kabuto-wari for splitting fish heads cleanly in half and further into small pieces, essential for various dishes.
Tempura Niitome’s secret: -60°C flour for crispy tempura. Flour dehydration, batter ratios, and key ingredients explored. Expert insights unveiled.