Explore the rich tradition of Onikasago Hirezake, a classic Japanese digestif crafted by steeping dried fish fins in hot sake.
Category: Japanese Recipes
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Can You Make Umeshu From Apricots?
Learn how to create umeshu, or Japanese plum wine, using green unripe apricots as a substitute for Japanese plums.
How To Dry Salt For Making Sushi
How to dry salt for making sushi: Learn the traditional method of drying sea salt over a flame for optimal salting effect in sushi preparation.
How to fillet Japanese Scorpionfish (Kasago)
How to fillet Japanese Scorpionfish: Learn the art of filleting Onikasago with this detailed guide from The Japanese Food Lab.
Silkworm Tsukudani Recipe
Silkworm Tsukudani: Japanese delicacy made by simmering silkworm pupae in soy sauce, sugar, and sake until glazed.
What is the difference between Kasago and Onikasago?
Distinguish Kasago from Onikasago: Kasago is a value fish for soups, while Onikasago is a sought-after luxury fish with rich flavor.
Simmered Kinmedai Head Recipe
Master the traditional Japanese art of simmering Kinmedai fish heads in sake, mirin, and soy sauce for a flavorful delicacy.
Umeboshi with Rose Recipe
Learn how to infuse the traditional Japanese plum pickles with the delicate aroma of roses for a unique twist on a classic dish.
How To Make Homemade Yukari
Unlock the secret of homemade Yukari rice seasoning, a delightful by-product of umeboshi making.
Maru Yubeshi Recipe
Delve into the world of Japanese confectionery with a detailed exploration of Maru Yubeshi, a traditional treat consisting of a paste made from miso, soy sauce and yuzu.
Summer Pockets Fried Rice Recipe
Explore the whimsical world of Key’s Summer Pockets through this nerdy delight: the authentic fried rice recipe straight from the visual novel.
Yuzushu with Honey and Saffron Recipe
Discover the art of crafting Yuzushu with honey and saffron, a unique Japanese liquor inspired by traditional techniques and Bordeaux sweet wines.
