Japanese Recipes – Page 4 – The Japanese Food Lab

A traditional wire mesh sesame seed roaster used in a Japanese restaurant.

How To Toast Sesame Seeds Over a Fire

Learn the art of toasting sesame seeds with precision and care, elevating your dishes with a delightful nutty aroma.

Akadashi Miso Soup Recipe

Discover the secrets behind Akadashi miso soup: from its rich flavor to the meticulous process of making the perfect stock.

Japanese kimosui soup typically served with grilled unagi.

Unagi/Eel liver Soup Recipe (Kimosui)

Explore the culinary tradition of using every part of an animal in Japanese cuisine with this Unagi Liver Soup (Kimosui) recipe.

Lactic-acid Fermented Matsutake

Unlocking the earthy essence of matsutake mushrooms through lactic acid fermentation.

High quality shiratamako flour for making mochi.

How to make homemade Shiratamako Flour From Scratch

Learn how to make homemade Shiratamako (白玉粉) flour from scratch with our detailed guide.

Store brought nigari for making tofu at home.

Homemade Nigari and Gypsum Salt Recipe

A detailed exploration of homemade nigari extraction from seawater, chemical reactions, and traditional Japanese culinary practices.

Making pasta from unlaid egg yolks in Japan.

Unlaid Egg Pasta Recipe

Discover the intriguing world of tamahimo, unlaid eggs, and their versatile use in culinary creations across cultures, from Japan to Italy and beyond.

Isshiro Kiln Donabe by Nakagawa Isshiro

Isshiro Kiln Donabe by Nakagawa Isshiro: A Niche Review of a Rare Claypot Rice Cooker Used at Michelin Restaurants.

Japanese matsutake rice served with mitsuba.

Matsutake Rice Recipe

Indulge in the exquisite flavors of Matsutake Rice, a delicacy featuring prized Matsutake mushrooms, in this tantalizing claypot recipe.

The cross section of a strawberry daifuku made from white bean and red bean paste.

Ichigo Daifuku with Red and White Sweet Bean Paste Recipe

Detailed recipe for Ichigo Daifuku with Red and White Sweet Bean Paste, exploring traditional Japanese ingredients and techniques for making wagashi desserts.

Grilled Ayu sweetfish rice made in a donabe by Nakagawa Ippento.

Ayu Gohan Recipe

Enjoy Ayu Gohan: sweetfish, rice, dashi, sake, soy sauce, ginger, green onions—a delicacy capturing Japan’s essence from late spring to autumn.

The Taste Of Farmed vs Wild Unagi/Eel

Explore the nuanced flavors of wild versus farmed unagi (eel) in this insightful article, shedding light on the differences in taste and appearance.