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Category: Japanese Recipes

Find all our articles related to our recipes here!

Ume sour made from vinegar, rock sugar and Japanese plums.

Ume Sour Recipe

Enjoy Japan’s summer flavors with Ume Sour: Japanese plums, vinegar, and rock sugar create a unique beverage in this recipe

Iio Jozo, kurosu, ume, Ume Sour, umeshu, 梅, 梅サワー, 黒酢
Shisen Hanten's famous Dan Dan noodles.

Shisen Hanten’s Dan Dan Noodles Recipe

Indulge in the fiery flavors of Shisen Hanten’s Dan Dan Noodles with this authentic recipe from The Japanese Food Lab.

Dan Dan Noodles, Japanese Recipe, Kagoshima, Kurozu, Shisen Hanten, Suribachi, Surikogi, 四川飯店, 担担麺, 芝麻酱, 金網つじ, 黒酢
Dried Japanese kombu for making tamagokakegohan sauce.

The Most Delicious Tamago Kake Gohan Recipe

Learn how to make the perfect comfort food, Tamago Kake Gohan, a traditional Japanese dish of raw egg over rice, with this inspired recipe

Gohan, Japanese, Katsuobushi, Mengekijou Genei, Nagoya Cochin, rice, scallops, Soy Sauce, Tamago Kake Gohan, ご飯, 卵かけご飯, 麺劇場 玄瑛

How to Make Iio Jozo’s Purple Sweet Potato Vinegar

Learn how to make Iio Jozo’s Purple Sweet Potato Vinegar, a rare and complex delicacy, with this detailed guide inspired by the craft of vinegar maker Akihiro Iio.

honey, Iio Jozo, Purple Sweet Potato, Purple Sweet Potato Vinegar, sweet potato, はちみつ, べにいもす, 作り方, 富士酢, 紅芋, 紅芋酢

Skipjack Tuna Ecology

Dive into the ecology of skipjack tuna (Katsuwonus pelamis), the key ingredient in katsuobushi, and explore its migratory patterns and role in the marine ecosystem.

Bonito, Hatsu Katsuo, Katsuobushi, Kuroshio, Kuroshio current, Modori Katsuo, Oyashio Current, カツオ, 初鰹, 戻り鰹, 生態, 親潮, 鰹, 鰹節, 黒潮

How to Store Katsuobushi

Properly storing and caring for Katsuobushi (dried bonito flakes) ensures its longevity and flavor retention.

Aspergillus glaucus, Bonito, Hana Katsuobushi, Katsuobushi, Rice weevils, Silica Gel, Ziplock, 花鰹, 鰹節

Hatsu Katsuo and Modori Katsuo

Explore Hatsu Katsuo and Modori Katsuo, two phases of skipjack tuna with distinct flavors and uses in culinary traditions.

Bonito, Hashiri, Hatsu Katsuo, Katsuo Shokudou, Katsuobushi, Kuroshio current, Modori Katsuo, Nobori Katsuo, かつお食堂, 初鰹, 戻り鰹, 鰹節, 黒潮
hon-katsuobushi being sold in a market in Japan.

How to make Traditional Dashi

Three Kinds of Katsuo Dashi: Exploring the nuances of Japanese bonito stock.

Chawanmushi, Dashi, Ichibandashi, Kaiseki, Katsuobushi, Kezuriki, Nibandashi, だし, 一番だし, 二番だし, 削り器, 鰹節
Using two hands to hold a katsuobushi during shaving to provide stability.

How to Shave Katsuobushi

A detailed guide on how to shave Katsuobushi, emphasizing the importance of freshness and precision in achieving thin, flavorful flakes.

Aritsugu, Aspergillus glaucus, kanna, Katsuobushi, Kezuriki, kizuchi, shave, 削り器, 重春, 鰹節
A doll showing the different parts and organs of a Japanese Katsuo skipjack tuna.

Different Parts of Katsuobushi

Explore the intricate anatomy of katsuobushi, the traditional Japanese dried fish flakes essential for dashi, and learn about the different cuts and types.

Harabushi, Hatsu Katsuo, honkarebushi, Katsuobushi, Mebushi, Modori Katsuo, Obushi, Sebushi, 亀節, 初鰹, 戻り鰹, 本枯節, 鰹節

How Is Kasuobushi Made?

Discover the art of crafting Katsuobushi from scratch with precision and tradition.

arabushi, Bonito, Eurotium herbariorum, hon karebushi, honkarebushi, Katsuobushi, Katsuwonus pelamis, onibushi, Satsuma, spergillus glaucus, Yaizu, 一番火, 二番火, 本枯節, 焼津節, 鰹節

Toshio Ohba (大庭利男), Hakata’s Last Knife Maker

Toshio Ohba, Fukuoka’s last knife maker, preserves the craft of Hakata knives with rustic charm. His workshop stands as a testament to tradition.

blacksmith, Fukuoka, hakata, Japanese, japanese knife, knife, knives, kurouchi, 包丁, 博多包丁, 黒打ち

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