Enjoy Japan’s summer flavors with Ume Sour: Japanese plums, vinegar, and rock sugar create a unique beverage in this recipe
Category: Japanese Recipes
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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.
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
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.
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.
How to Store Katsuobushi
Properly storing and caring for Katsuobushi (dried bonito flakes) ensures its longevity and flavor retention.
Hatsu Katsuo and Modori Katsuo
Explore Hatsu Katsuo and Modori Katsuo, two phases of skipjack tuna with distinct flavors and uses in culinary traditions.
How to make Traditional Dashi
Three Kinds of Katsuo Dashi: Exploring the nuances of Japanese bonito stock.
How to Shave Katsuobushi
A detailed guide on how to shave Katsuobushi, emphasizing the importance of freshness and precision in achieving thin, flavorful flakes.
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.
How Is Kasuobushi Made?
Discover the art of crafting Katsuobushi from scratch with precision and tradition.
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.
