Japanese Recipes

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

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.

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

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.

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.

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.

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.