Explore the history, significance, and practicality of traditional Japanese tempura pots made from gunmetal
Category: Recipe
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Fish Head Miso Soup Recipe
Master the art of preparing fish head miso soup. Delight in rich flavors and tender meat in this traditional dish.
Michelin Starred Pickled Sushi Ginger Recipe
Create authentic pickled sushi ginger with young Japanese ginger, akasu vinegar, and a touch of sugar and salt for a Michelin-starred culinary experience.
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How To Prepare and Fillet Kawahagi
Insights on filleting Kawahagi (カワハギ), including liver usage, skin removal, and bone extraction.
Tonkatsu Narikura’s Recipe
Analyzing Tonkatsu Narikura’s recipe: Low temp frying, leaf lard, unique breadcrumb technique for ethereal crunch.
How To Split Fish Heads In Half: Kabuto-wari
Learn the traditional Japanese technique of kabuto-wari for splitting fish heads cleanly in half and further into small pieces, essential for various dishes.
Tempura Niitome’s Recipe and -60°C Tempura Batter
Tempura Niitome’s secret: -60°C flour for crispy tempura. Flour dehydration, batter ratios, and key ingredients explored. Expert insights unveiled.
The Science Behind Udon Noodles
Explore the science behind perfect udon noodles: from gluten formation to hydration ratios. Unveil the secrets to ideal udon crafting.
Anraku Kiln’s Donabe Review
Anraku Kiln crafts innovative clay pots using clay and petalite from Gifu Prefecture, trusted by top chefs despite controversial methods.
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.