Recipe – The Japanese Food Lab

Tempura Gunmetal Pots 砲金製天ぷら鍋

Explore the history, significance, and practicality of traditional Japanese tempura pots made from gunmetal

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.

Moving forward…

Embracing change for better visibility. Discover our move and journey from lapetitnoisette.com to thejapanesefoodlab.com. Grateful for your ongoing support!

How To Prepare and Fillet Kawahagi

Insights on filleting Kawahagi (カワハギ), including liver usage, skin removal, and bone extraction.

Leaf lard with a high thermal stability used to make the ultimate tonkatsu.

Tonkatsu Narikura’s Recipe

Analyzing Tonkatsu Narikura’s recipe: Low temp frying, leaf lard, unique breadcrumb technique for ethereal crunch.

Fish heads that have been split Japanese style.

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.