Explore the history, significance, and practicality of traditional Japanese tempura pots made from gunmetal
Master the art of preparing fish head miso soup. Delight in rich flavors and tender meat in this traditional dish.
Create authentic pickled sushi ginger with young Japanese ginger, akasu vinegar, and a touch of sugar and salt for a Michelin-starred culinary experience.
Embracing change for better visibility. Discover our move and journey from lapetitnoisette.com to thejapanesefoodlab.com. Grateful for your ongoing support!
Insights on filleting Kawahagi (カワハギ), including liver usage, skin removal, and bone extraction.
Analyzing Tonkatsu Narikura’s recipe: Low temp frying, leaf lard, unique breadcrumb technique for ethereal crunch.
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 secret: -60°C flour for crispy tempura. Flour dehydration, batter ratios, and key ingredients explored. Expert insights unveiled.
Explore the science behind perfect udon noodles: from gluten formation to hydration ratios. Unveil the secrets to ideal udon crafting.
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: Learn the traditional method of drying sea salt over a flame for optimal salting effect in sushi preparation.
How to fillet Japanese Scorpionfish: Learn the art of filleting Onikasago with this detailed guide from The Japanese Food Lab.