The world of deep-frying in the western world is dominated by specialist stainless steel deep-fryers where food is typically added … More
Category: Recipe
Fish Head Miso Soup (魚の頭の味噌汁)
Ask any fish lover and they’ll tell you that the head of the fish yields many treasures. It’s a part … More
How to make michelin starred pickled sushi ginger (新生姜の赤酢漬け)
Red Vinegar Pickled Gari Chunks (新生姜の甘酢漬け) Gari (ガリ), sometimes known as sushi ginger, is young pickled ginger usually served alongside … More
Moving forward…
Hello everyone, As this website has slowly been growing over the years, it’s time to face the reality of the … More
How to prepare and fillet Kawahagi (カワハギ)
*This fish is very versatile. When filleting this fish, save the bones to steep in sake to make kotsusake (骨酒) … More
The Ultimate Tonkatsu Recipe- Narikura’s Tonkatsu
Narikura’s Tonkatsu Recipe とんかつ 成蔵 (なりくら) の作り方 Of all the famous tonkatsu restaurants in Tokyo that I’ve tried, none of … More
How to split fish heads in half: kabuto-wari (兜割り)/nashi-wari (梨割り)
This article will show you how to split fish heads into two clean halves and then into further small pieces, … More
Tempura Niitome’s recipe and -60°C tempura batter
Michelin Starred Tempura Recipe *Update: After consulting Shuji Niitome himself, we were advised that the recipe below is mixing one … More
The Science Behind Udon Noodles
The diagrams in this article were contributed by the generous Clare. Introduction In this article we’ll be looking at the … More
Anraku Kiln’s Donabe Clay Pots (Anrakugama/安楽窯)
Den Kushi Flori’s Claypot Rice Cookers (デンクシフロリ/Denkushifulori) On this site, we’ve reviewed many of Japan’s top claypot maker and following … More
How to dry salt for making sushi
One of the most important routines we had at the sushi restaurant I worked at was drying out the salt … More
How to fillet Japanese Scorpionfish (Kasago/カサゴ)
Scorpionfish are quite widely commonly found in the waters of Japan but are not a popular fish with high end … More