Recipe – Page 4 – 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

Nagatanien’s Kamado-san Donabe Review

Discover Nagatanien’s Kamado-san, an alternative to Kumoi Kiln’s Donabe Claypot. Explore origins, comparisons, and cooking insights

Water Cooked Fish – Poached Fish in a Sea of Chili Oil 水煮鱼

Discover how to make Sichuan-style Water Cooked Fish, a flavorful and visually stunning dish featuring poached freshwater fish in a spicy chili oil broth.

Keeping Your Knives Sharp

Maintaining mental sharpness amidst life’s challenges is crucial, akin to sharpening a knife on a whetstone. Daily efforts to enhance willpower matter.

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.