Recipe – Page 8 – The Japanese Food Lab

The Kombujime Technique

Learn about Kombujime, a Japanese technique to age sashimi fish using kelp for enhanced flavor and texture.

A block of high quality bluefin tuna at a Michelin starred restaurant.

How to Age Tuna Like a Michelin Starred Sushi Restaurant

Unlock the secrets of aging tuna like a Michelin-starred sushi restaurant with this detailed guide.

The different cuts of sashimi tuna displayed in a neta box at a michelin starred sushi restaurant.

The science of ageing fish for sushi

One of the main misconceptions when it comes to sushi served at high end sushi establishments is that the quality … More

The left over spines and heads of eels used to make sauce.

Anago Tare Sweet Sauce recipe

Discover the secret behind the delectable sweet sauce for unagi or anago sushi with this recipe, perfect for brushing over sushi or drizzling onto eel rice bowls.

Inserting a wire through the spinal cord of an eel using the ikejime method.

What is Ikejime 活け締め

What is Ikejime? Ikejime (Ikejime/活け締め;Ikijime/活き締め) is a technique for killing fish that was developed in Japan specifically designed to preserve … More

Bamboo Shoot Rice Recipe

Indulge in the delicate flavors of Bamboo Shoot Rice at The Japanese Food Lab. Elevate your culinary journey with this exquisite springtime recipe.

Different Sea Urchin (Uni) around the world

Navigate the diverse world of sea urchins with our detailed exploration of the various types commonly used in sushi, highlighting their unique flavors and characteristics.

Splitting open a kohada fillet for sushi.

Kohada Sushi Recipe

The Japanese Food Lab explores traditional Edomae Sushi with recipes like Gizzard Shad Nigiri. Dive into cultural significance and unique preparation methods!

Double Blind Taste Testing- Expensive vs Cheap Chicken

Is expensive chicken worth it compared to cheap store brought chicken? We try carrying out a double blind taste test … More

Unadon Recipe

Unadon Recipe: Learn to grill freshwater eel for a traditional Japanese dish. Explore cultural significance, sauce secrets, and unique cooking methods.

Umeboshi Onigiri

Umeboshi Onigiri: A classic Japanese snack, these rice balls filled with umeboshi paste, wrapped in seaweed, are a tangy delight.

Kurume Tonkotsu Ramen Recipe

Crafting Kurume Tonkotsu Ramen: Emulsified broth from pig skulls, umami-packed tare, and thin, straight noodles—topped with classic ingredients!