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.
How To Sharpen a Kezuriki
Learn the art of sharpening a Kezuriki, the traditional Japanese plane used for shaving katsuobushi, with detailed instructions and illustrations
How to Store Katsuobushi
Properly storing and caring for Katsuobushi (dried bonito flakes) ensures its longevity and flavor retention.
Hatsu Katsuo and Modori Katsuo
Explore Hatsu Katsuo and Modori Katsuo, two phases of skipjack tuna with distinct flavors and uses in culinary traditions.
How to make Traditional Dashi
Three Kinds of Katsuo Dashi: Exploring the nuances of Japanese bonito stock.
Restaurant Review: Okuniya Manbei Unagi Kyoto
Experience Okuniya Manbei Unagi in Kyoto: expertly cooked Kansai-style unagi with unrivaled hospitality for an unforgettable culinary journey.
How to Shave Katsuobushi
A detailed guide on how to shave Katsuobushi, emphasizing the importance of freshness and precision in achieving thin, flavorful flakes.
