Explore Esme’s whimsical reflections on the art of naming, likening it to wielding a mystical knife with a sense of intuition and precision.
Ayu Gohan Recipe
Enjoy Ayu Gohan: sweetfish, rice, dashi, sake, soy sauce, ginger, green onions—a delicacy capturing Japan’s essence from late spring to autumn.
Japanese Sea Bream – Naruto Bones and the Nine Tools
Delve into the unique bone structure of Japanese Sea Bream (Tai) and explore its culinary significance at The Japanese Food Lab.
Steamed Managatsuo Cantonese Style Recipe
Discover the exquisite flavors of Cantonese-style steamed Managatsuo at The Japanese Food Lab.
The Taste Of Farmed vs Wild Unagi/Eel
Explore the nuanced flavors of wild versus farmed unagi (eel) in this insightful article, shedding light on the differences in taste and appearance.
Ume Sour Recipe
Enjoy Japan’s summer flavors with Ume Sour: Japanese plums, vinegar, and rock sugar create a unique beverage in this recipe
Shisen Hanten’s Dan Dan Noodles Recipe
Indulge in the fiery flavors of Shisen Hanten’s Dan Dan Noodles with this authentic recipe from The Japanese Food Lab.
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.
