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.
Different Parts of Katsuobushi
Explore the intricate anatomy of katsuobushi, the traditional Japanese dried fish flakes essential for dashi, and learn about the different cuts and types.
How Is Kasuobushi Made?
Discover the art of crafting Katsuobushi from scratch with precision and tradition.
Toshio Ohba (大庭利男), Hakata’s Last Knife Maker
Toshio Ohba, Fukuoka’s last knife maker, preserves the craft of Hakata knives with rustic charm. His workshop stands as a testament to tradition.
Kumoi Kiln Donabe By Nakagawa Ippento
Discover Kumoi Kiln’s artisanal clay rice cookers: snow-glazed pots, exceptional heat retention, perfect rice every time.
Shrimp Oboro Sushi Recipe
Make Shrimp Oboro: Grind blanched Shiba Shrimp, add sugar, cook on low heat, stirring constantly. Use as traditional sushi topping.
Tairagi Sushi Recipe
Prepare Tairagi for sushi: Use a long bread knife to open shell, scoop out flesh, remove organs, rinse, and slice thinly. Enjoy luxury sushi!
Horse Mackerel Sushi Recipe
Prepare Aji for Edomae sushi: Butterfly, remove spine, head, innards, and belly bones. De-skin, cut into nigiri size, and serve with fresh ginger. Enjoy this seasonal delight!
Hotaru Ika Edomae Sushi Recipe
Prepare firefly squid for Edomae sushi: Blanch, remove spine, eyes, beak, and serve as a starter. Enjoy this Toyama Bay delicacy!
