Discover Motsunabe, a hearty Japanese hotpot featuring pork intestines, popular in Fukuoka. Learn about its variations and how to prepare this flavorful dish.
The Science of Making Stocks
Stocks are fundamental in cooking, providing a foundation of flavors for a wide range of dishes, from sauces to stews.
Okinawa Black Sugar Umeshu
Learn about Umeshu, a traditional Japanese plum wine made with unripe plums steeped in liquor. Discover its origins, recipe variations, and aging process.
The Kombujime Technique
Learn about Kombujime, a Japanese technique to age sashimi fish using kelp for enhanced flavor and texture.
How to Grow Koji 麹
The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species…
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 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…
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.
Simmered Japanese Anago Recipe
Dive into the world of Anago with this simmered Japanese Sea Eel recipe, showcasing the delicate texture and unique flavor of this ocean-dwelling eel.
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…
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.
Ricotta Stuffed Courgette Flower Salad, Botan Shrimp and Hazelnuts
Explore the delicacy of ricotta-stuffed courgette flowers paired with Botan shrimp and hazelnuts in this tantalizing salad recipe.
