Explore akasu used in traditional Edomae sushi, including our special sushi rice vinegar recipe
Three Michelin Star Sushi Rice
At our 3-Michelin-Star Edomae sushi spot, we use Koshihikari rice, cooked in a Donabe for delicate fluffiness, or in a Hagama for a rich, deeper flavor
Japanese Knife Care From A Michelin Restaurant
Sharpening the soul of Japanese knives: a Michelin tale blending tradition with practicality. Care for carbon steel, cherish the patina, respect the blade.
How to Pickle Sushi Ginger (Gari)
Learn how to pickle sushi ginger, using young ginger to create the traditional palate-cleansing accompaniment for sushi.
How To Grate Wasabi
How to grate Wasabi (わさび) for Edomae sushi. The article focuses on Wasabia japonica and how it is used during service at traditional sushi restaurants.
Chicken Stock Recipe
Create rich, flavorful sauces & soups with our chicken stock recipe. Simmered to perfection with veggies & herbs, ideal for various culinary delights
Hokkaido Yezo Sika Deer, Wild Garlic Risotto
Experience the culinary delights of Hokkaido with Yezo Sika Deer and Wild Garlic Risotto at The Japanese Food Lab.
Motsunabe Recipe
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…
