The Japanese Food Lab - Page 2 of 18 -

Types of ginger in Japan

apanese ginger guide: From the rare, tender hajikame to the mature, spicy ohmi ginger, each variety enhances dishes with distinct flavors and textures.

How do different types of bushi taste?

Bushi taste guide: From the light, pure magurobushi to the rich, flavorful sodabushi, perfect for enhancing dishes across the spectrum.

The Different Ways to Shave Katsuobushi

Katsuobushi guide: Freshly shaved for pure dashi in fine dining, with various shavings tailored for specific dishes and flavors.

Types and Kinds of Katsuobushi

Katsuobushi buying guide: Learn to select from various types like Satsuma and arabushi for authentic Japanese dashi and dishes.

What is Sasanishiki rice?

Sasanishiki rice: high amylose for light taste, ideal for sushi and tempura. Perfect for beginners in sushi-making.

What is Milky Queen Rice

Milky Queen rice: low amylose for a chewy, fluffy texture that stays soft. Perfect for any meal.

What is Mineasahi rice

Mineasahi rice, a Special A ranked variety from Aichi Prefecture, is known as “phantom rice” for its scarce marketing and superior taste.

Kuji Sand Iron Tempura Pot 久慈砂鉄天婦羅鍋

Iron sand mining in Kuji, Japan, and the history of iron cookware are detailed, highlighting traditional craftsmanship and quality, particularly the sand iron tempura pot’s role in culinary history and its thermal properties.

The science of kakigori ice

Discover the science behind making clear ice for longer-lasting kakigori enjoyment! Learn about temperature, directional freezing, water purity & more.

Why is kakigori ice special?

Dive into the science of ice crystal formation and its impact on kakigori taste & texture. Discover why clear ice with large crystals is key for the perfect shave.