Why is Nanatsuboshi rice special? Alongside Yumepirika and Fukkurinko, these three rice are the current flagship varieties of Hokkaido, each…
What is Seiten no Hekireki rice? 青天の霹靂米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Seiten no Hekireki rice…
What is Ginga no Shizuku rice? 銀河のしずく米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Ginga no Shizuku rice…
What is Yukiwakamaru rice? 雪若丸米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Yukiwakamaru rice special? The…
What is Tsuyahime Rice? つや姫米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Tsuyahime rice special? One…
A closer look at Japanese rice selection charts (お米選びの指標)
To find out more about other varieties of Japanese rice, see our main page. In our previous article on how…
How rice is evaluated in Japan
There are two main formats in which the qualities of a rice variety are communicated in Japan. Firstly, there is…
An introduction rice varieties in Japan
“Rice is a beautiful food. It is beautiful when it grows—precision rows of sparkling green stalks shooting up to reach…
How do tempura chefs judge oil temperature
If you were to read or watch media promoting tempura establishments specifically targeted at a general audience, there is always…
How to maintain your tempura batter
This article builds on what to do after you make the best tempura batter. It is part of our series…
The science of tempura frying oil
We recommend reading our article on choosing the best oil for tempura before this. These articles are part of our…
The ultimate tempura batter technique
The science behind the technique below is elaborated in our article on how to make the best tempura batter, and…