Red Vinegar Pickled Gari Chunks (新生姜の甘酢漬け) Gari (ガリ), sometimes known as sushi ginger, is young pickled ginger usually served alongside…
Moving forward…
Hello everyone, As this website has slowly been growing over the years, it’s time to face the reality of the…
Simmered Tuna Eye 鮪の目玉の煮物
*This article follows on from the article on how to break down a tuna head. A dish not for everyone,…
How to make Ume Mirin 梅みりんの作り方
This site already features the standard traditional recipes using Japanese plums such as umeboshi and umeshu as well as some…
How to prepare and fillet Kawahagi (カワハギ)
*This fish is very versatile. When filleting this fish, save the bones to steep in sake to make kotsusake (骨酒)…
The Ultimate Tonkatsu Recipe- Narikura’s Tonkatsu
Narikura’s Tonkatsu Recipe とんかつ 成蔵 (なりくら) の作り方 Of all the famous tonkatsu restaurants in Tokyo that I’ve tried, none of…
Nigiri by Jeff, Bay Ridge has bootlegged this website’s photos
It has come to my attention that an instagram account for a takeaway sushi service, Nigiri by Jeff (https://www.instagram.com/nigiri.by.jeff/), from…
How to make Mulberry Matcha 桑の葉抹茶
A note of caution here, even though mulberry matcha is sold commercially, it is known to be mildly toxic and…
How to split fish heads in half: kabuto-wari (兜割り)/nashi-wari (梨割り)
This article will show you how to split fish heads into two clean halves and then into further small pieces,…
Tempura Niitome’s recipe and -60°C tempura batter
Michelin Starred Tempura Recipe *Update: After consulting Shuji Niitome himself, we were advised that the recipe below is mixing one…
What is a warabitsu (わらいずみ/藁櫃)
In this article, I’d like to elaborate more on the straw baskets used to keep rice warm in sushi restaurants…
The Science Behind Udon Noodles
The diagrams in this article were contributed by the generous Clare. Introduction In this article we’ll be looking at the…