The Japanese Food Lab - Page 2 of 16 -

How to dry age fish

This article is part of our aging fish series. To learn more, try our science of dry aging fish article.…

We are not keen on the currently pushed marketing narrative that ‘fresh is boring’, and strongly believe that dry aged…

As with all safety information on this website, the information here does not constitute professional advice. If you have any…

This is the second article in our fish aging series. It is followed by how to choose fish for aging. …

This is the first article in our fish aging series. It is followed on by the science of aging fish. …

Before beginning, we’d first like to make it clear that this article is not aimed at any one particular individual,…

Having written articles on two legendary brother clay pot makers in Japan, Nakagawa Ippento (中川一辺陶) and Nakagawa Isshiro (中川一志郎), I’m…

Why is Yumepirika rice special? Yumepirika rice holds a special place in the Hokkaido rice scene due to its exceptional…

Why is Nanatsuboshi rice special? Alongside Yumepirika and Fukkurinko, these three rice are the current flagship varieties of Hokkaido, each…

To find out more about other varieties of Japanese rice, see our main page. Why is Seiten no Hekireki rice…

To find out more about other varieties of Japanese rice, see our main page. Why is Ginga no Shizuku rice…

To find out more about other varieties of Japanese rice, see our main page. Why is Yukiwakamaru rice special? The…