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.
Water chemistry for kakigori
Explore how ice formation affects kakigori taste & texture. Learn about temperature, pressure, & water purity’s role in ice crystal formation.
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Den’s Wild Mushroom Rice Recipe
Explore the world of wild mushrooms with our rendition of Den’s signature wild mushroom rice recipe, combining different cooking techniques to accentuate their unique flavors.
Tempura Kyoboshi’s Prawn Paste Sandwich Recipe
Tempura Kyoboshi’s Signature Shrimp Paste Sandwich: A Deep Dive into the Iconic Dish