*We recommend reading our article on how to choose the best flour for tempura first. All the information mentioned in…
What is the best flour for tempura
This article follows on from what is tempura and is part of our tempura series. The best flour for tempura…
What is tempura?
This article is part one in our tempura series. Brought to Japan by the Portuguese in the 16th century, modern…
How to make Japanese akasu vinegar/赤酢の醸造方法とは
Akasu, or red vinegar is the vinegar used by traditional Edomae sushi chefs to make their sushi rice. Compared to…
What are Japanese Pincer Pots? (Yattoko Pot/やっとこ鍋)
The intimate design of Japanese counter seat restaurants Compared to the major fine dining institutes in Europe and America, I…
What is Koji?
Koji is used to make many of the staple ingredients of Japanese cuisine. It gives soy sauce, miso and sake…
What is the best container to ferment miso?
A good primer before reading this article is the science of making miso. TLDR: Glass and plastic are good if…
Traditional Barley Miso Recipe (麦味噌の作り方)
*Read more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe uses…
Traditional Yellow Miso Recipe (信州味噌の作り方)
*find out more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe…
Traditional Red Miso Recipe (赤味噌の作り方)
How to make traditional Japanese miso The recipe below is for red miso or aka miso (赤味噌). Whilst this is…
Miso making FAQ
How to store homemade miso after fermenting? To harvest your miso, remove all the coverings on the miso and gently…
The science of miso
Why is koji added to miso? To find more information on growing koji and the science behind it, click here.…