Discover the unique taste and qualities of Yumepirika rice, a prized variety from Hokkaido known for its exceptional stickiness, sweetness, and texture.
Explore the uniqueness of Nanatsuboshi rice, Hokkaido’s prized variety known for its sweetness, stickiness, and versatility in various dishes.
Learn about Seiten no Hekireki rice, a remarkable variety from Aomori prefecture celebrated for its unique qualities and awarded the prestigious Special A rank
Discover the story behind Ginga no Shizuku rice from Iwate, Japan. Learn why it’s special, its taste, and the unique production process behind this top-grade variety
Unlock the essence of Yukiwakamaru rice—a delightful blend of texture and taste, offering a masculine, yet firm, and lightly textured experience
Explore the unique characteristics and production methods of Tsuyahime rice, a highly regarded variety known for its white sheen, pure taste, and even-sized grains.
Unveil Japanese rice nuances via selection charts, decoding flavors, textures, and qualities for a deeper culinary understanding
Discover the intricate process of evaluating rice in Japan, from the meticulous grading by the Japanese Grain Inspection Association to the expertise of Rice Meisters.
Delve into the intricate world of rice varieties in Japan, where each grain holds a story of tradition, taste, and regional pride.
Learn the art of judging oil temperature for perfect tempura every time, exploring methods employed by seasoned chefs and the science behind them.
Dive into the intricacies of maintaining tempura batter freshness, exploring techniques to preserve its delicate balance and extend its lifespan for optimal frying perfection.
Exploration of the science behind tempura frying oil, debunking myths and revealing the nuanced approach to achieving optimal frying results in Japanese cuisine.