Onikasago Hirezake オニカサゴひれ酒

*For a clarification between onikasago, izukasago and kasago please read our article. Hirezake (ひれ酒) is a traditional Japanese digestif made…

Anraku Kiln’s Donabe Clay Pots (Anrakugama/安楽窯)

Den Kushi Flori’s Claypot Rice Cookers (デンクシフロリ/Denkushifulori) On this site, we’ve reviewed many of Japan’s top claypot maker and following…

Recipe for making umeshu from green unripe apricots (青あんず酒の作り方) If you were to look at most umeshu and most umeboshi…

One of the most important routines we had at the sushi restaurant I worked at was drying out the salt…

Scorpionfish are quite widely commonly found in the waters of Japan but are not a popular fish with high end…

Cooked Silkworm Recipe 蚕サナギ佃煮の作り方 Would this site really be complete without a recipe for eating insects? Back when I was…

*We’ve previously covered two other Sichuan dishes here, one was an attempt to recreate Shisen Hanten’s Dan Dan noodles and…

I’ve always been interested in differences between the species name of fishes compared to the common market names of fishes,…

Today, we’ll be introducing a fish sometimes mistaken as golden eye snapper, or kinmedai (金目鯛), which is nanyo kinmedai (ナンヨウキンメ/南洋金目鯛).…

This was one of the dishes that on the few very lucky days that we had spare fish heads that…

How to make rose scented umeboshi This article follows on from the science behind lactic acid fermentation that explains all…

This recipe is a by-product of making umeboshi, which you can read here. One of the by-products of making umeboshi…