The Japanese Food Lab - Page 5 of 17 -

A Japanese rice selection chart used to judge the characteristic of different varieties from springiness to lightness and weak to strong stickiness.

Japanese Rice Selection Charts (お米選びの指標)

Unveil Japanese rice nuances via selection charts, decoding flavors, textures, and qualities for a deeper culinary understanding

How Rice Is Evaluated In Japan

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.

A Japanese rice selection chart showing a comparison of the taste and texture characteristic of different rice varieties.

An Introduction To Rice Varieties In Japan

Delve into the intricate world of rice varieties in Japan, where each grain holds a story of tradition, taste, and regional pride.

The change in texture of fried tempura batter with temperature.

How Do Tempura Chefs Judge Oil Temperature

Learn the art of judging oil temperature for perfect tempura every time, exploring methods employed by seasoned chefs and the science behind them.

Tempura batter mixed to perfection with a ring of flour still visible around the bowl.

How to Maintain Tempura Batter

Dive into the intricacies of maintaining tempura batter freshness, exploring techniques to preserve its delicate balance and extend its lifespan for optimal frying perfection.

Removing the burnt bits of tempura to stop it sticking to other pieces.

The Science Of Tempura Frying Oil

Exploration of the science behind tempura frying oil, debunking myths and revealing the nuanced approach to achieving optimal frying results in Japanese cuisine.

The Ultimate Tempura Batter Technique

A detailed guide to preparing the ultimate tempura batter, emphasizing the importance of precise techniques and ingredients to achieve optimal results.

The optimal consistency for tempura batter dripping off chopsticks.

The Science Behind Michelin Quality Tempura Batter

Exploring the intricacies of achieving Michelin-quality tempura batter through a detailed analysis of gluten development, mixing techniques, and temperature management.

What Is The Best Flour For Tempura

Discover the science behind choosing the best flour for tempura, including detailed explanations on flour types, gluten development, and the ideal protein content.

What is tempura?

Tempura: Deep-fried Japanese delight. Discover its crispy, airy texture, spotlighting fresh ingredients’ taste

Sake lees being packed into a traditional Japanese wooden barrel to be fermented into red vinegar.

How To Make Japanese Akasu Vinegar

Guide to making traditional Japanese red vinegar. Explores production process from sake lees, aging, fermentation to replication at home.

Different sizes of traditional Japanese pincer pot, also known as a yattoko.

What are Japanese Yattoko Pots?

Japanese yattoko pots, also known as pincer pots, are space-efficient cooking vessels used in small kitchens. They lack handles, allowing for easy stacking and storage.