The Japanese Food Lab - Page 6 of 18 -

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.

What is Koji?

Exploration of Koji, a fungus integral to Japanese cuisine, elucidating its role in creating umami-rich flavors through extracellular digestion of grains and beans.

Glass miso fermentation vessel with less evaporation and more tamari.

What Is The Best Container To Ferment Miso?

Explore the best containers for fermenting miso, considering practicality, safety, and the living nature of miso fermentation.

Traditional Barley Miso Recipe

Detailed guide to making traditional Japanese Barley Msio. Covers equipment, ingredients, and step-by-step process for fermentation

Traditional Yellow Miso Recipe

Detailed guide to making traditional Japanese Yellow Msio. Covers equipment, ingredients, and step-by-step process for fermentation

Traditional Red Miso Recipe

Detailed guide to making traditional Japanese miso, focusing on Sendai miso. Covers equipment, ingredients, and step-by-step process for fermentation.

The different types of Japanese miso arranged by colour which is related to how long it's aged for.

Miso making FAQ

Unlock the secrets of homemade miso with expert tips on fermentation, troubleshooting, and achieving perfect texture. Dive into the art of miso making today!