Explore the rich tradition of Onikasago Hirezake, a classic Japanese digestif crafted by steeping dried fish fins in hot sake.
Anraku Kiln’s Donabe Review
Anraku Kiln crafts innovative clay pots using clay and petalite from Gifu Prefecture, trusted by top chefs despite controversial methods.
Can You Make Umeshu From Apricots?
Learn how to create umeshu, or Japanese plum wine, using green unripe apricots as a substitute for Japanese plums.
How To Dry Salt For Making Sushi
How to dry salt for making sushi: Learn the traditional method of drying sea salt over a flame for optimal salting effect in sushi preparation.
How to fillet Japanese Scorpionfish (Kasago)
How to fillet Japanese Scorpionfish: Learn the art of filleting Onikasago with this detailed guide from The Japanese Food Lab.
Silkworm Tsukudani Recipe
Silkworm Tsukudani: Japanese delicacy made by simmering silkworm pupae in soy sauce, sugar, and sake until glazed.
Shirako Mapo Tofu Recipe
Shirako Mapo Tofu: Japanese twist on the classic Sichuan dish, featuring fish milt as an additional ingredient.
What is the difference between Kasago and Onikasago?
Distinguish Kasago from Onikasago: Kasago is a value fish for soups, while Onikasago is a sought-after luxury fish with rich flavor.
The Difference Between Kinmedai and Nanyo Kinmedai
Discover Nanyo Kinmedai, often mistaken for Kinmedai, with its distinctive features and cooking nuances. Dive into its delicious possibilities!
Simmered Kinmedai Head Recipe
Master the traditional Japanese art of simmering Kinmedai fish heads in sake, mirin, and soy sauce for a flavorful delicacy.
Umeboshi with Rose Recipe
Learn how to infuse the traditional Japanese plum pickles with the delicate aroma of roses for a unique twist on a classic dish.
How To Make Homemade Yukari
Unlock the secret of homemade Yukari rice seasoning, a delightful by-product of umeboshi making.