The Japanese Food Lab - Page 9 of 17 -

Kinmedai rice made in a traditional Japanese claypot.

Claypot Kinmedai Rice Recipe

Explore the savory delights of Kinmedai fish rice cooked in a clay pot. Learn about unique Japanese cooking techniques and ingredients.

Silver skinned fish used in sushi that are marinated in vinegar.

How Do I Choose Fish For Sashimi?

Learn how to choose fish for sashimi with confidence! Explore safety tips and insights for selecting fresh, parasite-free fish outside Japan.

Azabu Kadowaki's famous truffle rice cooked in a traditional Japanese clay pot.

Azabu Kadowaki’s Claypot Truffle Rice Recipe

Azabu Kadowaki’s Claypot Truffle Rice: Indulge in the luxury of truffles with this exquisite claypot rice recipe by Toshiya Kadowaki.

A raw tuna collar in preparation for grilling.

How To Grill Tuna Collar

Mastering the art of grilling tuna collar—charred, flavorful, and perfectly cooked inside, a delightful addition to your dinner table

How To Breakdown A Tuna Head

Explore the flavorful and affordable parts of a tuna head: collar, cheeks, and eyes. Learn to break it down safely for culinary delights!

Wild Strawberry Jam with Sudachi Recipe

Crafting artisanal jams a la Christine Ferber, integrating French finesse with Japanese nuances: delve into wild strawberry jam with sudachi infusion.

Japanese akasu vinegar made from sake lees used to make ponzu vinegar.

The Ultimate Ponzu Sauce Recipe (Zuboraya)

Discover the intricacies of crafting authentic ponzu sauce, from its citrusy tang to savory depths, and unravel the legacy of Zuboraya’s renowned recipe.

Wild Shima Aji sold at a market in japan.

The Taste Of Farmed vs Wild Shima Aji

Farmed vs. wild Shima Aji: How diet and environment shape flavor. Explore nuances of fish farming’s impact on taste.

High quality tempura served at a Japanese restaurant.

The Science Behind The Perfect Tempura

Learn the science behind making perfect tempura with tips on batter composition, oil selection, and cooking techniques for crispy results.

Pufferfish milt that has been skewered and grilled over charcoal before mixing into a drink.

Hirezake and Fugu Milt Sake Recipe

Delve into the world of pufferfish delicacies with Hirezake and Fugu Milt Sake recipes, paying homage to Osaka’s iconic Zuboraya restaurant.

A restaurant sized can of sushi rice Miola improver.

Sushi Rice Improver (Otuka Miola) Review

Dive into the world of sushi rice perfection with Otuka Miola rice improver. Discover how this enzymatic powder elevates your rice cooking experience.

umeboshi that is soaking in it's own juice after pressing.

5-year Aged Umeboshi Recipe

Explore the art of traditional Japanese fermentation with our 5-year Aged Umeboshi Recipe, meticulously crafted for exceptional flavor and longevity.