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Tag: japan

Cutting the head of a kochi during the filleting process.

Flathead Sushi Recipe

The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period. As a traditional Edomae fish, it also goes by many

gochi, japan, Japanese, kochi, Michelin, Nigiri, Sushi, コチ, マゴチ, 鯒
Shaping rice into a ball using one hand when making nigiri.

How to make Edomae Nigiri Sushi

Craft perfect Edomae Nigiri Sushi with precision using this guide from The Japanese Food Lab.

Edomae, japan, Michelin, Nigiri, sashimi, Sushi

Tachiuo Sushi Recipe

Discover the unique process of preparing Tachiuo (Silver Beltfish) for Edomae sushi, including handling the delicate skin and grilling techniques.

beltfish, Edomae, japan, Japanese, Michelin, Nigiri, sashimi, Sushi, tachiuo
Rusted sushi knives that need maintaining.

Japanese Knife Care From A Michelin Restaurant

Sharpening the soul of Japanese knives: a Michelin tale blending tradition with practicality. Care for carbon steel, cherish the patina, respect the blade.

carbon steel, japan, Japanese knives, knives, sharpening, water stone

How to Grow Koji 麹

The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More

Aspergillus oryzae, Fermentation, japan, Japanese, koji, noma, Recipe
The left over spines and heads of eels used to make sauce.

Anago Tare Sweet Sauce recipe

Discover the secret behind the delectable sweet sauce for unagi or anago sushi with this recipe, perfect for brushing over sushi or drizzling onto eel rice bowls.

Anago, eel, japan, Japanese, sea eel, Sushi, tare, Unagi

Ricotta Stuffed Courgette Flower Salad, Botan Shrimp and Hazelnuts

Explore the delicacy of ricotta-stuffed courgette flowers paired with Botan shrimp and hazelnuts in this tantalizing salad recipe.

botan, courgette, courgette flower, courgette flowers, hazelnuts, japan, Recipe, ricotta, zucchini, ぼたんえび
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