The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period. As a … More
How to make Edomae Nigiri Sushi
Be smooth and graceful like a wave, adapting to the changes like water flowing down a river. Don’t get set … More
Silver Beltfish (Tachiuo/太刀魚 / たちうお) Edomae Sushi Recipe
Tachiuo, or Silver Beltfish, is a member of the cutlassfish family, and is season in Japan during the summer. Whilst served as sushi, it is not a fish typical to Edomae-style sushi as it was not caught in Tokyo Bay and served back then. However, it is served in high end sushi restaurants nowadays nonetheless.
Japanese carbon steel knife care and rust removal from knives
Instructions on using a Japanese Sabitoru stone (錆びとる) to maintain and care for your traditional carbon steel kitchen knives.
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
Anago sweet sauce recipe (Anago Tare/アナゴ たれ)
This recipe follows on from making simmered Anago. This recipe is for the sweet sauce that is brushed onto unagi … More
Ricotta Stuffed Courgette Flower Salad, Botan Shrimp and Hazelnuts
Courgette flowers start coming into season for a short period in spring. Although we call them “courgette flowers”, when you … More
Japanese Dashi (出汁) Stock
Dashi (出汁) Dashi (出汁), plays the same role in Japanese Washoku (和食) cuisine in the same way that stocks are … More