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
Craft perfect Edomae Nigiri Sushi with precision using this guide from The Japanese Food Lab.
Discover the unique process of preparing Tachiuo (Silver Beltfish) for Edomae sushi, including handling the delicate skin and grilling techniques.
Sharpening the soul of Japanese knives: a Michelin tale blending tradition with practicality. Care for carbon steel, cherish the patina, respect the blade.
The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More
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.
Explore the delicacy of ricotta-stuffed courgette flowers paired with Botan shrimp and hazelnuts in this tantalizing salad recipe.
Delve into the essence of Japanese cuisine with our exploration of dashi stock, the cornerstone of Washoku cuisine.