In order to come to the conclusions in this article, I can say that I’ve used up at least 100 … More
Tag: Japanese
Raw Egg Over Rice (Tamago Kake Gohan/卵かけご飯)
This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場 玄瑛) Ramen, countless … More
Toshio Ohba (大庭利男), Hakata’s Last Knife Maker
In the quiet neighbourhood of Kiyokawa, Fukuoka City, Toshio Ohba (大庭利男), is the last blacksmith still making knives in Fukuoka … More
Botan Shrimp (botanebi/ぼたんえび) Edomae Sushi Recipe
In season during autumn and spring, Botanebi, or Pandelus Nipponesis, are shrimp that live at depths between 300 to 500 … More
Bartail Flathead (Gochi/マゴチ/コチ/ 鯒) Edomae Sushi Recipe
The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period. As a … 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.
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
Japanese Mountain Vegetables- Sansai Recipes (山菜)
As spring arrives in Japan just around the blooming of plum trees and just before that of the cherry blossom … 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
Unagi-don (鰻丼), Japanese Grilled Freshwater Eel on rice
Unagi, or Anguilla japonica (日本鰻 ), is the name of the Japanese freshwater eel that’s grilled over a charcoal fire … More