The science behind the perfect tempura

In order to come to the conclusions in this article, I can say that I’ve used up at least 100 … More

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.