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

9. Skipjack Tuna Ecology (Katsuwonus pelamis/Katsuo/鰹/カツオの生態)

All art and illustrations in this series and article have been contributed kindly by the lovely Linran, who can be … More

8. How to sharpen a Kezuriki (削り器を研ぐ)

All art and illustrations in this series and article have been contributed kindly by the lovely Linran, who can be … More

7. Katsuobushi (鰹節) Storage and Care (保管方法)

The previous article in this series is 6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節) … More

6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節)

All art and illustrations in this series and article have been contributed kindly by the lovely Linran, who can be … More

5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方

The main 3 kinds of Dashi used in Japanese cuisine is the first stock- ( Ichibandashi/ 一番だし), the second stock made from the the left over ingredients (Nibandashi/二番だし) and Katsuobushi and Kombu stock (かつおと昆布の合わせだし). The following post are their recipes.