Recipe – The Japanese Food Lab

Simmered kinmedai head in soy sauce and sake with mitsuba.

Simmered Kinmedai Head Recipe

Master the traditional Japanese art of simmering Kinmedai fish heads in sake, mirin, and soy sauce for a flavorful delicacy.

Steamed Managatsuo in a donabe by Nakagawa Ippento.

Steamed Managatsuo Cantonese Style Recipe

Discover the exquisite flavors of Cantonese-style steamed Managatsuo at The Japanese Food Lab.

The Science of Making Stocks

Stocks are fundamental in cooking, providing a foundation of flavors for a wide range of dishes, from sauces to stews.

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

A freshly filleted sea eel with the organs and innards still attached.

Simmered Japanese Anago Recipe

Dive into the world of Anago with this simmered Japanese Sea Eel recipe, showcasing the delicate texture and unique flavor of this ocean-dwelling eel.

Ricotta Stuffed Courgette Flower Salad, Botan Shrimp and Hazelnuts

Explore the delicacy of ricotta-stuffed courgette flowers paired with Botan shrimp and hazelnuts in this tantalizing salad recipe.

Japanese Wild Boar Hotpot Recipe

Experience the authentic taste of Japan with our Japanese Wild Boar Hotpot recipe! Ideal for autumn/winter, savor this traditional dish.

The Science Of Ramen Noodles

Discover the scientific intricacies behind ramen noodles: from alkalinity to gluten, hydration, and beyond. Explore the secrets of perfect noodle crafting.