Simmered Kinmedai Head 金目鯛頭の煮付け

This was one of the dishes that on the few very lucky days that we had spare fish heads that … More

Steamed Managatsuo Cantonese Style 蒸し真魚鰹 (まながつお)

Introducing a much well less known premium fish in Japan- Managatsuo. Much more famous in South East Asian countries such … More

Stocks form the base flavours of many dishes, from sauces all the way to stews, and are a blank sheet … More

The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More

Easily mistaken as Unagi (日本鰻), Anago is another eel commonly eaten in Japan with the main difference being that Anago … More

Courgette flowers start coming into season for a short period in spring. Although we call them “courgette flowers”, when you … More

While formally looked down as a dish for people living in rural areas, wild boar hotpot soon spread around the … More

This article has been kindly edited and proofread by Esmé. How and Why to Make Ramen Noodles Alkaline The source of … More

Bouillabaisse with Sea Urchin Rouille Bouillabaisse is a traditional Provençal fish soup that originated from Marseille in France. The dish … More

たまひも親子丼 Tamahimo Oyakodon This post follows my previous post on the traditional Oyakodon and is a variation on it using … More

Read a variation of Oyakodon using unlaid chicken eggs. Nagoya Cochin Oyakodon名古屋コーチン親子丼 One of Japan’s most famous comfort food, Oyakodon, … More

As spring arrives in Japan just around the blooming of plum trees and just before that of the cherry blossom … More