I'm curious if there are an established traditional sushi rolls from Japan. I came across an article that says there are 86 different types of
Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in ko
I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous
I'd always assumed that if you start with safe fish (appropriately stored/frozen), stay with "normal" fish (i.e. don't try to prepare poisonous puffer fish at h
I've recently found videos about Japanese "Cotton" Sponge Cake. (Possibly also called a 'Jiggly Cake'?) I've never had it, but I figured it looked good, so wh
My father once told me a story about some Japanese guests coming over to Europe. On their stay here they were once served a sweet rice dish. T
I went to a Japanese Nabemono (Chankonabe?) place, in Tokyo. The meal was basically a hot pot. But instead of the typical small candle or small methanol pot/gel
I have a recipe I received several years ago from a sushi class I took for spicy tuna rolls. There is two ingredients I can't find when I search the web. They a
I recently ventured a bit outside my usual European cooking and started making recipes from a "westernized" Japanese cookbook I was gifted. Some recipes for sa
I have had chicken curry katsu at different restaurants in different countries, and there is always a diced bright red ingredient, the color of a tomato, put on
I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too
So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wonderin
On a recent trip to Kyoto, I was eating at a Beef Katsu restaurant and one of the spices they made available for seasoning was described as "Japanese salt and p
A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of t
I know refreezing anything is unadvised and will result in a loss of quality. With that in mind, will refreezing the grated pulp of Nagaimo (Japanese mountain y
So I'm fascinated by what I have read about the myriad culinary possibilities at my fingertips using shio koji. Bought some good rice koji (IseSo Miyako Koji)
My supermarket has stopped stocking Japanese ingredients, just as I decided to make a Katsu Curry for my dinner party tonight! I have Paella rice and Risotto r
The stems of the rehydrated Shiitake mushrooms are tough, even after rehydration. In the recipes that I checked it was advised to cut and throw the stems and k
To prepare a Miso Soup the first step is the preparation of the Dashi. The Dashi will most certainly contain Kombu. Can the rehydrated Kombu be used in the Miso
It is widely believed in East Asia that cooking rice on a fire pit, with firewood as fuel, allows one to make the most tasty rice. Both Cantonese pot rice and J