If I want to make a really superior vegetable or seafood tempura, what kind of oil should I use, and what temperature should I heat it to? I've been using refi
My mother-in-law gave us some mochi that she received as a gift. It's actually the size of a small hockey puck, white and pretty hard. (I've only encountered so
I've noticed a difference between most places when I go out for sushi compared to when I make it myself. The crab sticks / surimi in maki rolls when I go out
I would like to know what is the better way to dress sushi and sashimi. What I am looking for is how it was thought to be eaten and what are the ways a sushi pi
My wife and I brought back a box of Glico Medium Curry that we purchased on our trip to Canada this past year. I think we bought it at the Daiso store in Vanco
I attempted to make homemade Dashi with kelp stands and bonito flakes. It looks as suggested on multiple Japanese cooking sites but it smells like low tide. Is
I make my own Teriyaki sauce. Soy sauce, sugar, lemon juice, olive oil and onion. Normally, after marinating, I dry the piece I'm going to sauté and remo
I tried making dashi for the first time today, but I think it wasn't very successful... I didn't have kombu so that might be a problem. I ended up adding a lot
I have tried to make Teriyaki steaks (beef) and they come out dry and hard. They have been marinated with the Teriyaki sauce as instructed by various recipes bu
I remember having been in Japan and ate several meals of cold soba. Their cold soba broth taste like soy sauce with only a stint of saltiness; it doesn't taste
I have a couple santoku knives that I use all the time cooking. A friend of mine has a kohaishu knife. I've tried to use it once or twice but it wouldn't stay
I'm trying to understand how to properly prepare hand pulled noodles. I've read about Kansui and Lye water and in some instances I've read that they serve a sim
I want to try to make anpan and I was planning to use this recipe for koshian for the anpan's filling. However, I do not have access to azuki beans. Is there an
We started a Kickstarter project of creating an e-book with online videos to show you how to make sushi, from a master sushi chef. We are wo
I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I
I recently tried nattō on top of rice. All I tasted was bitter. I didn't get any nuttiness or saltiness. The natto was also generously garnished with sc
For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using por
I know it's traditional to make gyoza filling with raw vegetables, but is it also made with raw meat, or should it be cooked first? With other types of dumpling
I know that fugu is fairly well known both inside and outside Japan, and wild versions of the fish contains a toxin 1200 times more potent than cyanide. (Fun fa
I have tried cooking "Butta no kakuni" or slow braised pork belly. I watched a video on making kakuni from a check in Nagasaki. In it he used a Le Creuset dutch