The Japanese Food Lab

What’s the difference between Sardines, Anchovies and Iwashi?

The difference between Akamutsu and Kuromutsu

Tokuyamazushi’s Bear Meat Hotpot Recipe

Bear Meat Kasujiru Recipe

Hirasansou’s Bear Meat Shabu Shabu Recipe

How to Make Megochi Tempura

How to Make Urui Tempura

How to Make Myoga Tempura

How to make Akebi Tempura

How to Prepare and Cook Japanese Bear Paw

Japanese Softshell Turtle Hotpot Recipe

Suppon Blood and Sake Drink

Daiichi’s Softshell Turtle Recipe

How to Make Suppon Stock?

How to fillet and prepare a Japanese soft shelled turtle

Farmed vs Wild Soft Shelled Turtle

Dote no Iseya’s Tendon Recipe

Tendon Tare Sauce Recipe

Tempura Tencha (天茶) Recipe

The difference betwen Tendon and Tempura

How to make Haze Goby Tempura

Seikado- Solid Silver Japanese Cookware

Flower Blooming Tempura Technique

Traditional Tempura Dipping Sauce Recipe (Tentsuyu)

How to grate Daikon

Tempura Kusunoki Recipe

How to Make Niboshi Dashi?

How to Prepare Niboshi?

How To Store And Care For Niboshi?

How to Make Thick Shaved Katsuobushi Dashi

What is Iwashibushi?

What is Urumebushi?

What is Toribushi?

What is Sanmabushi?