Explore the technique of 'making the flowers bloom' in tempura. Learn about the method, its variations, and how to achieve the perfect crispy texture for your tempura dishes.| The Japanese Food Lab
Explore the art of making tentsuyu, a sweet and salty dipping sauce for tempura. Learn about ingredient ratios, unique preparation methods, and serving tips| The Japanese Food Lab
Learn how to prepare perfect grated daikon for tempura. Discover tips on choosing the right daikon, grater, and techniques to enhance your Japanese dishes| The Japanese Food Lab
Discover the secrets of Tempura Kusunoki, a revolutionary tempura restaurant. Learn about their unique frying techniques, rare iron pot, and perfect seasoning methods.| The Japanese Food Lab
Niboshi dashi is a savory stock made from dried fish, perfect for soups. It offers various flavors depending on preparation: cold brew, simmer, or sous vide.| The Japanese Food Lab
Explore the art of preparing niboshi for dashi stock. Learn how chefs enhance flavor with steps like head removal, dry frying, and choosing high-quality niboshi.| The Japanese Food Lab
Discover how to store niboshi for optimal shelf life. Learn to choose high-quality niboshi, prevent oxidation, and preserve flavor with our expert tips and techniques.| The Japanese Food Lab
Explore the depth of dashi with our guide to thick shaved katsuobushi, perfect for robust flavors and overlooked in English recipes.| The Japanese Food Lab
Iwashibushi: smoked sardine flakes with a smoky aroma, used for rich, flavorful dashi without bitterness. Ideal for soups.| The Japanese Food Lab
Urumebushi: Smoked round herring used for dashi with a rich taste, available in shavings or powder for versatile culinary use.| The Japanese Food Lab
Toribushi: A unique chicken-based bushi used in specialty shops for toppings or stock, offering a light yet savory dashi, sold pre-shaved or powdered.| The Japanese Food Lab
Sanmabushi: Seasonal bushi from sanma, typically sold whole for a niboshi-style dashi, offering a rich yet clean-tasting stock.| The Japanese Food Lab
Explore the intricate anatomy of katsuobushi, the traditional Japanese dried fish flakes essential for dashi, and learn about the different cuts and types.| The Japanese Food Lab
Discover the art of crafting Katsuobushi from scratch with precision and tradition.| The Japanese Food Lab