Japanese Food: Kyoto, Osaka, Sapporo, Okinawa, etc

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Shimonoseki is Japan’s fugu town. You've probably heard about fugu – it’s the fish that nearly killed Homer Simpson (after his long dark n..

When we were in Okinawa researching just what it was they ate that helped them all live to be 100, we discovered the delicately floral-fla..

I think one of the oddest meals we ate during our time in Japan was in a small village in the mountains to the north of Kyoto. It was na..

If you’ve ever wanted to take a peek inside a sumo’s fridge – and even if you haven’t – here you go:

Back when me and my family were tra..

Back to dashi, its multifarious uses and manifold munificence…

So you’ve gently, slowly heated your konbu then kept it at 60 degrees ..

I promised to tell you how to make the perfect ichiban dashi – the basic Japanese ‘stock’ made from dried konbu seaweed, katsuobushi flak..

A bit surprised/thoroughly amused to read in the paper today that Tsuyoshi Kusanagi, the squeakiest clean member of the squeaky clean Japa..

As promised, here’s more on what I think is the most intriguing and flavoursome food ingredient I’ve ever come across: katsuobushi.

Along..