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Oura Burdock

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Ten introduces Oura…

Sweet simmered kumquats

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Five introduces…

Duck Nanban-Yaki

Under the concept of "making every dish by hand," we bring you this series, "The Work We Want to Pass On: Osechi Cuisine Edition." In the third…

Sesame Tofu

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." We carefully explain the meticulous handcrafting…

Tender-Simmered Octopus

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Six introduces…

Simmered Black Soybeans and Grapes

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part One introduces…

Genpei Namasu, Tied Vinegared Burdock Knots, Vinegared Lotus Root, and Daikon Namasu

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Eight introduces…

Tokyo Kaikan's Osechi Cuisine

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." The final installment…

Herring Kombu Roll and Conger Eel Kombu Roll

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." We carefully explain the meticulous handcrafting…

Sweet mashed chestnut and sweet potato

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Six introduces…

Red-and-White Mizuhiki Kamaboko, Crab Kamaboko, and Pine-Needle Kamaboko

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Seven introduces…

Spanish mackerel kenchin-style grilled

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Two introduces…

Wagyu Beef and Horikawa Burdock

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Four introduces…

First-extraction dashi

Tags & categories related to this post : Dashi Basics

How to Make Hard Water Closer to Soft Water

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Ash-cured flying fish, ancient-style grilled beef, straw-wrapped salmon

The story begins with the salt road. Japan's salt roads followed both Pacific and Sea of Japan routes; in the old days salt itself could not always…

Kombu

There are theories about the origin of the word kombu: one holds that it comes from the Ainu words "konpu" or "kunpu"; another holds that it was…

Sesame Tofu, Walnut Tofu, Peanut Tofu

Kombu: How to Take Dashi

Tags & categories related to this post : Dashi Basics, kombu

Bonito: How to Shave It and How to Take Dashi

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Niboshi: How to Take Dashi

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Tender-simmered octopus, deep-fried octopus, grilled octopus (the tale of the octopus)

This is the Tale of the Octopus course. Tender-simmered octopus is not very tasty if made too tender, so it is finished with a bit of bite still…

• ¥1,750

• Cook time 3 hr

Arare tofu, hakata-fried tofu, avocado shira-ae

The story of tofu. I recently visited a tofu village in Shanghai, China, and tracing the story of tofu back far enough, it leads to China. For the…

Dried Shiitake: How to Prepare

Tags & categories related to this post : Dashi Basics