Japanese Food: Tokyo | Michael Booth | Page 2

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Japanese Food: Tokyo

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Japanorama

I always take oceans of photographs when I am in Japan. I can't help it. There is something worth recording every step of the way. Perhaps..

Molecular Tapas Bar

I have just been reading a piece in the Telegraph today about Heston Blumenthal's 'new' menu.

First of all, a little detour: Good grief t..

Magnificent Miso

Back to dashi, its multifarious uses and manifold munificence…

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

Dashi PT II – The Art-a-Murata

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

The world’s greatest chef, and Ferran Adrià

That is a joke, I hasten to add. In truth I turned into a complete jelly upon being introduced to the maestro of El Bulli and I think the ..

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