Some things will remain a secret forever – “Who shot JFK?”, “Did man really land on the moon?”, “Was Lady GaGa ever a man?” and “How can I make tare…
“Good food is better than sex” is an old saying in Kansai. Maybe the wise old bard who penned this would have also said “Tebasaki – Shio aji de” is…
I have a confession to make – I hate eating carrots. Maybe it has something to do with the English side of my ancestry feeding carrots exclusively to pigs (although I could survive solely on pieds de cochon or any other part of the pig for that matter) or maybe carrots are the world’s most boring vegetable (OK second most boring behind chokos).
In Japan before Oshogatsu – New Year – you will see datemaki – sweetened dashi omelette flavoured with shrimp or fish – in many a new year’s lacquered bento box.…
People come from all over Japan to eat at Tsujiya, which is renowned for their unagi – eel, grilled over binchotan – Japanese white charcoal. Watch this 24 second video…
Whenever I think of Seki, I think of three things – my good friends who live there, Japanese knives and eating unagi – eel. Seki is host to two very…
At Chef’s Armoury we’re often asked, “What’s the best Japanese knife?”, to which the answer is: The knife that suits the task at hand. Japanese knives can roughly be divided…
In the past, Japanese cast iron tea kettles were fired over hot coals to create a rust free surface inside the pot. Experienced artisans tended to the fire and used…
Whenever Japanese food is discussed in Australia the focus tends to be on the ubiquitous sushi or sashimi, so for this year’s Crave Sydney International Food Festival we decided to…
Chef’s Armoury was invited by President Oikawa from Oigen Foundry to see first hand how Nambu Tekki is made. Nambu refers to the ancient name for the area around Iwate…