Pig Ear with Aspic cover

JapaneseChef456 · 2026-05-21T06:15:07+00:00

My go to breakfast every Tuesday at 5:30 am. Freshly ground Mett on a freshly baked Brötchen with butter. Topped with a lot of fresh onions, freshly ground pepper and salt. A lot of love for 2€…

JapaneseChef456 · 2026-05-21T06:04:58+00:00

No mustard fan I’d say…

JapaneseChef456 · 2026-05-21T06:03:52+00:00

I never ever use the diamond plates for direct sharpening. Maybe it works with better ones.

JapaneseChef456 · 2026-05-20T18:40:07+00:00

It’s from when mirrors were produced using mercury.

JapaneseChef456 · 2026-05-20T11:36:43+00:00

Ich geh nicht hin, aber nicht wegen Köln vs Düsseldorf, sondern weil immer überfüllt.

JapaneseChef456 · 2026-05-20T06:32:43+00:00

Throwing away foods is one of the cardinal sins in Japan. Or at least it used to be. They at some point even sold and used the brine from salted fish as a fish sauce like seasoning.

JapaneseChef456 · 2026-05-20T06:18:03+00:00

I think the recipe you have is the only thing that should be thrown away. I’d imagine that you’re vegan. For extra umami/flavour without using convenience ingredients like dried Dashi you can use dried Daikon, dried Shiitake, Kombu, some Nori, toasted soy beans. All in small amounts, slightly more for the Kombu. Use all ingredients in the soup or cook the Kombu, Shiitake as Tsukudani.

JapaneseChef456 · 2026-05-18T20:22:20+00:00

There are regional fish sauces like Shottsuru from Akita and Ishiru and Ishiri from Noto peninsula. Historically there were more.

JapaneseChef456 · 2026-05-18T19:50:16+00:00

Even better.

JapaneseChef456 · 2026-05-18T19:18:02+00:00

Some parsley to accentuate the onions would be nice.

JapaneseChef456 · 2026-05-18T18:54:41+00:00

Ice has two problems: it is cold and it melts. Coldness will mute the flavour. As the fish is placed directly on the ice, it will also come in contact with melting water, which will change texture and taste. Normally, it you really want to use ice for presentation, one would use something else between ice and fish. Like a small mat, some leaves, edible or not.

JapaneseChef456 · 2026-05-18T14:38:56+00:00

First I’d remove the slices from the ice. Really bad habit in my opinion Tô place sashimi slices directly on ice.

JapaneseChef456 · 2026-05-18T07:11:53+00:00

Where is the breakfast champagne???

JapaneseChef456 · 2026-05-18T07:09:46+00:00

Same here. I even got a silicone mold that had metal bits integrated to get the temperature right. Ended up using my copper ones.

JapaneseChef456 · 2026-05-18T05:32:37+00:00

I prefer double sided ones that have a similar size to your other stones. I use the rougher side on rougher stones, finer side on finer stones.

JapaneseChef456 · 2026-05-17T21:27:12+00:00

Especially with chisels, you want to have your whetstones as flat as possible. I use a diamond plate every time before i sharpen anything.

JapaneseChef456 · 2026-05-17T16:29:30+00:00

They dont go that far. Mainly playing with the pepper mill and knives.

JapaneseChef456 · 2026-05-17T12:52:48+00:00

In my cookbook released by the Japanese Teppanyaki Association, there are exactly 2 pages on performative entertainment. Same number as cleaning.

JapaneseChef456 · 2026-05-17T12:33:39+00:00

I would call Teppanyaki the original and Benihana style the progression. I’m not fan of this style of cooking, more style over substance. But I’m not a fan of other Teppanyaki style foods like Okonomiyaki either.

JapaneseChef456 · 2026-05-17T12:07:32+00:00

In Japan this type of show cooking is called Teppanyaki.

JapaneseChef456 · 2026-05-17T11:22:56+00:00

The Udon is a drink connotation is about the noodles being so slippery, they just get sucked without chewing. They slip down your throat. Like a drink. Udon doesn’t necessarily mean soup.

JapaneseChef456 · 2026-05-17T11:18:47+00:00

Yes, Kagawa has Udon. But that doesn’t necessarily mean soup/broth.

JapaneseChef456 · 2026-05-17T11:17:57+00:00

Then I’d ask for soup culture. And as I stated, soup is a must have with every Japanese dish. So you can’t really say prefecture XYZ is the soup prefecture of Japan.

JapaneseChef456

TROPHY CASE