Blog
Why 'WA'. ?
The Japanese kanji 'wa' .... apart from actually meaning 'Japanese' also has lots of meanings including ; peace and harmony. The first symbol means rice and the second means mouth...
Why 'WA'. ?
The Japanese kanji 'wa' .... apart from actually meaning 'Japanese' also has lots of meanings including ; peace and harmony. The first symbol means rice and the second means mouth...
Ancient aromas and flavours.
Of course we cannot know what ancient smoked foods tasted like. We can guess but we might be wildly inaccurate. So many flavour and texture characteristics are embodied in the...
Ancient aromas and flavours.
Of course we cannot know what ancient smoked foods tasted like. We can guess but we might be wildly inaccurate. So many flavour and texture characteristics are embodied in the...
7 Months later and I haven't been idle !
Over the last few years I have been wishing that I could be satisfied with all the intricacies which make my smoked salmon what it is. But no .... I've...
7 Months later and I haven't been idle !
Over the last few years I have been wishing that I could be satisfied with all the intricacies which make my smoked salmon what it is. But no .... I've...
One day's production ! Straight off the smoker.
Probably the smallest commercial smokehouse in the world ;-). Actually it takes about 14 hours of process time spread over 4...
One day's production ! Straight off the smoker.
Probably the smallest commercial smokehouse in the world ;-). Actually it takes about 14 hours of process time spread over 4...
Salting .....a 'black art'
I use salt to adjust the texture (by reducing moisture) in the final product and as a flavour enhancer. I do not use salt as a preservative as the quantity...
Salting .....a 'black art'
I use salt to adjust the texture (by reducing moisture) in the final product and as a flavour enhancer. I do not use salt as a preservative as the quantity...
Skinning and Trimming.
With time, practice and patience I have learned to remove the fat, red muscle, and bloodline revealing the pure flesh of the fillet. It's the red...
Skinning and Trimming.
With time, practice and patience I have learned to remove the fat, red muscle, and bloodline revealing the pure flesh of the fillet. It's the red...