2019 – Page 3 – The Japanese Food Lab

Kuruma ebi nigiri made during practice at a Michelin star sushi restaurant.

Kuruma Ebi Sushi Recipe

Learn the art of preparing Kuruma Ebi for authentic Edomae sushi—cooking, chilling, and serving this delectable shrimp for a flavorsome sushi experience

Kinmedai Sushi Recipe

Experience Edomae tradition with our Kinmedai Sushi Recipe. Learn its seasonal nuances and precise preparation techniques.

Two different sized of ohitsu for keeping rice warm and for immediate service.

Traditional Sushi Sizes and Rice Measurements

How we store and mix sushi rice at a traditional Edomae sushi restaurant and maintain’s the rice quality using an Ohitsu and a warabitsu or warazumi

Yokoi's retail available akasu sushi vinegar.

What is Akasu? Traditional Sushi Vinegar Used At Michelin restaurants

Explore akasu used in traditional Edomae sushi, including our special sushi rice vinegar recipe

Three Michelin Star Sushi Rice

At our 3-Michelin-Star Edomae sushi spot, we use Koshihikari rice, cooked in a Donabe for delicate fluffiness, or in a Hagama for a rich, deeper flavor

Rusted sushi knives that need maintaining.

Japanese Knife Care From A Michelin Restaurant

Sharpening the soul of Japanese knives: a Michelin tale blending tradition with practicality. Care for carbon steel, cherish the patina, respect the blade.

How to Pickle Sushi Ginger (Gari)

Learn how to pickle sushi ginger, using young ginger to create the traditional palate-cleansing accompaniment for sushi.

The technique for serving wasabi at a restaurant using your fingers.

How To Grate Wasabi

How to grate Wasabi (わさび) for Edomae sushi. The article focuses on Wasabia japonica and how it is used during service at traditional sushi restaurants.

Chicken Stock Recipe

Create rich, flavorful sauces & soups with our chicken stock recipe. Simmered to perfection with veggies & herbs, ideal for various culinary delights

Hokkaido Yezo Sika Deer, Wild Garlic Risotto

Experience the culinary delights of Hokkaido with Yezo Sika Deer and Wild Garlic Risotto at The Japanese Food Lab.

motsunabe being cooked in a donabe with garlic chives and cabbage.

Motsunabe Recipe

Discover Motsunabe, a hearty Japanese hotpot featuring pork intestines, popular in Fukuoka. Learn about its variations and how to prepare this flavorful dish.

The Science of Making Stocks

Stocks are fundamental in cooking, providing a foundation of flavors for a wide range of dishes, from sauces to stews.