philsperss – Page 15 – The Japanese Food Lab

Japanese sea bream nigiri made during practice at a Michelin starred sushi restaurant.

Sea Bream Sushi Recipe

Learn to create authentic Sea Bream Edomae Sushi with precision using this detailed guide from The Japanese Food Lab.

High quality mantis shrimp for making sushi.

Shako Sushi Recipe

Learn the art of preparing Mantis Shrimp (Shako) sushi the Edomae way at The Japanese Food Lab. Dive into this traditional delicacy with expert guidance.

Cutting the head of a kochi during the filleting process.

Flathead Sushi Recipe

The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period. As a traditional Edomae fish, it also goes by many

Shaping rice into a ball using one hand when making nigiri.

How to make Edomae Nigiri Sushi

Craft perfect Edomae Nigiri Sushi with precision using this guide from The Japanese Food Lab.

Isaki nigiri made during practice at a Michelin star sushi restaurant.

Isaki Sushi Recipe

Create authentic Bartail Flathead Edomae Sushi with this recipe from The Japanese Food Lab, featuring detailed step-by-step instructions.

Tachiuo Sushi Recipe

Discover the unique process of preparing Tachiuo (Silver Beltfish) for Edomae sushi, including handling the delicate skin and grilling techniques.

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.