Edomae Sushi – The Japanese Food Lab

Using the sukibiki technique correctly by angling the blade upwards and using a sawing motion.

How To Scale Fish Using The Sukibiki Technique

Sukibiki, an alternative fish scaling technique for sushi, involves cutting scales off in a sawing motion. While requiring skill, it’s gentler on fish.

Sake lees being packed into a traditional Japanese wooden barrel to be fermented into red vinegar.

How To Make Japanese Akasu Vinegar

Guide to making traditional Japanese red vinegar. Explores production process from sake lees, aging, fermentation to replication at home.

Michelin Starred Pickled Sushi Ginger Recipe

Create authentic pickled sushi ginger with young Japanese ginger, akasu vinegar, and a touch of sugar and salt for a Michelin-starred culinary experience.

How To Prepare and Fillet Kawahagi

Insights on filleting Kawahagi (カワハギ), including liver usage, skin removal, and bone extraction.

A traditional warabitsu used to keep sushi rice warm.

What is a Warabitsu

Warabitsu: Traditional Japanese straw basket in sushi restaurants keeps rice warm. Craftsmanship, maintenance, and pest control explained.

How To Dry Salt For Making Sushi

How to dry salt for making sushi: Learn the traditional method of drying sea salt over a flame for optimal salting effect in sushi preparation.

A Japanese scorpionfish with sharp fins that can hurt.

How to fillet Japanese Scorpionfish (Kasago)

How to fillet Japanese Scorpionfish: Learn the art of filleting Onikasago with this detailed guide from The Japanese Food Lab.

A comparison of features between kinmedai and nanyo-kinmedai.

The Difference Between Kinmedai and Nanyo Kinmedai

Discover Nanyo Kinmedai, often mistaken for Kinmedai, with its distinctive features and cooking nuances. Dive into its delicious possibilities!

Silver skinned fish used in sushi that are marinated in vinegar.

How Do I Choose Fish For Sashimi?

Learn how to choose fish for sashimi with confidence! Explore safety tips and insights for selecting fresh, parasite-free fish outside Japan.

Wild Shima Aji sold at a market in japan.

The Taste Of Farmed vs Wild Shima Aji

Farmed vs. wild Shima Aji: How diet and environment shape flavor. Explore nuances of fish farming’s impact on taste.

A traditional wire mesh sesame seed roaster used in a Japanese restaurant.

How To Toast Sesame Seeds Over a Fire

Learn the art of toasting sesame seeds with precision and care, elevating your dishes with a delightful nutty aroma.

Akadashi Miso Soup Recipe

Discover the secrets behind Akadashi miso soup: from its rich flavor to the meticulous process of making the perfect stock.