Akasu, or red vinegar is the vinegar used by traditional Edomae sushi chefs to make their sushi rice. Compared to … More
Category: Edomae Sushi
How to make michelin starred pickled sushi ginger (新生姜の赤酢漬け)
Red Vinegar Pickled Gari Chunks (新生姜の甘酢漬け) Gari (ガリ), sometimes known as sushi ginger, is young pickled ginger usually served alongside … More
How to prepare and fillet Kawahagi (カワハギ)
*This fish is very versatile. When filleting this fish, save the bones to steep in sake to make kotsusake (骨酒) … More
What is a warabitsu (わらいずみ/藁櫃)
In this article, I’d like to elaborate more on the straw baskets used to keep rice warm in sushi restaurants … More
How to dry salt for making sushi
One of the most important routines we had at the sushi restaurant I worked at was drying out the salt … More
How to fillet Japanese Scorpionfish (Kasago/カサゴ)
Scorpionfish are quite widely commonly found in the waters of Japan but are not a popular fish with high end … More
Nanyo Kinmedai (ナンヨウキンメ/南洋金目鯛)
Today, we’ll be introducing a fish sometimes mistaken as golden eye snapper, or kinmedai (金目鯛), which is nanyo kinmedai (ナンヨウキンメ/南洋金目鯛). … More
How do I choose fish for sashimi?
*The content of this article is for information only, not advice or guarantee of outcome. Never ignore professional medical advice, … More
The Taste Of Farmed vs Wild Shima Aji 養殖対天然の縞鯵の味
Another article on wild vs farmed version of a fish, you’ll see many similarities running across how the market views … More
How to toast sesame seeds over a fire (ごまの炒り方)
Sometimes when you eat an extremely tasty and unforgettable dish, it isn’t the exotic ingredients or complicated techniques that blow … More
Akadashi Miso Soup (赤だし味噌汁)
Learn more about the different types of miso and how to make it in our miso series. One of the … More
Update: How To Make Nigiri- Oyakata’s Nigiri Hand Technique Video (親方の握り手返し)
This article is an update on: Showmanship, and Balancing and Eating Nigiri- how to make Edomae Sushi Following my article … More