How to make Japanese akasu vinegar/赤酢の醸造方法とは

Akasu, or red vinegar is the vinegar used by traditional Edomae sushi chefs to make their sushi rice. Compared to … More

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

*This fish is very versatile. When filleting this fish, save the bones to steep in sake to make kotsusake (骨酒) … More

In this article, I’d like to elaborate more on the straw baskets used to keep rice warm in sushi restaurants … More

One of the most important routines we had at the sushi restaurant I worked at was drying out the salt … More

Scorpionfish are quite widely commonly found in the waters of Japan but are not a popular fish with high end … More

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

*The content of this article is for information only, not advice or guarantee of outcome. Never ignore professional medical advice, … More

Another article on wild vs farmed version of a fish, you’ll see many similarities running across how the market views … More

Sometimes when you eat an extremely tasty and unforgettable dish, it isn’t the exotic ingredients or complicated techniques that blow … More

Learn more about the different types of miso and how to make it in our miso series. One of the … More

This article is an update on: Showmanship, and Balancing and Eating Nigiri- how to make Edomae Sushi Following my article … More