Delve into the unique bone structure of Japanese Sea Bream (Tai) and explore its culinary significance at The Japanese Food Lab.
Category: Edomae Sushi
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The Taste Of Farmed vs Wild Unagi/Eel
Explore the nuanced flavors of wild versus farmed unagi (eel) in this insightful article, shedding light on the differences in taste and appearance.
Shrimp Oboro Sushi Recipe
Make Shrimp Oboro: Grind blanched Shiba Shrimp, add sugar, cook on low heat, stirring constantly. Use as traditional sushi topping.
Tairagi Sushi Recipe
Prepare Tairagi for sushi: Use a long bread knife to open shell, scoop out flesh, remove organs, rinse, and slice thinly. Enjoy luxury sushi!
Horse Mackerel Sushi Recipe
Prepare Aji for Edomae sushi: Butterfly, remove spine, head, innards, and belly bones. De-skin, cut into nigiri size, and serve with fresh ginger. Enjoy this seasonal delight!
Hotaru Ika Edomae Sushi Recipe
Prepare firefly squid for Edomae sushi: Blanch, remove spine, eyes, beak, and serve as a starter. Enjoy this Toyama Bay delicacy!
Kasugo Sushi Recipe
Discover the traditional Edomae sushi recipe for Kasugo (young sea bream), highlighting its unique flavor and seasonal availability.
Katsuo Sushi Recipe
Experience Edomae tradition with our Katsuo (Skipjack Tuna) Sushi Recipe. Learn its seasonal nuances and precise preparation techniques
Suzuki Sushi Recipe
Craft authentic Japanese sea bass (Suzuki) sushi the Edomae way at The Japanese Food Lab. Elevate your sushi-making skills with expert guidance.
Sardine Sushi Recipe
The process of preparing sardines for sushi, known as Iwashi or イワシ in Japanese, involves several steps to ensure their freshness and taste.
Mako Garei Sushi Recipe
This sushi recipe explores the art of Mako Garei, a right-eyed flounder. Learn the meticulous steps to prepare and age this delicate fish for a savory delight
Shima Aji Sushi Recipe
Craft Shima Aji Edomae Sushi with care. Dive into the meticulous steps to prepare this treasured delicacy.
