Unlock the secrets of nigiri sushi making with Oyakata’s expert hand technique video.
Delve into the unique bone structure of Japanese Sea Bream (Tai) and explore its culinary significance at The Japanese Food Lab.
Explore the nuanced flavors of wild versus farmed unagi (eel) in this insightful article, shedding light on the differences in taste and appearance.
Make Shrimp Oboro: Grind blanched Shiba Shrimp, add sugar, cook on low heat, stirring constantly. Use as traditional sushi topping.
Prepare Tairagi for sushi: Use a long bread knife to open shell, scoop out flesh, remove organs, rinse, and slice thinly. Enjoy luxury sushi!
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!
Prepare firefly squid for Edomae sushi: Blanch, remove spine, eyes, beak, and serve as a starter. Enjoy this Toyama Bay delicacy!
Discover the traditional Edomae sushi recipe for Kasugo (young sea bream), highlighting its unique flavor and seasonal availability.
Experience Edomae tradition with our Katsuo (Skipjack Tuna) Sushi Recipe. Learn its seasonal nuances and precise preparation techniques
Craft authentic Japanese sea bass (Suzuki) sushi the Edomae way at The Japanese Food Lab. Elevate your sushi-making skills with expert guidance.
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.
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