Japanese Recipes – Page 7 – The Japanese Food Lab

Sanma nigiri with small cuts of on the skin to make a nicer texture.

Sanma Sushi Recipe

Delve into the art of crafting Sanma Edomae Sushi. Explore the step-by-step process for preparing this autumn delight into nigiri sushi perfection.

botan ebi nigiri made during practice at a Michelin starred sushi restaurant.

Botan Shrimp Sushi Recipe

Botan Shrimp Sushi: Enjoy sweet, firm Botanebi from Hokkaido. Learn to prepare butterflied nigiri for exquisite taste.

High quality yagara served at a famous Japanese restaurant.

Yagara Sushi Recipe

Discover the exquisite Cornet Fish Sushi Recipe, featuring step-by-step instructions for preparing this unique and luxurious summer fish for nigiri sushi.

Anago nigiri made during practice at a Michelin starred sushi restaurant.

Anago Sushi Recipe

Explore the authentic Anago Edomae Sushi recipe from The Japanese Food Lab, featuring traditional techniques for preparing and serving Japanese sea eel.

Amaebi nigiri made during practice at a Michelin star sushi restaurant.

Amaebi Sushi Recipe

Discover the authentic Amaebi Edomae Sushi recipe from The Japanese Food Lab, perfect for the winter season in Japan.

Japanese sea bream nigiri made during practice at a Michelin starred sushi restaurant.

Sea Bream Sushi Recipe

Learn to create authentic Sea Bream Edomae Sushi with precision using this detailed guide from The Japanese Food Lab.

High quality mantis shrimp for making sushi.

Shako Sushi Recipe

Learn the art of preparing Mantis Shrimp (Shako) sushi the Edomae way at The Japanese Food Lab. Dive into this traditional delicacy with expert guidance.

Cutting the head of a kochi during the filleting process.

Flathead Sushi Recipe

The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period. As a traditional Edomae fish, it also goes by many