Japanese Recipes – Page 8 – The Japanese Food Lab

Two different sized of ohitsu for keeping rice warm and for immediate service.

Traditional Sushi Sizes and Rice Measurements

How we store and mix sushi rice at a traditional Edomae sushi restaurant and maintain’s the rice quality using an Ohitsu and a warabitsu or warazumi

Yokoi's retail available akasu sushi vinegar.

What is Akasu? Traditional Sushi Vinegar Used At Michelin restaurants

Explore akasu used in traditional Edomae sushi, including our special sushi rice vinegar recipe

Rusted sushi knives that need maintaining.

Japanese Knife Care From A Michelin Restaurant

Sharpening the soul of Japanese knives: a Michelin tale blending tradition with practicality. Care for carbon steel, cherish the patina, respect the blade.

How to Pickle Sushi Ginger (Gari)

Learn how to pickle sushi ginger, using young ginger to create the traditional palate-cleansing accompaniment for sushi.

The technique for serving wasabi at a restaurant using your fingers.

How To Grate Wasabi

How to grate Wasabi (わさび) for Edomae sushi. The article focuses on Wasabia japonica and how it is used during service at traditional sushi restaurants.

motsunabe being cooked in a donabe with garlic chives and cabbage.

Motsunabe Recipe

Discover Motsunabe, a hearty Japanese hotpot featuring pork intestines, popular in Fukuoka. Learn about its variations and how to prepare this flavorful dish.

A bag of Japanese rock sugar for making umeshu.

Okinawa Black Sugar Umeshu

Learn about Umeshu, a traditional Japanese plum wine made with unripe plums steeped in liquor. Discover its origins, recipe variations, and aging process.

The Kombujime Technique

Learn about Kombujime, a Japanese technique to age sashimi fish using kelp for enhanced flavor and texture.

How to Grow Koji 麹

The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More

A block of high quality bluefin tuna at a Michelin starred restaurant.

How to Age Tuna Like a Michelin Starred Sushi Restaurant

Unlock the secrets of aging tuna like a Michelin-starred sushi restaurant with this detailed guide.

The different cuts of sashimi tuna displayed in a neta box at a michelin starred sushi restaurant.

The science of ageing fish for sushi

One of the main misconceptions when it comes to sushi served at high end sushi establishments is that the quality … More

The left over spines and heads of eels used to make sauce.

Anago Tare Sweet Sauce recipe

Discover the secret behind the delectable sweet sauce for unagi or anago sushi with this recipe, perfect for brushing over sushi or drizzling onto eel rice bowls.