Recipe – Page 7 – The Japanese Food Lab

Tachiuo Sushi Recipe

Discover the unique process of preparing Tachiuo (Silver Beltfish) for Edomae sushi, including handling the delicate skin and grilling techniques.

Kuruma ebi nigiri made during practice at a Michelin star sushi restaurant.

Kuruma Ebi Sushi Recipe

Learn the art of preparing Kuruma Ebi for authentic Edomae sushi—cooking, chilling, and serving this delectable shrimp for a flavorsome sushi experience

Kinmedai Sushi Recipe

Experience Edomae tradition with our Kinmedai Sushi Recipe. Learn its seasonal nuances and precise preparation techniques.

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

Three Michelin Star Sushi Rice

At our 3-Michelin-Star Edomae sushi spot, we use Koshihikari rice, cooked in a Donabe for delicate fluffiness, or in a Hagama for a rich, deeper flavor

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.

Chicken Stock Recipe

Create rich, flavorful sauces & soups with our chicken stock recipe. Simmered to perfection with veggies & herbs, ideal for various culinary delights

Hokkaido Yezo Sika Deer, Wild Garlic Risotto

Experience the culinary delights of Hokkaido with Yezo Sika Deer and Wild Garlic Risotto at The Japanese Food Lab.

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.