Explore the intricate anatomy of katsuobushi, the traditional Japanese dried fish flakes essential for dashi, and learn about the different cuts and types.
How Is Kasuobushi Made?
Discover the art of crafting Katsuobushi from scratch with precision and tradition.
Toshio Ohba (大庭利男), Hakata’s Last Knife Maker
Toshio Ohba, Fukuoka’s last knife maker, preserves the craft of Hakata knives with rustic charm. His workshop stands as a testament to tradition.
Kumoi Kiln Donabe By Nakagawa Ippento
Discover Kumoi Kiln’s artisanal clay rice cookers: snow-glazed pots, exceptional heat retention, perfect rice every time.
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.
