Create authentic Bartail Flathead Edomae Sushi with this recipe from The Japanese Food Lab, featuring detailed step-by-step instructions.
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 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.
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
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
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.
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.
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.
