Nigiri – The Japanese Food Lab

Shrimp Oboro Sushi Recipe

Make Shrimp Oboro: Grind blanched Shiba Shrimp, add sugar, cook on low heat, stirring constantly. Use as traditional sushi topping.

Japanese Tairagi served at a famous Japanese restaurant.

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!

High quality Japanese horse mackerel served at a famous Japanese restaurant.

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 served at a famous Japanese restaurant.

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.

Portioning a skipjack tuna into belly and back fillet for sushi.

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.

High quality iwashi served at a famous Japanese restaurant.

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.

High quality Mako Garei used for making sushi at a famous Japanese restaurant.

Mako Garei Sushi Recipe

This sushi recipe explores the art of Mako Garei, a right-eyed flounder. Learn the meticulous steps to prepare and age this delicate fish for a savory delight