Having written articles on two legendary brother clay pot makers in Japan, Nakagawa Ippento (中川一辺陶) and Nakagawa Isshiro (中川一志郎), I’m … More
Tag: rice
What is Yumepirika rice? ゆめぴりか米とは?
Why is Yumepirika rice special? Yumepirika rice holds a special place in the Hokkaido rice scene due to its exceptional … More
What is Seiten no Hekireki rice? 青天の霹靂米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Seiten no Hekireki rice … More
What is Ginga no Shizuku rice? 銀河のしずく米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Ginga no Shizuku rice … More
What is Yukiwakamaru rice? 雪若丸米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Yukiwakamaru rice special? The … More
What is Tsuyahime Rice? つや姫米とは?
To find out more about other varieties of Japanese rice, see our main page. Why is Tsuyahime rice special? One … More
Sushi Rice Improver (Otuka Miola) 炊飯ミオラの評価
Being a site that produces content on traditional edomae sushi based on knowledge from the restaurant I worked at, it … More
Raw Egg Over Rice (Tamago Kake Gohan/卵かけご飯)
This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場 玄瑛) Ramen, countless … More
Traditional Edomae rice measurements, nigiri sizes, mixing sushi rice and storage.
How we store and mix sushi rice at a traditional Edomae sushi restaurant and maintain’s the rice quality using an Ohitsu/お櫃 and a warabitsu or warazumi (わらいずみ/藁櫃).
Three Michelin Star Sushi Rice
How we cook rice at a three Michelin Star Edomae sushi restaurant, the type and cultivar of rice we use, and the difference between a traditional Donabe rice cooker (土鍋ご飯) and a traditional iron Hagama rice cooker (羽釜).