Sushi - The Japanese Food Lab

How to dry salt for making sushi

One of the most important routines we had at the sushi restaurant I worked at was drying out the salt … More

Another article on wild vs farmed version of a fish, you’ll see many similarities running across how the market views … More

This article is an update on: Showmanship, and Balancing and Eating Nigiri- how to make Edomae Sushi Following my article … More

Having explored the preparation of Kuruma Ebi (Wheel shrimp), we can now explore the extremely traditional Edomae recipe of Shrimp … More

Japanese pen shell, or Tairagi ( Atrina pectinata) are a shellfish in season during the winter. Whilst it looks similar … More

Categorised as a silver skinned fish (Hikarimono/光り物), Aji is extremely similar to sardines (Iwashi) as they are both silver skinned … More

Firefly squid, or Watasenia scintillans, is a species of squid famous caught in Toyama Bay (富山湾) during the spring. Famous … More

Kasugo, or young sea bream, is basically the smaller sized version of Tai (鯛). The season for Kasugo is from … More

Another very traditional Edomae fish, Skipjack Tuna, or Bonito is a fish that is in season twice in Japan and … More

The Japanese Sea bass, or Suzuki (Lateolabrax japonicus), is one of the more unique fishes that make up traditional Edomae … More

Iwashi is another fish commonly seen at sushi restaurants nowadays. It is however, not a traditional Edomae-style fish as it … More

The write up for Mako Garei can be found alongside Hirame as they both are flatfish. In short, Mako Garei, … More