Sushi – Page 3 – The Japanese Food Lab

Kuruma ebi nigiri made during practice at a Michelin star sushi restaurant.

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.

Two different sized of ohitsu for keeping rice warm and for immediate service.

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

Yokoi's retail available akasu sushi vinegar.

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

The technique for serving wasabi at a restaurant using your fingers.

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.

The Kombujime Technique

Learn about Kombujime, a Japanese technique to age sashimi fish using kelp for enhanced flavor and texture.

A block of high quality bluefin tuna at a Michelin starred restaurant.

How to Age Tuna Like a Michelin Starred Sushi Restaurant

Unlock the secrets of aging tuna like a Michelin-starred sushi restaurant with this detailed guide.

The left over spines and heads of eels used to make sauce.

Anago Tare Sweet Sauce recipe

Discover the secret behind the delectable sweet sauce for unagi or anago sushi with this recipe, perfect for brushing over sushi or drizzling onto eel rice bowls.

A freshly filleted sea eel with the organs and innards still attached.

Simmered Japanese Anago Recipe

Dive into the world of Anago with this simmered Japanese Sea Eel recipe, showcasing the delicate texture and unique flavor of this ocean-dwelling eel.

Different Sea Urchin (Uni) around the world

Navigate the diverse world of sea urchins with our detailed exploration of the various types commonly used in sushi, highlighting their unique flavors and characteristics.

Splitting open a kohada fillet for sushi.

Kohada Sushi Recipe

The Japanese Food Lab explores traditional Edomae Sushi with recipes like Gizzard Shad Nigiri. Dive into cultural significance and unique preparation methods!