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“The World of Edomae Sushi”April⑥Maguro(Tuna)

NEW Maguro (Tuna) Nigiri of the most precious “otoro” of “kama-shita” “Maguro” (tuna) which Mr. Jun Kanai, the master of Sushi Mana, uses in April is “otoro” (extra-fatty part of tuna) of “kama-shita” popularly called as “kama-toro.” Kama-shita is found below the collar of tuna. It is extremely rare for only a small amount can be […]

Posted 2018/05/24
“The World of Edomae Sushi”April⑤Torigai (Japanese cockle)

NEW  Torigai (Japanese cockle) Rich flavor of the sea pours out “Torigai” (Japanese cockle) is also one of the most popular sushi ingredients of the spring. Every year they appear in the market from around March and the best season is from April to May. They are caught widely throughout the coast of Japan except […]

Posted 2018/05/24
“The World of Edomae Sushi”April④Shiro-ebi (Broad velvet shrimp)

NEW Shiro-ebi (Broad velvet shrimp) Enhancing the flavor by the technique of kobujime “Shiro-ebi” (broad velvet shrimp) is a kind of small-sized shrimp about 6 centimeters known as “the jewel of Toyama Bay” for its beautiful transparent pink coloring, mainly caught in Toyama Bay. Despite its delicate appearance, it has strong sweet taste so it is […]

Posted 2018/05/24
SUSHI TERMS vol.14(05/22/2018)

NEW〈Kakushi Bocho〉 A technique to use knife to cut tendons or hard parts of sushi ingredients that are hard to bite such as raw “ika” (squid), “awabi”(abalone) or fresh fish. It is called “kakushi bocho” (hidden knife) because the cuts are usually done on the hidden part of the ingredients, reverse side for example.   […]

Posted 2018/05/22
“The World of Edomae Sushi”April③Shiro-ika (Swordtip Squid)

Shiro-ika (Swordtip Squid) Three days to bring out the sweetenss “Shiro-ika” (swordtip fish) is the popular name but the official name is “kensaki-ika.” There are various names depending on the place, for example, “maru-ika” or “daruma-ika.” Mainly caught in Sanin and Kyushu area. The shape is similar to “yari-ika” (spear squid) but thicker and softer […]

Posted 2018/05/09
“The World of Edomae Sushi”April②Asari (Japanese littleneck clam)

Asari (Japanese littleneck clam) Juicy “asari” on rice in a little bowl “Asari” (Japanese littleneck clam) is the most popular shellfish for the Japanese. They inhibit widely from Hokkaido all the way south to the Ariake Sea of Kyushu. There are various ways to enjoy asari, cook with rice, as an ingredient for miso soup, […]

Posted 2018/05/09