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SUSHI TERMS (02/12/2019)

NEW〈Hontegaeshi〉 The most traditional method of making nigiri. Sushi has to be moved from the left hand to the right hand, so more process and complicated movement compared to “kotegaeshi”. Sushi made by this method is firmly shaped and does look more beautiful but not many sushi chefs has mastered this method since it requires […]

Posted 2019/02/14
“The World of Edomae Sushi”December⑥Maguro (Tuna)

Maguro (Tuna) An explosion of the taste The best time to enjoy maguro (tuna) is December when they contain much fat by the decrease of the sea temperature. Best sushi restaurants compete for the top class maguro. “Today we have 260-kilo maguro from Toi in Hokkaido. It’s the perfect winter maguro with the best aroma, […]

Posted 2019/01/24
“The World of Edomae Sushi”December⑤Nodoguro (Rosy seabass)

Nodoguro (Rosy seabass) Adding the smoky aroma of straw “Nodoguro”, meaning black throat, is the nickname used in Hokuriku and Sanin area, the coast of the Sea of Japan, and the official name is “akamutsu” (rosy seabass). However, the name nodoguro became more familiar nationwide as the fish often appeared in the media as “the […]

Posted 2019/01/24
“The World of Edomae Sushi”December④Hokkigai (Surf clam)

Hokkigai (Surf clam) Rich and smoky flavor of grilled hokkigai “Hokkigai” (surf clam) is a marine bivalve in the family Mactridae. It has long been eaten in Hokkaido or Tohoku area but it was not until the 1990’s when the technology developed to transport fresh marine products to become one of the common ingredients for […]

Posted 2019/01/24
“The World of Edomae Sushi”December③Kihada maguro (yellowfin tuna)

Kihada maguro (yellowfin tuna) Smooth texture and excellent aroma “Kihada-maguro” (yellowfin tuna) is a middle-sized tuna, grows only up to about 2 meters and contains less fat compared to “hon-maguro” (bluefin tuna) or “minami-maguro” (southern bluefin tuna). The light taste is more popular in Kansai than in Tokyo and barely seen in Edomae style restaurants. […]

Posted 2019/01/09
“The World of Edomae Sushi”December②Kawahagi (Thread-sail filefish)

Kawahagi (Thread-sail filefish) Rich flavor of liver like “otoro” “Kawahagi” (thread-sail filefish) is a fish of the family Monacanthidae in the order Tetraodontiformes. The peculiar name, meaning “peeling off the skin”, comes from the way in which the hard and thick skin of the fish is peeled off upon cooking. Simple but sweet, the flavor […]

Posted 2019/01/09