We love our bread, we love our butter, and most of all, we love each other.
As spring arrives in Japan just around the blooming of plum trees and just before that of the cherry blossom…
Having explored the preparation of Kuruma Ebi (Wheel shrimp), we can now explore the extremely traditional Edomae recipe of Shrimp…
Japanese pen shell, or Tairagi ( Atrina pectinata) are a shellfish in season during the winter. Whilst it looks similar…
Categorised as a silver skinned fish (Hikarimono/光り物), Aji is extremely similar to sardines (Iwashi) as they are both silver skinned…
Firefly squid, or Watasenia scintillans, is a species of squid famous caught in Toyama Bay (富山湾) during the spring. Famous…
Kasugo, or young sea bream, is basically the young smaller sized version of Tai (鯛). The season for Kasugo is…
Another very traditional Edomae fish, Skipjack Tuna, or Bonito is a fish that is in season twice in Japan and…
The Japanese Sea bass, or Suzuki (Lateolabrax japonicus), is one of the more unique fishes that make up traditional Edomae…
