A Short on Japanese Sea Bream (Madai/真鯛), Naruto Bones and the Nine Tools

Random musings on the bone structure of Japanese Sea Bream (Tai/Madai/真鯛), a topic that I’d read about many years ago … More

The Taste Of Farmed vs Wild Unagi/Eel 養殖対天然のウナギの味

*A commonly asked question by people on this site so I thought I’d give my take on this topic following … 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 young smaller sized version of Tai (鯛). The season for Kasugo is … 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