Kasugo, or young sea bream, is basically the young smaller sized version of Tai (鯛). The season for Kasugo is…
How to Prepare Skipjack Tuna (Katsuo/ 鰹/カツオ) for nigiri sushi
Another very traditional Edomae fish, Skipjack Tuna, or Bonito is a fish that is in season twice in Japan and…
How to prepare Japanese Sea Bass (Suzuki／鱸／すずき) for Nigiri
The Japanese Sea bass, or Suzuki (Lateolabrax japonicus), is one of the more unique fishes that make up traditional Edomae…
How to make Sardine (Iwashi/ イワシ) Nigiri Sushi
Iwashi is another fish commonly seen at sushi restaurants nowadays. It is however, not a traditional Edomae-style fish as it…
How to prepare Mako Garei/Karei ( 真子鰈) for Nigiri Sushi
The write up for Mako Garei can be found alongside Hirame as they both are flatfish. It can be found…
How to prepare Shima Aji (縞鯵) for nigiri sushi
Another classic Edomae fish, Shima Aji or striped jack mackerel, fish with firm and luscious flesh with just the right…
How to prepare Olive Flounder (Hirame/平目/ヒラメ) for Nigiri Sushi
The world of flatfishes is complicated as it consists of 11 families and over 500 species so let’s try and…
