Following on from how to prepare kill and fillet live Anago from here. We can use the same techniques to…
How to Prepare Amaebi (甘海老/甘えび) for Nigiri Sushi
As winter comes along in Japan, the ocean temperature surrounding Japan starts to drop, creating ideal conditions for Amaebi to…
How to age and prepare Tai (鯛) for Nigiri Sushi
One of the classics of Edomae-sushi, Tai or sea bream, can be said to be one of the tastiest of…
How to prepare Mantis Shrimp (Shako/シャコ/蝦蛄) for Nigiri Sushi
Mantis Shrimp, more commonly known as Shako (シャコ,/蝦蛄) in Japan, or Oratosquilla oratoria, is a kind of shrimp commonly…
How to Prepare Bartail Flathead (Gochi/マゴチ/コチ/ 鯒) for Nigiri Sushi
The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period. As a…
Showmanship, and Balancing and Eating Nigiri- how to make Edomae Sushi
Be smooth and graceful like a wave, adapting to the changes like water flowing down a river. Don’t get set…
How to Prepare Chicken Grunt (Isaki/伊佐木/いさき) for Nigiri Sushi
The best example of Edomae-style fish preparation redirects here because it contains the most in-depth explanation for how fish is…
