Sanma or Pacific Saury is not a traditional Edomae fish served as sushi. More famous for being grilled with salt,…
How to Prepare Botanebi (ぼたんえび) for Nigiri Sushi
In season during autumn and spring, Botanebi, or Pandelus Nipponesis, are shrimp that live at depths between 300 to 500…
How to prepare Cornet Fish (Yagara/矢柄/やがら) for Nigiri Sushi
The cornetfish/cornet fish, also know as Yagara or Red Yagara (赤やがら) is not a traditional fish used in Edomae sushi.…
How to Prepare (Anago (穴子/アナゴ) for Nigiri Sushi
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…
