Compared to tai-meshi, you’ll most definitely be hard pressed to find kinmedai-meshi, as the fish is typically served raw or … More
Being a site that produces content on traditional edomae sushi based on knowledge from the restaurant I worked at, it … More
Sometimes I wonder why I write these articles given not only how niche the content is, but also how it’s … More
Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん After having talked about Kumoi Kiln’s Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生), let … More
How we store and mix sushi rice at a traditional Edomae sushi restaurant and maintain’s the rice quality using an Ohitsu/お櫃 and a warabitsu or warazumi (わらいずみ/藁櫃).
How we cook rice at a three Michelin Star Edomae sushi restaurant, the type and cultivar of rice we use, and the difference between a traditional Donabe rice cooker (土鍋ご飯) and a traditional iron Hagama rice cooker (羽釜).