Skip to content
La Petit Noisette

La Petit Noisette

We love our bread, we love our butter, and most of all, we love each other.

  • Home
  • Edomae Sushi 江戸前鮨
  • Recipes
  • Articles
  • About Me
  • Esme’s Corner!

Tag: eel

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 … More

Anago, 穴子, eel, Michelin, Nigiri, sashimi, Sushi

Anago sweet sauce Recipe (Anago Tare/アナゴ たれ)

This recipe follows on from making simmered Anago here. Reserved eel broth Remaining eel bones and heads 50ml Soy sauce … More

Anago, eel, japan, Japanese, sea eel, Sushi, tare, Unagi

What is Ikejime 活け締め

What is Ikejime? Ikejime (Ikejime/活け締め;Ikijime/活き締め) is a technique for killing fish that was developed in Japan specifically designed to preserve … More

ageing fish, Anago, ATP, dry ageing, eel, Ikejime, inosinic acid, needle, rigor mortis, sea eel, 活け〆, 活け締め

Unagi-don (鰻丼), Japanese Grilled Freshwater Eel on rice

Unagi-don (鰻丼) This recipe is slightly outdated and a recipe update can be found below the last picture! Unagi, or … More

Anago, eel, 鰻丼, featured, grill, Japanese, Japanese Recipe, Soy Sauce, unadon, Unagi, unagi-don
Create a website or blog at WordPress.com
  • Follow Following
    • La Petit Noisette
    • Join 255 other followers
    • Already have a WordPress.com account? Log in now.
    • La Petit Noisette
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...