Maguro (鮪) Tuna Information and How to Dry Age Tuna. For an earlier article going in-depth on the science of … More
Tag: Ikejime
Introduction to the science of ageing fish
One of the main misconceptions when it comes to sushi served at high end sushi establishments is that the quality … More
Anago (穴子/アナゴ), Japanese Style Simmered Sea Eel Recipe
Easily mistaken as Unagi (日本鰻), Anago is another eel commonly eaten in Japan with the main difference being that Anago … More
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
La Petit Noisette 