Introduction to a series of in-depth articles on Katsuobushi (鰹節) and Skipjack Tuna (鰹), including how it made and how to freshly shave it.
Tag: Japanese
Toshio Ohba (大庭利男), Hakata’s Last Knife Maker
In the quiet neighbourhood of Kiyokawa, Fukuoka City, Toshio Ohba (大庭利男), is the last blacksmith still making knives in Fukuoka … More
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 … More
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 … More
Preparing and Filleting Silver Beltfish (Tachiuo/太刀魚 / たちうお) for Nigiri Sushi
Tachiuo, or Silver Beltfish, is a member of the cutlassfish family, and is season in Japan during the summer. Whilst served as sushi, it is not a fish typical to Edomae-style sushi as it was not caught in Tokyo Bay and served back then. However, it is served in high end sushi restaurants nowadays nonetheless.
How to Grow Koji 麹
The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More
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
