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.