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Tag: Michelin

Tempura Niitome’s recipe and -60°C tempura batter- the chase for the perfect tempura.

Michelin Starred Tempura Recipe *Update: After consulting Shuji Niitome himself, we were advised that the recipe below is mixing one … More

Michelin, niitome, Tempura

1. An Introduction to Katsuobushi (鰹節) and Skipjack Tuna (カツオと鰹入門)

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.

だし, Bonito, Dashi, 鰹節, Japanese, Katsuobushi, Kezuriki, Michelin, Recipe, skipjack tuna, stock, Umami

Kumoi Kiln Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生) Review

Founded by Nakagawa Ippento (中川一辺陶先生), Kumoi Kiln (雲井窯) makes the highest quality traditional handmade Japanese claypots that are highly sought after by Michelin restaurants.

Claypot, 鍋, 雪紋御飯鍋, 雲井窯, 鴨釉, Kumoi Kiln, Kumoigama, Michelin, Nakagawa Ippento, 土鍋, 御飯鍋, 中川一辺陶先生

How to prepare Shrimp Oboro (海老おぼろ) for Nigiri Sushi

Having explored the preparation of Kuruma Ebi (Wheel shrimp), we can now explore the extremely traditional Edomae recipe of Shrimp … More

kuruma ebi, Michelin, Nigiri, Oboro, Shimp, Shrimp Oboro, Sushi

How to Prepare Pen Shell (Tairagi/ 玉珧) for Nigiri Sushi

Japanese pen shell, or Tairagi ( Atrina pectinata) are a shellfish in season during the winter. Whilst it looks similar … More

Michelin, Nigiri, Pen Shell, sashimi, Sushi, Tairagi

How to prepare horse mackerel (Aji/ あじ/鯵) for Nigiri Sushi

Categorised as a silver skinned fish (Hikarimono/光り物), Aji is extremely similar to sardines (Iwashi) as they are both silver skinned … More

aji, horse mackerel, mackerel, Michelin, Nigiri, sashimi, Sushi

How to Prepare Firefly squid (Hotaru Ika/ホタルイカ)

Firefly squid, or Watasenia scintillans, is a species of squid famous caught in Toyama Bay (富山湾) during the spring. Famous … More

ホタルイカ, firefly squid, hotaru ika, Ika, Michelin, Nigiri, sashimi, squid, Sushi

How to Prepare Kasugo (春子鯛 / Young Sea Bream) for Nigiri Sushi

Kasugo, or young sea bream, is basically the young smaller sized version of Tai (鯛). The season for Kasugo is … More

鯛, Kasugo, Michelin, Nigiri, sashimi, sea bream, Sushi, 春子鯛

How to prepare Japanese Sea Bass (Suzuki/鱸/すずき) for Nigiri

The Japanese Sea bass, or Suzuki (Lateolabrax japonicus), is one of the more unique fishes that make up traditional Edomae … More

すずき, 鱸, fukko, Michelin, Nigiri, sashimi, sea bass, seabass, Sushi, suzuki

How to make Sardine (Iwashi/ イワシ) Nigiri Sushi

Iwashi is another fish commonly seen at sushi restaurants nowadays. It is however, not a traditional Edomae-style fish as it … More

イワシ, Iwashi, Michelin, Nigiri, Sardine, sashimi, Sushi

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