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