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.
Tag: Michelin
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
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
