The write up for Mako Garei can be found alongside Hirame as they both are flatfish. It can be found … More
Tag: Michelin
How to prepare Shima Aji (縞鯵) for nigiri sushi
Another classic Edomae fish, Shima Aji or striped jack mackerel, fish with firm and luscious flesh with just the right … More
How to prepare Olive Flounder (Hirame/平目/ヒラメ) for Nigiri Sushi
The world of flatfishes is complicated as it consists of 11 families and over 500 species so let’s try and … 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 Cornet Fish (Yagara/矢柄/やがら) for Nigiri Sushi
The cornetfish/cornet fish, also know as Yagara or Red Yagara (赤やがら) is not a traditional fish used in Edomae sushi. … More
How to Prepare (Anago (穴子/アナゴ) for Nigiri Sushi
Following on from how to prepare kill and fillet live Anago from here. We can use the same techniques to … More
How to Prepare Amaebi (甘海老/甘えび) for Nigiri Sushi
As winter comes along in Japan, the ocean temperature surrounding Japan starts to drop, creating ideal conditions for Amaebi to … More
How to age and prepare Japanese Sea Bream (Tai/Madai/真鯛) for Nigiri Sushi
One of the classics of Edomae-sushi, Tai or sea bream, can be said to be one of the tastiest of … More
How to prepare Mantis Shrimp (Shako/シャコ/蝦蛄) for Nigiri Sushi
Mantis Shrimp, more commonly known as Shako (シャコ,/蝦蛄) in Japan, or Oratosquilla oratoria, is a kind of shrimp commonly … 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