Japanese pen shell, or Tairagi ( Atrina pectinata) are a shellfish in season during the winter. Whilst it looks similar … More
Tag: sashimi
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 Skipjack Tuna (Katsuo/ 鰹/カツオ) for nigiri sushi
Another very traditional Edomae fish, Skipjack Tuna, or Bonito is a fish that is in season twice in Japan and … 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
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
How to prepare Mako Garei/Karei ( 真子鰈) for Nigiri Sushi
The write up for Mako Garei can be found alongside Hirame as they both are flatfish. It can be found … More
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