Kombujime 昆布締め

Kombujime (昆布〆/昆布締め) is a technique used to enhance the taste of sashimi fish through ageing the fish between two sheets of kelp (Kombu/昆布). This technique is typically applied to white flesh fish (Shiromi/しるみ/白身) such as sea bream, snapper or flounder. This is because white flesh fish tends to have a more subtle flavour and has…

On Ageing Maguro (鮪) Tuna and Various Information

Maguro (鮪) Tuna Information and How to Dry Age Tuna. Maguro, or Atlantic bluefin tuna (Thunnus thynnus) is the species of tuna that is consumed in Japan, most famously as sashimi. Formerly sold at low prices, the price of Maguro started to skyrocket after World War 2, with it sometimes being attributed to the increase…

Anago sweet sauce Recipe (Anago Tare/アナゴ たれ)

  Reserved eel broth Remaining eel bones and heads 50ml Soy sauce 20ml Sake 20g Sugar 50ml Mirin Clean the eel heads by removing the gills and wash off any blood in the head and bones. Dry on a paper towel before placing on a metal tray. Blowtorch the head and bones until nicely charred….

Anago (穴子/アナゴ), Japanese Style Simmered Sea Eel Recipe

Easily mistaken as Unagi (日本鰻), Anago is another eel commonly eaten in Japan with the main difference being that Anago lives in the sea their entire lives while Unagi only returns to the sea to spawn and lives predominantly in freshwater. Almost all Anago is caught wild in the sea as their natural population levels…

Gizzard Shad (Kohada, コハダ) Nigiri

Recipe on how to prepare Gizzard Shad (Kohada, コハダ) for sushi. Kohada, (コハダ) or Gizzard Shad (Konosirus punctatus), is a kind of silver skinned fish (hikarimono,光り物) that is typically served at traditional edomae sushi restaurants in Japan. It belongs in the Clupeidae family which is the same family as herring and sardines, which means that…