Skip to content
La Petit Noisette

La Petit Noisette

We love our bread, we love our butter, and most of all, we love each other.

  • Home
  • Edomae Sushi 江戸前鮨
  • Recipes
  • Articles
  • About Me
  • Esme’s Corner!

Tag: Sushi

How to dry salt for making sushi

One of the most important routines we had at the sushi restaurant I worked at was drying out the salt … More

salt, Sushi

The Taste Of Farmed vs Wild Shima Aji/Trevally 養殖対天然の縞鯵の味

Another article on wild vs farmed version of a fish, you’ll see many similarities running across how the market views … More

養殖, farmed, Shima Aji, Sushi, wild, 天然

Update: How To Make Nigiri- Oyakata’s Nigiri Hand Technique Video (親方の握り手返し)

This article is an update on: Showmanship, and Balancing and Eating Nigiri- how to make Edomae Sushi Following my article … More

親方, Nigiri, oyakata, Sushi, 握り, 握り手返し

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

kuruma ebi, Michelin, Nigiri, Oboro, Shimp, Shrimp Oboro, Sushi

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

Michelin, Nigiri, Pen Shell, sashimi, Sushi, Tairagi

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

aji, horse mackerel, mackerel, Michelin, Nigiri, sashimi, Sushi

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

ホタルイカ, firefly squid, hotaru ika, Ika, Michelin, Nigiri, sashimi, squid, Sushi

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

鯛, Kasugo, Michelin, Nigiri, sashimi, sea bream, Sushi, 春子鯛

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

カツオ, Edomae, 鰹, Katsuo, Nigiri, sashimi, skipjack tuna, smoke, Sushi, tuna

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

すずき, 鱸, fukko, Michelin, Nigiri, sashimi, sea bass, seabass, Sushi, suzuki

Posts navigation

Older posts
Create a website or blog at WordPress.com
La Petit Noisette
Create a website or blog at WordPress.com
  • Follow Following
    • La Petit Noisette
    • Join 255 other followers
    • Already have a WordPress.com account? Log in now.
    • La Petit Noisette
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...