Following on from how to prepare kill and fillet live Anago from here. We can use the same techniques to … More
As winter comes along in Japan, the ocean temperature surrounding Japan starts to drop, creating ideal conditions for Amaebi to … More
One of the classics of Edomae-sushi, Tai or sea bream, can be said to be one of the tastiest of … More
Mantis Shrimp, more commonly known as Shako (シャコ,/蝦蛄) in Japan, or Oratosquilla oratoria, is a kind of shrimp commonly … More
The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period. As a … More
Be smooth and graceful like a wave, adapting to the changes like water flowing down a river. Don’t get set … More
The traditional recipe and technique used to age Chicken Grunt (Isaki/伊佐木/いさき) in Edomae-style sushi.