The title 'Do you know the dangers of eating raw tuna!' comes from the media's self-righteousness. They should focus on wheat, and corn that are consumed daily.
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A blog by researchers on Edomaesushi!
Excite all five of your senses, taking on all the Sushi offered to you. There is a lot of misinformation in the media. Acquiring the correct knowledge will give you the opportunity for true bliss. We would like nothing more than to help you on that journey.
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The title 'Do you know the dangers of eating raw tuna!' comes from the media's self-righteousness. They should focus on wheat, and corn that are consumed daily.
The Ikejime procedure consists of four parts or some of them, and the point of Ikejime is to kill the fish in a relaxed state.
You should try 8 sushi toppings in Tokyo. They are Kurumaebi, Anago, Kuromaguro, Shinko, Keiji, Hoshigarei, Akauni, Ezobafununi, and Akagai.
In the late 1950's, a Japanese research team proposed a new concept, called "K-value" (or "K Factor"), for the indication of the freshness of fish flesh.
Tuna, which is now a representative of high-class fish, was one of the lower ranks of Gezakana(ge means ‘cheap’) in the Edo period.
Of the 30 sushi restaurants that received stars in the Michelin Guide Tokyo 2023, the following five are among those where photography is prohibited.
Komono-ya and Oomono-ya should be understood only by those who are related to the Toyosu market, and there is no need for pretentious names.
Fish paste products are products made by adding salt to fish meat, kneading , and heating it to solidify. And shaped into loafs on small wooden boards.
John Dory (Matoudai) is a firm-textured fish with moist, fine flakes and a mild, sweet flavor. It is said that the name comes from the French “Jaune Doré”.
Mejina, also known as "gure," is a well-known fishing target, but it is not popular as a cooking ingredient and is inexpensive in the market.
Kibinago is a small fish of the herring family widely distributed in the tropical and subtropical regions of the Indian Ocean and western Pacific Ocean.
Hakkaku is a saltwater fish distributed mainly in the northwestern Pacific Ocean, including northern Japan and the eastern coast of the Korean Peninsula.
Black scraper (Umazurahagi) is a species of filefish in the family Monacanthidae. It is found in the temperate waters in the Northwest Pacific etc.
Mamakari nigiri sushi is an indispensable dish for festivals and family celebrations, and is a representative dish of the special days in Okayama.
Marbled rockfish (Kasago) is a large group consisting of about 300 species of fish. There are not many places to eat for its size when it is cut up.
“Usumebaru” is in the family scorpaenidae. With a crimson body and irregular grey-colored patterns, its beautiful appearance is thought to bring good fortune.
"Fermentation" is a phenomenon in which beneficial substances are produced , while "Putrefaction" is a phenomenon in which harmful substances are produced.
Barfin flounder (Matsukawag) is not available in general supermarkets, and most of it is sold at high-end restaurants such as sushi bars and Kappo restaurants.
Silver pomfret (Managatsuo)is an ocean fish of the family Stromateidae, found in all tropical and subtropical oceans. The flesh is soft with little fat .
The Mehikari's name comes from its large, glowing blue eyes. In Iwaki City, Fukushima Prefecture, it is popularly known as the "Iwaki City Fish.
Flying fish has a unique scent. Served whole, it makes a wonderful presentation. Most chefs like to serve it with ginger and green onion rather than wasabi.
Spotted knifejaw is so chewy that it feels too hard to make sashimi if it has just died. So suzukuri is used for sashimi and sushi topping like puffer fish.
Whitebait (Shirasu) is a general term applied to young edible fish of many different species. For example, Pacific sand lance, Japanese anchovy, etc.
Blackfin seabass (Hirasuzuki) is distributed in the Pacific Ocean side from the Boso Peninsula to Yakushima, from the Noto Peninsula to the Japan Sea side.
Silver croaker (Ishimochi) is distributed along the west coast of the Korean Peninsula, the Bohai Sea, the Yellow Sea, and the Sea of Japan.
The blue mackerel, also called Pacific mackerel, is a fish of the family Scombridae, found in tropical and subtropical waters.
The Black Skipjack is one of the most common members of the Mackerel or Scombridae Family, which is known in Japan as Suma.
Tokobushi abalone is highly valued during a close season for other abalones. They resemble each other in appearance but it is smaller.
Golden threadfin bream is a species of threadfin bream native to the western Pacific from southern Japan south to northwest Australia including the Arafura Sea.
The red cornetfish is an unforgettable fish with a strong visual appeal. It is one of the best white fish in terms of taste and broth from the fish waste.
Aojiso (青紫蘇) and Ooba (大葉) are the same plants, with the difference that Aojiso is the botanical name and Ooba is the trade name.
Ocellated Octopus (Iidako)I is small in size, has a sweet taste without any peculiarities, and has long been popular as an edible octopus.
As a mutation, there is a Blue rainbow trout in addition to the albino rainbow trout. It appears in hatcheries on rare occasions.
Albino Rainbow Trout are mutant individuals born without melanin pigment and occur naturally in nature, although at a small rate.
Iwana (White-spotted Char) is a Japanese native trout. They are in streams with cool and clear water. Iwana especially inhabits the upper mountain streams .
Shiba shrimp (Shiba-ebi) is not a typical ingredient for Nigiri sushi. It is used as an ingredient for Oboro and Tamagoyaki.
Kaiwari is not available in supermarkets, but at places like Toyosu Market, you can enjoy the taste of high-end fish at a reasonable price.
If you see a Yellowfin goby (Mahaze) nigiri sushi, be sure to eat it, as it is very rare. It seems that they were eaten even in the Edo period.
When raw, Turban shell (Sazae) presents a satisfying crunch that gives way to a chewy interior, best balanced by slicing very thinly and serving cold.
Ayu (sweetfish) was eaten as an autumn sushi topping in the Edo period. It has been used as a preserved food for a very long time.
