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.
Do you know the dangers of eating raw tuna?!
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.
Authentic sushi toppings only eaten in Tokyo!
You should try 8 sushi toppings in Tokyo. They are Kurumaebi, Anago, Kuromaguro, Shinko, Keiji, Hoshigarei, Akauni, Ezobafununi, and Akagai.
What is K value, a formula to evaluate the freshness of fish?
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.
The rating of fish in the Edo period was totally different from that of today!
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.
Here’s a Michelin sushi restaurant where photography is not allowed!
Of the 30 sushi restaurants that received stars in the Michelin Guide Tokyo 2023, the following five are among those where photography is prohibited.
What are Komono-ya and Oomono-ya?
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.
What is John dory (Matoudai) sushi?
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”.
What is Largescale blackfish (Mejina) sushi?
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.
What is Slender sprat (Kibinago) sushi?
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.
What is Sailfin poacher (Hakkaku) sushi?
Hakkaku is a saltwater fish distributed mainly in the northwestern Pacific Ocean, including northern Japan and the eastern coast of the Korean Peninsula.
What is Black scraper (Umazurahagi) sushi?
Black scraper (Umazurahagi) is a species of filefish in the family Monacanthidae. It is found in the temperate waters in the Northwest Pacific etc.
What is Japanese scaled sardine (Mamakari) sushi?
Mamakari nigiri sushi is an indispensable dish for festivals and family celebrations, and is a representative dish of the special days in Okayama.
What is Marbled rockfish (Kasago) sushi?
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.
What is Goldeye rockfish (Usumebaru) sushi?
“Usumebaru” is in the family scorpaenidae. With a crimson body and irregular grey-colored patterns, its beautiful appearance is thought to bring good fortune.
What is the difference between fermentation, putrefaction, and maturing?
"Fermentation" is a phenomenon in which beneficial substances are produced , while "Putrefaction" is a phenomenon in which harmful substances are produced.
What is Barfin flounder (Matsukawagarei) sushi?
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.
What is Silver pomfret (Managatsuo) sushi?
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 .
What is Bigeyed greeneye (Mehikari) sushi?
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.
What is Flying fish (Tobiuo) sushi?
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.
What is Spotted knifejaw (Ishigakidai) sushi?
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.
What is Whitebait (Shirasu) sushi?
Whitebait (Shirasu) is a general term applied to young edible fish of many different species. For example, Pacific sand lance, Japanese anchovy, etc.
What is Blackfin Seabass (Hirasuzuki) sushi?
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.
What is Silver croaker (Ishimochi) sushi?
Silver croaker (Ishimochi) is distributed along the west coast of the Korean Peninsula, the Bohai Sea, the Yellow Sea, and the Sea of Japan.
What is Blue mackerel (Gomasaba) sushi?
The blue mackerel, also called Pacific mackerel, is a fish of the family Scombridae, found in tropical and subtropical waters.
What is Black skipjack (Suma) sushi?
The Black Skipjack is one of the most common members of the Mackerel or Scombridae Family, which is known in Japan as Suma.
What is Tokobushi abalone sushi?
Tokobushi abalone is highly valued during a close season for other abalones. They resemble each other in appearance but it is smaller.
What is Golden threadfin bream (Itoyoridai) sushi?
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.
What is Red cornetfish (Akayagara) sushi?
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.
What is the difference between Shiso and Ooba?
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.
What is Ocellated Octopus (Iidako) sushi?
Ocellated Octopus (Iidako)I is small in size, has a sweet taste without any peculiarities, and has long been popular as an edible octopus.
What is Blue rainbow trout (Cobalt masu)?
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.
What is White spotted Char (Iwana) sushi?
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 .
What is Shiba shrimp (Shiba-ebi) sushi?
Shiba shrimp (Shiba-ebi) is not a typical ingredient for Nigiri sushi. It is used as an ingredient for Oboro and Tamagoyaki.
What is Whitefin trevally (Kaiwari) sushi?
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.
What is Yellowfin goby (Mahaze) sushi?
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.
What is Turban shell (Sazae) sushi?
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.
What is Sweetfish (Ayu) sushi?
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.
Baigai is edible shellfish that live in the deep sea and is a foodstuff that appears at celebrations and festive banquets.
What is Aka-nishi-gai (Ko-naganishi) sushi?
Ko-naganishi (Aka-nishi) is a member of the family Fasciolariidae that inhabits the Sea of Japan from Mutsu Bay to Kyushu. It is caught in Nanao Bay.
What is Stone flounder (Ishigarei) sushi?
Stone flounder (Ishigarei) is a popular flatfish/flounder in Japan. It caught in Tokyo Bay is highly prized and is served as sashimi and sushi.
What is Dogtooth tuna (Iso maguro)?
Iso maguro, commonly known as the Dogtooth tuna or White tuna, is a species of pelagic marine fish that belongs to the family Scombridae.
What is Pacific barrelfish (Medai) sushi?
Pacific barrelfish (iJapanese name is Medai) is distributed throughout Japan south of Hokkaido, adult fish lives near the bottom at depths of 150 to 400 meters.
What is Sakhalin taimen (Itou) sushi?
Itou / Sakhalin Taimen is one of the rarest and most venerable. It is thought that Sakhalin Taimen has swum here for at least 2 million years.
NThe larvae of the Japanese eel, Japanese conger, and Daggertooth pike conger are called Leptocephalus. It is called Noresore in Kochi Prefecture.
What is Sea squirt (Hoya) sushi?
Hoya or sea squirt, also known as sea pineapples, look and taste unique. It is an acquired taste when eaten raw with a strong ‘oceany’ flavor.
What is Japanese spiny lobster (Ise ebi) sushi?
With its bright red body, splendid beard, and plump clear white flesh, Spiny lobster (Ise ebi) is a celebrated seafood for the Japanese, rivaling the sea bream.
What is Spiny lobster (Ise ebi) sushi?
With its bright red body, splendid beard, and plump clear white flesh, Spiny lobster (Ise ebi) is a celebrated seafood for the Japanese, rivaling the sea bream.
What is real Omakase at a sushi restaurant?
Many sushi restaurants have begun to use "omakase" as a marketing term. You want to be sure you’re getting the true omakase experience.
Sea cucumber, or namako, has long been part of the Japanese food culture, being exported actively as early as Edo period.
Nigiri sushi should be eaten when the fish is in season!
One to two months prior to spawning, both male and female fish feed frantically. This is the time of year when the fish are fat, fatty, and delicious.
lender tuna is a species of tuna, the only species in the genus Allothunnus, found around the world in the southern oceans between latitudes 20° and 50° South.
Japan's annual catch of abalone is about 800 tons, but this is not enough, and several species of abalone are imported from around the world.
Katsuobushi is made by repeatedly smoking and drying boiled deboned filets of Katsuo (Bonito). It's most commonly used to make dashi.
Gyosho is often used in marinades, dipping sauces, and as a condiment in Asian foods. It is a great condiment for soups, stews, and curries.
What is Yellow caviar in Japan?
Generally, River trout, Char, Yamame, and Amago, which grow only in rivers and lakes, do not take red pigments, so their eggs themselves remain yellow.
Tsukudani (佃煮) is a traditional Japanese preserved food that uses small fish, shellfish, or seaweed cooked with soy sauce and a little bit of sugar.
The brown trout is a common and widely distributed member of the Salmonidae family. It is a popular gamefish and can be found worldwide.
What is the thought behind Toro?
Toro always seems to make its way into marketing materials. The word is meant to convey a luxury ingredient and the “gotta-eat-it” mentality that drives sales.
Benitoro became a legitimately registered trademark in 1987. Around 1970, a major fishery company called Kyokuyo gave the name to a sashimi product of Benizake.
If the flesh is beige, it is called Iromono (Iro means ‘colored’). It may be an obsolete word nowadays, but among older sushi chefs, it makes sense.
Shiokara are seafood fermented in their own viscera, salted and seasoned. The most common shiokara, called ika no shiokara, is made from Japanese common squid.
The Biwa trout is native to Japan and is found in Lake Biwa. It is known for the leanness of its meat and its rich flavor profile.
What are the important points when using ice to kill small fish?
This method involves putting small fish into ice water made of seawater to kill them. Small fish that do not need to be drained of blood aare targeted.
Sashimi is a Japanese dish of thinly-sliced raw food, usually fish and seafood, but also sometimes other meats. Some people confuse sashimi with sushi.
Longtail tuna is a species of tuna of tropical Indo-West Pacific waters: the Red Sea and East Africa to New Guinea, north to Japan, and south to Australia.
Blackfin tuna have a relatively small distribution throughout the Eastern Coast of North and South America. The Japanese name is Taiseiyou maguro (大西洋鮪).
It's in the name "toro". but it actually does not resemble tuna very much. It has a refreshing flavor more like swordfish tuna.
It's in the name "toro". but it actually does not resemble tuna very much. It has a refreshing flavor more like swordfish tuna.
Edomae sushi rolls are made with grilled nori and called nori-maki. Himokyu-maki is norimaki. Himokyumaki uses the mantle of ark shell and cucumber as fillings
In general, Tazunamaki (手綱巻き) refers to thinly sliced sayori, shrimp, cucumbers, and omelets, arranged diagonally and rolled with sushi rice.
What is Chawan-mushi at sushi restaurant?
Unlike other egg custard, Chawan-mushi is not sweet but it has savoury flavour packed with umami from dashi stock and topping ingredients.
First, smell the aroma. Next, hold the rim of the bowl right up to your mouth. Then eat between the soup and the ingredients alternately.
Futomaki contains multiple ingredients such as kanpyo, tamagoyaki, shiitake mushrooms, and cucumbers. It has intricate flavors, and pleasant textures.
Do you know what kind of Tuna you’re eating at a sushi restaurant?
Atlantic bluefin tuna, Southern bluefin tuna, Bigeye tuna, Yellowfin tuna and Albacore are used as Nigiri sushi toppings.
The “Mo” of “Moshio” means “seaweed” and “shio” means “salt.” The only ingredient in Moshio is Hondawara, a type of seawater and seaweed.
There are reports of cases of poisoning in some types of oysters and Asari. The source of the Venerupin is said to be the intake of toxic dinoflagellate.
What is another Kaiseki Ryori?
Kaiseki Ryori was not a sumptuous meal to be eaten with sake, but rather a dish to fill a small stomach before enjoying a more delicious cup of tea.
Kaiseki Ryori is a course meal to enjoy banquest style. It is for enjoying Sake.
There are cases of poisoning called Palytoxin from a Figured leather jacket. It is considered to be even more toxic than that of blowfish.
Scallops sometimes eat a type of toxic dinoflagellate, accumulate it in their bodies and become poisonous. This is called Saxitoxin.
日本でウニの産地と言えば、北海道です。中でもエゾバフンウニとキタムラサキウニは、甲乙つけがたい美味しさです。産地ごとに禁漁期間が設定され、資源保護がなされているが、昨今はさまざまな理由で、ウニは高騰している。それにしてもウニの生産者も増えたような気がする。そこで今回調査してみました。
Among the fish that belong to the Anguilliformes order such as Eel, some contain toxic components in their blood serum. It is called chthyohemotoxin.
Fine powder made by grinding up Tencha with a handmill made from un-rolled, dried raw leaves that were cultivated under cover and shaded from sunlight.
Fine powder made by grinding up Tencha with a handmill made from un-rolled, dried raw leaves that were cultivated under cover and shaded from sunlight.
Why are the teacups at sushi restaurants so big?!
I natural remedy for the outdoor sushi vendors who set up street booths and needed a way to maintain heat in their drinks in order to make it through the cold.
Why are the teacups at sushi restaurants so big?!
I natural remedy for the outdoor sushi vendors who set up street booths and needed a way to maintain heat in their drinks in order to make it through the cold.
Konacha and Mecha, which are teas used at sushi restaurants, are made from the broken-off parts of the tea leaves carefully selected for Sencha and Gyokuro.
Konacha and Mecha, which are teas used at sushi restaurants, are made from the broken-off parts of the tea leaves carefully selected for Sencha and Gyokuro.
Fish are placed in a tank with enough water and oxygen, only in numbers so that they do not rub up against each other. This keeps the fish from struggling.
Fish are placed in a tank with enough water and oxygen, only in numbers so that they do not rub up against each other. This keeps the fish from struggling.
Do you know why canned crab is wrapped in paper inside the can?
The parchment paper with superior water resistance and oil resistance is used to keep the crab meat from coming in contact with the can.
Do you know why canned crab is wrapped in paper inside the can?
The parchment paper with superior water resistance and oil resistance is used to keep the crab meat from coming in contact with the can.
What makes good quality Kuromaguro?
There are three elements that make good quality Kuromaguro（Bluefin tuna）. They are decidedly, color, fragrance and texture.
What makes good quality Kuromaguro?
There are three elements that make good quality Kuromaguro（Bluefin tuna）. They are decidedly, color, fragrance and texture.
“Odori” means “dance” in Japanese and it is said that the name odori came from the fact that shrimp twitches on the sushi rice and looks like it is dancing.
“Odori” means “dance” in Japanese and it is said that the name odori came from the fact that shrimp twitches on the sushi rice and looks like it is dancing.
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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.
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.
Baigai is edible shellfish that live in the deep sea and is a foodstuff that appears at celebrations and festive banquets.
Ko-naganishi (Aka-nishi) is a member of the family Fasciolariidae that inhabits the Sea of Japan from Mutsu Bay to Kyushu. It is caught in Nanao Bay.
Stone flounder (Ishigarei) is a popular flatfish/flounder in Japan. It caught in Tokyo Bay is highly prized and is served as sashimi and sushi.
Iso maguro, commonly known as the Dogtooth tuna or White tuna, is a species of pelagic marine fish that belongs to the family Scombridae.
Pacific barrelfish (iJapanese name is Medai) is distributed throughout Japan south of Hokkaido, adult fish lives near the bottom at depths of 150 to 400 meters.
