Sushiuniversity

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.

2023/07/25 07:03

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.

2023/07/24 07:26

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.

2023/07/22 07:06

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.

2023/07/21 08:50