Most Popular Articles
Read the most popular sushi making articles here:
The Complete Guide
To Making Perfect Sushi Rice
Learn how to make traditional sushi rice just like in Japan. With step by step instructions, as well as suggested tools, you will be making high quality sushi rice in no time.
What Is Edomae Style Sushi
One of the most popular forms of sushi, and one that is gaining in popularity, is Edomae style. This traditional sushi has a few signifying factors, which I teach about here, as well as a few must try Edomae dishes.
Recommended Utensils
For Sushi Making
Any profession requires some specific tools, and making sushi is no different. Here is my list of the most important tools any sushi chef should have.
Konnichi wa
I am Shiro. I created this sushi blog to teach anyone who wants to learn all about Japanese sushi and cuisine. I have over 20 years experience as a sushi chef in Tokyo. My focus is primarily Edomae style sushi, however for this blog I will be going over everything from traditional to modern, and even some foreign inspired sushi I think you might enjoy.
In my spare time I like to watch Japanese baseball (Go Swallows!) and travel to other places when I can. I even like to travel to other countries and make sushi from fish not easily available in Japan.
Click here to read more about me!
Latest Posts
- Onikasago (Scorpionfish)
Scorpionfish (カサゴ, kasago or オニカサゴ, onikasago) is a highly esteemed fish in Japanese cuisine, celebrated for its delicate and flavorful flesh. Despite the presence of venomous spines, it is a sought-after ingredient in sushi and sashimi for its unique taste and texture. When handling scorpionfish, it is crucial to wear protective gloves and use proper - Sushi Toppings (Neta)Sushi, or 寿司 in written Japanese, refers to the vinegared rice not the fish. In fact, it is a common misconception that sushi means raw fish. When making sushi there are a variety of ingredients that complement the rice, from raw fish to cooked fish, shellfish to vegetables. In this visual glossary I am going
- Kampyomaki: The First Sushi Roll
When most foreigners think of sushi they mainly think of rolls (from my experience). Or they think rolls are the main type of sushi, and things like nigiri or oshizushi are ‘lesser’, which could not be further from the truth. However there is ONE sushi roll that is considered traditional in that its origins trace - Zuwaigani (ズワイガニ) Snow Crab Sushi
Zuwaigani, or zuwai kani, is a snow crab. It is very much loved by Japanese and extremely popular at sushi restaurants. While crab is not a traditional Edomae style sushi, I still prefer to use akazu shari for zuwaigani nigiri as I find the flavors extremely complimentary. Because there are no real traditional rules pertaining - Madai (Red Seabream) Nigiri
Arguably the most famous fish in Japan is the red seabream. All breams are called tai in Japanese, but only the red seabream gets the name madai, which translates to ‘true bream’. This fish is not just popular in sushi, but in Japanese culture as well. From famous ukiyo-e prints, to even the famous taiyaki
Sushi Glossary
