Japanese Cuisine
TSUKIJI World Largest Fish Market closed 83-year-long history on October 6
October 8, 2018 TopicsJapanese Cuisine
The Tsukiji Market, called “Japan’s Lively Kitchen”, has been the biggest wholesale fish and seafood market in the world. Unfortunately the Tsukiji has closed its more than 80 year history on October 6 to be re-located to the other area, Toyosu. Around 5:30AM, the final “SERI” action has carried out and the highest price of …
What’s the difference between “Omotenashi” and “Service”?
February 7, 2018 Japanese CultureJapanese Cuisine
Do you think it’s true that the Japanese have a heart of “omotenashi”? Today, we’d like to introduce three Omotenashi spirits that Japanese ladies and gentlemen need to remember. What “Omotenashi” is all about? It’s one of the bad things about the Japanese to be willing to use a certain word without deeply thinking its …
Kiku Daikon – Japanese beautiful flourish decoration with radish
December 27, 2017 Japanese Cuisine
The Kiku Daikon (chrysanthemum radish) is designated an intangible local cultural asset of Mito City in Japan. It looks difficult to make such a beautiful flourish decoration with a sophisticated technique, but if inserting a bamboo skewer at the center of the locket, it is not as difficult as you would think. We hope that …
How to use Kiritsuke Yanagiba knives for Japanese Sushi
December 13, 2017 Blade StylesHow toJapanese Cuisine
This video tells in exhaustive detail how to use Kiritsuke Yanagiba knives (or a maker calls them “hien”) for Japanese sushi. The Kiritsuke Yanagiba itself has a stylish shape like Japanese sword or Katana, and is very functional to make sushi and sashimi. This time, the stage is a sushi restaurant “SHIMIZU” where a skilled sushi …
What is “UMAMI” in Japan ?
October 1, 2017 Japanese CultureJapanese Cuisine
We have been seeing the word “umami” these days. The word is spelled as it is “U M A M I” in foreign countries and has become global common language. Since Umami was born in Japan, the Japanese appears to be more sensitive to umami. One company had conducted a survey to see to what …
Isn’t it meat? Essence of Japanese Edomae Nigiri Zushi
September 2, 2017 Japanese Cuisine
One pierced Nigiri-Zushi served in front of you. There are many kinds of attention of Japanese sushi chefs including “eyes to select better fish” and “techniques to make the best use of freshness”. We’d like to introduce the famous restaurant in Ginza, Tokyo “Sushi Aoki” for a genuine Edomae Zushi. Do you enjoy the video? …
HAMO, essential food in summer Kyoto
June 19, 2017 TopicsJapanese Cuisine
Do you know HAMO? Many Japanese restaurants put some dish of HAMO to their menu for reflecting the summer season, very popular in Japan, but it is actually not well-known outside Japan. HAMO is a white-meat fish in the eel family, daggertooth pike conger which has a deep ripped mouth with sharp teeth at the upper and …
How to Slice Sashimi ?
May 16, 2017 TopicsHow toJapanese Cuisine
If you have a Japanese sashimi knife like a yanagiba, please try making more beautiful sashimi for your family, friend or customers. But! Do you know there are several type of sashimi as follows? Hira-dukuri Sogi-dukuri Usu-dukuri Ito-dukuri Matsukawa-dukuri Don’t be scared 🙂 We recommended you to learn how to slice sashimi through the following video. Is the …
Traditional Japanese knife ceremony, Seiwa Shijyo-ryu Shiki-bocho
February 1, 2017 Topicsabout HochoJapanese Cuisine
In the past, we introduced “Shiki-bocho“, a traditional Japanese knife ceremony which is said started 1200 years ago. This time we’re pleased to let you know another important style of Shiki-bocho, “Seiwa Shijyo-ryu”. “Seiwa” comes from the name of Seiwa emperor (a.D. 859~876). The formula of a kitchen knife ceremony, “Shiki-bocho”, was established as an imperial command around …
Special Lecture by Sushi Skills Institute (2)
January 19, 2017 TopicsJapanese Cuisine
This is the second special sushi lecture by Mr. Masayoshi Kazato, the Chairman of Chiba Prefecture Sushi Association. The following is the English line that he talked in the movie. ———————————— Now, we are going to learn “Nigiri”. These are Shiromi (white fish), Hikarimono (Silver-skinned fish) and Zuke (Soy-marinated Tuna). First of all, I’ll show you …
Special Lecture by Sushi Skills Institute
January 2, 2017 How toJapanese Cuisine
Mr. Masayoshi Kazato, the Chairman of Chiba Prefecture Sushi Association held the special lecture of sushi with English text explanation. First, he noticed “There are some important points for Sushi, especially Nigiri-zushi, that is more and more popular in the world. The most important is not the technique of making sushi but the knowledge of …
Why do TOP chefs in New York use Japanese knives?
December 24, 2016 Topicsabout HochoJapanese Cuisine
Reuters reported that Mr. Michael Romano, a joint owner of the high-end restaurant in New York “Union Square Cafe”, reveals that many top chefs use Wa-bocho or Japanese traditional style kitchen knives. The restaurant has been awarded “No.1 Favorite New York Restaurant” by Zagat Survey in 2008, “Best of Award of Excellence” by Wine Spectator 2012-2013 and so on. He …
The Longest-established Japanese Restaurant in Kyoto
October 27, 2016 Japanese Cuisine
Hyo-Tei is said the longest-established restaurant in Kyoto. Eiichi Takahashi, the 14th master of Hyo-tei, has devoted his life to Kyoto dish, carrying on the tradition of the 400 year history. All the select ingredients are the best in the season, and he and his staff enhance them to a fine art. Almost all the …
Wa-gyu, tasty Japanese beef
October 16, 2016 Japanese Cuisine
Today, we’d like to introduce “Wa-gyu” or Japanese beef because it is the very important in Japanese modern cuisine. It is now considered one of the highest quality brands in the world and there are different variety of cow… Kobe, Mishima, Matsuzaka, Ohmi and so on. Do you know how to select the best Japanese …
Sushi — tradition and taste in bite-sized portions
October 1, 2016 Japanese Cuisine
Now is the worldwide sushi boom as you know, because it is considered one of the representative for tasty and healthy food. Sushi is a Japanese tradition and taste in bite-sized portions, consisting of cooked vinegared rice (sumeshi) combined with other ingredients (or neta). The neta is some kind of seafood, vegetables and sometimes tropical …
