Many newspaper reported the final event as the following (quotation: Yomiuri News Paper on October 7)

The Tsukiji was built about 83 years ago, when it moved from Nihonbashi area to Tsukiji because of the Great Kanto Earthquake in 1923.
Fish and seafood from Tsukiji begins to color the Japanese tables and functions as the core of “Washoku”,
the Japanese cuisine which is added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2013.

Originally the relocation was scheduled in Autumn 2016. But the new Tokyo governor, Ms. Koike, postponed it to further investigate a contamination of chemicals “under the ground” and huge expense of the relocation according to her campaign agenda in the 2016 summer Tokyo gubernatorial election. Finally after two year absurd political confusion in Tokyo such contamination was found & concluded never an issue for actual operation “above the ground”. Japan lost the important two years just before the 2020 Olympic game to construct a road for Olympic event sites through the place of ex-Tsukiji market.

The new Toyosu market is to open a few days later, on October 11, which adopts its operation based on a global-standard “cold chain”, by which any food can be transported from production places through retail stores at low temperature. In Tsukiji the chain could not be realized because the inside was not separated from the outside due to the previous-generation building.
And Toyosu has large solar power plants and challenge shut-out of any fossil engine vehicle from the site.
The Toyosu is expected to be a global standard facility to offer information about safety, environment as well as Japanese food attraction.

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The post TSUKIJI World Largest Fish Market closed 83-year-long history on October 6 first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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 meaning just because it’s popular.

(1) Polite expression for a Japanese verb “motenasu” — being hospitable to guest

“Omotenasi” as it is known today, comes from a Japanese verb “motenasu”, meaning “entertain a guest”. We use this verb when saying “Kyaku wo motenasu” (we entertain a guest). The source of “motenasu” comes from “to achieve what you want by means of something”, which refers to how to treat a guest or treatment that one offers a guest. By “something”, it means two kinds of things; both visible and invisible.

(2) “Uraomotenashi” — straightforward and truthful

As the Japanese word “ura-omotenashi” means itself, it signifies a welcome extended to a guest with a truthful mind. These above two meaning 1) and 2) are generally thought to be an origin of “omotenashi”.

What is “Omotenashi” spirit? 

(1) You need to take care of others beyond their expectations

Can you see the difference between “omotenashi” and “service”? When a waiter brings you an oshibori (a small damp towel to wipe dirty on hands) at a restaurant, it’s classified into “service”, so is the case with when a waitress lays out a futon for you at a Japanese traditional hotel.

What makes the difference between “omotenashi” and “service” then?
If we can take the case above in explaining omotenashi, when a waiter brings the small towel at a restaurant, if he says, “I know you’ve worked so hard today. You must have been tired. I hope you could have a good rest” or something similar, it’s supposed to be “omotenashi”. When a waitress puts a message card with kind words written something like “I’m hoping that you have a good sleep!” just next to a futon she’s just prepared, you can call it “omotenashi”.
In other words, to the extent that a customer can imagine what treatment they receive is no more than “service”. “Omotenashi” is some extra care extended to customers and should give them an unexpected pleasant experience.
“omotenashi” purely comes from warm feelings and sincerity extended to others. Only those who can extend sensible thoughtfulness to others can be real ladies and gentlemen.

(2) You should never expect return

In overseas countries, when you receive service at a restaurant, you are supposed to give some tips to a waiter/waiteress. They pay tips as service fees provided by the person who served your table (not compulsorily but voluntarily though). How about Japan? From 5-star restaurants/hotels to convenience stores at sideways, on one level or another, every customer is treated politely and equally for free of charge. Only those who can extend sensible thoughtfulness to others can be ladies and gentlemen.

It’s one of the good points about the Japanese to pay respect and to be polite to others. This is exactly what “omotenashi” is all about. This is not limited only to business. Being polite to others with expecting no return is “omotenashi”. Those who can do this are ladies and gentlemen.

(3) You should set aside time for “consideration”

Yes, we’ve learned that what “omotenashi” attitude should be like. Having said that, it would be difficult to suddenly change our everyday behavior. What’s important here is to keep that in your mind as your credo and to make it a rule to behave in line with that. You need to be generous enough to be sensible to others. Especially, almost all the people spending their entire day working very hard might not have time to contemplate in their everyday life.

Regardless of nationality, it is said that people who were referred to as ladies and gentlemen in the past loved to discuss philosophy. It is because that they could become to look at a lot of things from different perspectives, enabling them to be flexible and responsive enough to deal with day-to-day situation.

There are so many ways to nurture your personality – being absorbed in reading, or going to the museum to admire great pieces of work, for example. The best way to be a real lady or gentleman is to start with looking at true self and to make an effort so that we’d be able to extend true “omotenashi” mind to others.

Hoping that the article would be useful to you all.
If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards,

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post What’s the difference between “Omotenashi” and “Service”? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

Thank you and best regards !

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post Kiku Daikon – Japanese beautiful flourish decoration with radish first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

We’re sure you enjoy watching it.
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Thank you and best regards !

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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post How to use Kiritsuke Yanagiba knives for Japanese Sushi first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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 extent Japanese can distinguish Umami from other tastes. 71% of Japanese answered correctly while 34% of foreigners could.

Speaking of umami, you would immediately think of broth or dashi in Japanese, used for the Japanese cuisine. Actually, umami is used for a wide variety of food and produces.

Tons of reporters on gourmet-related topics often say, “I can feel umami” or “This way of cooking has brought out the umami of the raw ingredients”.

What the “umami” is all about?

Actually, the word “umami” has two meanings. The first one is used for expressing how delicious the food is. In Japanese, we say “umai”(adjective) when we find food tasty. For the Japanese, “umami” is one of the words to express deliciousness of food. From that perspective, it can be said that you can use the word “umami” for any raw ingredients.

The second one is used to mean a savory taste and defines itself as the fifth taste after sweet, sour, salt and bitter.
This umami was found by Dr. Kikunae Ikeda of Tokyo Imperial University in 1908. This is the taste born in Japan.

As explained above, umami has two meanings. Both of the meanings are frequently used, which makes it all the more confusing.
In this article, however, in distinction from “umami” used to express “deliciousness” in the Japanese language, we use the word “umami” solely to express the fifth taste.

Needless to say, it’s “umami” in the second meaning that has drawn a worldwide attention these days. At the world expo held in Milan, Italy, in 2015, the exhibition provided by the Japan Pavillion was mainly on the Japanese cuisine including broth (dashi) and umami.

More and more airline companies started serving in-flight meals making the best use of umami. On the plane, we have a decreased sense of taste due to changes in atmospheric pressure. Conventionally, one of the tastes “salt” has been used to supplement the decreased taste. Recent fliers are inclined to be more health-conscious; therefore, they started calling for healthy alternatives. Then, “umami” was spotted as a replacement for salt.

Anyway, why are the Japanese so sensitive to umami in the first place?
“The Japanese people have had fish as source of protein for a very long time. Japan is an island country and is surrounded by the sea, which makes it easy for the Japanese to eat fish in everyday life. You can get a lot of broth (dashi) from seafood and that broth contains tons of umami. This is how the Japanese have developed and sharpened the sense of taste.”, said Ryuichi Suzuki, CEO of the company conducting the research on umami mentioned above and the author of the book, titled “Nihonjin no mikaku wa sekaiichi”, (Japanese has the most delicate sense in the world).

As a matter of fact, there are variety kinds of umami around the world. Fish sauce such as nam pla and nuoc mam in South East Asia and broth taken from meat bone in China to name a few.
To be more specific, umami is a kind of amino acid including glutamic acid, inosinic acid and guanylic acid. Glutamic acid is highly contained in food such as Konbu (Seaweed), tomato and asparagus while inosinic acid in Bonito flakes, beef and pork.

Surprisingly enough, glutamic acid is also contained in green tea. When we use “umami” to express the taste of green tea, it means not only the taste itself, but also “umami”, the fifth taste.

Yoriyuki Nakamura, Project Professor of University of Shizuoka, Tea Science Center, says, “The taste of green tea mainly consists of caffeine, amino acid (L-Theanine and glutamic acid) and catechin. Especially umami of green tea comes from amino acid and bitterness from catechin. Even subtle changes will be added to umami of green tea depending on how they were cultivated and how they were poured. From way back, the Japanese are persistent to umami of green tea and have been enjoying its delicate taste.”

The Japanese have a very keen and delicate sense of taste toward umami. According to the book written by Ryuichi Suzuki, the Japanese is the only people who can tell how sweet rice is. To take advantage of being a Japanese, we should enjoy all kinds of umami.

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The post What is “UMAMI” in Japan ? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post Isn’t it meat? Essence of Japanese Edomae Nigiri Zushi first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

The Japanese name comes from “hamu hamu”, an old term for eating, because the fish uses its sharp teeth to eat almost anything from shrimps and crabs to small fish.
Hamo is caught in the warm waters of the Japanese inland sea, where it lives at the soft bottom or in estuaries.
It is caught between May and October and is at its best in July. Large quantity of the fish is consumed around this time.

There is a special reason why HAMO is so popular in Kyoto, that is a land-locked city and in the past it was difficult to bring any fresh sea fish there.
But only HAMO is an exception and got popular in Kyoto, despite the difficulty of preparing it.

You can check the preparation of HAMO in the video, very interesting especially in the late part where HAMO has to be sliced very thinly with a special Hamokiri-bocho knife (or Honekiri-bocho knife), without cutting the flesh in half.

I personally think that it would be a wasteful not to eat fresh HAMO cuisine when you visit the summer Japan.

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Thank you and best regards !

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post HAMO, essential food in summer Kyoto first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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.

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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post How to Slice Sashimi ? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

In A.D.886 in the Koko emperor period, Fujiwara no Yamakage was said to held the ceremony to cook carp for the emperor. He was given the name “Shijyo Sanin Bizen no Kami”, and his pupils were the official cooks in the “Shijyo” school. The school had produced many excellent cooks for a long time. 

In the Edo era the Shijyo school flourished, and some in the school worked for Tokugawa shogunate.

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The post Traditional Japanese knife ceremony, Seiwa Shijyo-ryu Shiki-bocho first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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 how to slice them.

Flounder (hirame)
The backbone runs down the middle of the fish, so the shape of the one side of flounder is different from the other. That’s why we need to be careful where to place the blade of Hocho. For this part, you need to place the blade and slice them like this. For this one, you have to place the blade as if it directs toward the backbone.
For this one, you need to slice like this.

To give you a rough idea, the ideal weight for a slice is about 8g – 10g.

This is how to slice white fish.

Oily fish(mackerel)
Let’s move on to the Hikarimono (Silver-skinned fish). This is mackerel. It’s very fragile. Just same as the flounder we cut earlier, you need to place the blade toward the back surface.

For Hikarimono like this, when you reach the skin, try to place the blade vertical to the skin a little. By doing so, you can make the cut end surface very distinct.

The ideal weight for a slice is about 15g.

This is how to slice mackerel.

Zuke
This is Maguro Zuke (soy-marinated tuna). There’s a lot of fiber in its fillet. So you need to slice it as if you cut out the fiber. I marinated this block of tuna a while ago. The color is not very fancy but the inside is totally different. As you can see, the texture is very good and the color is beautiful.

You need to place the blade at a slant and slice as if you cut out these fiber.

The ideal size of a slice is: 8cm – 10cm in length, 3cm in width, 3-4mm in depth and 15-20g in weight.

It’s done.
As you can see like this, the fiber appears in a beautiful pattern on the surface. This is the way it is supposed to be.

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The post Special Lecture by Sushi Skills Institute (2) first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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 hygiene.
The knowledge has been historically established and accumulated for a long time in Japan and can not be learned by seeing visibly, so you should keep it before making sushi with their great technique.”

During the Nara period (710~794), Funa-zushi was presented to the Emperor of Japan.
Hako-zushi or Kamigata-zushi was said made in the Kansai area before the Nigiri-zushi appeared around 200 years ago.

The Nigiri-zushi, using raw fish in the same manner as the today’s sushi, was said born in the later half of the Edo era (1688~1703), when there were no refrigerators in Japan.
How did the sushi chefs make and serve sushi in safety?

This lecture tells you the very important point in details, as well as how to make sushi of course.

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Thank you and best regards !

All the Hocho-Knife staff
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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The post Special Lecture by Sushi Skills Institute first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

He mentions that the culinary field in the United States nowadays shift to learn Japanese cuisine though they had been affected by French when he was young, and that you can surely see two facts in any good restaurant in NY.
First, almost all the cooks use Japanese kitchen knives.
Second, you see some Japanese influence even on the table — plateware, ingredient, sensibility and so on — those have been driven by a Japanese lady.
>> see the video (please skip the ad before the real part)


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Finally, we fully respect the president of Korin store in NY, Ms. Saori Kawano, who is one of the pioneers to have first developed the market of Japanese kitchen knives. 


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Thank you and best regards !

All the Hocho-Knife staff
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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The post Why do TOP chefs in New York use Japanese knives? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

Almost all the Japanese people wish to have the dish of Hyo-tei — you can check the secret of the great Japanese restaurant in this video.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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The post The Longest-established Japanese Restaurant in Kyoto first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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 beef for you?
It is really important, but there are some ideas.

Japanese people has worshipped cows as a religious symbol for a long time.
There are several statues of cows at Kitano tenmangu sinto shrine in Kyoto.
And some temperatures pray cows in them for cows’ health and fertility of agriculture.

In many centuries, the beef was not eaten in Japan.
But in 19 century, Japan began to open their door to global to look at Western culture.
To ban on eating beef was lifted, and the beef got to be a symbol of Westernization.

“Gyu-nabe”, boiled beef in a miso soup, was the pioneer of the “cool” culture at that time.
The gyu-nabe successfully evolved to “Suki-yaki”, thin-sliced marbled beef boiled in a dedicated pot.

As you know, the point of the most difference between Western and Japanese beef is marbled or not.
On the other hand, most of the Western beef is lean, with less fat than the Japanese.
“Marbled” beef means moderately controlled fatted beef, softly melting on your tongue in a rich flavor.
That is said “like Sashimi of fish”.

For your information using the soft and tasty Wa-gyu,  “Teppan-yaki”, in which chefs perform grilling beef on a hot irons in very front of customers, becomes popular little by little. “Glestain” knife brands are often used by the chef for better performance.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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The post Wa-gyu, tasty Japanese beef first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

Shari and neta should be tightly fixed together, applied firm pressure by fingers of the sushi chef.
Slowdown video by high-speed camera reveals the process in details.

An interesting test was held to check how tightly the shari and neta fixed.
We’re sure you’ll be surprised the result.
Please watch it in the following video.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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The post Sushi — tradition and taste in bite-sized portions first appeared on Hocho Knife (Japanese Chef knife) Official Blog.