Cooking Note– category –

Hirazukuri is one of the basic slicing techniques used for preparing sashimi. It is commonly used for sashimi made from fish like bonito (”katsuo”), tuna (”maguro”), and sea bream (”tai”). When preparing dishes on large platters, ne...

Kiage is a cooking technique where you cool boiled vegetables and other ingredients in a strainer without placing them in water. For green vegetables, it's better to cool them in water right after boiling. This step helps keep their natu...

“Shimofuri” is a preparation technique in which ingredients such as meat, fish, and vegetables are briefly blanched in boiling water to remove scum and excess moisture, enhancing their ability to absorb flavors. Historically, this method...

"Teriyaki" is a tasty grilled dish known for its glossy glaze, made from soy sauce, sugar, and mirin. It’s often paired with ingredients like chicken, yellowtail (buri), and mackerel pike (sawara). Tips for making teriyaki dish perfectly...

”Anbai” is about the balance of flavor or seasoning. It describes the appropriate degree of flavor or seasoning in food. Back in the day, dishes were not pre-seasoned, so people would add their own flavor at the table. That’s where ...