fish– tag –

When grilling a whole fish, “Keshojio” (Decorative salt) is a must-have. Grilling tends to burn the fins and make them look less appealing. To prevent this, you would want to apply some salt on them before grilling. The salt protects the...

July-”Flying Fish” Flying fish (”Tobiuo”) are in season during the summer. When you're out on a boat on a hot summer day, the chances are you might see fish flying high and racing along at about the same speed. These are flying fish. Lik...

Did you know there's a fish unique to Japan? It's called "ayu," or sweetfish. Japanese love Ayu because it's a national fish, endemic to Japan. It can be found in parts of China and Taiwan, but Japan boasts the largest population of Ayu....

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...

Bonito, or “katsuo” is one of the staple foods in Japanese cuisine, with a history dating back to the ”Nihon Shoki,” one of Japan’s oldest historical records. The very first dish ever in the country is ”katsuo namasu,” sliced raw bonito ...

"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...

"Shirauo" literally means "white fish" in Japanese or known as icefish, is a fish that’s a symbol of Tokyo, especially back in the Edo time. From winter to spring, many shirauo swim upstream in rivers to spawn. In Tokyo, Fishing boats on...