GemTaste

Dylan Foo

Passionate about luxury dishes, I reveal the tales behind them. By understanding opulent culinary traditions, I guide others to discern their meal's true worth.

Nutmeg and Mace fruit

Why Pollachi's Nutmeg and Mace Is So Expensive

Discover why Pollachi's nutmeg and mace command premium prices worldwide—from their ultra-low 8.5% moisture content to direct farmer exports that eliminated middlemen, revolutionizing Tamil Nadu's spice trade.

Ma Saba Japanese Mackerel

Japanese Mackerel (Ma Saba): The Secret Behind Its Profound Umami

Japanese mackerel (ma saba) captivates elite sushi chefs worldwide with its bold ocean flavor and rich umami. This prized fish delivers complex taste that evolves from briny to sweet on the palate.

Aori Ika bigfin reef squid

Aori Ika (Bigfin Reef Squid): The Japanese Squid That Tops Every Chef's List

Japan's most prized squid, aori ika, releases waves of natural sweetness with each chew. From reef to restaurant, discover why top sushi chefs treasure this snow-white delicacy above all others.

Sukibiki Japanese fish scaling technique

Sukibiki: The Japanese Scaling Technique That Protects Premium Fish

Sukibiki is a traditional Japanese scaling technique that cuts scales away rather than scraping them off, preserving the delicate flesh of premium fish.

Botan Ebi aka Peony Shrimp

Botanebi Peony Shrimp: Luxury Sushi's Prized Sweet Delicacy

Discover botanebi, Japan's prized sweet shrimp treasured in luxury sushi. With its gentle crunch and natural sweetness from Arctic waters, this translucent delicacy embodies culinary perfection

Sayori fish aka Hyporhamphus sajori

Sayori Fish: Japan's Luxury Spring Sushi Delicacy

Sayori, the elegant halfbeak fish, graces elite Tokyo sushi counters each spring. From its translucent flesh to edible bones, explore why this seasonal delicacy is worth its luxury price tag.

Kinmedai, Golden Eye Snapper

Kinmedai: The Golden Eye Snapper That Commands Premium Prices

Discover kinmedai, Japan's prized golden eye snapper. Learn why this deep-sea delicacy commands premium prices, traditional preparation methods, and what makes it a luxury ingredient