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.

The Essential Role of Soy Sauce in Sushi

The Essential Role of Soy Sauce in Sushi

Soy sauce, a cornerstone of Japanese cuisine, plays an essential role in sushi by enhancing flavors, balancing tastes, and adding umami depth through its complex fermentation process with over 300 aromatic compounds.

Understanding the Stages of Bluefin Tuna: Meji, Chubou, and Maguro

Understanding the Stages of Bluefin Tuna: Meji, Chubou, and Maguro

Bluefin tuna, a culinary treasure, is celebrated in Japan under evolving names—Meji, Chubou, and Maguro—marking its unique growth stages and exquisite flavors.

Sushi 101: A Guide to Types, Traditions, and Global Variations

Sushi 101: A Guide to Types, Traditions, and Global Variations

Understanding the world of sushi and explore its seven core types—Nigiri zushi, Makizushi, Chirashizushi, Inarizushi, Sushi Rolls, Oshizushi, and a variety of regional specialties—each delivering a unique and unforgettable experience.

Fugu Shirako

Shirako: Japan's Luxurious Fish Sperm Sac Delicacy

Revered in Japanese cuisine, shirako, the milt or sperm sacs of male fish, is a seasonal treat often enjoyed in gourmet preparations, embodying the elegance and exclusivity of Japan's culinary traditions.

Hirame (Bastard Halibut)

Hirame (Bastard Halibut)

Hirame (ヒラメ), also known as Bastard Halibut or Olive Flounder, is a prized sushi delicacy renowned for its delicate sweetness, firm texture, and esteemed status as one of the finest white fish toppings (Shiromi) in Japanese cuisine.

Shiromi: The Delicate White Fish of Sushi

Shiromi: The Delicate White Fish of Sushi

In Japanese sushi cuisine, Shiromi refers to the delicate white flesh of certain fish, celebrated for its mild flavor and firm texture. Its slow rigor mortis process preserves its signature crunchiness, making it a favorite among sushi chefs.

Marbled Flounder aka Makogarei

Marbled Flounder aka Makogarei

Makogarei (真子鰈), or marbled flounder, is a highly prized flatfish from Japan's inner bays, renowned for its delicate flavor, smooth texture, and peak seasonality in the spring months of March and April.