Do You Know Which Salmon You're Savoring in Your Sushi?
Salmon's tender texture and vibrant hue make it a sushi favorite, but exploring its diverse types can elevate your culinary experience.
Dylan Foo
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
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
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.
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 (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
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.