10 pieces of sushi we recommend for December

Red seabream (Tai)

Red gurnard (Houbou)

Golden cuttlefish (Sumi ika)

Lean meat of tuna (Akami)

Medium Fatty Tuna (Chutoro)

Japanese pufferfish (Fugu)

Japanese spanish mackerel (Sawara)

Ark shell (Akagai)

Sakhalin surf clam (Hokkigai)

Splendid alfonsino (Kinmedai)


We hope this information will be helpful.

Revision date: November 27, 2017

You know fatty tuna, medium-fatty tuna and lean tuna, but have you heard of the more rare parts of the fish?

A single bite of the same bluefin tuna differs greatly depending on the part of the fish it came from.

The body of the fish is broadly categorized into the dorsal (back) and the ventral (belly) sides, which taste completely different. Of course the meat near the head tastes completely different from the meat near the tail. If you dig even deeper, there are parts that aren’t as well-known as the Ohtoro (fatty), Chutoro (medium-fatty) and Akami (lean) tuna meats. I’d like to explain those now.

Hachinomi” is the meat from the crown of the head. It is fatty and rich and also called “Head Toro”. Only about 1kg of this precious meat can be taken from even a very large fish, and it is only shared with regular, loyal customers.

Hohoniku” or cheek meat is taken from below the eye, seasoned, grilled and made into gun-kan rolls. The taste is enhanced in this part by grilling.

Kamatoro” is taken from behind the jaw. It is known as “shimofuri” or marbled meat. There are no veins in this part so the meat is soft and the marbling is more detailed than Ohtoro, so it is sticky and melts in your mouth. The balance of fat and sweetness in this part is unparalleled.

Chiai” is the part with the most veins, so it is a dark red color. It has a strong odor of blood and has multiple times the acidity of the lean meat, so it is not used as a sushi topping.

Chiai Gishi” is near the Chutoro and some say that it is the most delicious lean meat there is.

Wakaremi” is a precious part with very little meat found on the next to the dorsal fin. The part especially close to the dorsal fin is popular and called “Setoro” or back toro. The light taste is a combination of the deliciousness of both the lean meat and that won’t fill you up. However, this part is hard to get, even in high-quality tuna and is not available except to regular customers in almost all sushi restaurants.

If you are fortunate enough to get an opportunity to taste these , you can take it as proof that you have been accepted as a regular and loyal customer. It is difficult to distinguish these parts by appearance alone, so make sure you try them at a sushi restaurant you can trust. Just for your reference.


We hope this information will be helpful.

Revision date: November 20, 2017

We will explain fishing methods which could affect the quality of caught tuna.

There are mainly five methods for tuna fishing. “Ipponzuri” (catching fish with fishing poles) in Oma, Aomori prefecture, you see a lot through the media, is well known. However, the fact is that Long line fishing method and Purse seine fishing method are the ones catching the most tuna. The rest is Fixed net fishing method and Hikiami (Seine fishing method).

<Long line fishing method>

To hang a long line (Mikinawa) in the sea, covered with about 3000 fishhooks attached to branch lines (Edanawa), aiming at a path of schooling tuna.

<Purse seine fishing method>

A large-scale method of fishing by encircling a school of tuna with a net. Although it is efficient, there is a demerit of lowering the quality of fish because they struggle while getting caught. In addition, other kinds of fish and immature fish can be caught without distinction and that leads to overfishing.

<Fixed net fishing method>

Tuna have a habit of migrating to the same ocean area at the same time each year. A coastal fishing method called Fixed net fishing consists of placing a net in the sea and wait for a school of tuna. The advantage of this method is to be able to capture the fish alive without causing any injury or damage.

<Ipponzuri (catching fish with fishing poles)>

This method has the longest history and uses a pole of 4 – 6 meters to fish from a boat. Using a machine that winds up lines automatically and also using human hands, pull up tuna that weighs more than 100kg and lastly catch it by piercing gills with a harpoon.

<Hikiami (Seine fishing method)>

To catch fish by towing a bag-shaped net from a boat.


We hope this information will be helpful.

Revision date: March 20, 2018

Today you will learn how to easily identify artificial salmon roe!

The natural salmon roe season is the autumn. Does this mean that most of the roe eaten during the off-season is artificial Salmon roe. Not necessarily. As stated in his biography, even at the famous sushi restaurant Sukiyabashi Jiro, frozen roe is thawed as necessary.

Long ago this was an extremely expensive topping that ordinary people couldn’t afford, so artificial roe was used. There was a time when this was the case. But nowadays salmon roe is regularly imported from overseas and can be obtained cheaper, eliminating the need to use artificial roe instead.

However, we cannot overlook the commercial law for passing off artificial roe as natural roe. In Japan, the non-perishable properties of artificial salmon roe made from chemical substances (mainly sodium alginate) is utilized and used mainly in hospitals, but not sold to the general public. I’ll also tell you that it is very rare to find a sushi restaurant that serves artificial roe. Cheap roe is generally made from eggs of trout, other related species, or imported from Canada and other countries.

Unfortunately I’m not familiar with the state of things outside of Japan, but I can tell you how to tell the difference. All it takes is hot water and a moment of observation. Artificial salmon roe will show no changes in hot water, but natural roe will start to turn white on the surface. This is due to the protein reacting and changing with the heat. That said, this is not an experience you can just set up at the sushi restaurant. Just for your own information.


We hope this information will be helpful.

Revision date: November 6, 2017