Japanese whiting (Kisu)
Medium Fatty Tuna (Chutoro)
Benito (Katsuo)
Japanese icefish (Shirauo)
Broad velvet shrimp (Shira ebi)
Common orient clam (Nihamaguri)
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Revision date: November 6, 2020
Month: April 2018
Does the taste of wasabi differ depending on the grater?!
There are two tools used to grate wasabi, one is a metal grater and the other is called “Samegawa” (sharkskin), which has a layer of shark skin. When something as fine as shark skin is used for grating, the spicy flavor is enhanced and when a coarser metal is used, the sweetness is enhanced.
The taste of the wasabi even changes depending on whether it is turned clockwise or counter-clockwise while grating.
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Revision date: April 23, 2018
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Strong belief that fish is only about freshness
In some cases, the strong belief that fish is only about freshness, may prevent you from tasting the true value of the fish. For example, slicing up a fish that was just swimming, in front of the customer. The umami flavor is weak at first so while the texture is tough (a unique, crunchy feeling), the flavor is lacking. But the idea that freshness is equivalent to deliciousness continues still. This is a typical case of faith in freshness overtaking the actual taste.
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Revision date: April 16, 2018
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What is the difference between the taste of marbled and lined fatty tuna?
Marbled tuna (shimofuri) is the part in which it looks like the fat has fallen like a frost and melts like snow on your tongue then leaving only the umami taste.
The lined fatty tuna (Jabara) is the part that has white fat lines running through it. When you first take a bite, surge of aroma and umami flavor fills your mouth. After that, the potent fatty umami fills your mouth. The way the fat melts in your mouth differs between Jabara and marbling, so which you like better depends on preference.
Related contents: TYPES OF TUNA
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Revision date: May 4, 2021
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10 pieces of sushi we recommend for April
This is a list of 10 must-try sushi toppings in April. Sayori has long been loved the Japanese as an ingredient in Edomae sushi, and its appearance ushers in the start of spring. And katsuo (bonito) is recommended for this day, and of course, this is the time for “Hatsugatsuo” (the first bonito of the season).
Japanese icefish (Shirauo)
Broad velvet shrimp (Shiro ebi)
Rediated trough-shell (Kobashira)
Common orient clam (Nihamaguri)
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Revision date: April 2, 2018