Sushi Tools

I used a lull in between rain storms to venture out and have a look at the Sunday fish stock at a neighborhood grocer.  The only thing decent they had was makokarei (below “karei”), or young marbled soles that were shipped fresh from Chiba prefecture. Prepped sole (karei) with head and guts removed. About a 10 […]

I used a lull in between rain storms to venture out and have a look at the Sunday fish stock at a neighborhood grocer.  The only thing decent they had was makokarei (below “karei”), or young marbled soles that were shipped fresh from Chiba prefecture. Prepped sole (karei) with head and guts removed. About a 10

In Japan, Setsubun (節分) is celebrated as the day before Spring, or more literally, the division of seasons (節=season, 分=divide). And there’s your Japanese for the day! Gee, if only I could get paid to do this! Setsubun is commonly celebrated by throwing beans around your house shouting “Out with evil! In with luck!” (or

I used a lull in between rain storms to venture out and have a look at the Sunday fish stock at a neighborhood grocer.  The only thing decent they had was makokarei (below “karei”), or young marbled soles that were shipped fresh from Chiba prefecture. Prepped sole (karei) with head and guts removed. About a 10

Madai or red sea bream is a popular fish eaten all year round in Japan, but is often eaten during seasonal events like New Year’s and cherry blossom season. In this second installation of the Hetakuso Bocho (“unskilled knife”) Series, I gut and filet a sea bream in the commonly used 3-part filet, or sanmai-oroshi method.

I have found that most people who come from cultures where eating raw fish is not a norm tend to break into sushi for the first time through cooked sushi, like the commonplace boiled shrimp sushi (ebi). Shrimp sushi is easy for sushi first-timers. Boiled shrimp is familiar to most people in the West, which I