Ebi Sushi: Shrimp Types, Cooking, and Nigiri Craft
Ebi sushi usually features cooked shrimp over seasoned rice, while amaebi and botan ebi are commonly served raw. Learn the important menu differences.
Japanese Food Blog
Izakaya in Japan: Food, Drinks, Ordering, and Etiquette
An izakaya is a casual Japanese dining pub built around drinks and shared small plates. Learn about its menus, otoshi charges, ordering, and etiquette.
Tsukune Yakitori: Texture, Seasoning, and Grill Technique
Tsukune is a tender Japanese minced-meat preparation often served as yakitori. Learn what it tastes like, how recipes vary, and what to check before ordering.
Hotate Sushi: How Chefs Judge, Thaw, and Cut Scallops
Hotate is the Japanese word for scallop. Discover its delicate sweetness, smooth texture, common sushi styles, and what beginners should know before ordering it raw or seared.
Anago Sushi: The Edomae Craft Behind Tender Conger Eel
Anago is Japanese conger eel, usually cooked until tender and served with a glossy sauce. Learn how it tastes, how it appears in sushi, and why it differs from richer freshwater unagi.
Maguro Sushi Guide: Akami, Chutoro, and Otoro Explained
Maguro is tuna, but a sushi menu may divide it into lean akami, moderately fatty chutoro, and rich otoro. Learn how these cuts differ and which one to order first.
Hamachi, Buri, and Kanpachi: Japanese Yellowtail Explained
Hamachi is a popular yellowtail served in sushi and sashimi, but its name is often confused with buri and kanpachi. Learn how these fish differ in species, maturity, taste, texture, and use on Japanese menus.
Yakitori vs. Kushiyaki: What’s the Difference on Japanese Menus?
Yakitori and kushiyaki both describe Japanese grilled skewers, but they are not exact synonyms. Learn what each term covers, how menus use them, and which regional exceptions can surprise first-time visitors.
How to Order Yakitori in Japan: Etiquette and Common Mistakes
Ordering yakitori in Japan is easier when you know a few menu terms and dining customs. This beginner’s guide covers seasoning choices, useful phrases, skewer etiquette, and common mistakes.
Yakitori Cuts Explained: A Guide to Japanese Chicken Skewers
Yakitori menus use Japanese names for thigh, skin, heart, gizzard, cartilage, and other chicken parts. This guide explains the most common cuts, their textures, and beginner-friendly choices.