Kawahagi Sushi: The White Fish Transformed by Its Liver
Kawahagi pairs firm, delicate white flesh with a rich liver prized in autumn and winter. A sushi chef explains the preparation—and the mistake that changed his work.
JAPANESE SUSHI GUIDE
Sushi
Learn about sushi, from fish and rice to preparation, etiquette, ingredients, and the traditions behind one of Japan’s most iconic foods.
Latest guides
How Japanese Chefs Cut Squid: Types, Texture, and Decorative Knife Work
Squid can be served simply or transformed through precise knife work. Learn how Japanese chefs adjust the cut for sauce, texture, species, and each part of the squid.
Sushi Rice Temperature: Why Chefs Adjust Shari for Different Fish
Sushi rice is not served at one fixed temperature for every topping. See how one counter uses slightly cooler or warmer shari to balance aroma, fat, and texture.
From Spring Kasugo to Winter Buri: How Sushi Changes with the Seasons
Seasonal sushi in Japan is more than a calendar of fish. Follow spring kasugo and winter buri from whole fish to nigiri, and learn why region, catch, and preparation matter.
Tai Sushi: Sea Bream Season, Preparation, and Nigiri Craft
Tai sushi features mild, firm Japanese sea bream paired with vinegared rice. Learn what madai means, how tai tastes, and the ways chefs prepare it.
Inari Sushi: Sweet Tofu Pockets, Regional Styles, and Craft
Inari sushi is vinegared rice tucked inside sweet-savory fried tofu pockets. Learn what it tastes like, how versions differ, and what ingredients to check.
Ika Sushi: Squid Varieties, Knife Work, and Nigiri Texture
Ika sushi pairs vinegared rice with carefully prepared squid. Learn about its mild flavor, distinctive texture, common varieties, and beginner-friendly ordering tips.
Saba Sushi: How Chefs Cure Mackerel for Nigiri
Saba sushi pairs richly flavored mackerel with vinegared rice. Learn how shime saba is cured, what it tastes like, and what beginners should know.
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.
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.