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 Seafood
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.
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.
Uni Sushi: Taste, Grades, and How Chefs Judge Sea Urchin
Uni is the edible gonad of sea urchin, prized for its creamy texture, natural sweetness, and umami. Learn about common types, processing, and sushi uses.
Ikura Sushi: Salmon Roe, Season, and Soy Curing
Ikura is Japanese salmon or trout roe known for its glossy appearance, savory flavor, and delicate pop. Learn how it differs from sujiko and how it is used in gunkan sushi, temaki, and rice bowls.
Salmon vs. Trout: What’s the Difference in Japanese Sushi?
Salmon and trout are closely related, but their names and uses can be confusing in Japan. Learn how sake, masu, and trout salmon differ in sushi, flavor, labeling, and preparation.
Sushi vs. Sashimi
Learn the difference between sushi and sashimi, including vinegared rice, raw and cooked ingredients, nigiri, serving styles, and how to order both in Japan.