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.
Nigiri
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.
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.
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.
How to Eat Sushi in Japan: A Chef’s View from the Counter
Eating sushi in Japan is not an etiquette test. A sushi chef explains one-bite nigiri, hands versus chopsticks, counter communication, fragrance, photography, and dietary requests.
Omakase in Japan: How Chefs Build the Course and Set the Pace
Omakase means entrusting the meal to the chef—but the diner still shapes the experience. A sushi chef explains course order, pacing, requests, pricing, and how to choose a counter.