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.
Sushi
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.
Real Wasabi: Flavor, Grating, and How to Recognize It
What is wasabi? Real wasabi is a Japanese plant whose thickened stem is grated into a fresh green condiment. It has a clean herbal aroma and a brief, nose-tingling pungency. It is best known as an accompaniment to sushi and sashimi, but it is also served with noodles, tofu, meat, and other dishes. The bright green … Read more