Video Turorials for Preparing Different Fish
This is the great video tutorial site for preparing different…
Soup with Red Cornetfish
I think some of you may be thinking… “How can…
How to prepare fish for aging
With Ike-Jime closing, moderate cooling, and proper cleaning, you can…
How to keep your catch cooled
Fish meat loses its quality much more and faster than…
Nitsuke – Teri Braise-
Nitsuke is a very popular fish cooking in Japan. I…
The best fish scaler ever!
This is it!!! My search for the best fish scaler…
Pichitto! for semi-dried fish
I’m happy with the fact that I’m getting inquiries about…
Pichitto! for smoked tuna
If you love to cook fish yourself, you have to…
Japanese Knife, Deba and Sashimi
There are several kinds of Japanese traditional knives. Most of…
Mottainai
It was almost midnight.I found myself in the kitchen picking…
Nabe Cooking with Groupers
Nabe cooking is very popular winter cuisine in Japan. Nabe…
Katsuo Tataki
Katsuo Tataki is a form of sashimi. Japanese have been…
Shabu Shabu Sashimi
Shabu Shabu is a form of Nabe cooking. You have…
Pon-Zu, the refreshing citrus sauce
Ponzu is an essential Japanese dipping sauce for Nabe cooking….
Dashi, the hearty Japanese soup stock
Dashi means broth, soup stock. The most basic and common…
Sake Happou – All-round Japanese Seasoning
If there’s one thing I would share with my fellow…
How to fillet a fish / Leave “silver” on!
Filleting for Sashimi To slice out sashimi, you need to…
Ike Jime Part 2 – What “closing” does to the fish?
Why Ike Jime closing is needed Let’s look at the…
Ike Jime Part. 1 – How to keep your fresh catch fresh
Cooking starts when you kill it. Japanese people love fish…