Search results for “sushi”

What Is Hatahata Sushi? Hatahata sushi (ハタハタ寿司) is a traditional fermented sushi from Akita Prefecture in northern Japan. It uses hatahata, the Japanese sandfish, as its main ingredient. Unlike modern sushi, this dish belongs to th...

Introduction to Sasa Sushi Sasa Sushi is a traditional food in Japan in which it is a local dish from the Hokuriku region. Likewise, it is a type of sushi in which the sushi rice and sushi seeds are wraps with Kumazasa or bamboo leaves. ...

Bekko sushi is a local specialty of Izu Oshima, an island in Tokyo. Cooks marinate slices of fresh fish in soy sauce flavored with island chili pepper, then place them on vinegared rice. The marinade gives the fish a glossy amber color r...

A chef presses a small mound of rice, lays a slice of glossy fish on top, and brushes it once with sauce. Then the piece lands in front of you, ready to eat. That short sequence sums up Edomae sushi (江戸前寿司), the Tokyo style of nigir...

At first glance, it looks like an oversized piece of inarizushi. Then you bite in and find no vinegared sushi rice. Instead, the pouch holds rice and vegetables cooked together in seasoned broth. This is Itadaki (いただき), a regional di...

Open a bag of matcha and you find a silky green powder. Open a bag of the tea it comes from, and you might not recognize it as tea at all. The leaves are flat, thin and papery, more like flakes of dried seaweed than the dark needles of s...

The brewery describes Urakasumi Zen as gently fruity, fresh, and moderately savory. Zen is restrained rather than strongly perfumed, which makes it, in our view, an easy partner for sushi and grilled fish. Yet behind the bottle lies a re...

A small bowl of soup arrives at a table in Matsue. Inside, dozens of tiny dark clams sit in a steaming broth. This is Shijimi Jiru (しじみ汁), the clam soup of Shimane Prefecture, made with Yamato shijimi from nearby Lake Shinji. It look...

Picture a family gathering on Tsushima, a remote island of Nagasaki Prefecture. A big pot simmers at the center of the table, full of chicken or fresh local fish, vegetables and tofu. In the past, the family might even kill one of its ow...

At many conveyor-belt sushi restaurants in Japan, every seat comes with the same small kit: a stack of cups, a hot-water tap built into the counter, and a little jar of bright green powder with a tiny scoop. You add a scoop, press the ta...