Salmon is by far the most popular topping at conveyor-belt sushi restaurants. If you ask people around the world what their favorite fish is, the answer is sure to be salmon. Its flesh is tender and fatty, with few small bones, and its color is appetizing. But we don’t think most people around the world pay much attention to the type of salmon they eat. This is not surprising, since people do not have the habit of eating many kinds of fish in their daily lives. In Japan, it is common for the species offered to change with the seasons, even among fish of the same family. We sometimes sense that ..read more

Modori-gatsuo are those that migrate southward from off Sanriku to the Boso Peninsula from mid-September to late October. In Japan, bonito is called variously Hatsu-gatsuo, Modori-gatsuo, Mayoi-gatsuo, Netsuki-gatsuo, and so on. The quality of the fish is unique depending on the season and size, and bonito lovers will be able to enjoy a variety of flavors throughout the year. Now, bonito, a popular fish since the Edo period, has recently been given a new name, Mochi-gatsuo, which we have never heard of, and we would like to dig deeper into it. The quality of bonito cannot be determined until i ..read more

  Frozen bonito begins to mature after thawing. Large fishing vessels sail the Pacific Ocean year-round in pursuit of bonito (Skipjack tuna). The fishing method is divided into pole-and-line fishing and purse seine fishing. Pole-and-line fishing involves spreading live bait such as Japanese anchovy to attract schools of skipjack tuna, which are then caught in large numbers with the rod in a short period. Because of the need to keep live bait for a long period, this fishing method was limited to the waters around Japan for many years. Still, recent technological advances have also made pol ..read more

The vinegar used for Vinegared rice is basically rice vinegar or red vinegar. Mizkan, which contributed greatly to the development of Edomae sushi, is still a famous vinegar manufacturer. When we think of vinegar, a sour taste immediately comes to mind, but vinegar is not only sour, it also contains a variety of ingredients and has a mild taste. There are also many different types of vinegar, each with its unique flavor. Just as beer is made from barley and wine from grapes, vinegar has a variety of flavors, aromas, and richness depending on the ingredients. Acetic acid is the predominant acid ..read more

Edomae sushi (Nigiri sushi) in the Edo period was about twice the size of today’s sushi. We recently read a sushi article in one of the Food media and were amazed that there are still media outlets out there that are so misinformed. If taken dispassionately, it may be a reprinted article or an article created by a generated AI. Also, food writers who use arguments like “I live in Japan” or “I know sushi well because I have been to over 500 sushi restaurants” are not to be trusted in their articles. Nigiri sushi originated about 200 years ago, but in fact, it can be said that no book comprehens ..read more

The tastiest and most highly utilized Katsuo are Ma-gatsuo and Hon-gatsuo.Anyone can tell a fish is a different species if it looks different. However, there are cases where the appearance is so similar that you can’t just inadvertently make a mistake. That is when there are several species and the difference in value is significant. In the past, the fish was used as a fish fraud, and even today it is often used as a substitute. So, the marketer adds the prefix Hon (本) in the name of a fish or shellfish to avoid confusion with a substitute. One of the meanings of the Japanese word “hon” is “g ..read more

The tastiest and most highly utilized Katsuo are Ma-gatsuo and Hon-gatsuo.Anyone can tell a fish is a different species if it looks different. However, there are cases where the appearance is so similar that you can’t just inadvertently make a mistake. That is when there are several species and the difference in value is significant. In the past, the fish was used as a fish fraud, and even today it is often used as a substitute. So, the marketer adds the prefix Hon (本) in the name of a fish or shellfish to avoid confusion with a substitute. One of the meanings of the Japanese word “hon” is “g ..read more

The answer to this question is obvious. First of all, the most common argument goes something like this. Some say that farm-raised fish are fatty, but the image of natural fish being superior has simply taken hold. Others say that farm-raised fish are raised in small fish ponds, so they are less active and less chewy, or that feeding them formula feed harms the taste and aroma of their meat. Well, all opinions can be said to be right or wrong. It could be for the following reasons. It does not touch on the quality as well as the quantity of fat. Not all fish farms are small, and there are far ..read more

The appearance of Kue-tamaWhat is hybrid fish? Both Yamame (Landlocked Sakuramasu) and Japanese Iwana (Char) are members of the salmon family. Iwana and Yamame both inhabit the upper reaches of rivers, although Iwana prefers slightly cooler water. In rivers where each species lives alone, both fish occupy the upper reaches of the river, but in rivers where both species live, they do not mix, with Iwana occupying the uppermost reaches and Yamame occupying the lower reaches after a certain point in the upper reaches. In nature, different species sometimes interbreed and produce hybrid fish. For ..read more

Fusenkinme (Red bream) is occasionally caught along with Splendid alfonsino (Kinmedai). Until recently, they were considered to be the same species. Kinmedai has elongated slit-like posterior nostrils, while Fusenkinme has oval-shaped posterior nostrils. Kinmedai can grow over 50 cm long, whereas Fusenkinme stops at 40 cm. Fusenkinme is fattier than Kinmedai and is called Aburakinme or Torokinme by fishermen, in areas that distinguish between Fusenkinme and Kinmedai, there is a difference in market price, but it is rarely distributed and is consumed locally. Torokinme does not refer to the be ..read more