その他の調査Practiced
How to Make Aji Fish Bone Senbei and Important Tips
Explains how to make calcium-rich Aji fish bone senbei using the backbone of Aji fish, along with important precautions.
LATEST NOTES / NEWEST FIRST
Latest notes
The newest practice notes and portfolio updates, listed in the order they were published or updated.
その他の調査Practiced
Which Sushi Ingredients Pair Well with Red Vinegar? Comparing Tuna, Bluefish, and Simmered Items
Introducing sushi ingredients that best showcase the richness and aroma of red vinegar, categorized by lean tuna, bluefish, simmered items, and shellfish.
その他の調査Practiced
Does Red Vinegar Not Go Well with White Fish or Squid? Using It to Enhance Aromas Properly
An explanation of why red vinegar is said to not pair well with white fish and squid, and how blending it with rice vinegar makes it easier to use.
保存・食品衛生Practiced
Complete Guide to Anisakis Prevention: Detection, Locations in Fish, Freezing, and Heating Explained
This guide consolidates methods for detecting Anisakis, understanding where they reside in fish, fish species considerations, the use of blacklights, and the conditions for free...
保存・食品衛生Not practiced
Is Anisakis Safe if Heated? Guidelines for Core Temperature and Time
This article organizes the core temperature and time standards for heating as a countermeasure against Anisakis, based on information from the Ministry of Health, Labour and Wel...
保存・食品衛生Practiced
Can Anisakis Be Visually Detected?
Anisakis is a nematode parasite found in seafood that can be visually removed, but complete elimination is considered difficult.
保存・食品衛生Not practiced
How to Prevent Histamine Food Poisoning from Fish｜Low-Temperature Management After Purchase
This article explains histamine countermeasures when handling tuna, bonito, mackerel, and others, from purchase to preprocessing and storage in order.
保存・食品衛生Not practiced
Can Major Fish Blocks Be Eaten Raw Until the Next Morning? Approaches by Fish Type
This article explains how to check raw consumption labels and cold storage management when handling blocks of tuna, white fish, blue fish, squid, etc. until the next morning.
その他の調査Practiced
How to Make Crispy Fish Skin Crackers and Important Tips
Step-by-step instructions, tips, common pitfalls, and unexpected points when making crispy crackers from fish skin.
保存・食品衛生Not practiced
Why Does the Ease of Refrigerated Storage Vary by Fish Species?
This article explains why the taste and condition of fish change differently during storage depending on species, focusing on moisture, fat, bloodline, and histamine factors.
保存・食品衛生Not practiced
What is Histamine Food Poisoning? Why Take Care with Tuna, Bonito, and Mackerel
An organized explanation based on official information about the mechanism of histamine food poisoning caused by fish, fish species prone to cause it, symptoms, and basic preven...
保存・食品衛生Not practiced
Is Histamine Safe with Heat? Beware the Difference with Anisakis
Explains whether histamine food poisoning can be prevented by heating, clarifies the difference with anisakis parasites, and advises on deciding not to eat suspicious fish.
保存・食品衛生Not practiced
Conditions That Increase Risk of Histamine Food Poisoning: Why Fish Should Not Be Left at Lukewarm Temperatures
This article organizes specific conditions such as leaving fish at room temperature, thawing, and long-term storage that increase the risk of histamine food poisoning.
保存・食品衛生Not practiced
Why Is Raw Bonito Not a Sushi Staple? Differences from Tuna
This article explains why nigiri sushi made with bonito is less common than tuna, focusing on its aroma, flesh texture, and rapid freshness changes.
保存・食品衛生Not practiced
Tips for Deliciously Enjoying Skipjack Tuna (Katsuo) as Sushi: Using Salt, Condiments, and Light Torching
Organizing moisture control, condiments, simmered soy sauce (nikiri), and torching techniques when preparing skipjack tuna (katsuo) sushi, aimed at beginners.
保存・食品衛生Not practiced
Is Koikuchi Soy Sauce Alone Enough for Marinating Bonito? Time and Precautions
Guidance on how long to marinate bonito in koikuchi soy sauce, the combination of ginger and scallions, and cautions against over-marinating.
その他の調査Practiced
Does Kombu-Jime Extend the Shelf Life of Fish?
Kombu-jime is known as a technique to enhance the flavor of fish by applying kelp (kombu), but scientific evidence regarding its effects on extending shelf life or providing bac...
その他の調査Practiced
How Many Days is Ideal for Kombu-Jime Sea Bream? Limits of Home Preparation Revealed Over 3 Days
An actual trial of kombu-jime (kelp curing) on sea bream comparing the taste difference without aging and the drying out after 3 days, organizing an easy-to-adjust period for ho...
包丁・道具・練習Not practiced
How Much Does a Slice of Lean Tuna (Akami) Sushi Weigh? Typical Portion Size and Practice Method
This article introduces the typical size range of 8 to 18 grams for lean tuna sushi slices and a method to practice balancing the slice with sushi rice.
保存・食品衛生Practiced
The Purpose of Preserving Tuna with Salt and Paper｜How to Adjust Moisture and Aroma
Explains the purpose of applying salt and wrapping tuna in paper, clarifying why this method does not extend the safe storage period.
保存・食品衛生Practiced
How Many Days Can Salted Tuna Blocks Be Eaten Raw?
This article organizes how to consider expiration dates and storage temperatures when eating tuna treated with salt and paper raw.
その他の調査Practiced
Optimal Timing for Salting Tuna
The time to salt tuna varies depending on the fish type, thickness, temperature, and hygiene conditions. Generally, 5 to 10 minutes, and at most 15 to 20 minutes, serves as a pr...
包丁・道具・練習Practiced
How Much Red Vinegar for 240g of Rice? Adjusting Red Vinegar Sushi Rice
This article explains how to determine the amount of red vinegar to mix with 240g of freshly cooked rice, recommending 20–25ml as a guideline and describing the tasting process...
包丁・道具・練習Practiced
Guideline for Salt and Sugar in Red Vinegar Sushi Rice | Mixing Ratio Tested with 240g of Cooked Rice
This article provides a guideline for mixing red vinegar (akazu), salt, and sugar with 240g of cooked rice, explains why to reduce sugar, and how to adjust by taste-testing.
その他の調査Practiced
Choosing Knives for Practicing Sushi at Home: How to Select a Yanagiba Knife
When practicing sushi at home, the Yanagiba knife is the first knife you should purchase. This article explains in detail how to choose a Yanagiba knife and important points to...
その他の調査Practiced
Choosing a Knife for Practicing Sushi at Home: A Beginner's Guide
For those practicing sushi at home, a Yanagiba (willow blade) knife is an ideal first purchase. This article explains key points and cautions for beginners selecting a knife.
その他の調査Practiced
Choosing a Yanagiba Knife for Practicing Sushi at Home: Features and Selection Tips
When practicing sushi making at home, the yanagiba knife is generally recommended as the first knife to purchase. This article explains in detail the features of the yanagiba kn...
包丁・道具・練習Not practiced
Weight Balance of Topping and Sushi Rice｜Guidelines for Easy-to-Eat Sushi Pieces
This article explains how to measure sushi toppings and rice under the same conditions to improve the size and mouthfeel of hand-formed sushi (nigiri).
その他の調査Practiced
How to Make Nikiri Soy Sauce for Sushi and Important Notes
For aspiring sushi chefs, an explanation of how to make nikiri soy sauce at home and important points to note.
その他の調査Practiced
Basic Tools for Practicing Sushi Making at Home and How to Use Them
An explanation of the essential tools needed to practice sushi making at home, along with their correct usage and important precautions.
その他の調査Practiced
Is a Wooden Sushi Tub Necessary for Making Sushi at Home?
Examining how the use of a wooden sushi tub affects the process of making sushi at home.
その他の調査Practiced
Basics and Precautions of Tai no Kobujime (Sea Bream Kelp Wrapping)
Tai no Kobujime is a traditional technique that enhances the flavor of sea bream by lightly salting, wiping off moisture, and wrapping the fish with kelp.
その他の調査Practiced
Should You Remove the Kelp from Sea Bream (Tai) After 3 Days of Kelp-Pressing?
Explains the timing and precautions for removing kelp after pressing sea bream (tai) with kelp for three days.
その他の調査Practiced
How to Sharpen a Yanagiba Knife: A Beginner's Guide
An easy-to-understand explanation of how to sharpen a Yanagiba knife for beginners.
その他の調査Not practiced
Precautions for Storing True Horse Mackerel Until the Next Morning
An explanation of low-temperature management when storing True Horse Mackerel until the next morning and key points to decide whether it's safe for raw consumption after storage.
保存・食品衛生Not practiced
Where is Anisakis Found in Fish?
Anisakis is a parasitic worm that infects the internal organs and muscles of fish, and can cause food poisoning.
保存・食品衛生Not practiced
Specific Procedures and Precautions to Prevent Anisakis Food Poisoning
This article explains specific procedures and precautions to prevent food poisoning caused by Anisakis, a parasitic worm.
保存・食品衛生Not practiced
Does Freezing Kill Anisakis? Effects and Precautions of Freezing Treatment
An explanation of the lethal effects of freezing treatment on Anisakis parasites, differences between household and commercial freezers, and the difficulty of visual detection.
保存・食品衛生Not practiced
Does the Risk of Anisakis Differ by Fish Species?
Anisakis is a parasite found in many marine seafood species, and infection through raw consumption is a concern. This article examines the risk differences among fish species an...
保存・食品衛生Not practiced
How Many Anisakis Are in a Single Sardine?
The number of Anisakis parasites in sardines varies greatly depending on factors such as fish species, individual differences, origin, and season.
保存・食品衛生Not practiced
What Happens If You Eat Anisakis?
Anisakis is a parasite that infests seafood and can cause food poisoning when eaten raw. This article details the characteristics of Anisakis, infection routes, symptoms, and pr...
その他の調査Not practiced
Can Deboned Pike Conger (Hamo) Be Used for Sushi?
This article explains the safety considerations and precautions when using deboned hamo (pike conger) as sushi topping.
その他の調査Not practiced
Easy Chirashi Sushi for Beginners! How to Make and Plate It Beautifully
A beginner-friendly guide to making chirashi sushi—a colorful Japanese home dish—with easy steps for preparing vinegared rice and tips for attractive plating.
その他の調査Not practiced
Does Freezing Fish Lower Its Quality? Differences Between Quick Freezing and Home Freezers
An explanation of whether freezing fish affects its taste, detailing the differences between quick freezing and typical home freezers.
その他の調査Not practiced
Beginner's Guide to Filleting Fish and the Three-Fillet Method
A beginner-oriented guide to filleting fish and the three-fillet method (san-mai oroshi). Explains the steps and precautions from scaling, gutting, filleting, removing belly and...
保存・食品衛生Not practiced
Can Hamo (Pike Conger Eel) Be Eaten Raw?
Hamo, known as pike conger eel, is a beloved summer delicacy mainly in the Kansai region of Japan. Particularly in Kyoto, it is valued as a high-end ingredient. This article exp...
その他の調査Not practiced
How to Preserve Heda Snapper Using Kombu-Jime and Important Precautions
This article explains the steps and precautions for preserving Heda snapper using the kombu-jime method.
その他の調査Not practiced
How to Fillet and Preserve Heda Sea Bream: Key Points to Maintain Freshness
This article explains the steps and important points for filleting and preserving Heda sea bream to keep its freshness.
保存・食品衛生Not practiced
Anisakis Risk and Prevention Methods for Hedai (Japanese Butterfish)
Although the risk of Anisakis parasite infestation in Hedai (also known as Japanese butterfish) is low compared to high-risk fish like mackerel or horse mackerel, it is not zero...
その他の調査Not practiced
Cooking Methods Using Red Sea Bream Bones and Head
Learn how to make delicious dishes such as arajiru (fish head miso soup), shiojiru (clear fish soup), bone senbei (crispy fish bone crackers), and simmered dishes using the bone...
その他の調査Not practiced
Recommended Cooking Methods and Points of Caution for Hedai (Red Sea Bream)
Hedai (also known as Red Sea Bream) is cherished for its delicate flavor and versatile cooking methods. Enjoy it as sashimi, nigiri sushi, kombu-jime (kelp curing), salt-grilled...
その他の調査Not practiced
Tips and Precautions for Skinning Hedai (Thread-sail Filefish)
This article explains the steps and important points to skin Hedai fish cleanly without damaging the flesh.
その他の調査Not practiced
How to Make Shiokara (Salted Fermented Squid) Using Squid Innards and Important Precautions
An explanation of how to make shiokara, a salted fermented squid dish, using fresh squid innards (liver), and important points to keep in mind.
その他の調査Not practiced
Kombu-Jime and Su-Jime for Sardines: Which is More Suitable?
An explanation of the differences, procedures, precautions, and common pitfalls of kombu-jime and su-jime methods for preparing sardines.
その他の調査Not practiced
Precautions for Storing Round Herring Until the Next Morning
Key points on cooling, refrigeration, and hygiene management when heating round herring (Urume Iwashi) and storing it until the next morning.
その他の調査Not practiced
Does Longer Marinating Make Vinegared Sardines Tastier? Examining Texture and Sourness Changes Over Time
Vinegared sardines tend to become more sour and firmer as moisture is drawn out over time. This article examines texture changes at different marinating times to find the optima...
その他の調査Not practiced
Guidelines and Precautions for Vinegaring Sardines
Explanation of the typical time guidelines and important precautions when vinegaring sardines (Iwashi).
保存・食品衛生Not practiced
Handling and Precautions for Fish Without a 'Frozen History' Label Intended for Cooking
This article explains how to handle fish intended for cooking when there is no indication of a 'frozen history' on the packaging, along with important precautions.
保存・食品衛生Not practiced
Potential and Precautions for Improving Kanpachi Preservation through Salt Aging
Salt aging Kanpachi (greater amberjack) can potentially enhance its preservation, but proper procedures and hygiene management are essential.
その他の調査Not practiced
How to Deliciously Enjoy Kensaki Squid as Sushi
Detailed steps and precautions for enjoying Kensaki squid deliciously in sushi.
その他の調査Not practiced
How to Purchase Fresh Whole Fish Around Komae City
This article introduces how to purchase fresh whole fish in Komae City and its surrounding areas.
その他の調査Not practiced
Differences Between Premium and Affordable Kombu and How to Choose
Understand the differences between premium and affordable kombu seaweed and learn how to select the right type for your culinary needs.
その他の調査Not practiced
Is It Okay to Wrap Kelp for Sushi Toppings for 1 Week? Methods and Precautions for Preserving Sushi Ingredients
Leaving kelp wrapped on sushi toppings for one week is not recommended for home practice due to taste degradation and hygiene concerns.
保存・食品衛生Not practiced
Differences and Precautions in Storing Japanese Sardines (Maiwashi) and Horse Mackerel (Aji)
Japanese sardines (Maiwashi) and horse mackerel (Aji) have important differences in storage methods. Especially, Maiwashi have soft flesh and spoil easily, requiring prompt proc...
保存・食品衛生Not practiced
Anisakis Risk in Tuna and the Impact of Frozen Distribution
Although tuna is considered to have a low risk of Anisakis parasite infestation, this article explains in detail the effects of frozen distribution on its safety.
その他の調査Not practiced
Preparation Guide for Tuna and Salmon Sushi Toppings
Detailed explanation of the procedures and important points for preparing tuna and salmon as sushi toppings.
その他の調査Not practiced
How to Salt Tuna Lean Meat to Remove Moisture
Steps and precautions for salting the lean part of tuna to draw out moisture.
その他の調査Not practiced
How to Make Maki Sushi and Common Pitfalls to Avoid
A detailed explanation of the basic steps to make maki sushi, important points to watch out for, common mistakes, and the differences between futomaki (thick rolls) and hosomaki...
その他の調査Not practiced
Making and Storing Nikiri Soy Sauce in Advance
Explains how to make a small amount of nikiri soy sauce and store it refrigerated, along with precautions for not setting a fixed shelf life.
その他の調査Not practiced
Is It Okay if No Flame Appears When Preparing Nikiri?
The purpose of nikiri is to evaporate the alcohol content through heating, not to create flames.
その他の調査Not practiced
How to Fix Watery Nikiri Soy Sauce
This article explains how to adjust the concentration of nikiri soy sauce when it becomes watery, along with important precautions.
その他の調査Not practiced
When is the Best Time to Add Kelp to Nikiri Soy Sauce?
An exploration of the optimal timing for adding kelp to nikiri soy sauce, based on research findings and personal practice notes.
その他の調査Not practiced
How to Purchase Whole Fish at North American Supermarkets and Key Points to Note
Detailed explanation of the procedures, precautions, common pitfalls, and unexpected points when buying whole fish at North American supermarkets.
その他の調査Not practiced
Precautions and Flavoring Techniques When Using Farmed Rainbow Trout as Sushi Topping
An explanation of precautions for using farmed rainbow trout as sushi topping and flavoring techniques using wasabi, nikiri (sweetened soy sauce reduction), and citrus.
その他の調査Not practiced
Is It Okay to Prepare Mackerel at 1 PM for Evening Consumption?
Mackerel spoils easily, so proper gutting and low-temperature management are crucial. This article examines the procedures and safety considerations for preparing vinegared mack...
その他の調査Not practiced
How to Wrap Salted Fish in Paper and Important Points to Note
Wrapping salted fish in paper helps remove excess moisture and increases the firmness of the flesh. This article explains the procedure and important points in detail.
その他の調査Not practiced
Should Sugar Be Added to Vinegared Sardines?
Adding sugar to vinegared sardines can soften the acidity and create a mellow flavor. It's important to keep the sugar amount small so that sweetness does not dominate.
その他の調査Not practiced
Basic Guide to Cutting and Plating Sashimi
Organized the fundamental steps, points of caution, common mistakes, and surprising tips for cutting and plating sashimi (thinly sliced raw fish).
その他の調査Not practiced
Recommended Cooking Methods and Precautions for Spanish Mackerel (Sawara)
Spanish mackerel (Sawara) can be deliciously prepared in various ways such as curing with salt, searing, meunière, and butter soy sauce. This article organizes the steps and pre...
その他の調査Not practiced
Optimal Time and Temperature for Grilling 2cm Thick Spanish Mackerel and Dolphinfish Slices
An explanation of the appropriate time and temperature for grilling 2cm thick slices of Spanish mackerel (Sawara) and dolphinfish (Shiira).
その他の調査Not practiced
Guideline for the Weight of One Portion of Shari (Sushi Rice) and Practice Methods
The appropriate weight for one portion of shari—the vinegared sushi rice—varies depending on the sushi chef's skill and regional customs, but generally falls within the 10 to 15...
その他の調査Not practiced
Recommended Cooking Methods and Safe Consumption of Mahi-Mahi (Dolphinfish)
Mahi-Mahi (called "Shiira" in Japanese) is a fish known for its mild, sweet white flesh, and can be enjoyed through various cooking methods. This article covers recommended ways...
保存・食品衛生Not practiced
How to Make Shime Saba and Prevent Food Poisoning
This article explains the processes of salting and vinegar-curing mackerel (shime saba), details storage methods, and thoroughly covers preventive measures against food poisonin...
その他の調査Not practiced
How to Use Small Horse Mackerel (Koaji) Efficiently: Cooking Methods and Tips
Small horse mackerel (koaji) can be efficiently utilized through several cooking methods such as nanbanzuke (marinated fried fish), karaage (Japanese-style fried fish), and bone...
その他の調査Not practiced
Steps and Precautions for Using Small Horse Mackerel (Ko-Aji) as Sushi Topping
This article explains the procedures, precautions, common mistakes, and surprising tips when using small horse mackerel (known as ko-aji in Japanese) as sushi topping.
保存・食品衛生Not practiced
Precautions for Storing Squid Overnight
Key points on cooling, refrigeration, and hygiene management when storing leftover squid overnight after cooking.
その他の調査Not practiced
How to Deliciously Prepare Surumeika (Dried Squid) as Sushi Topping
Explanation of processing methods and precautions for deliciously enjoying Surumeika as sushi topping.
保存・食品衛生Not practiced
Do Vinegar, Salt, Soy Sauce, and Wasabi Kill Anisakis?
Examining whether using vinegar, salt, soy sauce, or wasabi can eliminate Anisakis parasites in seafood.
保存・食品衛生Not practiced
Precautions for Storing Vinegar-Cured Sardines Overnight
Organizing the safety measures and points to check that cannot be substituted by vinegar curing when refrigerating vinegar-cured sardines until the next morning.
寿司職人・キャリアNot practiced
8 Recommended Books for Aspiring Sushi Chefs | From Beginners to Edomae Techniques and Overseas Employment
This article introduces books for aspiring sushi chefs, covering everything from basic knowledge for beginners, fish identification, Edomae sushi techniques, theory, to perspect...
寿司職人・キャリアNot practiced
How to Aim to Become a Sushi Chef with No Experience: Training Content, Age Limits, and Overseas Employment Tips
A detailed guide for those aiming to become sushi chefs from no experience, covering training content, age restrictions, and methods for working abroad.
寿司職人・キャリアNot practiced
English Customer Service Phrases for Sushi Restaurants Abroad
This article introduces useful English customer service phrases for sushi restaurants abroad, divided by various scenes from entry to farewell.
その他の調査Not practiced
Methods to Improve Sushi Ingredient Quality: Species-Specific Handling and Precautions
An explanation of species-specific handling methods and precautions to enhance the quality of sushi ingredients.
その他の調査Not practiced
Types and Selection of Sushi Ingredients: Characteristics and Choosing Red Meat, White Meat, Shiny Fish, Shellfish, Squid & Octopus, and Fish Eggs
An explanation of the characteristics and selection methods for various sushi ingredients including red meat, white meat, shiny fish, shellfish, squid and octopus, and fish eggs.
その他の調査Not practiced
Is Pacific Sardine Suitable for Sushi? Explanation of Preparation Methods and Precautions
Fatty Pacific sardine (Maiwashi) is suitable as sushi topping, but this article explains detailed preparation methods and important precautions.
その他の調査Not practiced
Can Common Dashi Kombu Be Used for Tai (Sea Bream) Kobujime?
This article explains the precautions and procedure when using common dashi kombu for making kobujime with tai (sea bream).
その他の調査Not practiced
The Amount and Effects of Adding Kombu to Kirikiri Soy Sauce
Adding kombu (kelp) to kirikiri soy sauce enhances its flavor and umami. It is recommended to start with about 8–10 grams of kombu and adjust to balance aroma and saltiness.
その他の調査Not practiced
Practice Methods to Improve Sushi Skills After Preparing Your Tools
Explains practice methods and important points to improve your sushi-making skills after arranging your sushi-making tools.
寿司職人・キャリアNot practiced
Comparing Sushi Schools in Tokyo｜Why I, a 34-Year-Old Beginner, Chose the Tokyo Sushi Academy Six-Month Course
A comparison of sushi schools in Tokyo for aspiring sushi chefs, covering duration, tuition, class volume, and overseas employment prospects. Includes why a 34-year-old beginner...
その他の調査Not practiced
Is It Possible to Age Sea Bream for One Week in a Household Refrigerator and Eat It Raw?
An explanation of whether it is feasible to age sea bream for one week in a household refrigerator and consume it raw, including important precautions.
その他の調査Not practiced
Is a 3-Day Aging Period Too Short for Sea Bream? Considering the Safety of Raw Consumption at Home
An examination of whether aging sea bream for three days at home is appropriate, focusing on fish condition and hygiene management.
その他の調査Not practiced
Recommended Ingredients and Tips for Rolling Temaki Sushi
This article explains how to select ingredients and techniques for rolling temaki sushi (hand-rolled sushi). It covers a wide range of suggestions from classic fillings to kid-f...
その他の調査Not practiced
Supermarkets and Fresh Fish Shops in Tokyo Where You Can Easily Buy Whole Fish
An introduction to supermarkets and fresh fish shops in Tokyo where whole fish are easy to purchase. Includes store locations, access methods, business hours, and features.
その他の調査Not practiced
Is Urume Sardine Safe as Sushi Topping?
An explanation on the safety and precautions when using Urume Sardine as sushi topping.
その他の調査Not practiced
Can Light Soy Sauce Be Substituted with Reduced-Sodium Soy Sauce?
An explanation of the differences between light soy sauce and reduced-sodium soy sauce, along with important points to consider when substituting one for the other.
その他の調査Not practiced
How to Choose Commercial Wasabi: Easily Enjoy Tube Wasabi Made with Real Wasabi
This article explains key points for selecting commercial wasabi. For convenience, tube wasabi using real wasabi and requiring refrigeration is recommended.
その他の調査Not practiced
Cooking Methods for Blue Crab: Procedures and Precautions for Salt Boiling, Steaming, and Miso Soup
A detailed explanation of the cooking methods for blue crab—including salt boiling, steaming, and miso soup—covering each method's procedures, precautions, and common mistakes t...
その他の調査Not practiced
Optimal Ratio for Seasoned Vinegar Using 300g of Grain Vinegar
Introducing the ideal ratio and method for making seasoned vinegar (awasezu) using 300g of grain vinegar.
寿司職人・キャリアIn progress
From Almost Zero Sushi Experience to a North American Sushi Job
A 365-day public portfolio documenting the skills, discipline, and service English needed to work behind a sushi counter in North America.
その他の調査Not practiced
How to Fillet Hiradai (Flathead Sea Bream) and Important Points to Note
Explaining the steps and precautions to safely and deliciously fillet Hiradai (Flathead Sea Bream).
その他の調査In progress
How to Make Sushi-Quality Shari at Home
A detailed guide on the steps and key points for making authentic sushi rice (shari) at home.
その他の調査Not practiced
Differences Between Rice Vinegar and Grain Vinegar and How to Use Them
An explanation of the characteristics and usage distinctions between rice vinegar and grain vinegar.
その他の調査In progress
How to Choose Vinegar According to Sushi Toppings
This article explains how to select the appropriate vinegar strength and aroma according to the type of sushi topping (netā).
その他の調査Not practiced
Why Sushi Rice Made from Packaged Cooked Rice Becomes Sticky and How to Fix It
This article explains the causes of stickiness when making sushi rice (vinegared rice) using packaged cooked rice and methods to improve the texture.
その他の調査Not practiced
How to Obtain Sasanishiki Rice in North America and Important Considerations
An explanation of methods to acquire Sasanishiki rice for sushi use in North America and important points to consider.
その他の調査Practiced
How to Choose the Best Red Vinegar for Sushi
An explanation on selecting red vinegar that imparts deep flavor and beautiful color to sushi rice (shari).
その他の調査Not practiced
How to Optimize Water Ratio for Sushi Rice
Explains how to adjust the water ratio according to the rice brand and rice cooker to achieve ideal sushi rice.
その他の調査Not practiced
Why You Should Not Boil Awasezu (Seasoned Vinegar) and the Proper Heating Method
Boiling awasezu, a mixture of vinegar, sugar, and salt used in sushi rice seasoning, is generally not recommended. The common method is to dissolve sugar and salt by gently heat...
その他の調査Not practiced
How to Choose and Use the Best Rice Cooker for Single-Person Households
Explains how to select and use the ideal rice cooker when practicing sushi making alone.
その他の調査Not practiced
Which Is Better for Cooking Sushi Rice: Donabe Clay Pot or Rice Cooker?
A comparison of cooking sushi rice using a traditional donabe (clay pot) versus a modern rice cooker, including characteristics, procedures, key points, and common pitfalls to f...
その他の調査Not practiced
Choosing and Preparing Rice Used in Sushi Restaurants
An explanation of how to select rice for sushi and the preparation methods, including stickiness, ease of loosening grains, washing rice, water ratio, and cooking techniques.
その他の調査Not practiced
Seasoned Sushi Rice Ratios and Preparation: Ideal Proportions for 120g of Rice
The ratio of vinegar, sugar, and salt relative to rice quantity can be adjusted to achieve your preferred flavor in sushi rice.
その他の調査Not practiced
Causes and Solutions for Sushi Rice Sticking to Your Hands
An explanation of the causes behind the problem of sushi rice (shari) sticking to the hands that sushi chefs face, along with effective countermeasures.
その他の調査Not practiced
How to Improve Weak Vinegar Aroma in Sushi Rice
This article explains methods to improve the vinegar aroma when it is weak in sushi rice.
その他の調査Not practiced
Which Commercial Vinegar Is Suitable for Sushi? Comparing Rice Vinegar and Grain Vinegar
When making sushi using commercial vinegar, rice vinegar and pure rice vinegar (junmai-su) are generally recommended. Grain vinegar can also be used, but there are differences i...
その他の調査In progress
Essential Ingredients and Preparation of Sushi Vinegar (Awasezu)
An explanation of the basic ingredients and preparation method for awasezu, the mixed vinegar that enhances the deliciousness of sushi.
その他の調査Not practiced
How to Manage Sushi Rice Ingredients by Weight Without Measuring Spoons
This article explains how to manage each ingredient of sushi rice (shari) by weight in grams without using measuring spoons.
その他の調査Not practiced
Proper Procedure and Precautions for Mixing Vinegar, Sugar, and Salt
Explaining the appropriate steps and important precautions when mixing vinegar, sugar, and salt for sushi rice seasoning.