Kaz MatsuneDec 15, 20204 minFresh fish does not always taste the best"How should we keep this Tai Snapper in the fridge? “Looking at the whole fish, I asked Toru, the executive chef at Yoshida Sushi in...
Kaz MatsuneJul 24, 20181 minRare Sushi Ingredients "Nodoguro" (Blackthroat Seaperch)Nodoguro, also known as "Rosy Seabass" or "Akamutsu," is a rare and prized sushi ingredient caught along the coast of the Sea of Japan....
Kaz MatsuneJul 17, 20181 minRare Sushi Ingredients – Bouze (Ebodai), TokushimaIn English, Ebodai is referred to as Japanese Butterfish. It’s about 8-12inches in length and is different from “Butterfish” that is...
Kaz MatsuneJul 10, 20182 min100 Surprising Facts About Sushi - #12. What’s Fresh Today? - Fresh fish does not necessary mean theHave you ever asked this question to your sushi chef, "So, what's fresh today?" From a sushi chef's standpoint of view, I must confess...