The previous tutorial demonstrated how to prepare fresh geoduck for sashimi. Geoduck has three different edible parts, and is commonly used in various...
It's been a while since Japanese food, or washoku, has been in the spotlight among food cultures in the world. What makes it so unique cannot be expla...
There are some similar species worldwide, but geoduck specifically is the worlds largest burrowing clam, abundant in the inland waters of the Pacific ...
Each fish reflects the seasonal difference in its taste and texture, and its processing methods also vary to bring out the most of its flavor, not onl...
Katsuo, or skipjack tuna, also known as bonito tuna, is a popular fish in Japan. Tokyo foodies experience kastuo in two phases: early katsuo and late ...
Slicing fish is an essential technique required in working as a chef, along with the skills to break down a fillet. It seems quick and simple, but you...
Chirashi-zushi is a type of sushi in Japan that ingredients are scattered, rather than rolled. Due to its simple method yet colorful and fancy looking...
In the earlier tutorial, the calculation of food cost percentage per servings was explained. This tutorial is more about the long-term inventory like ...
This tutorial is about how to functionally plate sushi rolls with visual quality. But this is not meant to bind you with the rule, so take it as just ...
This video introduces how to make DIY style instant miso ball to add a side of soup to your meal in a second! Ingredients (8 servings): [Base] - Miso...
