Nakano Masayuki·1d agoTwo Ways of Listening: Nigiri Vs. SashimiThe tai arrived that morning from Toyosu, pale and firm, its skin still bright.
Japanesediningsg·3d agoThe Belt and the Counter Want the Same ThingKaiten sushi and the traditional counter look like opposites. Underneath, both are answers to one quiet question: how do we bring sushi…
InIn Search of UmamibyKeita Miyaki·3d agoYanagiba vs. Deba: How Japanese Sashimi Knives Actually WorkOne knife slices, the other butchers. The geometry, steel and history behind both — and why a good sashimi cut is a matter of engineering.A response icon1A response icon1
InIn Search of UmamibyKeita Miyaki·3d agoWhat Is Shun? A Season-by-Season Guide to Japanese FishWhy the same fish can taste like four different fish — and how to eat with the calendar.
KJ | Japanese Food & Culture·Oct 30Why Japanese Convenience Store Rice Balls Come with Separate Seaweed: A Natto & Shiso Hand Roll…Plus a quick look at how that clever packaging began (my grade: B-)
Hiroki·Oct 21In Praise of the Sushi CounterWhy we return to the quiet craft, and how Tokyo’s sushi culture is finding a new, accessible form.
InJapanese Culture ExplainedbyAkihiko TSUKAHARA·Oct 20Why Is Hot Green Tea Served at Sushi Restaurants in Japan? | #036Japanese Dining Etiquette Series #036
Kelly King·Oct 19Daisy Huang and Dashini: Making Grocery-Store Sushi More InterestingThere are certain things people expect to find when they walk into a grocery store: vegetables, cereal, milk, perhaps a suspiciously long…
Nakano Masayuki·Oct 16The Piece That Cannot TravelThere is a piece of nigiri resting on my 8-seat counter, and I am watching the clock in my own hands.
