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Tekonezushi is a traditional regional sushi dish from Mie Prefecture, made with red-fleshed fish marinated in a soy sauce tare and folded through vinegared rice. Bonito is the clas...
Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi,...
At Kochi’s Sunday Market, packs of local sushi may look nothing like the nigiri you know. Pink buds, green stalks, and dark mushrooms replace the seafood that many visitors expect....
Classic sushi rice and a quasi-tofu poke are combined to fill aburaage pockets, then topped with crunchy tidbits of color in this version of inarizushi. In its basic form, this cas...
Kōyō-zuke (紅葉漬), also written koyo-zuke or koyozuke, is a ready-to-eat fermented salmon specialty from northern Fukushima Prefecture. Producers make it by curing and maturi...
Picture a Japanese yellowtail raised on feed that contains locally grown citrus peel. It may sound unusual, but in Tokushima the idea has become a recognized regional brand. Sudach...
Order sashimi in Naruto and the white fish on your plate may push back a little when you bite. That fish is often Naruto sea bream (鳴門鯛), known locally as Narutodai. It is Japan...
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
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