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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....
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...
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...
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
なか卯は10月14日11時より、「柚子オニオン 藁焼き鰹たたき丼」を販売します。気になる！
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,...
Picture a clay pot on a winter table in Hiroshima, its inner rim coated with a thick ridge of miso. That ridge is the whole point of Kaki no Dotenabe, a Hiroshima oyster hot pot. O...
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