Western Horseradish vs. Japanese Wasabi
Together with the Bainiku tube, I found this product named Horseradish (ホースラディッシュ)/Seiyo Wasabi (西洋わさび) from S&B on the same shelf in the seasoning section. And I picked it up too because I wanted to...
Tagged: Sashimi
Engawa vs. Hirame vs. Karei: Japanese Flounders
As you know, Engawa (えんがわ) is a popular sushi topping from a Japanese flounder called Hirame (ヒラメ) or Karei (カレイ). The ingredient was actually named after its shape resembling a corridor on the outer...
Perilla: Shiso vs. Oba leaves
Shiso (シソ/紫蘇) is an annual plant that belongs to the genus Perilla in the family Lamiaceae, and probably because of that, it is referred to as perilla in English. Shiso vs. Oba The leaf...
Kirimi vs. Sashimi: Sashimi was once called Kirimi
As you know, Sashimi (刺身) is a plate of fresh raw fish cut into thin slices. It is a traditional Japanese dish that first appears in the document Suzuka-Kaki (鈴鹿家記)’s article dated June 10,...
Shiro Ebi: Toyama’s White Shrimp Senbei, Sushi, and More!
Toyama is a prefecture adjacent to Niigata, where I live. Toyama has Toyama Bay, known for its deep water and variety of fish, and the prefecture prides itself on its delicious seafood dishes. Especially,...
How Arai is different from Sashimi: Japanese Fish Dishes
Originally, “Arai (洗い)” is the noun form of “Arau (洗う)” that is the Japanese verb for “wash”, but when used in daily life, in many cases, the word refers to a fish dish similar...
How to Enjoy Sashimi Konnyaku
Sashimi is a traditional Japanese dish usually consisting of thinly sliced fresh raw fish. But it is also made from other ingredients, and one of the representatives is Sashimi Konnyaku (刺身こんにゃく). Sashimi Konnyaku Sashimi...
Tataki vs. Sashimi: Japanese Raw Fish Dishes
The culture of eating raw fish, say in the form of sashimi and sushi, is unique to Japan, and now, gourmets in many countries love those traditional Japanese dishes. Therefore, I think many overseas people...
