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 like a corridor on the outer...
Tagged: Sashimi
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...
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 actually also made from other ingredients, and the representative example includes “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 quite unique to Japan. Now, those traditional Japanese dishes are loved by foodies around the world, so I think...
Hon Wasabi vs Nama Wasabi: What is the Difference?
Known as an essential condiment for Sushi and Sashimi, Wasabi is a green paste prepared by grating the root of Japanese horseradish, which comes in various varieties in Japan. Among those, “Hon Wasabi (本わさび)”...
