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: Sushi
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,...
Japanese Word: The Meaning of Gomoku
“Gomoku (五目)” is a Japanese word that is often used in the names of Japanese dishes but can hardly be heard in daily life. In fact, when I hear Gomoku, what comes to my...
Nikiri: How to Make Sushi Shoyu (Soy Sauce)
“Nikiri (煮切り, にきり)” is mirin or sake or the mixture of the two that has been boiled down to evaporate its alcohol content (or the cooking method of the liquid seasoning), which is commonly...
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)”...
Tokujo vs Jo vs Nami in Sushi, Yakiniku, and Tonkatsu
If you have dined at restaurants in Japan before, you may have noticed that the name of some dishes on the menu has such prefixes as “Tokujo (特上)”, “Jo (上)”, and “Nami (並)”, like...
Sengyo vs Katsugyo: Meaning in Japanese
Have you ever heard of “Sengyo Sushi (鮮魚寿司)”? Sengyo Sushi literally refers to sushi consisting of vinegared rice “Shari (しゃり)” topped with a slice of Sengyo. In addition to Sengyo, in Japan “Katsugyo (活魚)”...
Masuzushi: Toyama’s Trout Sushi Wrapped in Bamboo Leaves
Now, here in Japan, we have the Buddhist festival called “Obon (お盆)”, during which it is believed that our ancestral spirits return home. So we usually go and visit our ancestors’ graves during the period...
