Although there are quite a plenty of popular Japanese dishes, be it the sizzling, mouth-watering Wagyu beef, the crispy, savory Tempura pieces, or the famous drama-companion Ramen noodles, sushi and sashimi are the two most popular dishes out there for gourmets who love Japanese food to the core. Why is so? Sushi is definitely just a piece of meat, raw or cooked, topped on seasoned Japanese rice, while sashimi consists of just the raw slices of fish or seafood without rice among its components – so why all the fame? Looking back to its long history, sushi and sashimi have been present since the 15th to the 18th century. The…
Japanese food is well known for its Nigiri sushi – the famous, delicately crafted pieces of authentic Japanese rice mixed with vinegar and fresh, raw ingredients as toppings. Nigiri sushi often features raw ingredients, mainly fish like Salmon or Tuna, but not everyone is eager to try one especially if they usually consume only cooked meat. With this being a challenge for some Japanese food starters, the urge to try unique dishes is there, but the fear is haunting the creeps out of their minds. The courage to start right off the bat consuming raw Salmon for the very first time can be nerve-wrecking. However, with the starter Nigiri sushi…
Japanese food, particularly Sushi, Sashimi, and Nigiri dishes, can never be well-crafted without the sharp-edged blades that are designed to slice the finest of quality grained Tuna meat and the muscular, strong Salmon fish. If you are one who is passionate and curious enough to learn the techniques in crafting the authentic, Japanese-style cuisine all by yourself at home, the right equipment is required. Just like a swordsman who needs his companion, a chef’s blade will get him through with all the processes of cooking the best food. A housewife, a bachelor, or even a high-school teen may want to try out the sushi-making hobby once in a while. Starting…
Hongasumi Hongasumi knives are forged by master artisans who combine high carbon steel and iron to create quality knives that feature a high level of craftsmanship and performance. Sometimes, They’re made with Blue Steel #2 that features Rockwell hardness ratings of 63 to 64. These knives are forged with iron to create beautiful “mist-like” patterns, and an emphasis is placed on the polish. The highest level of attention is required when making these knives, and they offer exceptional performance at great value. The professional quality of these knives is perfect for professional chefs. Kasumi Kasumi knives are handcrafted and made with a blend of high carbon steel and iron. Most…
img by : https://www.hocho-knife.com/ Honyaki knives are forged using the same methods as traditional Japanese swords. Today, they can only be made by a few highly skilled craftsmen in Japan. Our craftsmen combined have over 50 years of experience crafting Honyaki knives, and we use the highest quality steel to ensure you get a high-quality knife that will perform to your needs and expectations. The steels we use, including white steel, blue high carbon steel, or VG10 steel features Rockwell hardness ratings of 64 to 65, and during production is heated to temperatures of over 1000 to 2000°. They’re then quenched in cool water to harden the steel, resulting in…
Using the right type of knife for your desired cutting activities is incredibly important as it prevents the possibilities of getting injured and allows you to have a more enjoyable cutting experience. Today, kitchen knives come in a wide range of varieties, each with its own unique function. In this article, we’ll take a look at a few different types of kitchen knives and what they’re used for. Chef’s Knife A chef’s knife, also known as a cook’s knife, is one of the most famous knives used in food preparation. It’s known as a general-purpose knife and is a must-have in every kitchen. Chef’s knives are typically 6 to 8…
img by : wikipedia.org Known as the ‘Sushi Master’, Japanese chef Jiro Ono is credited by his colleagues, contemporaries, and critics as the greatest sushi chef alive. He is famously known for being the owner of Sukiyabashi Jiro, the three-star Michelin Japanese restaurant located in Tokyo, Japan. Jiro started his cooking career at age seven, and for the next seven decades, he has worked tirelessly to continuously improve his craft. Now at 91 years of age, Jiro maintains his daily routine every day of the week. While his restaurant is small and unassuming, Sukiyabashi Jiro has gained international fame and is credited for providing the greatest sushi meal on the…