A Blog

to inspire wonder and curiosity about sushi, sake and Japanese culture.

Living Japanese Paintings - Adachi Museum of Art

A walk through the garden of 'Adachi Museum of Art' that has been honoured as 'Japan's No.1 Garden' by The Journal of Japanese Gardening for the 16th consecutive year since 2003.

by Nadiah Sorait

Shijo Hocho Knife Ritual 四條流庖丁儀式

The oldest among the schools of 'Hocho-do', 包丁道, the traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. This Shinto 神道 ritual is held at 'Kanda Myoujin' 神田明神 in Tokyo every year, on a Sunday in ...

by Nadiah Sorait

New Year Mochi Talk 餅の話

Popular Japanese New Year's food mochi - the stickiness represents perseverance and the stretchy quality symbolizes longevity... let's discuss the numerous ways to enjoy mochi!

by Nadiah Sorait

'Nabe' - a winter favourite for 'ie-nomi'

'Nabe' 鍋, hot pot, literally means 'saucepan' but when it's used as a name of a recipe, the possibilities are infinite. 'Nabe' can be spicy hot, sweet or sour in broths of made with soysauce, fish broth, miso or seaweed with ingredients from the ocean to the mountain. ...

by Nadiah Sorait

Frosty and colourful November - 'Shimo-tsuki'

The old Japanese name for November is 'Shimo-tsuki'. 'Shimo' means frost, and it was given this name as it is considered the start of winter. The 'shun' 旬 'in season' Seafood around this time are 'iwashi' 鰯 sardines, 'sanma' 秋刀魚 mackerel pikes, 'hirame' 平目 flounders, 'kinme-dai' 金目鯛 red snappers and 'kaki' 牡蠣 oysters - all perfect sushi ingredients.

by Nadiah Sorait

Wasabi aka 'tear' is nutritious and tricky to grow

Wasabi is good for you! Wasabi was originally included in sushi to ward off food poisoning for it’s antimicrobial properties and deodorizing effects since as early as the Asuka Period (592-710) - but for the more health conscious modern person, it may also be appealing that the fiery green plant is also packed with potassium, calcium, Vitamin C and phytochemicals that strengthen antioxidants in your body and help your skin fight free radicals.

by Nadiah Sorait

The Versatile Daikon Radish

The skillful chef would start with a block of Daikon radish around 10cm (4 inches). After the skin is peeled, they will make a thin long continuous strip of radish, using the knife in a circular motion  - this skimming technique is called 'katsura muki' 桂剥き. The image shows how transparent this slicing is, it takes a lot of practice and wrist technique.

by Nadiah Sorait