Quick answer: Yuzu kosho is strong, so begin with a dot smaller than a pea. It can brighten hamachi, salmon, scallop, and shrimp. Chef Jay’s rule is to skip it on bluefin otoro, where it can cover the fish’s buttery sweetness. Fat content alone does not decide the pairing. Taste one plain piece first. Add … Read more
Introduction Quick answer: Put fish in the refrigerator as soon as you get home. Keep the refrigerator at 40°F (4°C) or below, store raw seafood away from ready-to-eat food, and follow the seller’s use-by guidance. Freezing is not a reset button for fish that was handled badly. Use a clean, covered container. Do not judge … Read more
Introduction Quick answer: Fresh wasabi is gently sweet, green, and aromatic, but it fades quickly after grating. Wasabi powder is cheaper and more consistent; mix it with water and let the paste rest briefly. Tube products vary, so read the ingredient label. Start with a tiny amount. Do not let wasabi cover the fish. Choose … Read more
Introduction Quick answer: Beginners can start with cooked shrimp, imitation crab, smoked salmon, or cooked eel. If you want raw fish, buy it from a seller who can clearly tell you it is intended for raw eating and how it was handled. Color and smell alone cannot prove that fish is safe. Keep seafood cold. … Read more
Introduction Quick answer: Measure the rice while it is dry. Add cool water, move the rice gently with your fingers, and pour off the cloudy water. Repeat until the water is much lighter; it does not need to become perfectly clear. Drain the rice before cooking. Do not squeeze or grind the grains. Use quick, … Read more
Quick answer: Choose Japanese short-grain rice marked “sushi rice” or “short-grain rice.” It should become tender and hold together, but it should not turn into paste. Long-grain rice and sweet glutinous rice will not give the same result. Start with the water directions on the bag. Change the water by only a small amount next … Read more