Oct 15th, 2008 by chefman
This is a saba fish ( mackerels)( Bahasa Malaysia =Tenggiri Biru)
Saba is the Japanese term for mackerel; hikari-mono is the more general term that refers to all oily, shiny fish. In general, most people find that saba is “too fishy,” but that’s the characteristic that totally turns me on about it. Because it’s so fishy, a lot of sushi chefs will use citrus juices, vinegars and other types of marinades to make it more palatable.’
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Oct 14th, 2008 by chefman
Chef Thorn
My new friend from United States.Profession is same with me….Japanese Chef..
To Chef Thorn ” welcome to Bestchefblog.com” The place to share Japanese Food Recipes Video .
See a video from Chef thorn…
“Zombie Roll ”
Run as fast as you can.. Zombie come to be sushi roll by chef thorn….Zombie roll
Oct 9th, 2008 by chefman
Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favourite in summer.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
Aug 8th, 2008 by chefman
Sushi Rice Recipe
Japanese Food recipes for sushi rice - A great video about making sushi at home, easier than it looks!
http://www.5min.com/Video/How-to-make-sushi-rice-7886
Sawagani are freakishly small freshwater crabs that live all over Japan, their bodies no bigger than a thumbnail and their legs like stiff whisker.
Don’t mistake these little Japanese river crabs for garnish or toys. They are meant to be eaten whole, shell and all. Continue Reading »
