Hot Topics

Hot Topics

WHAT YOU SEE IN JAPAN THIS MONTH – Kadomatsu

– January 2, 2021 – In the New Year season, you see Kadomatsu placed at the entrance of houses and buildings all over Japan. Toshigami-sama (or “the deity of the year”) visits each household and business, but Kadomatsu is used as a sign to inform the deity that the household is ready and welcoming. Kado…

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FISH OF MONTH-Yamame (freshwater cherry trout) Roe

– January 2, 2021 – We are all familiar with the recognizable shiny orange color of the popular sushi ingredient, salmon roe. Yamame (freshwater cherry trout) is a sibling fish of salmon and spends its entire life in fresh water. Its roe is even more distinct with a golden yellow color. While it is a…

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SAKE FOR DECEMBER – KOTSUZUMI “HANAFUBUKI”

– Dec 1, 2020 – KOTSUZUMI “HANAFUBUKI” Nishiyama Brewery (Hyogo, Japan) Established in 1849, Nishiyama Brewery is in its 6th generation and the sake-making tradition has been passed down from generation to generation for over 170 years. Most of the sake is made from rice grown by local farmers however, in their estate paddies, a…

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Japanese Culture – Oh-misoka

– Dec 1, 2020 – Oh-misoka means the end of year, particularly December 31. Winter break in schools usually starts a few days before Christmas Day and ends around January 7. Although the majority of Japanese people are Buddhists, the country is filled with Christmas decoration until Christmas Day. Then most decorations are swiftly switched…

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FISH IN SEASON – Buri (Wild Yellowtail)

– Dec 1, 2020 – Buri (Wild Yellowtail) is harvested in the sea surrounding Japan and is considered the king of winter fish. This is the reason why Buri appears so frequently in our newsletter and at our sushi bar! Buri is known as Shusseuo, or advancement fish, which is recognized with a different name…

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FISH IN SEASON – Saba (Mackerel)

– Nov 1, 2020 – Popular for years in Japan, even at the time when the preservation technology was not widely available, various measures were taken to make Saba last longer by marinating it with salt or vinegar. Then the flavors were refined to enjoy Saba in the most delicious way possible, from nigiri, sashimi,…

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