Japanese cuisine, or washoku (和食), is both delicious and beautiful. This combination of aesthetics and flavor has made it one of the most popular foods in the world.
Sushi has championed the global expansion of Japanese food, and our goal is to educate Westerners on this wonderful category.
There are so many other types of Japanese cuisine, of course. Check back soon for new content focusing on these other popular dishes from Japan.
Sushi & Sashimi: The Ultimate Guide
Explore the many types of sushi, sashimi, ingredients, and their histories. I also cover health benefits, etiquette, and sustainability.
You can become a sushi bar pro with help from this educational guide!
Japanese Cuisine Glossary
Discover the most important dishes and ingredients in Japanese cooking with our extensive glossary.
Chirashi: Scattered Sushi
Chirashi Sushi
Chirashi is a whole sushi experience in a bowl. If you’ve seen and are wondering what it is, this post is for you.
Learn all about chirashi sushi, its major variations, and some similar dishes that are also worth trying.
Maki Sushi: Learn About Popular Rolls
The California Roll: An American Classic
The California roll is a modern classic. Learn how this roll sparked a sushi revolution, what it’s made with, how nutritious it is, and more.
The Rainbow Roll
An evolution of the California roll, the rainbow roll further pushed the boundaries of sushi. Click the button below to learn its history, ingredients, and more.
Tuna, Mackerel
Bluefin Sushi: Hon Maguro, Toro, and Akami
Few sushi bar items are as revered as otoro, chutoro, and akami. And they all come from the same fish: hon maguro.
This post is a deep exploration of the bluefin tuna, its famous cuts, and the parts they come from. Learn what they taste like, how they’re different, and more.
Chu Toro: Medium Fatty Tuna
Do sushi and sashimi get more delicious than chu-toro? It’s debatable.
Learn the difference between chu toro, toro, and otoro. And learn about bluefin, pricing, and prep.
Mebachi Maguro: Bigeye Tuna
Bigeye tuna is the most popular tuna for sushi and sashimi.
Learn how it stacks up against yellowfin and bluefin tuna. Additionally, find out how it tastes, info about the species, popular preparations, and more.
Negitoro: Fatty Tuna and Scallion
Negi (green onion) + toro (fatty bluefin belly) = negitoro
It’s pretty self-explanatory, right? But the truth is a bit more complicated.
Click the button below to learn all about this sushi (and donburi) classic. I bust the most common myth and discuss its history, ingredients, and popular variations.
Tekka Maki Sushi: Tuna Roll
The tekka roll is a simple sushi classic. And it’s a favorite of the pros and chefs. Even better: it’s easy to make at home!
Learn all about this tuna sushi roll by clicking the button below.
Shiro Maguro: Albacore Tuna
Shiro maguro is one of the most sustainable and delicious species of tuna. And it’s a hit across North America.
Learn about its other names, imposters, what it tastes like, and more.
Katsuo and Katsuobushi Guide
Katsuo, or skipjack tuna, is the backbone of many famous dishes from Japan. Few ingredients are used as often or in as diverse a manner.
This post covers three different aspects of this important fish: what is katsuo, katsuo sushi, and katsuobushi and the dishes that use it.
Whether you’re new to Japanese cuisine, or a seasoned veteran, I hope this info helps you elevate your dining experiences.
Saba Sushi: Mackerel
Once you realize how delicious saba is, you’ve graduated from sushi school. Congratulations!
This post is an ode to saba, in particular, shime saba. Learn how it tastes, classic dishes where you’ll find it, home prep, and pairings.
Jacks: Yellowtail, Amberjack
Hamachi: Yellowtail
Hamachi is one of the kings of washoku (Japanese cuisine). Yet there’s a lot of confusion about this wildly popular fish. I answer the major questions and then dive deeper.
Click the button below to get your hamachi on!
Negihama: Yellowtail and Scallion
Negihama is a disciple of negitoro. This scallion and hamachi combination is a personal favorite. It’s also easy to make at home.
Click the button below to learn more.
Kanpachi: Greater Amberjack
Kanpachi is a close relative of hamachi, and of course, the two are often confused. I slice through the myths and deliver a feast of useful information.
Click the button below to learn all about kanpachi!
Shima Aji: Striped Jack
If you love hamachi and want to try something new, shima aji is a fish to check out.
This post covers this yellowtail cousin, what it tastes like, species info, and how it’s prepared.
Aji: Horse Mackerel
Aji. Beloved by many but often misunerstood. Get the specs on this classic nigiri and sashimi fish. Also covered are beverage pairings, home prep, and popular preparations.
Whitefish: Bream, Bass, Flatfish
Hirame: Fluke
Looking at a flounder, it might seem surprising that this fish tastes so delicate and clean. But that’s exactly why it became an iconic fish for sushi.
Click the button to explore hirame, how it’s prepared, and recommended beverage pairings.
Madai: Sea Bream Sushi
Madai is one of the most famous and sought-after shiromi (white-fleshed fish).
Click the button to learn how sea bream tastes, how it’s prepared, and recommended drink pairings.
Striped Bass Sushi and Sashimi
Striped bass is the ultimate raw fish for beginners. It’s smooth, sweet, clean, and delicious.
Learn all about this fish including how it’s prepared, sustainability, and more.
Eel: Anago and Unagi
Unagi: Freshwater Eel
Who doesn’t love unagi sushi? This broiled freshwater eel is an extremely popular ingredient in Japanese cuisine.
But is it being loved to death?
This post covers the fish, how it’s prepared, and beverage pairing recommendations.
Anago: Saltwater Eel
The delicious and mild cousin of unagi, anago is a sushi bar classic.
Learn what it tastes like, how it’s prepared, beverage pairings, and more.
Shellfish
Tako: Octopus
Tako is a common item on sushi restaurant menus, but people are often apprehensive to try it out. This page is all about answering the most common questions I’ve heard about octopus sushi and sashimi.
Hotate: Scallops
Raw scallops are one of the most approachable sushi items at the bar. They’re sweet, tender, and clean.
Tap the button below to learn about their various preparations, beverage pairings, and how to prepare.
Ebi Nigiri and Sashimi
Ebi sushi and sashimi are both ubiquitous and delicious. And they’re cooked!
Learn about the different types of ebi, how they’re prepared, and what they taste like.
Ama Ebi: Sweet Shrimp
Few items at the sushi counter are cooler than ama ebi. But these raw bad boys are scary to the uninitiated.
This post will ease those fears. Learn about this shrimp species, what it tastes like, how to prepare it, and more.
Fish Eggs: Roe
Tobiko vs Masago
For sushi fans in the West, tobiko and masago are two of the most common ingredients you’ll encounter. Learn all about them, where they come from, what they taste like, and more.
Masago: Smelt Roe Sushi
Masago is an extremely popular sushi ingredient but mostly in a supporting role. Smelt roe adds color and texture to sushi rolls and on chirashi. But it shines served gunkanmaki and offers great value.
Click the button below to learn about this underrated ingredient. Discussion includes species info, flavor, types of masago, sustainability, dietary info, and more.
Ikura: Salmon Roe
Few ingredients look and feel as cool as ikura. These salmon eggs even inspired a whole new type of sushi.
Click the button below and boost your ikura game.
Vegetarian Sushi
Tamago Sushi: Egg Omelette
Who doesn’t love tamago at the end of a sushi experience?!
The quality of a restaurant’s tamago is often a matter of pride. Learn about the most common types of tamago for sushi, how it’s made, and some dietary facts.
Inari Sushi: Tofu Pocket
Inari sushi is a classic vegetarian item from the sushi bar.
Click the button below and learn about its history, how to make two variations, and nutritional information.
Kappa Maki: Cucumber Sushi Roll
This simple cucumber roll is a classic and deserves its own post. I discuss the origin of its name, kappa maki nutritional info, and more.
Click the button below and take on the kappa maki.
Natto Sushi: Fermented Soybean
Love it or hate it, natto is a major ingredient at the sushi bar. And this superfood is only getting more popular.
Learn how it tastes, major natto dishes, and natto sake pairings.
The Kanpyo Roll
The original sushi roll! Yet it’s still mostly a mystery to Western diners.
Learn all about the kanpyo roll and empower your life today!
The Oshinko Roll
The oshinko roll is another healthy classic that makes you feel all good inside. Learn what they’re made of, about the health benefits, and how to make them at home.
The Ume Shiso Roll
This minty, sour, and refreshing roll is a healthy classic. Learn about its ingredients and how to make it at home by clicking the button below.
Japanese Kitchen Knives
Intro to Japanese Kitchen Knives
Japanese kitchen knives are among the world’s finest. But with all of the different types and materials, selecting the right one can be overwhelming.
So I wrote this guide to give you (and myself) a proper foundation. I cover the different types of knives, materials, history, and proper care. Click the button below to get started.
Want to find your forever knife?
Download my free Japanese kitchen knife finder.
This simple cheat sheet will guide you to the knife type
that best suits your needs.
Santoku Knife Guide
Santoku, or “three vitrues,” is a modern Japanese kitchen knife with a versatile skill set. This santoku guide covers the history, uses, price range, and design of santoku knives. It’s a must-read if you’re planning on buying one.
Gyuto Knife Guide
The gyuto, or “cow sword,” is arguably the most versatile knife in the kitchen. It’s a Japanese adaptation of the European chef’s knife. And it comes in a variety of sizes and materials.
Learn more about the gyuto by clicking the link below.
Best Budget Gyuto (Under $150)
Looking for a Japanese-made gyuto that will last a lifetime but won’t break the bank? This helpful guide highlights some of the best budget knives for the home chef or the professional.
Pairing Drinks with Japanese Food
Best Wine with Sushi
Most everyone knows that sake and sushi is an awesome combo. But wine can be just as good.
Learn about some of the best sushi, sashimi, and wine pairings in this post.
Best Sake with Uni
The combo of uni and sake is one of the best pairings out there. But not all sake is the same.
Learn about which brands and styles work best and which to avoid.
Recipes
How to Make Yuzu Kosho
This sour, salty, and spicy condiment is a wonderful fermented product to keep in the fridge. Use it on sushi and in salads. It also makes a killer Japanese-style margarita!
Easy Amazake Recipe
If you’re not enjoying amazake at home, you’re missing out! This delicious rice and koji beverage is very good for you and easy to make.
Product Reviews
Kokoro Otsumami Care Package Review
Learn about one of the best otsumami sets from Japan. This Kokoro Care Package is loaded with artisanal Japanese snacks. And they’ll deliver them right to your door.
Click the button to learn more.
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