Author: Nipponia Official

Masu ikura Trout caviar The trout (Masu, in Japanese) Onchorhynchus Mykiss is basically a salmon that, instead of wandering the seas and then returning to spawn in the fresh waters of rivers, as its cousin Keta does, has settled in...

The real wasabi Do you know that most of the wasabi you have eaten until today is not real wasabi? It is an imitation of wasabi, just as “surimi” is an imitation of crabmeat, made from cheaper fish, flavored and...

Soy sauce, how to recognize the really good one If you are familiar with Japanese or Asian cuisine, you probably recognize the dark brown salty liquid used as a condiment in many dishes. This is the  soy sauce  (also called Shoyu in...

That of sushi has frequently been described as a revolution that has swept through the entire global gastronomic world, introducing new and fruitful concepts that have become an integral part of international cuisine. A key element of sushi innovation has...