Made-in-Japan Kitchen Knives "Hocho"— generally called Sashimi or Sushi Knives — with Excellent Design and Unparalleled Tradition.
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HAMO, essential food in summer Kyoto

Do you know HAMO? Many Japanese restaurants put some dish of HAMO to their menu for reflecting the summer season, very popular in Japan, but it is actually not well-known outside Japan. HAMO is a white-meat fish in the eel family, daggertooth pike conger which has a deep ripped mouth with sharp teeth at the upper and …

How to Slice Sashimi ?

If you have a Japanese sashimi knife like a yanagiba, please try making more beautiful sashimi for your family, friend or customers. But! Do you know there are several type of sashimi as follows? Hira-dukuri Sogi-dukuri Usu-dukuri Ito-dukuri Matsukawa-dukuri Don’t be scared 🙂 We recommended you to learn how to slice sashimi through the following video. Is the …

Traditional Japanese knife ceremony, Seiwa Shijyo-ryu Shiki-bocho

In the past, we introduced “Shiki-bocho“, a traditional Japanese knife ceremony which is said started 1200 years ago. This time we’re pleased to let you know another important style of Shiki-bocho, “Seiwa Shijyo-ryu”. “Seiwa” comes from the name of Seiwa emperor (a.D. 859~876). The formula of a kitchen knife ceremony, “Shiki-bocho”, was established as an imperial command around …

Special Lecture by Sushi Skills Institute (2)

This is the second special sushi lecture by Mr. Masayoshi Kazato, the Chairman of Chiba Prefecture Sushi Association.  The following is the English line that he talked in the movie.  ———————————— Now, we are going to learn “Nigiri”. These are Shiromi (white fish), Hikarimono (Silver-skinned fish) and Zuke (Soy-marinated Tuna). First of all, I’ll show you …

Special Lecture by Sushi Skills Institute

Mr. Masayoshi Kazato, the Chairman of Chiba Prefecture Sushi Association held the special lecture of sushi with English text explanation. First, he noticed “There are some important points for Sushi, especially Nigiri-zushi, that is more and more popular in the world. The most important is not the technique of making sushi but the knowledge of …

Why do TOP chefs in New York use Japanese knives?

Reuters reported that Mr. Michael Romano, a joint owner of the high-end restaurant in New York “Union Square Cafe”, reveals that many top chefs use Wa-bocho or Japanese traditional style kitchen knives. The restaurant has been awarded “No.1 Favorite New York Restaurant” by Zagat Survey in 2008, “Best of Award of Excellence” by Wine Spectator 2012-2013 and so on. He …

The Longest-established Japanese Restaurant in Kyoto

Hyo-Tei is said the longest-established restaurant in Kyoto. Eiichi Takahashi, the 14th master of Hyo-tei, has devoted his life to Kyoto dish, carrying on the tradition of the 400 year history. All the select ingredients are the best in the season, and he and his staff enhance them to a fine art. Almost all the …

Wa-gyu, tasty Japanese beef

Today, we’d like to introduce “Wa-gyu” or Japanese beef because it is the very important in Japanese modern cuisine. It is now considered one of the highest quality brands in the world and there are different variety of cow… Kobe, Mishima, Matsuzaka, Ohmi and so on. Do you know how to select the best Japanese …

Sushi — tradition and taste in bite-sized portions

Now is the worldwide sushi boom as you know, because it is considered one of the representative for tasty and healthy food. Sushi is a Japanese tradition and taste in bite-sized portions, consisting of cooked vinegared rice (sumeshi) combined with other ingredients (or neta). The neta is some kind of seafood, vegetables and sometimes tropical …

Japanese Kitchen Knives for King of Sushi

Tuna, called “Maguro” in Japanese, is the king in Sushi. Of course there are different type in Tuna tribe, and one the tastier and popular is a bluefin tuna or “Kuromaguro”. An adult fish of Kuromaguro normally grows up more than three meter long and 400 kg in weight, that is the biggest tuna in the sea around Japan. …

The world of Japanese culture, Kaiseki Cuisine

You know, there are said just two sophisticated cuisines in the world — one is the “Kaiseki” in Japan and the other is the French Haute cuisine. Now the Japanese cuisine is served as the highest and best grade dishes for banquet in the White House in the United States. Among them, the “Kaiseki” is well known …

TSUKIJI Fish Market will end 80-year-long history this autumn

The Tsukiji Market, called “Japan’s Lively Kitchen”, is the biggest wholesale fish and seafood market in the world. Unfortunately the Tsukiji is scheduled to be re-located to the other area, Toyosu in November 2016. This film is sure to be an enormously valuable account as a sort of film documentary of Tsukiji. https://youtu.be/8mWE1tqVvqI The Tsukiji …

Global media get a taste of Mie ahead of G-7 summit meeting

A demonstration of manual dexterity by slicing up a large tuna was successfully held for members of the international media who arrived ahead of the Ise-Shima Group of Seven summit, at Mie prefecture in JAPAN.Twenty journalists from 12 nations and regions were invited to the Toba Marche fish and produce market, only a stone’s throw from the summit …

French Chef held Japanese KAISEKI lesson in NY

David Bouley, one of the leading chefs in NY, held a KAISEKI cooking lesson.He had visited Japan around 1996, and then was seriously attracted by Japanese cuisine.Why did Japanese dish attract him?He mentioned that the cuisine, especially KAISEKI, had been affected French, by the way of how to enjoy the course as well as how …

Shiki-bocho, very traditional Japanese food ceremony

“Shiki-bocho” is a traditional Japanese food ceremony which is said started 1200 years ago.The chef, who wears Kariginu with Eboshi and Hakama, uses a kitchen knife to cook without touching any fish and birds on the cutting board, to make auspicious-arranged dish.Shiki-bocho is representatively held on “Sechie”, which is Janyary 1, March 3, May 5, …

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