As I mentioned earlier, it’s very easy to cut a salmon fillet into Japanese-style thin fillets. Why do we have to cut it this way? The fillets are much thinner so it’s quicker to cook thr… See more

Traditionally, when there was no refrigeration, salmon was salted to improve its shelf life and to keep up with the abundance of salmon catches. By salting, the water i… See more

Do we need to use sake? Sake (alcohol in general) has the effect of removing the odor of fish (and meat). You can prevent the odor by sprinkling sake directly on the ingredients … See more

Japanese salted salmon is such a delightful dish to enjoy, especially for traditional Japanese breakfast. Make sure you have good-quality Japanese short-grain rice and miso soupt… See more