Month: October 2024
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Discover the Flavors of Saba Oshizushi (pressed sushi)
The Traditional Delight of Saba Oshizushi Hello, this is Takeda. Today, we’d like to introduce you to our “Saba Oshizushi,” a traditional pressed sushi made with mackerel. The origin of oshizushi (pressed sushi) dates back to the Edo period 1603 to 1867. In the Kansai region, people started pressing fish, preserved by curing it with…
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The Origins of Sushi: A Journey Through History
Discover the Rich Heritage and Unique Characteristics of Sushi Hello, this is TAKEDA. Today, we would like to introduce you to “The origins of Sushi.” The History of Sushi Sushi’s origins date back to Southeast Asia, where fermenting fish with rice began as a preservation method. This practice, known as narezushi, reached Japan in the…
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Indulge in the Delicate Taste of Kinmedai from Choshi
Savor the Freshness of Choshi’s Kinmedai Hello, this is TAKEDA. Today, we would like to introduce you to our “Kinmedai Sushi.” The Appeal of Kinmedai We use fresh kinmedai (golden eye snapper) from Choshi, Chiba Prefecture. Kinmedai is renowned for its delicate texture and sweet flavor, making it a favorite among sushi lovers. The fish’s…
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The Essence of Sushi: Understanding “Shari”
The Sacred Origins and Harvesting of Sushi Rice Hello, this is TAKEDA. Today, we would like to share the fascinating story behind the rice we use in our sushi, commonly referred to as “shari.” The Meaning Behind “Shari” In sushi restaurants, rice is called “shari.” This term originates from a Buddhist term, where “shari” or…
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The Appeal of Straw-Grilled Cooking and TAKEDA’s Commitment
Today, we introduce the unique appeal of “straw grilling.” One of our signature dishes, Straw-Grilled Tuna, uses fresh tuna seared over high-grade straw from Niigata Prefecture. This method creates a crispy outer layer and a melt-in-your-mouth texture inside, bringing out the tuna’s rich umami in perfect harmony with the smoky flavor from the straw. Please…
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Autumn Delicacy Ma-Iwashi (Japanese Sardine): The Seasonal Richness Offered by Takeda
What is Ma-Iwashi? These are in peak season at the moment, and are referred to as “autumn sardines” or “true sardines” when caught during September to October. Ma-Iwashi, or Japanese sardine, is a type of bluefish renowned in Japan for its distinctive flavor and nutritional value. Easily recognized by its bright silver line running along…
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The Charm and Taste of Sujiko – Enjoy the Flavor of Autumn
Hello from TAKEDA! Today, let’s explore sujiko—a unique delicacy made from the roe of salmon. Best enjoyed from September to November, sujiko reaches peak flavor in autumn.At TAKEDA, we ensure that every serving of sujiko sushi is prepared to capture its freshness and exquisite flavor—don’t miss this seasonal delight! What is Sujiko? Characteristics and Flavor…
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The Fragrant Delight of Hoba Miso Yaki: Exploring the Charm and Secrets of a Traditional Dish
Hoba Miso Yaki, a cherished traditional dish from Japan’s Hida region, involves placing miso on a fragrant hoba leaf and grilling it with vegetables, meat, or mushrooms. This process allows the rich flavor of the miso to blend perfectly with the earthy aroma of the hoba leaf. In this article, we explore the charm of…
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Autumn Festivals: Celebrating Japan’s Tradition and Harvest
A Celebration of the Autumn Harvest in Japan Japan’s four seasons are celebrated with various festivals, each reflecting the beauty and traditions of that time of year. Autumn is a particularly important season, marking the harvest period. Across the country, autumn festivals are held to express gratitude to “Ta no Kami,” the deities who protect…