Newsletter
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A Deeply Savory Take on Sujiko
Sujiko (salted salmon roe in its natural sac) reaches peak season from mid-September to November, when salmon return upstream to spawn. This short window marks a special time for enjoying this seasonal delicacy in Japan. Unlike ikura, which is made by gently separating the individual eggs and marinating them in soy sauce or miso, sujiko…
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Summer Festivals and the Flavors of Japan
As summer settles in, the distant sound of taiko drums and the glow of lanterns bring towns across Japan to life. People in colorful yukata gather under the evening sky, and the air fills with the scent of sizzling street food. These traditional summer festivals, or matsuri, offer a nostalgic glimpse into Japanese culture. A…
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Featured Again on Eater — Grateful for the Continued Recognition
We’re honored to share that Takeda has once again been featured in Eater’s 2025 guide to “Where to Eat Sushi in NYC.” In a city where top-tier sushi restaurants compete side by side, Takeda has continued to earn a place on this prestigious list year after year. This ongoing recognition is a testament to the…
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Sushi Vinegar – The Subtle Star Behind Perfect Sushi Rice
When it comes to sushi, the spotlight often shines on the fresh fish and perfectly cooked rice. But what truly brings these elements together is the subtle presence of sushi vinegar—a blend of vinegar, sugar, and salt that defines the character of the seasoned rice, or shari. Different Vinegars, Different Nuances The type of vinegar…
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Summer’s Seasonal Delight: Tempura of Hamo
As the summer heat settles in, hamo—also known as pike conger—makes its seasonal debut in traditional Japanese cuisine. Especially cherished in the Kansai region, hamo has long been regarded as a luxurious summertime delicacy, often featured in refined kaiseki meals to mark the season’s arrival. Its subtle flavor and seasonal relevance have made it a…