A free, self-paced textbook in 7 chapters. Read a chapter, then drill it with the 206 companion flashcards using spaced repetition.
Sushi, at its heart, is vinegared rice combined with seafood, vegetables, or other ingredients. This definition distinguishes it from sashimi, which is simply sliced raw fish or se...
The most common sushi fish include maguro (tuna), sake (salmon), hamachi (yellowtail), tai (sea bream), and ebi (shrimp). Tuna is graded by fat content: akami is the lean cut, chu-...
The tools of the sushi chef are refined over centuries of tradition. The hocho is the traditional sushi chef's knife, with the yanagiba being a long, single-bevel slicing knife spe...
Dashi is the foundational Japanese stock and arguably the soul of the cuisine. It is made from kombu (dried kelp) and katsuobushi (dried, fermented, smoked bonito flakes). The firs...
Japanese cuisine extends far beyond sushi. Ramen is a noodle soup with broth, toppings, and noodles, and its broth styles are a defining feature. Shio is the lightest, salt-based b...
Washoku, traditional Japanese cuisine, has been recognized by UNESCO as an Intangible Cultural Heritage. It is built on principles of seasonality, balance, and respect for ingredie...
Tea holds a central place in Japanese culture. Matcha is powdered green tea whisked into hot water and forms the basis of chanoyu, the Japanese tea ceremony, which emphasizes harmo...