Itabashi Izakaya

10/09/2026

🍣 MAGURO 6 — THE FINALE

Nigiri. Sashimi. Maki. Tataki.

One tuna, many possibilities—but the key is understanding which part of the fish you’re working with.

This is how I use maguro in my kitchen.

🎓 Learn sushi the right way from a professional chef at Itabashi Sushi Dojo.

09/09/2026

ZERO WASTE TUNA 🐟

When you work with a whole tuna, there’s much more than just akami, chutoro and otoro.

Chiai, suji and trim can all have a place in the kitchen.

The key is knowing what each part is — and how to use it.

For me, zero waste starts with understanding the fish.

Maguro Series — Episode 5

08/09/2026

WILD vs FARMED BLUEFIN 🐟

Wild and farmed bluefin can look very different once you start breaking down the meat.

But which one is better?

The answer isn’t that simple.

Fat content, texture, muscle structure and connective tissue all affect how I choose to cut and serve the tuna.

Understanding the fish is more important than simply calling one “better.”

Maguro Series — Episode 4

07/09/2026

Bluefin Tuna is famous for its toro.

But do you really understand where akami, chutoro and otoro come from?

It’s not just about fat.

The position, muscle structure and connective tissue all matter when deciding how to use the fish.

🐟 MAGURO SERIES — Episode 3

06/09/2026

MAGURO 2 — HOW DO YOU READ THE MEAT? 🐟

Yellowfin and bigeye tuna are both widely used for sushi — but the real question is:

How do you read the meat?

The centre of the loin is generally leaner and cleaner — ideal for nigiri and sashimi.

As you move closer to the skin and belly, the meat becomes fattier, but you also encounter more suji — connective tissue.

That’s where experience matters.

You need to understand the structure of the tuna and remove the suji properly before deciding how to use the meat.

Bigeye can have slightly more fat than yellowfin, but neither should simply be treated like chutoro.

Don’t just look at the fish.
Read the meat.

05/09/2026

02/09/2026

SOY SAUCE — IT’S MORE THAN SALT.

In this final episode of the Soy Sauce series, we move from fermentation into the kitchen.

Why does soy sauce work so well with food?

It brings salt, umami, aroma, colour and complexity — but how you use it matters.

Too much can overpower the ingredients.
Used correctly, it can make the ingredients taste more like themselves.

From sushi and sashimi to marinades, sauces and cooked dishes, understanding soy sauce is about knowing when, how much, and which type to use.

This is the part that matters most in the real kitchen.

🎬 Soy Sauce — Episode 5

31/08/2026

EPISODE 4 — MOROMI 🫘

Koji is ready… but it still isn’t soy sauce.

So what happens next?

Koji meets salt water and becomes moromi — the fermentation mash where soy sauce develops its flavour, aroma and colour.

Months of fermentation later, the moromi is pressed…

And that liquid becomes soy sauce.

But why are there so many different types of soy sauce?

Next episode →

28/08/2026

What exactly is koji?

It’s not simply “fermented rice.”

Koji starts with a mould called Aspergillus oryzae, which grows on steamed grains and produces enzymes.

Those enzymes break down starches and proteins into smaller molecules — creating the foundation for many Japanese fermented foods.

But where does koji actually come from?

Next episode: Koji-kin — the beginning of koji.

26/08/2026

Why is store-bought soy sauce BLACK while my mom’s homemade version was pale brown? 🫘✨ In Episode 1 of our Soy Sauce Series, we break down the natural chemistry behind liquid umami. It all comes down to time, oxidation, and the Maillard reaction! Drop a comment if you’ve ever seen fresh, pale soy sauce before! 👇

18/08/2026

Is it safe to eat saba raw? 🐟

I used to avoid raw saba because I thought the main problem was simply “parasites and bacteria.”

But the more I learned, the more I realised the real question is:

How was the fish handled after it was caught?

Raw saba involves several different food-safety considerations — Anisakis, pathogenic bacteria, histamine formation, time, temperature and, where appropriate, validated parasite-control measures such as freezing.

And one important distinction:

Ikejime is a fish-handling technique. It does not make saba safe to eat raw by itself.

In the next episode, we’ll look at what actually happens to the fish after it’s caught.

Ikejime.

02/08/2026

Why do so many sushi chefs still choose White Steel (Shirogami)?

Its clean, simple composition allows it to take an incredibly fine edge and makes it a favourite among traditional Japanese chefs.

But that’s only part of the story…

In the next episode, we’ll explore alloys, carbides, and why Blue Steel behaves differently.

What do you use—White Steel, Blue Steel, or stainless?

31/07/2026

Instagram / Facebook

What makes Tamahagane so special?

Many people think it’s simply “traditional Japanese steel.”

But what surprised me was this:

A Tatara furnace doesn’t produce one perfect block of steel.

Every part of the steel bloom is different.

The blacksmith’s first skill wasn’t forging…
It was choosing the right pieces.

The more I study Japanese knives, the more I realise that craftsmanship begins long before the hammer touches the steel.

Next: Why do so many sushi chefs still choose White Steel?

29/07/2026

Instagram / Facebook

How can black sand become a Japanese knife?

That question took me back millions of years.

Volcanoes.
Rain.
Rivers.
Iron-rich black sand called satetsu.

Long before a blacksmith forged a blade, nature had already begun the journey.

This is exactly why I started the Hocho Series—not just to learn how knives are made, but to understand why they became what they are.

One question.
One answer.
One new question.

Next: What is Tamahagane?

28/07/2026

White Steel. Blue Steel. VG10. SG2. HAP40…

Why are there so many Japanese knife steels?

This simple question led me down a fascinating path of history, science and craftsmanship.

The Hocho Series isn’t just about knives—it’s about understanding why they became what they are.

I’m sharing my journey as I search for the facts, one question at a time.

What have you always wanted to know about Japanese knives?

27/07/2026

I’ve spent decades using Japanese knives.

But I realised there were still so many questions I couldn’t answer.

What makes one steel different from another?
Why are there so many different steels?
What actually makes a great blade?

That’s why I started the Hocho Series.

This isn’t just about using Japanese knives.
It’s my journey to understand the science, history and craftsmanship behind them.

I’ll share what I learn along the way.

Not opinions.
Facts.

What have you always wanted to know about Japanese knives?

26/07/2026

🗡️ Where does a knife come from?

Most people think a knife starts in a factory.

It doesn’t.

Its story begins billions of years ago.

Before there were chefs.
Before there were knives.
There was iron.

This is the beginning of the Hocho Series—where we’ll explore the history, craftsmanship and philosophy behind Japanese knives.

What would you like to learn about Japanese knives?