Month: April 2016

It’s common for people in the United States to see soy sauce as just another condiment, like ketchup or salsa. However, if you go to an authentic sushi restaurant in Japan, you’re going to find that there’s a bit more respect attached to this sauce. Indeed, the country attaches a number of etiquette rules to […]

Nori, the species of edible seaweed native to the waters of Japan, is one of the most important parts of any sushi experience. It may be second only to the sushi rice as the most common aspect of a sushi roll or a nigiri. So, how do we produce all of this nori? Most of […]