Japanese Fish Cooking

Ike-Jime Closing


Ike-Jime puts fish’s nervous system to sleep.  It is a Japanese Angler’s Secret to keep the fish fresh longer and reserve Umami for the taste later.

How to keep your catch cooled

Fish meat loses its quality much more and faster than…

Ike Jime Part 2 – What “closing” does to the fish?

Why Ike Jime closing is needed Let’s look at the…

Ike Jime Part. 1 – How to keep your fresh catch fresh

Cooking starts when you kill it. Japanese people love fish…

The Art of Sashimi

Video Turorials for Preparing Different Fish

This is the great video tutorial site for preparing different…

How to prepare fish for aging

With Ike-Jime closing, moderate cooling, and proper cleaning, you can…

The best fish scaler ever!

This is it!!! My search for the best fish scaler…

Japanese Knife, Deba and Sashimi

There are several kinds of Japanese traditional knives. Most of…

How to fillet a fish / Leave “silver” on!

Filleting for Sashimi To slice out sashimi, you need to…


Soup with Red Cornetfish

I think some of you may be thinking… “How can…

Nitsuke – Teri Braise-

Nitsuke is a very popular fish cooking in Japan. I…

Pichitto! for semi-dried fish

I’m happy with the fact that I’m getting inquiries about…

Pichitto! for smoked tuna

If you love to cook fish yourself, you have to…

Nabe Cooking with Groupers

Nabe cooking is very popular winter cuisine in Japan. Nabe…

Katsuo Tataki

Katsuo Tataki is a form of sashimi. Japanese have been…

Shabu Shabu Sashimi

Shabu Shabu is a form of Nabe cooking. You have…


Pon-Zu, the refreshing citrus sauce

Ponzu is an essential Japanese dipping sauce for Nabe cooking….

Dashi, the hearty Japanese soup stock

Dashi means broth, soup stock. The most basic and common…

Sake Happou – All-round Japanese Seasoning

If there’s one thing I would share with my fellow…


  1. October 15, 2013 at 18:22

    Can you please explain some of your recipes when you have a chance?

    The soup style dishes look light and delicious and we are always looking for new ways to prepare our catches.

    Teri, Dashi looking forward to meet you!!

  2. October 16, 2013 at 14:08

    Hi Daz.
    I’ve always wanted to get my hands on this cooking page but haven’t been able to. I will keep trying mate. Thank you for your interests!

  3. November 23, 2013 at 07:43

    Hi Totos
    Enjoying reading the recipes very much.
    I will be doing some searching for ingredients today.
    Thank you

    1. November 24, 2013 at 11:25

      Hi Daz.
      Great to know you enjoyed reading. Let me know when you try something.
      I will try to find more time to write about cooking. Stay tuned!

  4. February 17, 2014 at 15:20

    Hi Totos
    First attempt a “sake Happou” yesterday…Yum.

    I added a little sugar but would try less next time.
    Now I just need to get the cooking timing with the fish etc just right.
    I only had frozen fish this time but with fresh it will be sensational.
    All up we enjoyed the flavours very much and looking forward to attempting Shabu shabu sashimi and pon-zu with the next deep water yellow tail kingfish I catch.

    Thank you for you cooking classes.

  5. November 10, 2014 at 05:51

    Hi Greetings from Australia
    I am wanting to purchase Pichitto paper from you
    Regards Murray

    1. November 10, 2014 at 20:48

      Hi Murray.
      I know. I’d like to help too. I need you email address to proceed. It’s not a good idea to note email address on the open site, neither for you nor me. Can you send me your message through contact form?

  6. April 5, 2016 at 08:02

    Greetings from the US;
    I want to purchase that fish scaler. Can you give me a price quote with shipping included. Thank you.

    1. April 9, 2016 at 16:45

      Hi Dee.
      Thank you very much for your inquiry.
      Ginrin Fish Scaler Professional, JPY2692
      EMS Shipping to USA < 300g. JPY1200 Handling fee. JPY389 TOTAL. JPY4281 Send me an email from the contact form if you like to proceed. Thank you!

  7. November 18, 2017 at 12:28

    Hi Totos, Read your articles on closing fish lives. Wondering if you have any advice regarding closing lives of Abalone and crayfish. We catch and eat these species. The Abalone in particular can sometimes be of tough texture.

    1. November 18, 2017 at 19:17

      Hi Mark.
      Interesting question. There’s no Ike-jime effect for Abalone or crawfish. They are not vertebrate animals. No blood draining or spinal cord breaking is good for them.

      There are several species in Abalone. In Japan, mainly 2. Blackish, greenish abalone is tougher and much more expensive than others. Japanese people love the crunchiness of this shellfish. We blend in its liver into soy sauce for the slices of sashimi.
      Orangish reddish abalone is softer. This is good for cooking. How much time you cook it is the key. Either fast or long. The heating time should be less than 7 minutes, or braise / steam for 2 hours. In between they stay very tough and chewy.

      1. November 23, 2017 at 08:45

        Hi Totos, Thanks for reply. As I suspected no Ike-jime effect.For both species we ice down and then drowned in water. Abalone sliced thin and pan fried very quickly.Crayfish steamed or simmered for 5/10 minutes. Received fish scalers.. many thanks
        Cheers Mark

Leave a Reply