Journal & Guides

Tips, techniques &
sushi stories.

From knife skills to rice secrets - guides on making better sushi at home, and the stories behind Smart Sushi Chef.

A complete sushi vegetable prep station mise en place with cucumbers, daikon, carrots, and a usuba knife on a stainless-steel surface before service
B2B
Sushi Prep Efficiency: Solving the Vegetable Bottleneck
The hidden labor cost in a high-volume sushi kitchen isn't the fish. It's the vegetable prep. Here's how to track it,...
Ethan · May 29, 2026 · 11 min read
A yanagiba single-bevel slicer and a sujihiki double-bevel slicer laid side by side on a cream prep surface, knife comparison flat-lay
japanese knives
Yanagiba vs Sujihiki: Choosing the Right Service Slicer
Two slicers, two philosophies. Here's how the single-bevel yanagiba and double-bevel sujihiki behave on the line, and...
Ethan · May 28, 2026 · 11 min read
Portioned saku blocks of salmon, tuna and sea bass arranged with a yanagiba knife on a cream prep surface, illustrating EU raw fish regulations
anisakis
EU Raw Fish Regulations: When Sushi Skips the Freezer
EU Regulation 853/2004 says raw fish must be frozen before service. The farmed-feed exemption changes that. Here's ho...
Ethan · May 24, 2026 · 10 min read
Beautiful Vegan Sushi Plate
home sushi
Vegan Sushi Ingredients: The Traditional Guide Beyond Cucumber and Avocado
A sushi chef's guide to vegan sushi ingredients — from takuan and kampyo to myoga and inari. Real ingredients, real t...
Ethan · May 12, 2026 · 9 min read
The European Sushi Championship Circuit: How It Works and Who Judges
competitions
The European Sushi Championship Circuit: How It Works and Who Judges
How the European sushi championship circuit works — countries, format, judging, and how it compares to Japan's Sushi ...
Ethan · May 12, 2026 · 9 min read
Fresh vs Frozen Unagi: Why the Difference Actually Matters
eel
Fresh vs Frozen Unagi: Why the Difference Actually Matters
Fresh vs frozen unagi explained by a sushi chef — texture, fat, tare, and how to get the best from both at home.
Ethan · April 24, 2026 · 15 min read
Is a Damascus Steel Knife Worth It? An Honest Chef's Take
Aogami
Is a Damascus Steel Knife Worth It? An Honest Chef's Take
Damascus steel knives look stunning — but many are pure marketing. Here's how to spot fake Damascus and why VG10 or B...
Ethan · April 24, 2026 · 13 min read
Bluefin Tuna Ranching: How Spain Is Selling Hon Maguro Back to Japan
Atlantic bluefin
Bluefin Tuna Ranching: How Spain Is Selling Hon Maguro Back to Japan
Spain's Balfegó is ranching Atlantic bluefin tuna in the Mediterranean and selling it at Toyosu — here's what that me...
Ethan · April 24, 2026 · 15 min read
When Sushi Goes Global: Cream Cheese, Square Rolls, and What the World Gets Right
Brazilian sushi
When Sushi Goes Global: Cream Cheese, Square Rolls, and What the World Gets Right
Sushi is spawning subgenres worldwide — from Ukrainian square rolls to Brazilian temaki. Here's an honest chef's take...
Ethan · April 24, 2026 · 13 min read