Author - Soshinsen

Uni 101 with Soshinsen!

Sea Urchin is better known as Uni in the Japanese culinary world! Traditionally they were a commonplace in Japanese sushi bars but they have now found their way into fusion meals such as pastas! What exactly are they and why are priced at such a premium? Type Bafun Uni...

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Super Freezing Technique

Super Freezing is essentially the process of lowering temperatures of an object below that of it's freezing point. This technique is commonly used for Bluefin Tuna / Hon-Maguro to ensure freshness and maintain quality - where temperatures are lowered rapidly to it's Eutectic Point of an astonishing -60 degrees!

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[Recipe] Hotate Carpaccio

Simple and easy to prepare, this Hotate Carpaccio is perfect for as an appetizer or as a quick midnight fix. Ingredients: Hotate (6 to 8 pieces) Tomatoes (1/4 of a whole tomato diced to your preference) Citrus juice of your choice (10ml) and Shoyu (80ml) or some Yuzu Citrus (100ml) Olive...

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[Recipe] Tuna Cheek

A couple of weeks back, the Soshinsen team had the opportunity to experiment cooking with a series of Tuna cuts that are not as "mainstream". These cuts included meat from the Cheek, Collar and the Eye Muscle. While they may sound squeamish, these cuts had such extraordinary flavours and we had such a...

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