Tricity blog
Blog
Gdansk, Sopot and Gdynia: local places, food, product work and notes from life by the sea.
Technique
Mastering the SHŌGUN PRO Japanese Mandoline: A Professional Guide
Master the SHŌGUN PRO Japanese mandoline (38x18x4.5 cm). Learn how its 18 cm width and razor-sharp blade preserve food freshness and elevate prep speed.
Techniques
The Science of the Perfect Crispy Fish Skin: A Chef's Guide
Master the science of crispy fish skin. Learn professional chef techniques for moisture control, pan selection, and frying to get restaurant-quality results.
Techniques
Techniques
Japanese Knife Techniques
Master Japanese knife techniques: katsuramuki, sengiri, brunoise. Professional chef guide.
Ingredients
Ingredients
How to Choose Fresh Fish
Professional guide to choosing fresh fish. Learn what to look for: eyes, gills, smell.
Techniques
Techniques
Sushi Rice Technique
Master the art of sushi rice. Ratios, vinegar seasoning, and cooling technique explained.