Image Courtesy Uchiko Website

Tyson Cole, executive chef and owner of the Japanese restaurants Uchi and Uchiko in Austin, Texas is a sushi master. So when he offers suggestions about the best ingredients to buy and the best gear to have on hand–you listen.

Following are a few tips for getting a great start on your own culinary adventure.

1. Items always good to keep on hand in the pantry: white soy, mirin, kelp. nori snacks, and mochi. Also shishito peppers, ooba, shiso, and ume.
2. The fish on display at markets is what THEY want to sell, not necessarily what you should buy; the freshest fish is in the back that just arrived.
3. Try not to buy pre filleted fish; whole is best and fillet yourself. Flesh should be firm, smell should be fresh, eyes should be clear, and gills should be red.
4. Dutch ovens are great for steaming in foil packets for fish, and grilling for meats, vegetables and fruits.
5. Gear to have on hand: Microplanes for citrus zest, garlic or hard cheese. Japanese knives, tongs, silpats for roasting or baking, and sheet pans.
6. Lots of fish only come pre frozen, others only fresh. Depends on type of fish and location/time it was caught. Super cold water frozen fish is great; blast freezers on some fishing vessels freeze the product so quickly…when you get it,it’s fresher than something “fresh” at the supermarket.