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Engawa
The meaning of Engawa is simply the space between the fish’s body and the sea – we know it as the fin’s muscle. This part of the fish represents the idea of enjoying texture by combining other tastes....
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Saba = Spanish Mackerel
Saba is Spanish Mackerel – the perfect winter fish served sashimi styled. This fish lives in the cold waters and develops a taste and texture you’ll never forget. This is cleaned, salted and cured to...
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“no/no”– Tokyo
I look at sushi pictures taken by bloggers and experts all the time. In particular I was astonished by some photos taken by tinyurbankitchen.com a good blogger but please – do you need to show...
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IKA = Squid
One of my favorite types of fish used in sushi is “IKA” = squid and is very popular in Japan. There are about 500 species of squid live throughout the world, 130 species of them are living in Japan....
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The Good, Bad & Ugly
So when you eat sushi what are the tell-tale signs of good fish, I am asked recently by a guest. What do you look for when selecting fish from an array of fish being offered. The first aspect is the...
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Geiso
A normal squid sushi uses the mantle or the hood of the squid but some prefer the tentacles which are poached – this is called ika, geso or squid legs. It is served with amadare, or tsume, a sweet...
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Sushi Taste
Sushi taste is more complex than meets the tongue. The flavours and textures all combined into a raw experience that has popularized the raw fish phenomenon all over the globe. But taking a beginner...
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Ōma Maguro
Ōma is famous for its tuna which was caught in the traditional manner by hand in two-person boats, and sold under the “Ōma” registered trademark. This is as good as it gets, the waters are cold, the...
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Anago = sea water eel
I have pictured Anago many times, but I forgot to mention the differences. If you are addicted to Anago, I hope I don’t spoil your bubble. If you eat Anago in New York, where it is imported, it is...
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“Temperature Excitable”
The idea of temperature and texture playing a significant role in taste. I posted yesterday night about Temperature, Texture, and Taste and I am carrying forward the idea by simple illustration. In...
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Southern Bluefin
In a small high-end sushi countered restaurant, the cut of tuna is dependant on domestically caught tuna. Typically from Ōma, the Maguro there is considered the finest in the winter months. You can see...
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Torigai Shiso
Torigai is one of my favourite shellfish, it is very textural, and by adding some shio-leaf, it gives an unexpected bitter-sweet taste. They appear on the market more in the spring, however some sushi...
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Aoyagi’s Abductor
Knowing your sushi cost is key to enjoying the experience. Very often “gaijin visitors” ask for sushi, and I feel obliged to take them. However there are numerous levels of sushi, the idea knowing and...
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Tokyo’s “30″ Best Sushi
The 30 best sushi restaurants according to Table log, a Japanese rating system based on customers ratings: http://tabelog.com The famous Sukiyabashi Jiro has only 3.81 rating by “sushi customers” from...
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Scary or Not ! [Sushi]
Foreigners are scary sometimes, Japanese too. I walked past this mannequin and it scared me for a split second. I was on my way for some sushi, my favourite hangout, I am often the only person there...
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Saba Sashimi
I posted this photo because you can see the interior flesh has become more pink and red, and at the outer layer white exterior, made up of a higher concentration of fat. The season is in the peak...
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Torigai Ponzu
The Torigai is a fantastic fish, all textural, no real distinctive taste as we know it. Shellfish have varying degrees of flesh and texture. For the most part there are three categories; one, soft and...
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O et Chu Toro
I am not going to write a long post about the differences between Chu-Toro and O-Toro. The main difference is the fatty taste, a taste that varies from catch to catch. I cannot think of a fish that I...
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Bespoke Sushi Rice – video
I watched numerous of videos of Gaijin making sushi rice, often I laughed, even felt like crying. The fact is, sushi rice is made in a very simple manner. The keys are: rice, vinegar, etc. The liquid...
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ika-ika sumi
You don’t see it, I added French black truffle to the underside of the sumi-ika, and it works very well in conjunction with the crunchy squid. The idea of introducing truffle with fish does work, it...
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