Sashimi Galore: 5. かすご (おぼろ) Kasugo (baby snapper) with oboro with white vinegared rice @ すし匠 Sushi Sho, Tokyo. Nakazawa san is one of the few chefs who uses both white and red vinegared shari for his sushi. Spring is the season for kasugo and this was so soft and even with the skin, with the unique vinegary umami from the oboro (grated egg yolk). 6. 魴鮄昆布じめ Houbou (Sea Robin fish) konbujime with white vinegared rice. Mild and the rice vinegary note stood out. The fish was a little off shape though. by little_meg_siu_meg http://bit.ly/1NCEx8c

Tuesday, March 31, 2015

5. かすご (おぼろ) Kasugo (baby snapper) with oboro with white vinegared rice @ すし匠 Sushi Sho, Tokyo. Nakazawa san is one of the few chefs who uses both white and red vinegared shari for his sushi. Spring is the season for kasugo and this was so soft and even with the skin, with the unique vinegary umami from the oboro (grated egg yolk). 6. 魴鮄昆布じめ Houbou (Sea Robin fish) konbujime with white vinegared rice. Mild and the rice vinegary note stood out. The fish was a little off shape though. by little_meg_siu_meg http://bit.ly/1NCEx8c

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