Gazing begrudgingly at the day’s selection of sashimi grade fish at my local supermarket, I realized that my options are, and have always been, quite limited. Tuna, salmon, squid, or kampachi. Despite having moved 50 km away from the ocean, I refuse to accept the fact that I am stuck with a dimished selection of […]
I used a lull in between rain storms to venture out and have a look at the Sunday fish stock at a neighborhood grocer. The only thing decent they had was makokarei (below “karei”), or young marbled soles that were shipped fresh from Chiba prefecture. Prepped sole (karei) with head and guts removed. About a 10
I used a lull in between rain storms to venture out and have a look at the Sunday fish stock at a neighborhood grocer. The only thing decent they had was makokarei (below “karei”), or young marbled soles that were shipped fresh from Chiba prefecture. Prepped sole (karei) with head and guts removed. About a 10
I used a lull in between rain storms to venture out and have a look at the Sunday fish stock at a neighborhood grocer. The only thing decent they had was makokarei (below “karei”), or young marbled soles that were shipped fresh from Chiba prefecture. Prepped sole (karei) with head and guts removed. About a 10
Fish and Stuff Maybe it’s about time I tried listing some common terms used when talking about sushi. I’ll start off with some basic terms and add more vocabulary as it comes to me. MAIN SUSHI TYPES Nigirizushi – The archetypal sushi most people recognize as “sushi”, a piece of raw fish molded atop a
The inspiration for Metropolitan Sushi came from, one could guess, a love for sushi. However, as sushi is often categorized with seafood, and the fact that seafood is a key part of Japanese cuisine and life in Japan in general, it is prudent to include both as potential themes for all blog posts on this
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