sashimi
Each one is a treat for the eyes and the taste buds using fresh fish bought near Japan’s Seto Inland Sea.
This Asakusa restaurant has two of Japan’s greatest foods, paired in a way nobody ever did before, and the result is amazing.
Restaurants that specialize in salmon sashimi are few and far between in Japan, but now there’s one right in the center of Tokyo.
We try out this revolutionary condiment that could change the way everyone eats sushi, sashimi, or anything really.
The legendary creator of Lone Wolf and Cub has no patience for such affronts to fine dining.
Japanese actress Yui Hatano has been big in Taiwan after her sexy role in the film Sashimi, which came out in January this year. As a result, she has been hard at work establishing her brand there by appearing on one of the nation’s most used train IC cards among other things.
In many ways her fame could be compared to that of Sola Aoi in mainland China. In fact she would be a good comparison because both women have made the often challenging crossover from adult video to more mainstream movies. Of course, when walking that line between acting careers it’s not surprising when one spills over into the other.
That’s what happened when one of the photos used for a series of IC cards featuring Hatano was found to have been lifted straight off the box of one of the actress’ more risqué works.
At the start of my workday, my boss asked me if I’d be interested in trying some potato chips that taste like o-toro, the extra fatty tuna that’s a highly prized sushi ingredient. Looking at the clock, I calculated that it had been about 14 hours since I’d had sushi for dinner, and since that’s honestly about two hours longer than I like to go without eating some of Japan’s most famous culinary creation, I solemnly accepted the mission.
But while I’d already experienced potato chips inspired by fine American cuisine, I’d never had sashimi-flavored ones, so I wasn’t quite sure what to expect, even before I discovered the other big surprise waiting for me.
People in Japan love parfait. From massive concoctions topped with an entire slice of cake to more inventive creations designed to represent Japanese bonsai, we’ve always been keen to share the best of our frozen dessert finds with our dear readers, and today is no exception.
Because today we bring you the fish parfait. To be specific, this is a lightly grilled sashimi bonito parfait, which combines the rich, succulent flavours of seared fish and garlic with the sweet taste of ice cream. So what is it that makes this such a successful combination?
A series of videos about sashimi preparation on Japanese video sharing website Niconico has completely enraptured viewers with its mouth-watering content.
Each of the videos, which are between five to ten minutes long, features a different type of fish and follows a professional chef as he deftly transforms a whole fish into slices of delectable sashimi. Don’t watch these videos on an empty stomach!
Being one of Japan’s two favorite types of fish to eat raw, Japan takes its tuna pretty seriously. As a matter of fact, tuna sushi and sashimi gets different names depending on which cut of the fish is being served. While just about everyone loves ordinary tuna, either maguro or akami in Japanese, it’s the extra-fatty tuna belly, called chu-toro or o-toro, that people really rave about.
Of course, those same premium cuts that get gourmands’ mouths watering can leave your wallet crying, as the price of the extra-creamy toro can be more than double that of lesser cuts of tuna. That’s why we decided to test a theory we’d heard that you can unlock the full potential of akami with mayonnaise. But does marinating your ordinary tuna in mayo turn it into toro, or is this rumor just a bunch of bull?
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