Making nigiri: an appreciation

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/09/19/scaling-shari-sushi-rice-for-nigiri/ It’s been a crazy August, what with moving into new quarters (packing, moving, unpacking) and also looking for new employment at the same time. So during the course of my food adventures, I’ve learned how to make sushi vinegar, how much of it to use with rice that keeps […]

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Scaling Shari (Sushi Rice For Nigiri)

I’d recently figured out that my family liked sushi rice made with 2 teaspoons of sushi vinegar per rice bowl of rice. As I began thinking about the holiday meal later this year, I began thinking about Matsuhisa-sama’s rice course – 5 pieces of nigiri as the last savory omakase course offering. Nobu: The Sushi […]

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Ingredient Alert: Ayu (Sweetfish) Fish Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/04/04/michibas-buddha-style-yellowtail-and-daikon-stew/ Found at the sushi/sashimi-grade fish counter at Mitsuwa, Edgewater, NJ:

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A quick note on hazelnuts

So I recently had dinner@Legal Seafood Chestnut Hill.  A side dish accompanying my arctic char caught my interest – string beans with Wisconsin soft goat cheese and hazelnuts.  What got my attention was how well the hazelnuts paired with the string beans.  Now of course, there’s the classic string beans almondine; so I figured this […]

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Sable (Black Cod)/Chilean Seabass With Maui Onion Salsa, Nobu 57-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/29/nobu-57-nyc/ * https://tastingmenu.wordpress.com/2015/08/17/kurumashrimp-harumaki-with-maui-onion-salsa-nobu-style/ So I’ve been having something of a scramble as of late – looking for a new place to live since they wanted to renovate the place in which I was living.  So a lot of my free time has been spent helping to pack both our belongings […]

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Nobu West’s Dublin Bay Prawn/Langoustine ‘Cocktail’

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/10/05/broiled-shrimp-kushiyaki/ * https://tastingmenu.wordpress.com/2017/06/17/stretched-grilled-shrimp-nobashi-ebi-yaki/ …To my mind, nothing beats a little light grilling…it’s crucial that shrimp is only partially cooked – say 70% to 80%… – Nobu: The Cookbook (p 46) Scampi With Spicy Lemon Garlic Sauce: …Grill or broil the scampi shell side down over high heat for 2-3 minutes […]

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Stretched ‘Grilled’ Shrimp (nobashi ebi yaki)

I’d been wondering for a long time about how shrimp is stretched for tempura, but in particular for grilling as done for the Nobu recipes. Tsuji discusses the topic on p.237,238 of Japanese Cooking: A Simple Art about making a series of horizontal cuts across the shrimp belly and then tapping the back with the back […]

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