Part 1: Nijiya Market
If you live in the City (San Francisco, that is), the best retail place for you to get Sushi & Sashimi fish is Nijiya Market in Japan Town, located on Sutter and Webster, just under the bridge in Japan Town Mall.
The store is rather small, with narrow aisles compared to other supermarket chains like Safeway and Wholefoods, and the entire store is packed with Japanese groceries. You can get pretty much everything you need to make Sushi at home.
Many people asked what to look for when buying a (sashimi) knife, and here are some of the tips I give to them. About Sashimi Knife Many people in the US think it's "Sushi Knife" and I am assuming that it because the knife is used by sushi chefs. The fact is that here is no such thing as “Sushi” knife. Instead, it's Sashimi Knife called "Yanagi Ba" in Japanese, or a willow leaf blade. There are a couple of features that make them different from western knives. They are single
Tuna Pastel Drawing by Chef Kaz Matsune (Originally posted on Quora.com) Let's start with Yellowfin and Bigeye. What's marked in green is suitable for Sashimi. Tuna uses its tail to swim, so the tail meat is the leanest, containing the least amount of fat, therefore tastes less flavorful compared to the belly. Here is a side view of Yellowfin tuna. In the bottom right part, you see white tendon, which is too tough to chew. Because Yellowfin does not grow big enough to store f
Salmon, Pastel drawing by Chef Kaz Matsune (Article originally posted on Quora.com) If you ever wondered which part of a fish is used for Sashimi and Nigiri, here is an answer. Please look at the pictures below. If you look at the whole salmon, what is NOT painted in green, is suitable for Sashimi. Tail flesh is too lean for Sashimi, as it gets the most exercise. Therefore, normally, it's used for rolls. If you look at the fillet, what's circled in red is ideal for Sashimi, w
Nodoguro, Pasel Drawing by Chef Kaz Matsune (Originally posted on Quora.com) Yes, it is true. One of my favorite ways to eat sashimi is, however, not just salt only, but salt and lemon. The key point being the fish must be exceptionally fresh and high grade. For the major part of 2015, I've been serving scallops from Viking Village, NJ, sashimi to some of my private clients with Himalayan salt and fresh squeezed lemon juice. No soy sauce and I think it's the best way to enjoy
(originally posted on Quora) Sashimi, at first glance, looks very simple and easy. After all, it's just slicing fish with a knife, right?
No. Slicing fish is very very difficult. Well, let me rephrase. Slicing fish is easy. Slicing fish to make great tasting Sashimi is difficult. Why? Here is my answer. #Sashimi #Quora
This recipe came to me when I was working at a sushi restaurant in Los Angeles. One day, I noticed that there was an unopened bottle of truffle oil. I’ve never used truffle oil before, so I thought the way to using it. I opened the bottle and then came a very strong and nice aroma of white truffle. Then, I thought it would go well with white fish like Tai. The aroma is wonderful and it's a perfect match with snapper. It's been a constant hit with our clients. They all told me
The word "Sashimi" written in Japanese as ”刺身” literary means "Sliced Meat." Fish Sashimi is the most popular type of Sashimi, however, there are some vegetables and meat (beef, poultry) Sashimi in Japan. Many people around the world consume "raw meat" including Eskimos (Whale) and Native Americans (Buffalo). The question is "When and where did humans start eating raw meat?" Some Japanese archaeologists believe they were eating raw fish during Jomon Period (14,000 BC–300 BC).