Sashimi, Fish, and other Styles Flashcards
Hamachi (GF)
Yellowtail Jack
Species: Jack fish
Source: Farmed in Kyushu, Japan High fat content with a buttery texture and rich flavor. Oils have a clear and sweet after taste.
Allergen: Fin fish
What is Yakumi
Yakumi is a topping or dressing paired with food to enhance the flavor.
Maguro (GF)
Big Eye Tuna
Species: Thunnus obesus -Tuna, technically inmackerel family
Source: Wild caught in Marshall Island (between Hawaii & New Zealand) Fairly lean, tender and mild in taste. Can live to be 10-12 years old.
Allergen: Fin fish
Shima-Aji (GF)
Striped Jack
Yakumi: Grated ginger
Species: Jack fish (smaller than hamachi and kanpachi) Source: Farmed in Kyushu, Japan Mild in flavor, smooth, very calm and natural sweet finish.
Allergen: Finfish
Sake (GF)
Salmon
Species: Salmonidae
Source: Sustainably farmed KingSalmon from British Columbia, Canada
Flavor: Buttery semi-soft texture with oily meat. High amount of protein and omega-3 oils.The white lines are the fat: the thicker the white line, the higher the fat content is!
Allergen: Finfish
Hotate (GF)
Scallop
Yakumi: Sea salt, lime
Taxonomic family: Pectinidae (Bi-valves)
Source: Farmed in Hokkaido, Japan
Flavor: Meat is slightly firm, sweet and creamy white in color. The sweetness of the scalIop comes from it’s high glycogen content.
Allergen: Shellfish, mollusk
Inari (V(egan)
Seasoned fried tofu skins stuffed with ginger carrots, white soy shiitakes, and rice
Allergy: Gluten, Soy
Kani (GF)
Dungeness crab. Only available as nigiri.
Allergy: Shellfish
Ikura (GF)
Salmon Roe
Species: Salmonidae
Source: Farmed in Canada
Flavor: Briny, salty, slightly sweet, rich. Slightly poppy texture. Marinated in house using soy, sake, mirin, yuzu! Served nigiri only. Run quickly, nori will get soggy! Allergen: Fin fish, soy, gluten
Unagi
Freshwater Eel
Species/Family: Anguilla Japonica
Source: Farmed in Taiwan
Flavor: Some say it tastes like chicken! Eel is always cooked! Strong flavor, very flaky and mild in fat. Topped with sesame seeds and eel sauce (sugar, soy sauce, salted sake, vinegar). In Japan, there is even a special day for eating unagi, the midsummer day of the Ox! Allergen: Finfish, sesame, gluten, soy, nightshade
Tobiko
Flying Fish Roe
Species: Beloniformes, Exocoetidae
Source: Wild caught in Taiwan
Flavor: salty with a crunchy texture. Flying fish can jump quite high and soar using their wing like fins! not on menu, but guests can order nigiri style if requested
Allergen: Finfish
Sashimi Moriawase (GFO, SFO, AFO) 10 or 20 pieces of chef’s choice fish (total 5 kinds of fish, 2 or 4 pieces of each) same portion as the regular size sashimi cuts: Served with daikon tsuma, mixed seaweeds, shiso leaf, microgreens, and wasabi. Served over ice with a bamboo leaf garnish with a lemon.
Allergen: Fin fish, soy, gluten, nightshade
GFO: no ponzu or GF ponzu
SFO: no momiji oroshi or ponzu
AFO: no scallion
What is Sashimi
Thinly sliced style of raw fish/meat, served without rice
Chirashi Don (GFO, SFO, AFO) Chef’s choice sashimi served on top of sushi rice, Typically the fish are: Big eye tuna, Yellowtail Jack, Stripe jack, Salmon, Amberjack, house marinated Salmon roe (soy, sake, mirin, yuzu), Spicy tuna (Big eye tuna mixed with scallion, tobiko, sesame oil and spicy aioli (sriracha, kewpie mayo: vegetable oil, egg yolk, vinegar, salt, msg), Snow crab, avocado, kaiso seaweed mix, garnished with wasabi and pickled ginger, with spicy aioli drizzled on the spicy tuna and crab (sriracha, kewpie mayo: vegetable oil, egg yolk, vinegar, salt, msg) and sesame seeds
Allergen: Shellfish, crustacea, finfish, egg, sesame, gluten, soy, nightshade, msg, allium
GFO: No salmon roe
SFO: No salmon roe
AFO: No spicy tuna, no kaiso
