Sashimi/Nigiri Flashcards
Kanpachi
(Amberjack) NIKIRI + yuzu kosho
Hirasuzuki
(Blackfin Seabass) NIKIRI + maldon salt, ginger, lemon zest
Kobashira
(Orange clam abductor muscle)
Nigiri: NIKIRI + fresh wasabi
Sashimi: TOSAZU
Ishigaki dai
(Spotted knifejaw) NIKIRI + ginger, chives
Kinmedai
(Goldeneye snapper) NIKIRI, OLIVE OIL + torched skin, spicy daikon, lime zest, maldon salt
Hirame
(Olive flounder) NIKIRI, OLIVE OIL + lemon zest, maldon salt
Isaki
(3 line grunt) T, OLIVE OIL + lemon zest, maldon salt
Medai
(Japanese snapper) T + yuzu kosho, chives
Kue
(Long tooth grouper) YUZU + lime zest, maldon salt
Akamutsu
(Blackthroat sea perch) NIKIRI, OLIVE OIL + torched skin, spicy daikon, lime zest
Madai
(Red Sea bream) T + OLIVE OIL, torched skin, lemon zest, maldon salt
Managatsuo
(Butterfish) T + torched skin, binchotan kiss, moromi miso, kizami
Bincho
(Albacore) T + ginger
Hamachi
(Yellowtail) T + kizami
Hiramasa
(Kingfish) PONZU + moromi miso, kizami, lime zest
Shima aji
(Striped Jack) T + kizami, lime zest
Masu
(Ocean trout) T + moromi miso, kizami
Sake
(Salmon) T + wasabi
Sake hara
(Salmon belly) T + ikura, spicy daikon
Hamachi hara
(Yellowtail belly) T + yuzu kosho
King salmon
WASABI YOGURT + ikura, chopped oba
