My Sushi Experiences
Jun 6, 2008 | 07:33 PM
#31
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From: Cali, Hawaii, TX
i sent a reply. i forgot to mention that if you want to try some shochu, i have a bottle of ichiko there. my wife also has some crushed pear juice in their fridge. just tell them that you're a friend of mine (mark) and ask them to give you the bottle. i like it on the rocks, but my wife likes to mix it. it actually tastes pretty good with the pear juice.
Jun 9, 2008 | 05:46 PM
#34
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From: Cali, Hawaii, TX
Kabuki - 6/8/08
Aji Tsumami - Spanish mackerel, green onion, kaiware (daikon sprouts), shoga oroshi, ponzu.
Ankimo - Monkfish liver, seaweed salad, pickled cucumbers.
Kani Dynamite - Baked crab legs with spicy mayo.
Stamina Dofu - Tofu, natto, uni, tororo, nori, dashi.
Awabi Saute - Saute'd abalone, abalone liver, shitake, asparagus, soy/garlic butter.
Uni Ika Tempura - Squid, sea urchin, shiso, nori wrapped tempura.
Aji Tsumami - Spanish mackerel, green onion, kaiware (daikon sprouts), shoga oroshi, ponzu.
Ankimo - Monkfish liver, seaweed salad, pickled cucumbers.
Kani Dynamite - Baked crab legs with spicy mayo.
Stamina Dofu - Tofu, natto, uni, tororo, nori, dashi.
Awabi Saute - Saute'd abalone, abalone liver, shitake, asparagus, soy/garlic butter.
Uni Ika Tempura - Squid, sea urchin, shiso, nori wrapped tempura.
Jun 12, 2008 | 02:56 PM
#35
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From: Cali, Hawaii, TX
Sushi USA - 6/10/08
Pics are kind of washed out because I just noticed that there were little finger prints on the lens...
Shochu - Tried a new bottle - Kiccho Hozan. It's an imo (potato) shochu. It was very good, but twice the price of what I normally drink.
Sashimi - Chu Toro, Torigai (Black Clam), Ika Mentaiko (Squid and Spicy Cod Roe)
Shishamo and Aji - Broiled smelt and dried Spanish mackerel. I finally got served something twice.
Takikomi Gohan - Mushroom rice. I could eat several bowls of this as a meal.
Live Soft Shell Crab - Simply deep fried.
Spicy Tekka - Mini size spicy tuna with shiso. Sometimes you just have a craving for the generic stuff.
Pics are kind of washed out because I just noticed that there were little finger prints on the lens...
Shochu - Tried a new bottle - Kiccho Hozan. It's an imo (potato) shochu. It was very good, but twice the price of what I normally drink.
Sashimi - Chu Toro, Torigai (Black Clam), Ika Mentaiko (Squid and Spicy Cod Roe)
Shishamo and Aji - Broiled smelt and dried Spanish mackerel. I finally got served something twice.
Takikomi Gohan - Mushroom rice. I could eat several bowls of this as a meal.
Live Soft Shell Crab - Simply deep fried.
Spicy Tekka - Mini size spicy tuna with shiso. Sometimes you just have a craving for the generic stuff.
Jun 12, 2008 | 05:05 PM
#37
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Posts: 258
From: NYC
I realized as I browsed this mouthwatering thread, that I have never had monkfish liver. Strange since I usually go out of my way to try items I have never had. Care to comment on texture/taste?
Also, thanks for posting. I love food threads.
Also, thanks for posting. I love food threads.
Jun 12, 2008 | 05:13 PM
#38
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From: Cali, Hawaii, TX
LOL. i guess to some it can be viewed as such.
ankimo is just like a foie gras terrine. very similar texture, though the taste is a little less rich.
ankimo is just like a foie gras terrine. very similar texture, though the taste is a little less rich.
