Yes, every uni lover should get their own from live sea urchins from time to time. It’s a pain in the ass! So naturally it’s guaranteed to make you appreciate your local sushi chef serving you straight out of his newly opened box of california gold uni. That heightened appreciation is the goal, unless you’re so infatuated with freshness that the work required seems fairly compensated.
So you start by going to wherever it is that you buy sea urchins. In this case it’s the local restaurant supply. Yes you can purchase sushi roe online today, in case you live in Kansas. They had these lovely green specimens today, so I bought a bagful. They’re cheap compared to the uni you buy at the sushi bar, believe me. I bought a couple pound bag for the price of one gunkan uni sushi at many places.
Taxes, computing power and bluefin tuna prices seem to only increase. Some day, taxes will abate, and the growth in computing power will moderate. But tuna prices should continue to soar until there are no more wild bluefin tuna.
Earlier this month, the record price for bluefin tuna was shattered in the first auction of the year at Tokyo’s famous Tsujiki market. The winning bid was 56.49 million yen, or about $736,000, for the 593 pound fish caught off the Northern coast of Japan. That works out to over $1200 per pound.
This is not because the competition has increased since December auctions, or because the quality of this fish was better than past trophy specimens. This was a symbolic bid, in the highly symbolic first auction of the new year.
Our recent visit to Huntsville was the perfect excuse to once again sample some of the sushi bars in the North Alabama tech hub. And sample Alabama Sushi we did!
But we were determined to try sushi bars that we had not tried before. So we did not get around to some of our previus favorites like Edo.
First up was Sakao Japanese, located just off the main walkway in the fashionable Bridge Street pedestrian mall in Madison.
Oyako Don is a Japanese dish made from chicken and egg served as a rice bowl. Thus the moniker: oyako means parent-child, and refers to the relationship between the chicken and the egg. Don is used for dishes served as a rice bowl, or don-buri.
Delicious is an understatement, this dish is really a treat. Yet it’s not difficult to make. You can see the main ingredients from the photo.
It’s time to take back our beloved cuisine from those who would bastardize it and degrade it through mindless commercialization.
2012 is our chance to start with a clean slate – let’s clean up the sushi scene, by instituting some tough new rules. Rules that are needed to reign in the undisciplined sushi servers out there. Ready?
10. Sauces that are in no way Japanese are no longer allowed on sushi. We cannot taste the ingredients when the roll is drowning in heavy sauces anyway.
That means no more duck sauce, kimchee sauce, BBQ sauce, melted cheese, red curry sauce, chocolate sauce, orange sauce, russian dressing, and peanut sauce.
Update: osechi ryori recap here
This is unfamiliar territory for most sushi lovers, so I thought I’d give a little background info. Some info about what it is, and details about the foods we’ll enjoy on January 3, 2012. Signup info, full menu and RSVP link can all be found on our New Years Osechi Ryōri page.
First of all we’re celebrating the Japanese New Year, or oshogatsu. This is one of five seasonal holidays during which these holiday meals are eaten. New Years is an important holiday, so people are busy preparing during the preceding days. After the New Year, wives traditionally refrained from cooking. For the first three days of the New Year they celebrate as all great cultures do, with great food!
The foods eaten during this festival are called osechi-ryōri, or osechi for short. These foods are served in stackable boxes called jūbako — similar to bento boxes.