Sooosheee

We made sushi at home last night with the stuff we picked up at Mitsuwa. The tuna and salmon steaks we picked up were beautiful -- the salmon was striated like fine woodgrain -- and delicious, as were the hokkigai. We mainly did nigiri and a few sashimi, mainly because the fish was too pretty to hide inside of a roll. We had also picked up something called katsuo tataki, which turned out to be skipjack tuna (aka bonito) lightly grilled on all sides. It was a deep greybrown -- in a good way -- and tasted wonderful. (Cinnamon should have a photo of our platter up sometime today, whenever her schedule allows.)

We took it all out to the deck and enjoyed the twilight air. Cinnamon drank some saki and I had a red rice ale, and the cats begged for a sample of our work.

Just before we ate, I drizzled a little pumpkin-seed oil onto a couple of the tuna sashimi pieces as an experiment. The effect was interesting: it lent the fish a meatier flavor than it would normally have, almost making it taste like beef tartar. The same treatment on a salmon sashimi resulted in a similar taste. Not sure I'll do it again for sushi, but it's something to remember next time we grill salmon or tuna steaks.

Posted by Andrew Huff at July 1, 2003 02:30 PM