August 2008


 

One of the more coveted sushi

One of the more coveted sushi

This week, Chef Maeda introduces Abalone prepared Edo-mae (Tokyo Style), steamed in sake.  As a sashimi, fresh, raw abalone’s chewy texture with that distinctive flavor of the ocean is treasured.  But perhaps, as sushi, that chewiness prevents it from mixing with sushi rice quickly on palate.  When a good, fresh abalone is properly steamed in sake, it is no longer chewy, instead it becomes delicately tender, easily melting away and mixing and spreading with the sushi rice in the mouth.  Edo-mae sushi chefs take pride in giving their own touch to the fresh ingredients to bring out the best flavor, and this 4-hour steaming of abalone is one of the most intricate techniques that is passed on from a master chef to the disciple.  It may not always be available, so please do not miss out.

 

 

Californian abalone is steamed in sake

Californian abalone is steamed in sake

 

 

 

 

Available with either Tosazu vinegar or Chef Maeda's Sour Plum Sauce...pictured with no sauce here.

Available with either Tosazu vinegar or Chef Maeda's Sour Plum Sauce...pictured with no sauce here.

 

Mackerel Pike Sunomono – $10

 

As we get closer to fall, mackerel pikes (SANMA in Japanese) in northern Japan Sea fatten up, providing us one of the most beloved seasonal flavors.  Here is Mackerel Pike Sunomono.  Chef Maeda uses these mackerel pikes marinated in sweet vinegar, rolls them up in sheets of daikon radish and shiso leaves with radish sprouts, cucumber, and pickled ginger to create a soothing harmony of flavors.  On a hot day, enjoy it with the vinegar marinade (special vinegar sauce called TOSAZU in Japanese).  Vinegar encourages your appetite, helps your digestion, and helps you fight the fatigue.  We also offer this with Chef Maeda’s original Sour Plum Sauce, which is pleasantly sweet and sour made from actual sour plums.  As we approach the fall season, look out for Chef Maeda to offer fresh mackerel pike sushi (instead of the marinated kind).

 

 

Horse Mackerel Sunomono – $10

 

This same appetizer can also be made with horse mackerel (AJI in Japanese), in season until mid to late fall, another good option to keep in your mind.  Currently with more fat content, it will have a softer vinegar flavor – available in both Tosazu vinegar and Sour Plum Sauce.