EPT[FOOD] Tsukiji Sushi Dai (revisited) - Page 3
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jorge_the_awesome
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Sawamura
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mjf
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hns
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trifecta
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Spekulatius
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paintfive
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On January 01 2012 17:48 Shymon wrote: Incredible photos man, as a professional french chef, i always have a small part of me that wants to run away and learn to make sushi from some old japanese zen master. There is something completely pure and untainted by a simple presentation of really awesome nagiri. So much technique wraped in such a minamalist presentation. Also that o-toro is massive, so envious. Was the differnce in the o-toros that one was cut with the grain and the other cut aginst it (at least that's what it looks like in the photo)? all in all excellent writeup. The first one is more like chu-toro which is more toro and the other one is oo-toro or most toro. toro meaning fatty. there is also just "toro" which is the least fatty tuna. oh and oo-toro costs significantly way more than chu-toro. great pictures and write up man. | ||
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dudeman001
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infinity21
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Nagisama
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AimlessAmoeba
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GenesisX
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polishedturd
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On January 01 2012 23:01 Belial88 wrote: If you saw the video of the octopus that dances around 'live octopus', or the video of tasteless eating moving octopus, it was actually long dead, but the soy sauce causes it to spaz out. fyi this is sannakjji, it is actually is served live (san = living, nakji = octopus) also, this blog is fucking awesome. OP was the kawahagi unpleasantly chewy or did you enjoy it? I've always wanted to try kawahagi nigiri, especially with the liver on top :D | ||
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Durak
Canada3684 Posts
I've only had sushi in my city, which is as far as you can get from the ocean, so I'm sure fresh fish is much better. That thought boggles my mind because I find my "inferior" sushi to be delicious. | ||
NeverGG
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blahz0r
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Food blogs make me sooo hungry | ||
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gosuMalicE
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dgwow
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CrazyAsian
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Azera
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