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  • Omg 😋 #sushi best food to have before I start my liquid fast 😒
  • Omg 😋#sushi best food to have before I start my liquid fast 😒
  •  0  0 9 seconds ago
  • #SUSHI wspp 11-6754-0467
  • #SUSHI  wspp 11-6754-0467
  •  0  0 44 seconds ago
  • “I like to age my fish 🐟 ,” utters owner-itamae 👨‍🍳 Kobayashi while serving a 2-week aged higesoridai (ヒゲソリダイ、髭剃鯛) which has been flown in from the Kyushu (九州) fish market (魚市場) in Japan 🇯🇵 . “The ageing process brings out the flavor of fish.” Ageing fish was done more out of necessity couple hundred years ago when sushi originated as food for laborers in Edo (江戸、old Tokyo). Without refrigerators purveoyors of food had to get creative to extend the shelf life of their products. As such, salting/curing/pickling methods were devised. Like most traditions which are borne out of practical necessities to cope with survival and practiced over a long period of time the pickling of fish was one also. The skewband grunt, an uncommon catch from the “tai” or sea bream family, is a white fish with delicate flavors. In season (旬は秋から夏) from fall to summer.
  • “I like to age my fish 🐟 ,” utters owner-itamae 👨‍🍳 Kobayashi while serving a 2-week aged higesoridai (ヒゲソリダイ、髭剃鯛) which has been flown in from the Kyushu (九州) fish market (魚市場) in Japan 🇯🇵 . “The ageing process brings out the flavor of fish.” Ageing fish was done more out of necessity couple hundred years ago when sushi originated as food for laborers in Edo (江戸、old Tokyo). Without refrigerators purveoyors of food had to get creative to extend the shelf life of their products.  As such, salting/curing/pickling methods were devised.  Like most traditions which are borne out of practical necessities to cope with survival and practiced over a long period of time the pickling of fish was one also.  The skewband grunt, an uncommon catch from the “tai” or sea bream family, is a white fish with delicate flavors.  In season (旬は秋から夏) from fall to summer.
  •  5  2 3 minutes ago