Trying a different sort of blog post... instead of a restaurant review, I'm gonna recommend one single item that I feel stands out in a specific category, whether it be a drink, snack, main dish, or whatever... so here we go. I'll call them Jerome's Picks.
Today's choice is :
Aburi Engawa
あぶりエンガワ
This is the torched fin portion of white fish such as hirame or karei (flounder).
It's not always on the menu everywhere you go, but if you do see it, try it. If you don't see it, ask for it- there is always a chance that they have it.
Why am I recommending it?
This is perhaps my current "most commonly ordered" piece of sushi.
It's different from your average piece of sushi in that it is not exactly the "meat" part which is usually eaten, but rather the fin muscle. It has an alternating crunchy and soft texture as it is composed of different kinds of tissue. As each fish only has several fins, it can be a slightly rare ingredient. The flavour is light but oily, which lends itself to torching and sushi-restaurants often top it off with a miso sauce, or a salt and lemon combination, and some fresh sliced green onion. Of course, it can be enjoyed as a regular piece of sushi (or sashimi, just Engawa, えんがわ) but in my opinion torching it really brings out its potential.
For a reasonably priced and well put together piece ( Less than 300 yen for 2 pieces if I remember correctly), try to visit any Midori Sushi (みどり寿司) or Katsu Sushi (活), run by the same group. I will try to post a review of one of these restaurants (and get some better pictures) at a later date. You may have to wait a while to get in, but the food is worth it. Try to go for lunch on weekdays and the wait will be much shorter.
Today's choice is :
Aburi Engawa
あぶりエンガワ
 |
| Aburi Engawa from 活寿司 Katsu Sushi in Ikebukuro Seibu |
This is the torched fin portion of white fish such as hirame or karei (flounder).
It's not always on the menu everywhere you go, but if you do see it, try it. If you don't see it, ask for it- there is always a chance that they have it.
Why am I recommending it?
This is perhaps my current "most commonly ordered" piece of sushi.
It's different from your average piece of sushi in that it is not exactly the "meat" part which is usually eaten, but rather the fin muscle. It has an alternating crunchy and soft texture as it is composed of different kinds of tissue. As each fish only has several fins, it can be a slightly rare ingredient. The flavour is light but oily, which lends itself to torching and sushi-restaurants often top it off with a miso sauce, or a salt and lemon combination, and some fresh sliced green onion. Of course, it can be enjoyed as a regular piece of sushi (or sashimi, just Engawa, えんがわ) but in my opinion torching it really brings out its potential.
For a reasonably priced and well put together piece ( Less than 300 yen for 2 pieces if I remember correctly), try to visit any Midori Sushi (みどり寿司) or Katsu Sushi (活), run by the same group. I will try to post a review of one of these restaurants (and get some better pictures) at a later date. You may have to wait a while to get in, but the food is worth it. Try to go for lunch on weekdays and the wait will be much shorter.
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