Toro, Saba, Nishin, Whelks
Monday, July 18, 2011
This
week, We have many kinds of local treats!
1. Toro
Local bluefin tuna fatty belly part
2. Shime-nishin
Local lightly pickled herrings
3. Shime-saba
Local lightly pickled mackerels
4. Whelks
Local steamed sake served as Ni-tsuke which is simmered in soy, mirin, sake.
They are subject to run out, so come and get them as sooon!
1. Toro
Local bluefin tuna fatty belly part
2. Shime-nishin
Local lightly pickled herrings
3. Shime-saba
Local lightly pickled mackerels
4. Whelks
Local steamed sake served as Ni-tsuke which is simmered in soy, mirin, sake.
They are subject to run out, so come and get them as sooon!
Toro is here!!
Sunday, June 26, 2011
Toro is
here!!
Toro is a fatty belly part of bluefin tuna considered the best food in Japan!
Jamie at Jess’s fish market in Rockland always save all of it for me.
This tuna is locally caught and I have started to serve it from last week.
i will have it this coming week, so please come and check it out.
I don’t know how long I will have, so come soon.
I have been getting local mackerels and herrings now, i am likely to have one of them or both of them this coming week.
All of our staff look forward to having you at the restaurant!
Keiko
Toro is a fatty belly part of bluefin tuna considered the best food in Japan!
Jamie at Jess’s fish market in Rockland always save all of it for me.
This tuna is locally caught and I have started to serve it from last week.
i will have it this coming week, so please come and check it out.
I don’t know how long I will have, so come soon.
I have been getting local mackerels and herrings now, i am likely to have one of them or both of them this coming week.
All of our staff look forward to having you at the restaurant!
Keiko
Shime-saba and Shime-nishin
Sunday, June 19, 2011
Local
mackerels have been just started to run around
Rockland, so we are having lightly pickled
mackerels with sushi called Shime-saba recently.
I talked to a fisherman and he will try to catching them this Tuesday for me. He brings them alive because they won’t keep well at all.
I cut heads off and take guts out while they are still moving. This way, I can serve you really fresh tasty ones! I saltcure them for about 20-35 min and marinate in rice vinegar for about 20-35 min. This depends on the size. Since they are so fresh that i don’t pickle them much. They can be eaten without curing, so this is a very light treatment. They are VERY good!!
I am also getting local herrings which land in Rockland. I do the same process when I make mackerels. They are called Shime-nishin.
I am not too sure if they are going to come this week but fishermen know that i want them, so I am hoping to get them this week.
Local bluefin tuna should be available soon. I can’t wait to serve you Toro(fatty belly part ) when it comes soon.
I talked to a fisherman and he will try to catching them this Tuesday for me. He brings them alive because they won’t keep well at all.
I cut heads off and take guts out while they are still moving. This way, I can serve you really fresh tasty ones! I saltcure them for about 20-35 min and marinate in rice vinegar for about 20-35 min. This depends on the size. Since they are so fresh that i don’t pickle them much. They can be eaten without curing, so this is a very light treatment. They are VERY good!!
I am also getting local herrings which land in Rockland. I do the same process when I make mackerels. They are called Shime-nishin.
I am not too sure if they are going to come this week but fishermen know that i want them, so I am hoping to get them this week.
Local bluefin tuna should be available soon. I can’t wait to serve you Toro(fatty belly part ) when it comes soon.