I typically use shrimp tempura and/or sashimi grade tuna, since that’s what’s available near me. When I lived in Virgina I was able to get fresh salmon from local Asian markets, but here in coastal NC my options are limited. You can also add tofu or cream cheese to the rolls if ...
So what I do with, well, fortunately I have a super freezer. So I have a tuna pot. So salmon and tuna dave freeze really well. So as long as the blocks are pretty thin, like if it's thick, the middle will gray when you defrost it. So as long as you cut it, slice it into ...
No When working at Nihonbashi Takashimaya I sometimes would have lunch at Yoshinozushi Honten. The sushiya dates back 140 years. Yoshinozushi is famous for being the restaurant where fatty tuna was first called toro. It is a fifth-generation restaurant. When I was going about 20 years ago th...
Hosomaki is quite popular in Japan for snack, lunch as it is small and bite-sized. It usually contains one ingredient like a strip of fresh tuna, cucumber, or pickled daikon. Because of its thin diameter ( about 1-inch diameter), most people find it harder to roll than the larger chu...
I don't expect Kuni to turn around, because it has little impetus to change. It still runs at capacity just about every day, thanks to the tech workers who come for their fix of spicy tuna rolls and teriyaki. MIDDLE TIER No. 14 ...
Located at the famed Opera Terrace atop the historic Grade II-listed Market Building, this striking space is a vibrant new addition to the area. Crowned by an Eric Parry-designed glass roof, the restaurant runs along the entire east side of the market making for beautiful rooftop vie...