Visited Tomii last night for the first time in three weeks. It was about time I sampled one of their sashimi plates!
No fussing needed, will just explain:
Top: Amaebi/sweet shrimps
Center: Hirame/Sole. Kanpachi/Amberjack, Toro/Tuna fatty part
Bottom: Akami/Tuna lean part, Hirame engawa/Sole “verandah” (actually this is the border flesh that is usually thrown away abroad!), Aka Ika/Red squid, Sanma/Mackerle pik-Saury
Notice the shiso/perilla flowers!
What did I drink with that?
Hakuin Masamune Yamahai by Takashima Shuzo in Numazu City, a sake getting national recognition these days!
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sake, shochu and sushi
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日本語のブログ
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Up in Maine, most of the Amaebi that is caught there is sent to Japan. I LOVE Amaebi! Unfortunately, the season is short and very little gets sent to us in New Jersey. Shumi Restaurant in Somerville, NJ is perhaps the best in our state-Amaebi has a limited window of “freshness” so we are Amaebi starved in our area! Send some to us!
Dear Warren!
Greetings!
Might be difficult to send them as they tend to disappear quickly here!LOL
Cheers,
Robert-Gilles
You are killing me!
Dear Et=chan!
I’m only torturing you!
LOL
Robert-Gilles