Tag Archives: 銀太

Lobster: Basic Sashimi Preparation

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To answer Christina’s question (visit her great blog at Lobster Queen!) who asked if a lobster could be eaten raw, here is the basic recipe for preparing it.
Note that lobsters are fine, but spiny lobsters are best, especially small/medium specimens!

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The lobster should be still alive before you start proceeding.
First clean the live lobster under running clear cold water.
Note that live lobsters are very “lively”!

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Use a short and sharp wide blade knife.
Maintaining the lobster securely in one hand, stab the lobster with the knife point deeply just behind the head at a slant forward.

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You should be able to easily twist the tail away from the head.

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Put the head aside (will come onto the plate later).

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Turn tail over and cut bewteen soft underbelly part and hard shell part.

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Cut along both sides.

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You should be able to easily pull out the underbelly shell. If you have problems pulling it out, insert a spoon between the shell and the flesh.
Should come out easily then.

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Pull the flesh out the shell.
Peel off the thin brown skin and discard.

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First cut tail flesh lengthwise through the middle.
Take innards out and discard.
Ten cut the flesh across into one bite size (small size by European/American standards!).

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Drop into iced water and clean off the sticky juices. As the flesh will turn white if you leave it in the water too long, this process should not last more than 1 minute!

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Take water off in kitchen paper.

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Using the shell (cleaned in cold running water and wiped), arrange sashimi as above. Very easy!
You will find out that the flesh is sweet.
A little wasabi and soy sauce (ponzu is even better) is all you need!

Please check the new postings at:
sake, shochu and sushi

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Local Sushi & Sashimi only at Ginta!

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The particularity of Ginta, a minuscule sushi restaurant located near the harbour of Yui in the eastern part of Shizuoka City is that it proposes sushi and sashimi plates from fish exclusively caught in Suruga Bay only a few miles and fathoms from the very shore!

The other day I convinced the Missus to pay Ginta a belated (for me as it was a first for her) visit and sample the fish of the moment.

Iforgot to say that the prices are ridiculously low when taking the quality and rarity in consideration!

The “Jizakana/Local Fish” set of 8 above is priced at 1,800 yen/ 19 US $!

Here is a description of the sushi (Picture above):

Above, from left to right:
-Tora Fugu/a popular species of globefish, served pre-seasoned (no need to dip it in the soy sauce)
-Hanadai/A kind of grouper, served pre-seasoned
Mr. Hara actually deep-fries the scales of that particular fish before inserting them under the slice of raw fish!
-Tachiuo/Scabbard Fish, v
-Sakura Ebi/Cherry Shrimps, served in “gunkan” style.

Bottom, from left to right:
-Kanpachi/Albacore
-Kurodai/another kind of grouper
-Kurozawa Aji/Saurel caught in Kurozawa area, next to Yui.
-Kose/a purely local fish also called “kushikinme or goso (in Numazu City). It is apparently a local variety of grouper.

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Having enjoyed kose for the first time, we decided to order it as a full sashimi plate.
A real beauty: firm, almost crisp, not a hint of “fishy taste” and absloutely delicious!

No wonder customers come all the way from Tokyo!
Now, the advantage I have on such customers is that Mr. Hara is so enthusiastic sharing his knowledge with local patrons!

GINTA
421-3111 Shizuoka Shi, Shimizu Ku, Yui cho, Imajuku, 165. (get off at Yui Station and walk to your right. Only a few minutes away)
Tel.: 0543-75-3004
Opening hours: 11:00~23:00
Closed on Tuesdays
Reservations on the telephone recommended!

Please check the new postings at:
sake, shochu and sushi

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