123 posts tagged sashimi,

Last night Cath and I went out to Nagisa Japanese Restaurant in Newcastle’s Honeysuckle district for our 2nd anniversary. Both Cath and I are big Japanese food fans, particularly sushi and sashimi, so we’ve eaten our fair share of Japanese around Australia.

Slicing raw fish and bringing to it a minimal seasoning, to keep its inherent property, it is what sashimi means for me. It seems that each fish has its own secret and when you find it, it looks like the perfect match can be accomplished.

I'm not sure how a one-week holiday turned into a two-week absence from this blog. Maybe going on vacation disrupted the rythm of my life and it's taking some time to get back into the swing of things. Maybe I'm suffering from a severe case of the blahs. Maybe a very mild but long-running cold is sapping all my extra energy.

The Japan Blog List Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture! —————————————————- For once, I did not foot the bill (although I tried hard) as I was invited by Mr. Sakurai, an old friend of mine and the sire of a favourite student of mine.

This is actually one of my favourite ways to have sashimi. It’s so simple and light, somewhere between carpaccio and ceviche. The 2 types of yuzu add a phenomenal flavor with a floral tartness form the juice and a bit of green spice from the yuzu kosho.

Recently I received this great email from Adam Guy, who also runs a great Japanese blog- The Compleat Tsuribito, it makes a great appetizer for Japanese fishing and cooking in a nice bite sized package.

I almost ate something bad Today I got a little reality check… For a month I’ve been looking forward to revisiting my favorite local sushi bar, Kohaku. I had some places I wanted to explore before I revisited, like visit the chef’s brother’s restaurant, Akari, in Merrick, and check out some other sushi places in the area before I came back.

Fugu is the Japanese word for blowfish. It’s a delicacy in Japan and only a very select few can prepare and serve the fish. Why? If incorrectly prepared, the fish could be deadly. Blowfish have toxins in their liver and if that toxin makes contact with the parts of the fish that is consumed, it could be fatal.

Unless you’ve been hiding under a rock (and therefore have no idea who she is), you’re bound to be as excited as I am that Camy Tang wrote today’s column. One of the aspects of writing the romance novel I really wanted to highlight in this series is the ever expanding diversity of characters we’re finding.

Unless you’ve been hiding under a rock (and therefore have no idea who she is), you’re bound to be as excited as I am that Camy Tang wrote today’s column. One of the aspects of writing the romance novel I really wanted to highlight in this series is the ever expanding diversity of characters we’re finding.