Tuesday, November 9, 2010

November 9th 2010

Red Greenling / Hokke from Hokkaido

Normally this fish is eaten as himono (dried fish, grilled), but we are serving it as sushi or sashimi. It has a good amount of fat, yet with a nice firm consistancy as you bite, it also gets tastier as you chew. Really, a surprisingly tasty fish eaten raw.

Shishamo Smelt from Hokkaido

This is another fish that is familiar as a himono, but we serve it also raw, a super rare move, but we have to, as it is amazing as a sashimi.

Even in Japan, normally it is just
grilled, which is also really good. It is often said that the male of the shishamo is tastier, but the female carries eggs, and that is another tasty fare. Hard to decide which is better.

Its shape that resembles bamboo leaves is said to be the origin of the name Shishamo, which is bamboo leaves in the Ainu language. The Ainu are indigenous people who lived mainly in Hokkaido and Sakhalin.
Male : We served sashimi or sushi
Female which has roe: we served grill as photo

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