Waited for 9 months for these to be made by CPC, have been playing with them for almost three years now and love them! May need to design/get some $100s.
Certainly. Look up Yoshitomo, James Beard semifinalist x2 for sushi in Nebraska.Can you get good sushi in Nebraska?
Also, is it toro, uni, tamagoyaki, and ... botan ebi?
Amaebi was actually what I wrote at first but then second guessed myself.Certainly. Look up Yoshitomo, James Beard semifinalist x2 for sushi in Nebraska.
Ama-ebi but close enough!
Also check out Umami, head chef trained under Chef Nakawaza in New York who trained under Chef Jiro.Amaebi was actually what I wrote at first but then second guessed myself.
If I’m ever in Nebraska I will check it out for sure!
Yeah that's why I haven't made it...What would the $100 be? Octopus? Surf clam?
Raw wagyu with shaved truffles?Yeah that's why I haven't made it...
$0.25 tamago < $1 amaebi < $5 toro < $25 uni < $100 what is better than uni?!
I guess I have a long time to figure it out since I have enough $25s to cover all my games in the last 3 years...Raw wagyu with shaved truffles?
Personally I’d want some ikura and aji in my lineup.
Ankimo?I guess I have a long time to figure it out since I have enough $25s to cover all my games in the last 3 years...
Foie nigiri?
I thought sushi was best when it was fresh?Waited for 9 months for these to be made by CPC, have been playing with them for almost three years now and love them
Any samples available? Very cool and original.Waited for 9 months for these to be made by CPC, have been playing with them for almost three years now and love them! May need to design/get some $100s.
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The jukusei style ages all fish to bring out the flavor. Fresh fish actually doesn’t have much flavor by itself- mostly a texture thing. The rice is the real star of high end sushi experiences and soy sauce is completely unnecessary.I thought sushi was best when it was fresh?
Mmmm bafun uni!The jukusei style ages all fish to bring out the flavor. Fresh fish actually doesn’t have much flavor by itself- mostly a texture thing. The rice is the real star of high end sushi experiences and soy sauce is completely unnecessary.
Some uni pron from some local places I regularly go to.
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Is there any taste difference between the uni that are more orange/golden vs the uni that are darker in color (more grayish tint)?The jukusei style ages all fish to bring out the flavor. Fresh fish actually doesn’t have much flavor by itself- mostly a texture thing. The rice is the real star of high end sushi experiences and soy sauce is completely unnecessary.
Some uni pron from some local places I regularly go to.
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I’m sure the op is probably more experienced than me at this but I would say the uni at non Michelin starred places is usually not that good and texturally more melted vs the firm, sweet, fresh uni. I don’t think there’s any noticeable difference between the shades, but there is certainly a difference between Santa Barbara and Hokkaido. Sweetness and size come to mind first. The bafun uni is just supposed to have more intense flavor. Maybe similar to how 25 year old scotch is supposed to be better than 18 years.Is there any taste difference between the uni that are more orange/golden vs the uni that are darker in color (more grayish tint)?
Everytime I go eat sushi with the wife, uni is the main thing on my mind. If they are out, I get disappointed.
Had some friends go to Sea Salt live in Vegas and they said it was some of the best uni they had ever eaten. Recommended to my wife's friends who went a couple months later and they said it was bad. Not sure if bad shipments or friends with bad taste lol. Planning to try it on my next trip.I’m sure the op is probably more experienced than me at this but I would say the uni at non Michelin starred places is usually not that good and texturally more melted vs the firm, sweet, fresh uni. I don’t think there’s any noticeable difference between the shades, but there is certainly a difference between Santa Barbara and Hokkaido. Sweetness and size come to mind first. The bafun uni is just supposed to have more intense flavor. Maybe similar to how 25 year old scotch is supposed to be better than 18 years.
I would say let’s plan a sushi outing this June in Vegas but I’m wary of the obscene pricing of the strip sushi joints and the otherwise tourist grade stuff elsewhere. @Okku what do you think?
Uni isn’t for everyone. The texture is odd for some people. Some uni is bitter too. People usually rave about toro but for me a high quality piece of maguro has more flavor. “Leftover” toro chopped up in a toasted seaweed hand roll is often tastier imo.Had some friends go to Sea Salt live in Vegas and they said it was some of the best uni they had ever eaten. Recommended to my wife's friends who went a couple months later and they said it was bad. Not sure if bad shipments or friends with bad taste lol. Planning to try it on my next trip.
https://www.seasalt2.com/
Sounds like a good idea! Personally haven't had much sushi before, but only a few times. Have no idea about the best sushi joints, but have friends that probably do.I’m sure the op is probably more experienced than me at this but I would say the uni at non Michelin starred places is usually not that good and texturally more melted vs the firm, sweet, fresh uni. I don’t think there’s any noticeable difference between the shades, but there is certainly a difference between Santa Barbara and Hokkaido. Sweetness and size come to mind first. The bafun uni is just supposed to have more intense flavor. Maybe similar to how 25 year old scotch is supposed to be better than 18 years.
I would say let’s plan a sushi outing this June in Vegas but I’m wary of the obscene pricing of the strip sushi joints and the otherwise tourist grade stuff elsewhere. @Okku what do you think?
Off-strip...I would say let’s plan a sushi outing this June in Vegas but I’m wary of the obscene pricing of the strip sushi joints and the otherwise tourist grade stuff elsewhere.
Chinatown area? That's where we always go for Vietnamese, Korean, etc..Off-strip...