Namo sushi menu4/10/2023 There isn’t a strict definition of edomae sushi. But behind the scenes, there are a lot of processes we go through.” The majority of people think fresh, raw fish is the best thing, the best sushi. “These techniques are always used at a good sushi bar,” says Teiichi Sakurai, chef and owner of Tei-An in Dallas. Not that it would look any different when it was set in front of you, or that the chef would have explained why that bite of fish is so delicious. Evan a potent oily fish like mackerel seems magically bright with flavor.īut if the chef is one of the accomplished few using edomae sushi techniques, that tai and toro, shrimp and mackerel would not be simple slices of raw fish: Each would have been cured, marinated, or even aged before it was served. The pristine, snowy flesh of tai, the pure unctuousness of a slab of toro, the sweet brininess of kuruma ebi, made with shrimp that had been swimming moments before it was placed atop an oval of rice. When we talk about why we love sushi, we tend to focus on the sensations of freshness. Namo in West Village is offering both takeout and delivery. Tei-An, Yutaka, and Richardson’s Sushi Sake are offering takeout. Editor’s note: This piece was written before the Covid-19 pandemic took hold in Dallas, changing the local restaurant scene as we know it, but you can still pick up sushi from some of the Dallas restaurants that have mastered the edomae technique.
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