FEATuRE sushi EXpLAiNED - IBUKI Magazine
FEATuRE sushi EXpLAiNED - IBUKI Magazine
FEATuRE sushi EXpLAiNED - IBUKI Magazine
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いくら Ikura<br />
(Salmon roe)<br />
A favorite in the Pacific<br />
Northwest because of<br />
the prevalence of salmon,<br />
ikura <strong>sushi</strong> is a bunch of<br />
orange salmon roe glistening<br />
atop rice wrapped<br />
in seaweed. It’s Japan’s<br />
caviar, a rich treat that many<br />
<strong>sushi</strong> connoisseurs save for last.<br />
Sushi preparation<br />
by Fuji Sushi<br />
うに Uni<br />
(Sea Urchin)<br />
Pair with Ozeki Platinum<br />
Definitely an acquired<br />
taste, but once you’ve<br />
acquired it, you’re hooked<br />
for like. The melt-in-yourmouth<br />
sea urchin is best<br />
fresh and in the winter.<br />
Hajime Sato of Mashiko in West<br />
Seattle sources his directly from<br />
a fishing boat in the San Juan de Fuca<br />
Straits.<br />
Sushi preparation<br />
by Shima Sushi<br />
by Ozeki<br />
Junmai Daiginjo<br />
Junmai Ginjyo<br />
by Hakushika<br />
Pair with Hakushika Classic<br />
HAKUSHIKA<br />
KIJURO<br />
Tokubetsu<br />
Hon-jozo<br />
Elegantly Balanced,<br />
Matches Perfectly with<br />
Sushi and Sashimi<br />
On sale<br />
at your local<br />
Asian Grocer<br />
High Quality Short-Grain Rice<br />
Perfect for cooking Sushi Rice<br />
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