FEATuRE sushi EXpLAiNED - IBUKI Magazine

鯵 Aji (Horse mackerel)
Chef Yuki Goto of Fuji Sushi in the International District recommends
that sushi customers give the “blue fish” (aozakana) like aji a try. Some
American sushi fans are a little leery of the fishier sushi neta, but aji
makes a delicious sushi topping. Chefs sometimes serve it with a
smidgen of grated ginger on top.
Sushi preparation by Shima Sushi
たまご Tamago (Egg)
The simple sweet omelet topping known as tamago and favored by
children in Japan can present its own challenges, as anyone who has
seen the movie Jiro Dreams of Sushi (see review on page 24) knows.
In the film, Chef Daisuke Nakazawa, now employed by Shiro’s in
Belltown, relates how he had to try 200 trays of eggs before his boss,
famed Sushi Chef Jiro Ono, finally told him he had gotten it right.
Some guests at Shiro’s have taken to calling Nakazawa “The Egg Man.”
Sushi preparation by Shima Sushi
平目 Hirame (Fluke)
Also known as summer flounder, hirame is lean,
light, firm and subtly flavorful. Sometimes the sushi
chef will serve it with ponzu sauce, a light, citrusy
sauce, and top the neta with thinly sliced scallions
and a dollop of roe.
Sushi preparation
by Fuji Sushi
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