Quote:
Originally Posted by Nagoyankee
Hey yuujirou, I have a couple of questions I hope you can answer.
1. I never seem to hear an American mention 'Engawa'. Is it available over there? I have a hunch they like it a lot if it's available.
2. What are the 'neta' that your American customers request the most?
Thanks in advance!
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Hmm...
1. It's because Engawa isn't as prized in America as it is in Japan.... Heck, most people don't even acknowledge white fish, as they prefer to stick w/ either hamachi, maguro, and/or sake. >.>''
And as to it's availability.... it depends on the chef...
Whether or not he can sell the engawa or not.. or even if he knows what the engawa is even >.>''
though for the consumers that do know of it...
i don't believe they prize it as much as they would the rest of the hirame
>.>''
2. As for the neta....
the typical line-up
tamago, unagi, anago, tamago, ebi, saba, tai, suzuki, hirame, shiro-maguro, maguro, hamachi, sake, uni, Oo/chuu toro, tako, ika, ikura, tobiko, masago, escolar, hokkigai, hotate, and kani-kama >.>''
basically, fish that's available all year
it's not hon-sushi after all x]
though some higher-end sushi-ya do try to mix it up by importing seasonal fish every now and then.
as for the most commonly requested...
maguro, hamachi, sake, uni, ootoro, ebi, kani-kama, and escolar (or super white tuna, as some like to call it)
>.>''
atleast, that's what's popular in my area anyway.
hope that helps ^_^"
oh and btw =3
i wanna know
is aji cheap in japan?
aji as in horse mackerel ^^
haha... our restaurant sells one aji for like $20 USD
>.>'''