Quote:
Originally Posted by yuujirou
Hmm... i'm most nearly impartial to engawa xD
i'm more interested in the different ways of doing nigiri
like... lightly searing the sake-toro w/ a torch
then sprinkling a bit of sea salt over it and some lemon juice =3
and... haha... actually... kani-kama (not sure what that translates too.. but i'm referring to artificial crab meat... that stuff that comes in sticks) 'doubled' in price a few years ago >.>''
went from like $30 a carton to like 65 or 70 ^^'
and it's aji-tataki x.x'
we serve the whole fish for $20
i think it's like $6 for one piece of sushi... haha ^^'
and well... we get like $5-10 worth each time >.>''
which equates too....... 6-7 fish >.>'''
of which we retail anywhere from $18-25 USD
i think the highest we've ever sold one for was like $35
>.>''
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Yeah, that seared sake-toro has been very pupular in Japan, too. It's got an appetizing look that many other nigiri don't.
I know exactly what kani-kama means because the name is the same in Japanese. They color it in red to resemble real crab leg meat when everyone knows it's fake.
Many Japanese like to put it in salads.
OK, so you were talking about the tataki. Still 20 bucks seems very expensive. It would cost almost half as much at sushi bars here and much less at izakaya. You can get a whole aji for about a dollar at supermarkets here. Fresh aji no tataki beats a lotta other fish dishes and it makes beer taste great. I also love aji no shio-yaki. Big favorite since childhood.
