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12-07-2008, 06:23 AM
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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12-07-2008, 07:10 AM
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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 >.>'''  In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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12-07-2008, 07:34 AM
Thank you, yuujirou, for the detailed answer! I was surprised to learn that you guys like pretty much what we like here.
I love Engawa so much. I guess it might be better if the rest of the world didn't know of it so that it'll always be available here in Japan.  And I'm sure that kani-kama will yield lots of profit for the restaurant!! As for aji, it's one of the cheapest fish in Japan. 20 bucks for aji there? You mean for two pieces, don't you? Wow, I think I know what I'm going to start exporting now. lol I can have two pieces for about 1 1/2 dollars (U.S.) at my neighborhood kaiten-zushi. Even at regular sushi bars, it will only cost 5-6 bucks per two pieces.
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12-07-2008, 07:52 AM
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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 >.>'' In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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12-07-2008, 08:42 AM
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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.
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12-07-2008, 07:35 PM
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haha... but it keeps be business going >.>'' so it can't be helped, lolz and i think we do like overnight shipping from japan and aji shio-yaki?? >.>'' never got to try it x.x'' but from what i've had (i think it was cooked in a soy/mirin/sugar) aji is really good cooked ^_^ (and yeah... >.>'' salad is about the only thing kani-kama is good for... ) In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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12-07-2008, 08:54 PM
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that's how it's done xD scored on both sides, salted, and grilled and the eyes are always delicious x] ever try n. zealand snapper eyes? >.>'''' those things are HUGE xDD In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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12-09-2008, 05:00 AM
there are three places in my town that serve sushi 'to order' ... (not counting the buffets that have it) ... i have wanted to try it for a long time .. my aunt used to eat it all the time ... but never would let me try it ...
i haven't a clue how or what to even order to start off on it ...
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12-09-2008, 06:07 AM
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and ask what he recommends In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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