Kobashira

One of the most expensive fish in the market these days, it is chewy but not ‘katai” and it has excellent flavor, sea and sunshine, a spring shellfish. It’s the two round muscles on both sides of the tongue, and placed into a nest of rice and seaweed. The edges are open which is a good sign that the sea weed is crisp and crunchy and not too moist.

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Categories: Sushi Styles

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