In fact aoyagi is one of the very different shellfish, and I adore it when it’s super fresh. There is no other fish quite like it. I have eaten aoyagi for many years, and most often you’ll find it boiled (the tail set upwards) and in restaurants such as Hasaguchi (Michelin) you’ll find it boiled.
When I asked my chef Mr. T, “why not boiled”, he said with his thumbs up, “quality is exceptional” and I interpreted that to mean – not necessary to boil it.
Categories: Sushi Styles