The crunch, the sea, the vitamins and the iron is all packed into one bite. You cannot avoid the texture of abalone one of those shellfish that you either love or hate. I love it, a dash of salt and I watch the chef cut it in anticipation of the hard outer exterior and softish interior. The muscle is at the topside and is soft but the outer bridge is ridged and tough, crunchy and hard.


Categories: Life Cycles, Nigiri, Sushi Styles

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