Here you’ll see the three types of belly cuts; akami /red/ chutoro /medium fatty/ and otoro /fatty/ in this order – photographed at Ginza Takahashi.
Like this:
Like Loading...
Categories: Nigiri, Sushi Styles
Tagged as: Almadraba, Anago, arc shell, டோக்கியோவின் சிறந்த சூஷி செஃப், bedste sushi kok i Tokyo, best sushi in Tokyo, Carboxymyoglobin, Chūtoro, Clippers boats, лучшие суши повара в Токио, 도쿄 최고의 스시 요리사, fan shell, FDA, fish discoloring, geiso, hand roll, Hon Maguro, how to eat sushi, how to enjoy sushi, http://mesubim.com/2015/04/05/jiro-joke/, Jiro, Jiro sushi, katsuo, Katsuobushi, Kizushi, Life Cycles akami, metmyglobin, Michelin sushi, mirugai, Mr. T, Nejlepší sushi kuchař v Tokiu, new restaurants in Tokyo sushi, nigiri, Nikiri, Nori, ooya stone, Otoro, Լավագույն Sushi Chef Տոկիոյում, Ponzu, Saba, shies, skipjack, Sushi, Tairagai, Takahashi Ginza, Takahashi Ginza sushi, temaki, the best sushi chefs, Tokyo best sushi, Tokyo sushi, tonnarotti, torigai, Tuna Chocolate, Tuna Chocolate Blocks, why fish discolour, X sushiX JiroX Michelin sushiX Tokyo sushiX the best sushi chefsX 在東京最好的壽司廚師X лучшие суши повара в ТокиоX Լավագույն Sushi Chef ՏոկիոյումX be, 在東京最好的壽司廚師, 在东京最好的寿司师傅