\u3010Kohada | Gizzard Shad\u3011<\/p>\n
A brief dip in red vinegar, then straight into a vacuum seal.<\/p>\n
Rather than letting the vinegar take hold quickly, we allow it to settle in slowly, drawing out the kohada’s natural umami and its delicate acidity. We stop short of over-curing, leaving a gentle firmness at the center \u2014 an “al dente” finish is what we’re after.<\/p>\n
At Oku-Akasaka Sushi Tanji, we work with each fish individually \u2014 beginning with the Tsumoto method \u2014 judging the species, its fat, the quality of the flesh, and its condition that day to decide how it should be prepared and aged.<\/p>\n
Time becomes an ally, revealing the fullest flavor of the fish.<\/p>\n
In a quiet corner of Akasaka, we invite you to enjoy Edomae craft joined with the art of aging.<\/p>\n
(From the owner’s Google Business Profile post)<\/p>","protected":false},"excerpt":{"rendered":"
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