Kohada was out of season
Geoff
had any Kohada (I'm a hikarimono fancier). One of the chefs laughed --
mainly in a nice way -- and said it was out of season.
Is there a good reference for when particular fish are in and out of
season? Would help me avoid a repeat embarrassment and also make it
easier for me to remember when to ask for particular delicacies.
BTW, they have a new itamae on the front (right-hand) station, Ishi-san,
who did excellent work and was fun to talk to.
Dan Logcher
> I was at Sushi of Naples (Pasadena) a few days ago, and asked if they
> had any Kohada (I'm a hikarimono fancier). One of the chefs laughed --
> mainly in a nice way -- and said it was out of season.
>
> Is there a good reference for when particular fish are in and out of
> season? Would help me avoid a repeat embarrassment and also make it
> easier for me to remember when to ask for particular delicacies.
I rarely see kohada in Boston, maybe twice. I had it one in Chicago (Nov),
and again in San Francisco (Jun). By this it is hard to tell what the season
is..
I know ankimo is around in the Winter, as is amaebi. Katsuo is a Spring time
special. Toro is best in the Summer. I have no idea when aji or sawara are
in season.
--
Dan
Musashi
"Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
news:42370336...@comcast.net...
For fish that are from the local market the local season would apply. But I
believe
that Konoshiro (sushi term-Kohada) is shipped from Japan, in which case
Winter
is the season starting in December. In fact I just had some wonderful Kohada
Sunday
night at my favorite place, where they make their own Kohada and Shimesaba.
It is
almost raw with just the slightest degree of marination, as is their
Shimesaba.
In Japan I think early April is when some restaurants will carry "Shinko".
This is
small young Kohada, small enough that two of them sits on the shari.
However, I have
yet to find any place in NY that carries this.
As for Aji, which I also believe is shipped from Japan the "shun" or season
is generally
considered summer June-August.
Sawara, I think is local (US caught) Spanish Mackerel in which case whatever
the season is
in the Carolinas to Florida region might apply. BTW I've seen the occasional
Spanish Mackerel
caught off the NJ coast near NYC in August when they along with some other
southern fish
come up north.
M
Dan Logcher
>
> For fish that are from the local market the local season would apply. But I
> believe that Konoshiro (sushi term-Kohada) is shipped from Japan, in which case
> Winter is the season starting in December. In fact I just had some wonderful Kohada
> Sunday night at my favorite place, where they make their own Kohada and Shimesaba.
> It is almost raw with just the slightest degree of marination, as is their
> Shimesaba.
I've had kohada and saba like that, almost raw.. almost no hint of marination,
and very meaty texture. Both were at Hatsuhana, Chicago.
> As for Aji, which I also believe is shipped from Japan the "shun" or season
> is generally considered summer June-August.
That would explain why I found it in San Francisco in June..
> Sawara, I think is local (US caught) Spanish Mackerel in which case whatever
> the season is in the Carolinas to Florida region might apply. BTW I've seen
> the occasional Spanish Mackerel caught off the NJ coast near NYC in August
> when they along with some other southern fish come up north.
I had it at a sushi bar outside of Boston about a month or two back.. and it
was good. Man, I need a boat. I can't catch these things from the shore.
--
Dan
guren
> Musashi wrote:
> > Sawara, I think is local (US caught) Spanish Mackerel in which case
whatever
> > the season is in the Carolinas to Florida region might apply. BTW I've
seen
> > the occasional Spanish Mackerel caught off the NJ coast near NYC in
August
> > when they along with some other southern fish come up north.
> I had it at a sushi bar outside of Boston about a month or two back.. and
it
> was good. Man, I need a boat. I can't catch these things from the shore.
Interesting. I've never seen sawara used as sashimi or sushi neta in Japan.
Not even on a specials board. I've only had it as shioyaki, or perhaps as
sawara nitsuke. How would you describe the texture and flavor of sawara
when eaten raw?
glenn
Gerry
Geoff <grw...@hotmail.com> wrote:
See the sig-file below. Note that is not the intended focus of the
book, but it does tend to indicate those fish that are more inclined to
seasonality than others.
--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.
"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.
Dan Logcher
I've had it several times at my favorite place. The texture and taste is
similar to iwashi, but meatier and more sublime. I did a google search for
sawara sushi and found many references.. Its easily up near top 5.
--
Dan
Musashi
Yes, Sawara is not seen as sashimi or sushi neta in Japan, usually sold as
kirimi for grilling etc.
The flesh is slightly pink and tends to be a bit on the softer side.
Not oily like mackerel.
Dan Logcher
>
> Yes, Sawara is not seen as sashimi or sushi neta in Japan, usually sold as
> kirimi for grilling etc.
> The flesh is slightly pink and tends to be a bit on the softer side.
> Not oily like mackerel.
And its topped with scallions and pickled radish? It's tender but not as
much as bincho maguro.
--
Dan
guren
Wouldn't it be scallions and grated ginger? That is the most common
combination for hikarimono (iwashi, aji, etc.) toppings.
Btw, I did a cursory Google search and found a restaurant in Japan
offering sawara as oshizushi (pressed sushi). The next time I go out
for sushi, I'll try to ask the itamae if they ever offer sawara, and if
not, why not.
glenn
Dan Logcher
> Dan Logcher wrote:
>
>
>>Musashi wrote:
>>
>>>Yes, Sawara is not seen as sashimi or sushi neta in Japan, usually sold
>
> as
>
>>>kirimi for grilling etc.
>>>The flesh is slightly pink and tends to be a bit on the softer side.
>>>Not oily like mackerel.
>
>
>>And its topped with scallions and pickled radish? It's tender but not as
>>much as bincho maguro.
>
>
> Wouldn't it be scallions and grated ginger? That is the most common
> combination for hikarimono (iwashi, aji, etc.) toppings.
Its not grated ginger.. is it? Its the same stuff served with
Katuso Tataki. Sounds about right.
> Btw, I did a cursory Google search and found a restaurant in Japan
> offering sawara as oshizushi (pressed sushi). The next time I go out
> for sushi, I'll try to ask the itamae if they ever offer sawara, and if
> not, why not.
Its heavenly! I hope you get a chance to try it as sushi.
--
Dan
barry
i was going to rip sushi of naples until i realized it's probably as
good as any place in pasadena - which isn't saying much - since toshi
left japon bistro & went back to z's - which is where i recommend you
go if you want kohada & want to stay near pasadena. toshi prepares the
kohada himself & i had some the last time i was there a few weeks ago.
he's probably also the only chef in the area who uses yuzu...
barry
let me amend my previous statement. right after i posted, i got
invited to return to japon bistro to give their new chef a test drive.
toshi's replacement at japon bistro may not be the best sushi chef in
pasadena, but i doubt that there's anyone else significantly more
experienced:
- he makes his own kohada (the guy at SoN was full of #$@%!, BTW)
which was excellent, good texture without being overpowering with the
marinade;
- he also serves his whitefish with yuzu & sea salt (a tad heavy on
the salt for my personal tastes, but YMMV);
- although he doesn't have a box for pressed sushi, he does make an
osaka-style" batera-like" sushi with the requisite seaweed on request
- & it was good;
it was also gratifying to get belly cuts w/o asking once he figured
out i could appreciate what he was doing.
Geoff
> let me amend my previous statement. right after i posted, i got
> invited to return to japon bistro to give their new chef a test drive.
> toshi's replacement at japon bistro may not be the best sushi chef in
> pasadena, but i doubt that there's anyone else significantly more
> experienced:
>
> - he makes his own kohada (the guy at SoN was full of #$@%!, BTW)
> which was excellent, good texture without being overpowering with the
> marinade;
> - he also serves his whitefish with yuzu & sea salt (a tad heavy on
> the salt for my personal tastes, but YMMV);
> - although he doesn't have a box for pressed sushi, he does make an
> osaka-style" batera-like" sushi with the requisite seaweed on request
> - & it was good;
>
> it was also gratifying to get belly cuts w/o asking once he figured
> out i could appreciate what he was doing.
>
Japon Bistro I see in the directory - will try it next chance. But "Z's"
I can't find - is that an abbreviation? Thanks in advance.
Anyplace for real Osaka-style oshizushi around there?
BTW, I live in Glendale - thats why I either go to Studio City or Pasadena.
/Geoff
Musashi
I've never had sawara with that presentation, but no reason not to I guess.
Musashi
"guren" <photo...@hotmail.com> wrote in message
news:39s4aeF...@individual.net...
If sawara is being used for oshizushi then it is probably marinated
(shime-sawara),
which would be different from what I have experienced here in NY, which has
always
been plain unmarinated sawara as nigiri.
M
barry
>barry wrote:
>> let me amend my previous statement. right after i posted, i got
>> invited to return to japon bistro to give their new chef a test drive.
>> toshi's replacement at japon bistro may not be the best sushi chef in
>> pasadena, but i doubt that there's anyone else significantly more
>> experienced:
>>
>> - he makes his own kohada (the guy at SoN was full of #$@%!, BTW)
>> which was excellent, good texture without being overpowering with the
>> marinade;
>> - he also serves his whitefish with yuzu & sea salt (a tad heavy on
>> the salt for my personal tastes, but YMMV);
>> - although he doesn't have a box for pressed sushi, he does make an
>> osaka-style" batera-like" sushi with the requisite seaweed on request
>> - & it was good;
>>
>> it was also gratifying to get belly cuts w/o asking once he figured
>> out i could appreciate what he was doing.
>>
>
>Japon Bistro I see in the directory - will try it next chance. But "Z's"
>I can't find - is that an abbreviation? Thanks in advance.
z's is near the intersection of huntington, los robles & garfield in
alhambra, near where san marino, alhambra & s. pas. all intersect.
coming from glendale, you could take the 110/710 spur from the 134,
and take either fremont or fair oaks down to huntington & huntington
east.
1132 N. Garfield Ave. Alhambra, CA 91801
>Anyplace for real Osaka-style oshizushi around there?
toshi (Z's) also has the seaweed but not the box so he'll make it more
nigiri style. the taste is comparable but w/o the texture of the
compressed rice. toshi will also make it with salmon on request.
Geoff
> barry wrote:
>
Following up on my original post about seasonality of sushi fish, I came
across this site. It is all in Japanese, but lists what is in season by
month of the calendar. Not just fish,...
But, I don't see kohada 小鰭 in there.
barry
>Geoff wrote:
>> barry wrote:
>>
>Following up on my original post about seasonality of sushi fish, I came
>across this site. It is all in Japanese, but lists what is in season by
>month of the calendar. Not just fish,...
>
>But, I don't see kohada ?? in there.
>
>
>http://www.rakuten.co.jp/gurumeya/439740/393421/
http://daiichimarine.com/2_3.htm
kohada is listed as a sushi item available for shipping. as everything
else in this list is available year round, i would presume that kohada
is also available year round.
Musashi
"Geoff" <grw...@hotmail.com> wrote in message
news:pHj6e.3966$An2....@newsread2.news.pas.earthlink.net...
> Geoff wrote:
> > barry wrote:
> >
> Following up on my original post about seasonality of sushi fish, I came
> across this site. It is all in Japanese, but lists what is in season by
> month of the calendar. Not just fish,...
>
Geoff,
Kohada is a winter fish. The term Kohada refers to after the fish has been
salted and marinated.
When live/fresh the fish is called Konoshiro. It is written fish +
winter?(??+??)and is listed
#22 in the January seafood section.
Musashi
Geoff
Thanks. Is it also the same fish as sometimes called shinko (not the
pickles)?
Lori Lee
I believe shinko is a small kohada (5-6cm). It is called kohada at
about 12-13cm, nakazumi at 16-17cm, and finally konoshiro when it
reaches 20cm. I got this info out of some sushi book, can't remember
which on at the moment.
Remove "No Spam" from e-mail address before replying
Musashi
As Lori said, Shinko are small Kohada. Small enough that 2
can be put on the shari. These are very seasonal.