With the spate of cold weather several weeks ago, one of our local sushi bars got in a whole Blue Fin tuna, which made him and many diners (especially me) very happy.  When I got the call from Yoshi, I hightailed it into the restaurant where he was conducting a tuna tutorial.  Among many things, I overheard him teaching about the different types of tuna (young, Bigeye, Bluefin, and Yellow), he slid his ever-sharp knife through a lacy filet of the tuna neck section - “kama.”  The richness of the tuna yields particularly flavorful, mouth watering morsels.  As a “treat,”  Yoshi served us some “Negi-Toro” maki - fatty belly scraps, diced extra-fine with scallions and tucked onto a rice ball wrapped on seaweed.  He also dotted the top of each maki piece with a curl of nubbly, golden uni (sea urchin).  The combined flavors were heavenly - creamy, rich, mineral, ocean-fresh.  No soy or any sauce, just a small swipe of wasabi to lend a whisper of sharpness.   Sipping on a cool, low intensity sake didn’t hurt either.

Filed Under: Food Talk