Sake Kasu Zanmai: Grilled Hon Maguro Tuna ‘Throat’ Kasuzuke

March 26, 2009 6 Comments

Grilled Hon Maguro Nodo ‘Tuna Throat’ Kasuzuke 本まぐろ ‘のど’ 粕漬け

What do you do when grilled ‘kama‘ fish collars no longer do it for you? Try fish throats! Yes, throat! (I had never even heard of this one.) I spotted these beautiful slices of maguro tuna throats in the store the other day and knew I had to…

Sake Kasu Zanmai: Sujiko (Salmon Roe Sac) Kasuzuke

March 22, 2009 3 Comments

Sake Kasu Zanmai: Sujiko (Salted Salmon Roe Sac) Kasuzuke 筋子粕漬け

Sake Kasu Zanmai: Sujiko (Salmon Roe Sac) Kasuzuke 筋子粕漬け

Kasu Chinmi: Ikura is hard to beat, but salmon roe marinated in sake kasu for about a week beats ikura! This is a rather rare dish in Japan. The first time I recall having it was this January at Kichisen. After one bite, I knew that I had to…

Sake Kasu Zanmai: Hon Maguro Tuna Cheek Kasuzuke Tataki

March 21, 2009 7 Comments

Sake Kasu Zanmai: Hon Maguro Tuna Cheek Kasuzuke Tataki 本まぐろほほ粕漬けたたき

Sake Kasu Zanmai: Kasuzuke Hon Maguro Cheek Tataki 本まぐろほほ粕漬けたたき

Tataki: Tataki is half well done, half sashimi. I did some tuna cheek tataki. Back in Minnesota, when I was a kid, we used to freeze the cheeks from all the walleye we caught in an entire year to have a single ‘cheek’ dinner. Walleye cheeks aren’t very…

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