Sushi Tokiwa in Niigata Prefecture
Introducing some of the most popular and famous stores among many stores
Sushi made with local ingredients
#Sushi #JAPAN #鮨
[00:00] Red squid (Swordtip Squid)
- Red squid becomes red from early summer to summer, and its sweetness intensifies, making it a perfect match with sushi rice.
- Slice into the underside of the squid's body to bring out its sweetness and a sticky texture.
- Make straight cuts on the top side to make it easier to bite through.
[01:35] Ayu from Sanmen River (Niigata, Murakami). This segment explains about young ayu.
- It's been marinated in vinegar like small fins, and powder made from dried ayu bones is also used.
[02:34] Marinated red tuna (Niigata, Sado)
[03:38] Medium fatty tuna (Niigata, Sado)
[04:40] Cherry trout (Niigata, Kajikawa)
- This spring sushi staple, cherry trout, is marinated in salt and vinegar, vacuum-cooked, and then marinated before being made into sushi.
[05:52] Salt-marinated sweet shrimp,say japanease "Nanban shrimp" (Niigata, Hakusan)
- Inside, there is a paste made from the shrimp's miso (innards).
- The Nanban shrimp has a concentrated flavor, resembling a lump.
- By shaping it roundly, the flavor of the shrimp bursts in your mouth with one bite.
[06:58] Black conger eel (Niigata)
- The finest black conger eel.
- Black conger eel is also known for its softness and tendency to fall apart easily.