/ck/ - Food & Cooking

To finish off my night I figured I might as well ha e a Japanese whisky. This stuff is really good.


My first impressions of edomae sushi are very positive. It is kind of like normal sushi on steroids. The akazu adds such a nice balsamic-esque flavor to the rice.

I made the tuna a bit too salty, but the shiitake mushroom onigiri were amazingly delicious.

Next step is getting some whole fish and aging them between slices of kombu before making nigiri.