Kurosaki’s hikarimono is incredible – I usually prefer these when they’re in between shinko and kohada (don’t think there’s a specific name for that but it’s in the middle to late of autumn). But these winter kohada were essentially perfect to me – Kurosaki’s furishio and tsukekomi are lighter than I’d expect for the neta but impart a light and almost gentle cure that allows for a refined fishiness while remaining well-balanced and refreshing
My local joint (Scottsdale, AZ – who I will argue is one of the best in the country) gets Kohada seasonally. They “braid” it with Shiso leaf and it’s easily one of my favorite nigiri.
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Kurosaki’s hikarimono is incredible – I usually prefer these when they’re in between shinko and kohada (don’t think there’s a specific name for that but it’s in the middle to late of autumn). But these winter kohada were essentially perfect to me – Kurosaki’s furishio and tsukekomi are lighter than I’d expect for the neta but impart a light and almost gentle cure that allows for a refined fishiness while remaining well-balanced and refreshing
Looking like some Minecraft sushi
https://preview.redd.it/revp49dzkqdg1.jpeg?width=3024&format=pjpg&auto=webp&s=bd1d4ad2fec24ac5812292820c455fc1d64e8300
My local joint (Scottsdale, AZ – who I will argue is one of the best in the country) gets Kohada seasonally. They “braid” it with Shiso leaf and it’s easily one of my favorite nigiri.
Looks so good!