Scraping tuna with a clam shell is a traditional Japanese method called Nakaochi, where diners use the curved edge of a clam shell to scrape the soft, tender meat from the tuna's bones and ribs. This technique is used to prepare "nakaochi," a minced or finely chopped tuna product, and is also a popular way to serve a whole tuna rib in restaurants, often to be made into hand rolls, or temaki.
At one of my favourite Izakayas near Yoyogi station. They have some generous pours for high balls as well.
by Kcirnek_
4 Comments
Amazing. Looks very good.
Looks awesome! What is the name of the Izakaya?
I want to try scraped tuna so badly. Not only does it look aesthetically appealing and delicious to me as a tuna fan, but I just love when food becomes an experience – like yakiniku or hotpot.
Is that real wasabi that I see? Not the fake powdered crap?