Wednesday, February 27, 2013

Stories of farm raised blue fin tuna in Australia

This is blue fin tuna.

This is a big cage in the ocean.
Round net is good for tuna. If they make square, tuna hit the net and die.

 
They catch small tuna and bring to bay where farm is located.
The tuna are caught in the Great Australian Bight in the waters of the Southern Ocean by purse seine nets between December and March each year. The tuna though are not landed at sea but are transfered by divers into a cage for towing back to the clear, clam waters of the Spencer Gulf. Once again the tuna are transfered but this time into large grow pens that give the tuna more space to swim than any other type of aquaculture industry in the world. The tuna are in the pens for only a few months and are fed the highest quality baitfish.
 

 
 
 
 
 
 
 
 
 
They feed its tuna only the freshest and most nutrious of batifsh to its tuna. Company staff travel the world to select the baitfish that can include squid from Argentina, pike from Japan, herring from Europe, mackerel from the U.S, and sardines from Australia etc. Actually the tuna have a better diet than most of us.
 
We normally use fresh big eye tuna and toro. But wild caught tuna supply is not stable.
So, We sometimes use this kind of farm raised toro from Australia.
 
If you are interested in Hamachi farming, watch this video. It is in Japanese.
http://www.youtube.com/watch?feature=endscreen&v=jMS4fd0wFIw&NR=1
It is in Nagasaki. They catch small hamachi and farm in cage.


Taka Update February 27, 2013

Taka Update February 27, 2013

Fish delivery and more
Tuna supply is bad this week. I had yellow fin tuna only at the beginning. And I have big eye tuna but this is from Hawaii, means there is no toro.
Uni is very limited this time because of bad weather in CA.
Japanese fish is fine, there is no problem. I buy Fish Omakase every Tuesday, this assortment is fun and our customers are very happy with that. 

Taka Sushi Atlanta Facebook
I am continuing add pictures. I do normally about 10 pictures. Please go to Taka Sushi Atlanta. Like it? 

Sake Tasting is coming in March.
I did not remember when was last time, maybe 2 years ago. It’s back in March. It will be on March 26th Tuesday.  5 sakes and 5 food paring will be prepared. If you are interested in this event, please call us or send an e-mail. You will get in detail later. 

Researchers find exercise lowers death risk of diabetes patients
While doctors have long recommended exercise to help prevent diabetes, researchers have now found that daily brisk physical activity lowers the mortality rates of patients who have been diagnosed with type 2 diabetes, the most common form in Japan.
A research group under the Ministry of Health, Labor and Welfare found that diabetes patients who exercised regularly had mortality rates about 40 percent lower than those who did not.
"Compared with dietary guidance and medicine, exercise has not been recommended as eagerly by doctors treating diabetes," said Hirohito Sone, a professor of medicine at Niigata University, who was part of the research group. "There is a need to provide support for exercise by patients."
The results of the research will be published in a European journal.
The research group distributed questionnaires to about 1,700 diabetes patients between the ages of 40 and 69. The questionnaire included items about exercise habits. Those individuals were also tracked for eight years of medical treatment.

The researchers found that the group of individuals who exercised regularly to the equivalent of at least 30 minutes a day of walking at a brisk pace had mortality rates about 40 percent lower than the group of individuals who exercised very little. The incidence of strokes also decreased by a similar level.
The improvement in blood sugar, blood pressure and cholesterol levels due to regular exercise is believed to be the cause for the difference in mortality rates.

Statistics taken by the ministry in 2007 found there were about 8.9 million people in Japan strongly suspected of having type 2 diabetes, accounting for 90 percent of all diabetes cases.
Type 2 diabetes often arises from overeating and a lack of exercise. That leads to a decrease in the secretion of hormones and insulin, which lower blood sugar levels or makes them less effective in carrying out that task. If type 2 diabetes is left untreated, it can lead to blindness, strokes or heart disease.

 

Website : takasushiatlanta.com

Facebook:  Taka Sushi Atlanta

375 Pharr Rd. Atlanta GA 30305 Reservation 404-869-2802

Tuesday, February 26, 2013

Fish Omakase February 26, 2013

Let me introduce my fish.

Arakabu, Rockfish
Shokko, Amber Jack
Onagakuro, Opaleye
Kaiwari Aji, Jack fish
Hobo, Sea Robin

Monday, February 25, 2013

2013 Accenture Match Play Champion is here.

 What a surprise!
He played yesterday in AZ and won. I watched TV and was very happy.
And he was at my place tonight to eat with friends.
Matt Kuchar was a very nice guy.
I made Yellow Jacket Roll for them, most of friends were from GA Tech.
And I made Green Jacket Roll.
It will happen in April 14th,
I will close on April 8th Monday dinner business and go to Augusta to cheer up him. And come back there on Sunday afternoon to watch the game.
I am very exciting.

Sunday, February 24, 2013

Fish Omakase 2/26 Information

I received the information about Fish Omakase for February 22nd.


Onagakuro,Opaleye from Oita
 Sounds like Tataki is the best. Seared style with lemon ponzu.

三浦半島相模湾 地魚の聖地! さかな屋 IWA!!
Kaiwari Aji, Whitefin Trevally from Nagasaki
This is a group of Jack fish.
I make sashimi, simple way.


Shokko, Amber Jack from Fukuoka
This is a family of Hamachi, Kanpachi.
Hamachi is promotion fish and change the names by size.
It starts with Shoppa, then Shokko, Kanpachi, Hamachi, Buri.
Each fish is same but just the sizes are different. It is same as beef and veal, maybe.
So, I can say Shokko is child Kanpachi.
I go with nigiri sushi.


Arakabu, Rock Fish from Nagasaki
It is almost same as Kasago.
I go with Sashimi and can expect good texture of white meat.


The last one is Houbou, Sea Robin from Fukuoka.
I had this fish last week.
Nigiri sushi is the best.


This Fish Omakse challenge is getting popular. I sell 4-5 orders on Tuesday and 4-5 orders on Wednesday. That's it.
I am very happy with this kind of challenge and my customers are happy to have these unknown fish.

Kyushu map
This is Kyushu Island of Japan.
Oita faces Shikoku Island. Our Seki Aji comes from there.
Fukuoka faces Korea.
Nagasaki, Goto Islands area is a great fishing spot.
写真: Seki Aji, Premium Jack fish from Japan.
This meat is very firm.This is Seki Aji.
Seki Aji is a brand like Cartier, Tiffany.

Saturday, February 23, 2013

Is this OK?

 
It was Friday night. One of regular customers brought a son and a daughter. And she gave me this.
But wait!
Something is wrong.
This is the Japanese scene but why Panda?
 

New Prosecco, Bocelli


You know the name of Bocelli, yes Andrea Bocelli.
For nearly three centuries, the Bocelli family has made classic Italian wines on their small estate in Tuscany. To this day, Edi Bocelli, aka “Mamma”, still enjoys working in the fields, carefully hand-tying vines. Cinzia and Alberto Bocelli manage the azienda, and with the help of Andrea Bocelli, welcome visitors from around the world to taste their exceptional wines – it is a true family affair.
And if there is one thing that Andrea, Alberto, and their family love to do, it is to share their special Italian culture with friends around the world. Whether it is the music of “La Boheme,” or the wine of la dolce vita, they understand the art of living well.
The family farm was settled in 1730 by Bartolomeo Bocelli. From the beginning, the Bocelli family has been a people of the land, cultivating grains, animals, honey, olive oil, and of course, wine. In the 1930’s, Alcide Bocelli, the grandfather of Alberto and Andrea Bocelli, became increasingly serious about expanding the vineyards and modernizing the operation. This work was continued by his son, Alessandro, and Alessandro’s wife Edi; and today by Alberto and Andrea Bocelli. The estate is in Lajatico, Tuscany, which is located in the province of Pisa.
The winery has old vines (well over 70+ years), and has grown classic Tuscan varietals such as Sangiovese, Canaiolo, Colorino, Malvasia, and Trebbiano, and through careful analysis, determined that their terroir was exceptionally suited for Cabernet Sauvignon. The Cabernet vines were planted 10 years ago, and are now producing exceptional fruit with distinctive elegance and “cool climate” character. The estate’s top wines now contain Sangiovese and Cabernet, and the white wine (primarily Trebbiano) is not exported, and made only for local consumption.
In 2011, for the very first time, the Bocelli family expanded its production through partnerships with other exceptional growers, and hand-selected some of the best sites in Italy to produce a fresh, easy-to-drink Sangiovese, and a light and playful Prosecco.
http://www.bocellifamilywines.com/ more detail

Friday, February 22, 2013

Fishy fakes common in restaurants

This is from USA Today.

About a third of all fish sold in restaurants and supermarkets may be falsely labeled, research shows.
Fish fraud is off the scale, a new study shows.
A fillet of rare red snapper could really be cheap tilapia. A pricey wild-caught salmon steak from Alaska could be farmed Atlantic salmon from Chile.
Those are some of the substitutions found during a two-year investigation of seafood by the world's largest ocean conservation group. One-third of the fish purchased in restaurants, supermarkets and sushi counters was mislabeled, the non-profit group Oceana said in a report out today .
Oceana's volunteers collected fish samples at 674 supermarkets, restaurants and sushi counters in 21 states and found several examples of fish fraud. For instance, 87% of the snapper samples were not snapper. White tuna was mislabeled 59% of the time. Between one-third and one-fifth of the halibut, grouper, cod and Chilean sea bass tested were mislabeled.
"Honestly, it was a surprise," says Beth Lowell, who coordinated the survey for Oceana. "Everywhere we looked for seafood fraud, we found it. It's consistent around the country."
At sushi restaurants, 74% had at least one sample come back mislabeled. At restaurants, 38% had at least one problem sample; in grocery stores, 18% did.
Oceana wasn't able to determine whether the mislabeling occurred at the supplier, distributor or retailer. Seafood goes through many hands, so it's easy for someone to substitute it, partly because 84% of the seafood eaten in the United States is imported, according to Gavin Gibbons of the National Fisheries Institute, a seafood industry trade group.
There are no solid government figures on seafood substitution and fraud overall, says Steve Wilson, chief quality officer with the voluntary Seafood Inspection Program of the National Oceanic and Atmospheric Administration. A Food and Drug Administration survey he cited found that only 2% of fish sold in stores and restaurants was mislabeled, but he says the survey wasn't focused specifically on higher-priced -- and therefore more frequently substituted -- species.
Selling one kind of fish under another name is illegal under FDA regulations, but there is little federal oversight. A 2009 Government Accounting Office report found that about 2% of seafood is inspected specifically for species substitution or fraud.
Some fish are honestly mislabeled, often because once they're filleted, many fish look similar, but outright fraud is common as suppliers or restaurants pass off a cheaper, less tasty species for a more expensive and rare one, Lowell says. When a species gets popular, such as red snapper or grouper, there may not be enough to sell. Tight supply makes it more expensive, giving unscrupulous operators an opening to swap out one white fillet for another.
One of the most frequently faked fish Oceana found was sushi labeled "white tuna" when it actually was escolar. Of 66 white tuna samples from sushi restaurants, 52 were escolar. Escolar is an eel-like deep-water fish, sometimes known as "snake mackerel." It has a rich, buttery flesh whose taste comes at a price. "It's the Ex-Lax fish," Lowell says. Escolar contains a "strong purgative oil," in the words of the FDA, that can cause diarrhea and gastrointestinal distress for several days.
The good news for consumers is that Oceana found mislabeling only in the highest-priced seafood. The five most commonly eaten seafood types in the United States are shrimp, canned tuna, salmon, pollock (used in fish sticks) and tilapia,Gibbons says. All are low-cost and not often substituted.
Oceana's Lowell offers this advice for consumers:
- Ask questions at the restaurant or market about where the fish comes from.
- If the price is too good to be true, pick something else.
- When possible, buy a whole fish. Fish look different even when their fillets look similar. ​
- Look for logos such as the Marine Stewardship Council, which ensures that the seafood is properly labeled.

Don't eat the places when you see White Tuna or Isumi Dai at sushi cases. These are bad signs to serve you bad sushi. It is very simple.               TAKA Advice

Wednesday, February 20, 2013

Taka Update February 21, 2013

 Taka Update February 21, 2013

Fish delivery and more
Tuna supply is not bad. I had very good tuna last week. I received good one on Tuesday. Winter is good season for fish. I order Fish Omakase every week. This box comes from Kyushu area on Tuesday. I did 3 weeks straight and sold out in 2 days. I never seen some fishes and make me excite to make food. Uni is short supply because of Bad weather in CA. All other fish are fine. 

Taka Sushi Atlanta Facebook
I started Taka Sushi Facebook on February 6th. I posted more than 100 pictures. And I add pictures every day. I think you can see pictures well. Please go to Taka Sushi Atlanta. Like it?

 Sake Tasting is coming in March.
I did not remember when was the last time,maybe 2 years ago. It’s back in March. It will be on March 26th Tuesday.  5 sakes and 5 food paring will be prepared. If you are interested in this event, please call us or send an e-mail. You will get in detail later. 

Sitting for Hours Daily Might Boost Your Kidney Disease Risk: Study
People who spend a lot of time sitting are at increased risk for kidney disease, according to a new study.
Researchers categorized more than 5,600 people, aged 40 to 75, according to the amount of time they spent sitting each day and also how much moderate to vigorous exercise they did.
Women who sat less than three hours a day were more than 30 percent less likely to develop chronic kidney disease than those who sat more than eight hours a day. Men who sat less than three hours a day were about 15 percent less likely to develop chronic kidney disease than those who sat more than eight hours a day.
The study also found that men who sat a lot but got regular physical activity, such as 30 minutes of walking a day, were 30 percent less likely to develop chronic kidney disease than those who sat a lot and were inactive. Physical activity did not reduce the risk of the condition in women who sat a lot.
The study was published in the October issue of the American Journal of Kidney Diseases.
"It is currently not known how sedentary time or physical activity directly impact kidney health, but less sitting and more physical activity is associated with increased cardiovascular health through improvements to blood pressure, cholesterol, glucose metabolism and arterial health," lead researcher Dr. Thomas Yates, of the University of Leicester, in England, said in a journal news release.
"While this study confirms the growing body of literature that supports a link between lifestyle factors and the development of chronic kidney disease, it also adds to the evidence that simply sitting less may have important health benefits," he added.
The findings also suggest that "in terms of kidney function, traditional moderate- to vigorous-intensity physical activity, such as brisk walking, jogging or running on the treadmill, may be more important for men, whereas reducing prolonged periods of sitting time may be more important for women," Yates said.
Although the study found an association between long periods of sitting and an increased risk of kidney disease, it did not prove a cause-and-effect relationship.

 The Anti-Aging Benefits of Vitamin B
Bananas aren’t just for making a bowl of bran cereal less boring. They are rich in vitamin B, something your body may need more of as you age, especially if you’re a woman.
Tufts University researchers found that women of childbearing age, particularly those taking oral contraceptives, are much more likely than men to have inadequate amounts of vitamin B6. The nutrient is necessary for estrogen metabolism, researchers say, and the Pill adds more estrogen to your body.

Tuesday, February 19, 2013

Good tuna is available.

Stomach side as usual

Want to see Oh-toro? Not bad!
 

Cutting surface is just like this.

More? yes, we have maguro kama. I can grill it. Yummy!



Fish Omakase February 19, 2013

 I received 3rd Fish Omakase this morning. All fish came from Nagasaki and Fukuokam Kyushu island area.


Ebisu Dai, Deepwater squirrelfish, Ebisu perch, Giant squirrelfish
Scale is very hard as glass. It is golden red skin and very beautiful.
I will make sushi with this fish.


Medai, Bluenose
I made grilled one last time. I will make Kobujime, marinated with kelp this time.


Renko Dai, Red Seabream
This is good for sashimi.


Chikame Kintoki, Alfonsino
This one is also for sashimi.


Isaki, Threeline Grunt
Burn skin and make sushi.


Houbou, Sea Robin.
This is same group of Rock Fish.
I make sushi with no treatment.

Fish Omakase is fun.


Monday, February 18, 2013

It is tomorrow, our anniversary Night!

 
 
 
Many thanks for dining at TAKA. This is our appreciation. Let's go crazy tomorrow night.

Tuesday, February 12, 2013

Fish Omakase, Heads

 
from Left
1, Yazu, Baby yellow tail
2, Mejina, Opaleye
3, Renko Dai, Red Seabream
4, Suzuki, Seabass
5, Isaki, Threelline Brunt

This is the best tuna of 2013 so far.

It is a big one, stomach side 35 lbs. It was really heavy weight to carry.
 

Very good toro is available.
Not much to say, because very good one.

Monday, February 11, 2013

Fish Omakase tomorrow is like this.


I received fish detail of Omakase from our supplier.

Seabass, Suzuki
Yellow Tail, Yazu
Opaleye, Mejina
Threeline Grunt, Isaki
Red Seabream, Renkodai

It will come tomorrow.

Sorry, the picture does not come out. I will post when arrive.

Friday, February 8, 2013

Boiling Octopus

I had Iidako, Octopus yesterday and needed to boil.
 
Boiling time is around 2-3 minutes because this Iidako is very small.
If I boil more than 3 minutes, the meat gets hard and chewy.
 
 
And go into ice water immediately. You see the the color of Iidako change.

Thursday, February 7, 2013

Taka Update February 7, 2013

 Taka Update February 7, 2013

Fish delivery and more
I received big eye tuna on Tuesday. This was better than last week. It had low fat again but more than last week tuna.I received Nore Sore, Sea Eel baby and Boiled Hotaru Ika, Fire fry Squid. Both seasons is just started. But the season is very short. You have to eat when it is available. See, that’s why Japanese fish is good. We have so many fishes available in different seasons. Uni is fine, there is no problem.

Taka Sushi Atlanta Facebook
I am building Facebook. I will gather all fish pictures on Facebook. I think people can see the pictures more easily. It takes time to do but Facebook is big stream and need to ride for better business. 
Our 11th Year Anniversary Night is coming in 12 days.
Thank you and thank you again. We are still open the door. I opened Taka Sushi February 19, 2002. Already 11 years? Am I getting old? Who care about my age? We have to celebrate our birthday.
We do same as every year. 11 cents drinks are available, 11 cents edamame is also available. This day is one of our customer appreciation days. Please make a reservation if you come on this day.

Smoking, heavy drinking linked to earlier onset of pancreatic cancer
University of Michigan Health System study offers clue to age when cancer screenings should start.
Those who smoke and drink heavily may develop pancreatic cancer at an earlier age than those who don’t, according to a study led by a University of Michigan Health System gastroenterologist. The average age at which pancreatic cancer is found is 72, according to the American Cancer Society.
In the study published in the American Journal of Gastroenterology, heavy smokers with pancreatic cancer were diagnosed around age 62 and heavy drinkers at age 61 – almost a decade earlier.
Smoking is a strong risk factor for pancreatic cancer and alcohol has been shown to cause oxidative damage to the pancreas, which sets the stage for the inflammatory pathways that can lead to cancer. The findings only indicate these habits can lead to developing pancreatic cancer earlier in life.

The study of 811 pancreatic cancer patients from the multicenter, international database Pancreatic Cancer Collaborative Registry does not prove the habits caused cancer.

The study does make a step toward understanding at what age screening for pancreatic cancer should begin – once widespread screening is available.

“As screening programs are developed, an understanding of how personal features influence the age of presentation will be important to optimize the timing of those screenings,” says lead study author and gastroenterologist Michelle Anderson, M.D.assistant professor of internal medicine at the University of Michigan Health System.

Detecting pancreatic cancer early is difficult and contributes to the poor survival rates. By the time pancreatic cancer is diagnosed, it is frequently at an advanced stage and has spread to other organs.

Currently there are no tests available to easily find it in people who do not have symptoms. In the study heavy smokers were defined as those who had more than a pack per day, and heavy drinking was measured at more than 39 grams a day, or about three average drinks per day.

Beer drinkers presented with pancreatic cancer earlier than those who drank other types of alcohol, such as wine or hard liquor although when adjusted for the amount of alcohol consumed, the type of alcohol did not affect the age of presentation.

The good news is that the harmful effects of heavy drinking and smoking can be reveresed. After 10 years, former smokers and drinkers who quit their habits faced no extra risk of earlier diagnosis.

 
Taka sushiandpassion www.sushiandpassion.blogspot.com
Facebook:  Taka Sushi Atlanta
375 Pharr Rd. Atlanta GA 30305 Reservation 404-869-2802

Black Rice is getting popular?

I found this at Costco and bought. I cooked with white rice and brown rice.
This is the information about Black Rice.  It is from Natural News.
 
In ancient China, nobles commandeered every grain of a variety of black rice known as "Forbidden Rice" for themselves and forbade the common people from eating it. Now 21st century scientists have discovered that black rice truly is a treasure -- at least when it comes to nutrition. In fact, a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, plus the rice bran has less sugar, more fiber and an abundance of vitamin E.

That's the conclusion of Zhimin Xu, Associate Professor in the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, Louisiana. Dr. Xu just announced his research team's findings at the 240th National Meeting of the American Chemical Society (ACS) being held in Boston.

Many fruits are known to be rich sources of anthocyanin antioxidants and these phytochemicals show promise for fighting heart disease, cancer, and other diseases. But according to Dr. Xu and his colleagues, research shows black rice is also rich in these health-protecting phytochemicals -- so adding black rice bran to the diet or the bran extracts to breakfast cereals, beverages, and other foods could help protect and improve health.

"If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health promoting antioxidants," Dr. Xu said in a statement to the media.
Brown rice is the most widely produced variety of rice in the world. It has a brown color because only the outer husks, or "chaff", are taken off the rice grains during milling. When rice is processed more and the underlying nutrient-dense bran is removed, the result is white rice. If you eat brown rice instead of the white kind, you are making a far healthier diet choice because the bran of brown rice contains higher levels of gamma-tocotrienol, one of the vitamin E compounds, and gamma-oryzanol antioxidants, which are lipid-soluble antioxidants.

A large body of research has concluded these antioxidants can reduce blood levels of low-density lipoprotein cholesterol (LDL, the so-called bad cholesterol) and potentially lower the risk for heart disease. In fact, as previously reported in NaturalNews, Temple University scientists have found that a specific natural compound in brown rice can reduce high blood pressure and protect blood vessels (http://www.naturalnews.com/028705_brown_rice_high_blood_pressure.html) and Harvard University research suggests consuming brown rice may prevent type 2 diabetes (http://www.naturalnews.com/029143_brown_rice_diabetes.html).

As healthy as brown rice is, however, Dr.Xu and his colleagues think black rice may be even healthier. They analyzed samples of black rice bran from rice grown in the southern United States and found it possesses higher level of anthocyanins antioxidants than brown rice bran. The scientists also discovered that pigments in black rice bran extracts can produce a variety of different colors, ranging from pink to black, and may provide a healthy, natural alternative to the artificial colorings manufacturers often add to some foods and beverages. Several studies have found an association between artificial food coloring and cancer, behavioral problems in children, and other health concerns.

Something New for this weekend

 
Hotaru Ika, Fire Fry Squid is very famous in Japan. The season is just started. This squid comes from Toyoma normally, but they catch around Hyogo area in Japan Sea.
This one is boiled and fresh one is coming soon.



Nore Sore , Sea Eel Baby is also in season. You can see black spots, eyes. We can make sushi, sashimi. This is very limited.

Wednesday, February 6, 2013

Fresh Ama-ebi season is just started.


This is real ama-ebi. So, you eat ama-ebi at sushi restaurant normally is not ama-ebi. That is prawn.
But the taste is almost same and we call it ama-ebi.
We did not get this fresh one last year.
I can make sushi or can fry without anything. I ask customers to eat everything from head to tail.
But most of them don't follow my order.
Shrimp shell is natural calcium and no side effect.
I don't know how long last but will finish in a month.
Eating season is important, eating fresh is more important

Tuesday, February 5, 2013

This week Tuna is like this.


I received big eye tuna. This one is better than last week. I sold several Negitoro Don. Toro is not much but not less.
I also have Maguro kama, cheek of tuna. First come first serve.

Fish Omakase Part 2

RenkoDai and Aka Isaki  Yujimo Treatment
Pour Hot water moment and go into ice water to make tasty.
 
Mejina  Yakijimo Treatment
Burn skin side less than 5 second.
Medai   Yuan Sauce
Same portion of Sake, Soy sauce and Mirin add 1 tbs of Yuzu juice
I can make nice grilled fish.
 

This is The Fish Omakase part 1

All fishes come from Nagasaki, Kyushu area.
 
Hi Cheese!
Everybody looks happy!
 
Then, I will show you tails
 

Monday, February 4, 2013

Fish Omakase is coming on Tuesday.

This is 2nd time at my place.
Fish Omakase is a funny idea. I don't order but they send me. Do you understan? Anyway, I have to pay for it whatever comes.

I received the list of fish on Sunday.

Medai, Blue Nose
Winter is season to eat. This is good for grill.

 Chikame Kintoki, Alfonsino
This is good for Nigiri Sushi.

Mejina, Opal Eye
I remember this fish. I bought this before.
I burn it with skin and eat with Korean miso soy sauce.

Renko-Dai, Red Seabream
They say tasteness is under skin. I have to boil moment and make cold in ice water.
I make sashimi with skin.


Aka-Isaki, Perch
Same as Renko-Dai, tasteness is under skin.
I make sashimi with skin.

Ho Bo, Sea Robin
I had this before. I make Nigiri Sushi.


So, I can get 6 different fish from Kyushu area in Japan.