Aged amaebi with a schmear of sweet miso on the rice - Highlight, sweet miso complements the more intense aged amaebi flavor, never had this before, excellent.
Okay… I’m assuming we’re talking about these three. I think I have the English names right, but I’m confused about the Japanese names and am going with the order in which @sgee wrote them.
Kasugo (black snapper)
I’ve had snapper.
Kurodai (grunt fish)
This is the only one that doesn’t look familiar, so I used deduction.
Isaki (baby sea bream)
I had adult sea bream at Shiki and this looks similar.
BTW, I probably should have written English not “American names” (@J_L). Although I could be wrong and some names of fish in the U.K. & Canada are different than the U.S…
P.S. Great reports J_L & @Sgee. Agree on the QPR. Definitely hitting this place up when in Encino.
P.S.S. Congratulations on your engagement @moonboy403. Good job. Looks like it turned out perfect. And those are nice photos you took of @ipsedixit’s family.
And DO try to memorize at least the common neta types, if you wish to be adept at parlance with fellow sushi-philes (and even more importantly, with your itamae!). Using the right terms is also part of perfecting the etiquette.
Okay, but come on professor! Those weren’t common names, for me anyway. It’s why @Sgee chose them… I think.
There seems to always be more than one name for any particular Neta - depending on preparation, color, age, region, etc. Baby Sea Bream is a good example - I know Tai (adult?) not Kasugo! Once I get one name down I discover it also has another name.
I did know some stuff on this report: Aji, Amaebi, Toro, Ikura, Hokkaido, Uni
I’ll save the Ultimate Sushi Glossary, but I’m pretty well equipped. I just wanted to try and guess. I was definitely itching to crack this open.
I promise not to look them up.
