It’s more than just lighting, you can really tell he’s using different vinegar by comparing my hand-roll from November with my current one #alternativewraps
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Yes. I agree, it’s probably vinegar. Salty old dog is up to new tricks.
Looking forward to graduating and starting Sushi 301.
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Get those loan apps ready, education doesn’t come cheap. I had to drop out and re-enroll at community sushi college.
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It’s hairy crab and sperm season #gotmilt?
snapper, uni, ponzu
shirako tofu - sperm
oyster
hotaru ika - firefly squid
kegani - hairy crab
brains
gari
madai - red sea bream
kinmedai - golden eye snapper
rockfish
sayori - halfbeak
seigo - baby sea bass
ikura - salmon roe
shima aji - striped jack
maguro - bluefin
chutoro - medium fat bluefin belly
pomfret
ika - squid
kanpachi - amberjack
boton ebi - prawn
inada - baby yellowtail
otoro - fatty tuna belly
shirauo - icefish
hotate - scallop
katsuo - bonito
uni - santa barbara sea urchin
saba - mackerel
zuwaigani - snow crab
ama ebi - boston sweet shrimp
masu - ocean trout
aji - spanish mackerel
nodoguro - black throat seaperch
ankimo - monkfish liver
head
strawberry
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Wow. I kept scrolling and it just didn’t end.
That knifework tho
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i think that may be the first time i’ve seen ocean trout that didn’t look like salmon.
extended OOE carmakase bang-bang #covid15
@TheCookie, @foodshutterbug, @attran99
Somebody in another thread requested to see more pix, so here you go.
bluefin tuna toro don
japanese appetizer box
sushi bento
crab cake
grilled shrimp
grilled fish
shiitake shinjo tempura stuffed with shrimp and mountain potato
tamagoyaki with white fish
konnyaku potato
simmered quail egg topped with steam bafun uni
hotaru squid
Tis the season @CiaoBob
surinagashi made with cauliflower and potato topped with 3 kinds of mushroom, broccolini, scallop
carrot
pumpkin tofu
After-bento bang at n/naka
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I think I just licked my phone. 
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Car-makase! 
Man, Shunji-san is having fun and going all out! I haven’t had either but looks like Shunji’s Bento can hold its own against Hayato’s Bento?
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I prefer Hayato’s but the Shunji one is very good.
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Bento Harder. Sugoi.
p.s. No sawagani hitchhiker in your Shunji box?!
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my crab must have found another box to inhabit
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#loveinthetimeofcontagion
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Shunji’s food looks delicious!
With that being said and I really don’t want to induce too much thread drift, but is anyone that is currently eating sushi concerned about food borne transmission of Covid from sushi prep?
I am still eating uncooked foods but very selective in the places and things we are choosing to eat uncooked. However, with sushi and other assorted dishes being offered by itamaes in LA I feel that there is a lot of hand to food contact which is a major concern for me.
Anyone have thoughts, care to share how their opinion? I ask because I really want to eat sushi lol.
kenji doesn’t think so
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All the science points to NO transmission through food itself. I would suggest: picking up the sushi, removing it from all packaging and putting it on a clean/sterilized plate, washing your hands thoroughly, then eating.
http://www.sactownmag.com/Whats-Cooking/2020/takeout-safety-Q&A/
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