Shunji - OOE Omakase

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
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shirako tofu - sperm
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oyster
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hotaru ika - firefly squid
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kegani - hairy crab
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brains
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gari
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madai - red sea bream
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kinmedai - golden eye snapper
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rockfish
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sayori - halfbeak
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seigo - baby sea bass
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ikura - salmon roe
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shima aji - striped jack
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maguro - bluefin
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chutoro - medium fat bluefin belly
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pomfret
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ika - squid
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kanpachi - amberjack
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boton ebi - prawn
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inada - baby yellowtail
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otoro - fatty tuna belly
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shirauo - icefish
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hotate - scallop
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katsuo - bonito
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uni - santa barbara sea urchin
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saba - mackerel
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zuwaigani - snow crab
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ama ebi - boston sweet shrimp
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masu - ocean trout
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aji - spanish mackerel
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nodoguro - black throat seaperch
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ankimo - monkfish liver
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head
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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.

bluefin tuna toro don

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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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:joy::joy::joy:

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I think I just licked my phone. :drooling_face:

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Car-makase! :joy:

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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after car-makase uni bang-bang

uni for scale

pre-uni bang

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