Aug2018 Header Image

New in July 2018

Return to all

As the days get longer and warmer, locals and tourists alike are enjoying all that Seattle has to offer! Summer brings an abundance of fresh seasonal fish and fun outdoor events and festivals. Read on for more details on our seasonal fish, delicious sake, and the city’s upcoming summer events.

 

Fresh Catch

Suzuki (Seabass/Seaperch) – Suzuki is a so-called “exalted fish,” and its name has changed overtime. However, the nickname varies from region to region and there is no unified definition. Fresh Suzuki is used for sushi and sashimi, and is very versatile fish to be enjoyed seared, broiled, sautéed, fried, or simmered.

Suzuki (Seabass/Seaperch) Suzuki Image

Tachiuo (Belt Fish) – Tachiuo is available year-round but it is best from early summer to end of fall. It is said that the white meat contains as much fat as Otoro tuna, yet it tastes extremely light. This delicious fish is rich with vitamins A, D and E.

Tachiuo (Belt Fish) Tachiuo Image

Frequent Fish

Sockeye Salmon – The sockeye, also called red or blueback salmon, is among the smaller of the seven Pacific salmon species, but its succulent, bright-orange meat is prized above all others. They range in size from 24 to 33 inches in length and weigh between 5 and 15 pounds. Sockeyes are the third most abundant of the species of Pacific salmons and are a keystone in the North American commercial fisheries.

Sockeye Salmon Sockeye Image

Tuna – There are eight species of tuna. All species of tuna are nomadic, which means that they do not spend their entire life on a single place. Tunas are usually located in temperate and subtropical waters of the Atlantic Ocean, Mediterranean and Black seas. Tuna is a delicious, versatile fish and has quickly become a world delicacy as the demand for tuna continues to soar.

Tuna Tuna Image

Seasonal Sake

Sake ImageName: Koshino no kanbai – Sai (Blue River)(越乃寒梅  “灑”)
Type: Junmai Gingo (純米吟醸）
Origin: Niigata (新潟)

A modern expression of the “crisp and clear” Niigata sake style, but with an umami imprint that makes it undeniably Koshi no Kanbai. Elegantly smooth, subtly aromatic, with a satisfying finish.

Japanese Food Traditions

Donburi – Nowadays, bread and pasta are popular in Japan, but most people still prefer steamed rice! It’s not uncommon for lots of people to eat steamed rice for all three meals of the day, simply because they love rice. A great way to enjoy steamed rice is by eating “Donburi”. Donburi consists of fresh steamed rice served in a ceramic bowl with protein, vegetables and delicious sauce drizzled over the top. Toppings for Donburi have countless varieties ranging from chicken and egg, tempura, and even pan seared Spam or caviars. The great thing about Donburi is that it can be created with anything leftover in the fridge, just like pasta! Although the toppings change frequently, the sauce is usually the same: a mix of soy sauce, mirin and dashi broth. As long as you have this sauce, a ceramic rice bowl and steamed rice you can make Donburi every day!

Donburi Donburi Image

Shiro’s Chefs

Profiling your favorite sushi chefs with a short interview

This month: Yohei Tsuchiya, Sushi Chef

What is your favorite sushi? My favorites are Kohada and Anago. In my humble opinion, both reflect the chef’s seasoning skills. I like trying to figure out how these were prepared while enjoying the flavors.

What is your favorite sushi beverage pairing? Sake and wine. I like to pair sake with vinegared fish because it tastes clean. I also like to pair red wine with Anago. Anago’s flavors enhance the richness of red wine.

What is your favorite non-Shiro’s dish (i.e. either at a restaurant, what you enjoy at home, etc.)? It may sound strange, but I like hot sake with strong flavored cheeses. Suppose you have a piece of blue cheese in your mouth and drink hot sake at the same time, it will enhance the flavor of both the cheese and the sake.

What are your hobbies? Wine tasting and reading. I can’t read in English yet, so my reading is limited to Japanese books. Both suspense and fantasy novels are my favorite.

What is your favorite time of year (here or in Japan) and why? Between summer and fall. After unbearable summer heat in Japan, the autumn breeze brings relief and comforts.

 

July Events

 

Share your #sushipics on Instagram + Facebook + Twitter for all #shirossushi fans to see.