New in November 2019

Return to all
New This Month
The November cold brings fresh winter sashimi featuring Kan-Buri, Maguro, and Nodoguro, as well as two different kind of uni. It also means a special winter sake that is aged in snow! Warm up by diving into the tradition of noodle slurping in Japan. All this and more in our November newsletter!

+++++++++++++++++++++++++++

 

Fresh Catch

Kan-Buri, Maguro & Nodoguro (Winter Sashimi Plate) – Our chefs are currently presenting a sashimi plate that offers some of the best winter fish: Kan-Buri (Yellowtail), Maguro (Tuna), and Nodoguro (Seaperch). Nogoguro is lightly torched to bring out the smoky aroma. Kan means “cold season” and as the name explains this fish is caught at its prime between November and February. Kan-buri is much fatter than other buri with marbling in the belly and back, offering a delicious, mild flavor. Shredded daikon (Japanese horseradish) and yuzu-pepper make the taste even sharper! Enjoy this gorgeous winter sashimi plate rounded out by maguro on the menu now!

Winter Sashimi Plate

Uni & Amaebi (Sea Urchin & Sweet Shrimp) – Straight from Hokkaido, Japan, the highly sought after uni (sea urchin) ama-ebi is known for its thick texture. Ama-ebi (sweet shrimp) carries different names depending on the area of Japan in which it was caught. For example, it is called botan-ebi in some areas of Japan. Best served raw, the subtle sweetness of ama-ebi balances out the rich flavors of Hokkaido uni.

Uni & Amaebi (Sea Urchin & Sweet Shrimp)

Uni Sugara (Sea Urchin on its shell) – Uni sugata is a feast for the eyes as well as the mouth! Raw uni is placed on top of its uni shell in this beautiful dish! This uni was caught locally, and the amount is very limited. Locally sourced uni has a bright color and incredibly fresh flavor! Enjoy this limited uni sugata while available.

Uni Sugata (Sea Urchin on its shell)

Seasonal Sake

– Hakkaisan Junmai Ginjo Himuro –

Hakkaisan Junmai Ginjo Himuro has a unique white bottle, expressing snow. The name Himuro translates to “icehouse” and is a natural refrigerator using snow to keep sake cool as it ages; (most popular in the Uonuma area of Niigata, Japan, known for heavy snow during winter). This particular sake is kept around 37-degrees F and aged for 3 years. The power of nature ages this product into a soft and mild flavored sake that’s truly one-of-a-kind!

Japanese Culture & Food Tradition

– Why do Japanese People Slurp Noodles? –

Noisy eating is not considered proper in Japan and in strict families, even chatting over a meal is often restricted. However, eating noodles is entirely different! When it comes to noodles, it is permissive to suck them with a slurping noise! By sucking noodles quickly into one’s mouth, just the right amount of soup is delivered to the palate, exploding the amazing flavor and aroma of the noodles.

There are two types of slurping noises – one is a “swishing” noise and the other one is a “dragging” noise. The swishing noise comes from just the right amount of noodles and is the correct way to make the slurping sound. The dragging noise often sounds harsh and is not recommended. Even the new Emperor of Japan who just completed the Enthronement Ceremony on October 22 is supposed to slurp noodles in the “swishing” way that most Japanese people prefer.

Slurping Noodles in Japan

– Thanksgiving in Japan –

Thanksgiving Day in Japan is much different from the one in the U.S. It’s called Kinro Kansha no Hi, which directly translates to Labor Thanksgiving Day in English. The Japanese borrowed “Thanksgiving Day” from the U.S. to translate this unique holiday in Japan, commemorating labor and production along with appreciation and giving to one another on November 23. The day was originally a festival in which rice was offered to gods, but nowadays it’s celebrated by thanking each other and workers for their efforts in society. It’s also a big shopping holiday!

Thanksgiving in Japan

Seattle International Film Festival Event (SIFF Event) in Belltown

Last month Shiro’s celebrated Seattle International Film Festival at their annual fundraising event, Sip for SIFF! On the evening of October 24, locals gathered in the heart of Belltown to eat and drink as we raised money for SIFF with a live and silent auction. Our chefs served up salmon and albacore tuna nigiri throughout this event for a great cause!

SIFF Event in Belltown

Community Events

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