New in November 2022

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As we get closer to the end of 2022, we take time to celebrate the November season! While fall seems just underway in the Seattle area, those in Japan are welcoming the first days of the winter season. However, we still have time for beautiful Autumn fish (and roe!), Seattle Restaurant Week deals, and an award-winning sake!

Seattle Restaurant Week Continues

Thank you for your wonderful support during the first half of Seattle Restaurant Week (SRW)! We appreciate the strong patronage of both new and returning guests. As we enter the second half of SRW we hope to serve even more sushi boxes to more guests. While costs increase all around us, we are proud to offer this wonderful opportunity for guests to enjoy our sushi – an amazing deal to go with our high-quality sushi!

SRW 19pc Chef’s Choice Nigiri Sushi Box  ($65 plus tax)
SRW 12pc Nigiri Assortment ($35 plus tax)
Takeout only
Available through Nov 5.
Order online and pick up between 5pm and 9pm

Fish in Season
Autumn Salmon Ikura (Autumn Salmon Roe)

Our Autumn Salmon Ikura (Autumn Salmon Roe) is from Japan, accompanying the whole fish salmon in which it was caught. In Japan, salmon roe is classified into two types, Ikura or Sujiko, depending on the level of preparation. Originally, Sujiko eggs are all packed together, but once it is prepared and each egg is separated, then it is Ikura.

We fly Autumn Salmon straight from Japan, with Sujiko inside the fish. Once received, we prepare it into Ikura in our kitchen before serving. This preparation keeps a freshness, especially since we serve it in a bowl with a spoon. This is the most favored way of eating top-season fresh salmon roe in Japan.

We serve our Autumn Salmon Ikura only at the Sushi Bar. Its availability is limited due to the small amount of Sujiko in a salmon.

Sake in September
Shimizu-no-mai Pure Dusk, Junmai Daiginjo

Akita Brewery, Akita, Japan

Akita Brewery was created in 1944 by merging 24 breweries, with histories dating back to 1656. It has become well-known for its brand of Takashimizu, winning numerous gold medals in blind-tasting sake competitions. Akita is one of the top sake producing regions of Japan because of its quality rice and plentiful, high-quality water. The water is sourced from one location where three rivers meet, which has been known as the spot for the purest water since the Heian Era (early the 900s), or the time of the emergence of Samurai.

Shimizu-no-mai Pure Dusk Junmai Daiginjo is produced from only four pure ingredients: locally harvested Akita Sake Komachi rice, Akita’s high-quality water, Koji, and yeast. It is a highly aromatic sake with delicate structure and hints of green apple and cantaloupe, with a medium length, dry finish.

We are proud to serve this notable sake alongside our sushi.

Japan in November
Ritto (Beginning of Winter)

November 7 to 21 is called Ritto (立冬), which notes the first days of winter according to the Japanese calendar. The first character means “standing up,” and the second character means “winter.”

The four distinct seasons in Japan are, of course, spring, summer, fall, and winter. Some may name a fifth season – the rainy season of Tsuyu. What you may not know is that there are 24 mini seasons, with 6 mini seasons separated into each of the four main seasons. (Refer to the following chart) Creating further distinction are the micro-seasons, which there are 72!

This concept originally came from China around the 6th century. It was further developed specifically for the Japanese climate over the next 1300 years. Since the lunar calendar was widely and officially used in Eastern Asia until recently, this 24-mini-season calendar was used for agricultural purposes as it was based on the movement of the sun, and therefore, precisely one year. Dividing a year into 24 or 72 “mini” or “micro” seasons gives farmers more predictable agricultural practices.

This month, the change of seasons brings preparation for the start of winter, such as the seasonal change of clothes, enjoying winter ingredients, and the return of Nabe (Japanese hot pot) to some homes.

It’s easy to get sick or feel down when the seasons are changing. In Japan, staying healthy with seasonal November ingredients is key to your immunity. We invite you to enjoy our seasonal foods during the first days of Winter at Shiro’s!

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