Kind of blue!
Turning a pufferfish into Fugu sashimi is a good way to practice your artistry.
It was a first try that day for British chef Dave Brazier . Dave is currently broadening his cooking skills in Japan while visiting with his Japanese wife and their kids.
Besides pufferfish, Dave told me that garnish is daikon Horoshi ponzu with togarashi and negi. Shiso leaf. The other bits are the different parts of fugu skin. Citrus fruit is kabosu!
He adds that ‘surprisingly, it’s much more common to eat than I realized, during the season we serve a huge amount of fugu in the forms of sashimi/ sushi/ karaage and nave.‘
Dave’s parents run Sorrel House in the UK.
Kind of Blue (Thanks Miles!) for Tokyo Thursdays #327
(* Photo courtesy of Dave)