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Shime saba is a variety of marinated mackerel, and here it was presented with yuzu, grapefruit zest, amazake flan, mitsuba, lavender, ginger, and puffed rice. Mackerel is typically a very "fishy" fish, and thus the tanginess of its various accoutrements was instrumental in balancing it out, leaving a lingering citrus finish on my palate. This sour was balanced by sweet as well (thanks in part to the amazake, a sweet drink made from fermented rice), taking the mackerel to another level. At the same time, the puffed rice was an absolutely fantastic textural element, adding a light crispness to the entire dish.
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