Word: sashimi
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...endangered southern bluefin tuna, prized in Japan for its texture and taste as sushi and sashimi, that in-the-mood feeling happens in only one place: the warm waters of the Indian Ocean south of Java, Indonesia. But Stehr, a German immigrant who has built a seafood empire worth around $250 million, claims to be close to changing that. He's convinced he can sate the voracious international appetite for the oily, red flesh of southern bluefin without putting more pressure on diminishing wild stocks, now estimated to be less than 10% of their 1960 numbers...
Still, Nicolas will be trading in his sashimi for spaghetti, as the Jesuit creed requires priests to follow new missions to whatever part of the globe is required. After his early training in Spain, Nicolas studied in Japan and was ordained in Tokyo in 1967. Following four years of study at the Pontifical Gregorian University in Rome, he then returned to the Far East, with subsequent stints in the Philippines and Japan. Nicolas had spent the last three years running Jesuit operations in East Asia and Oceania, an administrative experience that will serve him in his new job of managing...
Typically, the whale's so-called lean meat - from the breast and the tail - are served up. But whale isn't only served slathered with some kind of condiment or sauce. Gourmands can slurp a long, thin sashimi cut of raw minke breast meat - slippery like a fat noodle - with a hint of sesame oil in any of the half dozen or so restaurants in Tokyo that specialize in whale. Sliced whale cartilage is prepared as a "sunomono salad and prized for its distinctive not-quite crunchy texture," says Japanese food specialist and author Elizabeth Andoh. The salad looks like...
...stems, seemed to say that opulence must avoid ostentation. The clear soup arrived, an important kaiseki moment. When we lifted the lacquer lids, an aromatic tsunami swept us away. Matsutake mushrooms! Pairing the first fall mushrooms with the last summer hamo, or conger eel, pinpointed the season exactly. The sashimi course was a spectacular return to Indian summer. It was served not on priceless china but on a dewy lotus leaf, which unfurled to reveal two slices of raw sea bass, another couplet of fatty tuna and a torigai clam on crushed ice. More fresh leaves covered the hassun...
Course No. 4: Tsukuri (sashimi...