Ask Sushi Kuni
November 14, 2016
Cooking with Sushi Kuni: Dobinmushi
Autumn is my favorite season. I love the foliage, the chill in the air, the shift in sunlight. In Japan, it is a great time of year to EAT! Mushrooms, grilled sanma (saury), shinmai (new rice), persimmon, and satoimo (Japanese taro) abound, and certain dishes begin to pop up on menus that signal the change in season. Japan is a place […]
July 22, 2013
Ask Sushi Kuni: Chirashi, A Short History
Whenever I go to Sushi Kuni alone for lunch, I always sit at the sushi counter in front of Kuni. It’s usually packed with Apple employees and the staff are usually all running around like a bunch of crazed chickens — so even if I really want to indulge in some nigiri sushi or makimono, […]
February 13, 2013
Ask Sushi Kuni: Awabi (Abalone)
Awabi (abalone) is a luxurious clam. When it is eaten raw, it tastes faintly like the sea, but its crispy texture is what stands out the most. It is delicious, but almost impossible to find on sushi menus as they are so hard to obtain due to strict California laws. On the Northern California coast, […]
December 5, 2012
Ask Sushi Kuni: Usuzukuri
Uzuzukuri is one of my favorite preprations of sashimi. Kuni (my dad) would make this for very special occasions growing up, usually New Year’s Day or Thanksgiving. It is so gorgeous that you almost feel bad eating it. But not that bad. The word usuzukuri derives from è–„ã„ (usui, or thin), meaning fish that is sliced thinly. […]
May 15, 2012
Ask Sushi Kuni: Makimono (Rolls)
Do you guys all know my pops? His name is Kunio, and he is a sushi chef. Classically trained as a tempura chef, he was offered to transfer to Los Angeles where Inagiku, the Tokyo restaurant he worked at, was opening a location in the iconic Bonaventure Hotel. So, the Akaboris all ended up in […]