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In Korean cuisine, geoducks are eaten raw with spicy chili sauce, sautéed, or in soups and stews. In Japan, geoduck is prepared as raw sashimi, dipped in soy sauce and wasabi. On Japanese menus in cheaper sushi restaurants, geoduck is sometimes substituted for Tresus keenae, a species of horse clam, and labeled mirugai or mirukuigai.
Washington: Geoduck The world's largest burrowing clam is the geoduck (pronounced gooey-duck), and it's harvested on the Washington coast. It's used in all kinds of dishes from sushi to chowder ...
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]
Michael Russell ranked Murata fourth in The Oregonian 's 2018 list of Portland's ten best sushi restaurants. He wrote, "Once considered Portland's top sushi restaurant, Murata can still slice with the best of them. For the ultimate experience, ignore the set menus in favor of a la carte nigiri, including some relatively hard-to-find raw geoduck."
Coming in at number one is a restaurant that illustrates the variety of the overall list: Holbox, a Latin American restaurant in a Los Angeles food hall selling ceviches, fish tacos, shellfish ...
Masa serves sushi for lunch and dinner at a starting rate of $750 per person, not including drinks and tax. The menu changes regularly at this 26-seat restaurant, but that doesn't really matter ...
Shellfish in J.O. spice, Virginia ham, peanut soup, bacon-wrapped oysters and fried soft-shell crab. 126(7) February 27, 2018 Boston: A Second Bite Black pasta, Irish fish and chips and seafood stew 127(8) March 6, 2018 Cape Cod: Fried clams and cod, clambakes and cranberry bog ice cream 128(9) March 13, 2018 Jersey Shore
The sushi rice of this period was about three times the size of today's nigirizushi. The amount of vinegar used was half that of today's sushi, and the type of vinegar developed during this period, called aka-su (赤酢, "red vinegar"), was made by fermenting sake lees. They also used slightly more salt than in modern times instead of sugar.