Foie gras and sushi
I recently joined my friends Kim and Kevin for dinner at their favorite sushi restaurant. A place called Ooka in the Philly burbs. Although it’s not what I typically look for in a sushi experience (a one on one interaction with a skilled itamae willing to take you on a culinary adventure) the food was excellent. I was particularly excited to see a few items and preparations I have never tried before.
The first of those items was foie gras over Japanese eggplant, in a miso based sauce. I am such a sucker for foie gras, in almost any form. Pan seared and served with a slightly sweet sauce this dish was divine. It really shows that foie gras pairs well with Asian ingredients. I also had the zesty jalapeno white tuna appetizer, which was lightly seared on the outside, and raw on the inside with just a little bit of heat.
The last picture is a few pieces of nigiri that I ordered. I can tell the one on the right is saba, but I can not recall what the one on the left is. Perhaps someone can identify it for me. I can tell you that it has a dollop of foie gras on each piece and daikon on top. Also worth noting, the wasabi in the picture is real, not from a powder.
whao… these are just eatable arts!
The way they decorate is so graceful…
I wonder what the red ball in the first picture is. A ball of flying fish egg? hmmm
Since foie gras seems a western food for me, I cannot imagine that the taste goes well with a miso based sauce.
Now I know you like saba because you had it today too. (^∀’)ｂ
@Lan-chan: I believe the red ball is yamamomo (aka mountain peach). A sweet berry from Japan.
Saba is the best! I like everything though, I am not a picky eater.
I like “Saba no miso ni”. Have u ever had it before? This food is saba stewed with miso sauce.