Author: Ted.fujieda
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Happy Holidays
Wishing you and your family peace, health, happiness, and prosperity in the coming New Year. Season’s Greetings!
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Tales of Fall – Epilogue: A Breath Before Winter – Squid with Olive and Sea Salt
As winter whispers its arrival, this nigiri captures the quiet clarity of the season. Tender spear squid, at the peak of its sweetness, is adorned with delicate slices of olive, a sprinkle of sea salt, and a drizzle of fine olive oil. The result is a refined harmony—briny, fragrant, and gently sweet—like a breath of…
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Tales of Fall: Chapter Five – Tilefish with Ginko Paste
A celebration of texture and depth, this nigiri features tender, sweet tilefish crowned with its own crisped scales—lightly deep-fried to a golden crackle. A house-made ginkgo nut paste adds an earthy richness, echoing the quiet elegance of autumn. Each bite offers contrast and harmony: creamy, crunchy, and delicately sweet.
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Tales of Fall: Chapter Four – Sculpin Velouté de Châtaigne Chestnut Cream
In this chapter of our autumn tale, a delicate piece of seasonal sculpin nigiri floats gently atop a warm, velvety chestnut potage. The sweetness of roasted chestnuts embraces the umami of the sea, creating a moment of quiet harmony between land and ocean. Each spoonful is a whisper of fall—earthy, tender, and unexpected.
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Tales of Fall: Chapter Three – Seared Silver Cod with Pumpkin Spice Sauce and Grape
A delicate nigiri of silver cod, gently seared and marinated in Saikyo miso, crowned with a velvety pumpkin sauce infused with a medley of warm spices. A single fresh grape rests atop, adding a burst of sweet-tart brightness. The sauce balances subtle sweetness with deep spice, while the grape offers a playful contrast—like autumn sunlight…
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Tales of Fall – Chapter Two: Autumn-hued Sea Bream with Maple Sauce
A single maple leaf dances in the autumn breeze. Upon it rests a piece of sea bream sushi, accompanied by delicate lotus root tempura and a sweet-tart maple-scented sauce that evokes the season’s quiet charm. A crisp maple leaf tempura adds a gentle crunch, delivering the fleeting beauty of fall with every bite.
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Tales of Fall – Chapter One: Amberjack with Forest Cream
Celebrate the season with our first fall-inspired sushi: rich, umami-packed mushroom cream sauce gently layered over succulent Amberjack. This creation highlights the earthy depth of assorted mushrooms, slow-cooked into a velvety sauce that enhances the natural fattiness of the seasonal fish. A harmonious bite that captures the warmth and elegance of fall.
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“Aodai — the blue sea bream whose name reflects its shimmering hue. At its peak from summer to fall, this elegant fish becomes sushi at its finest. Delicate, clean, unforgettable.”
Japanese Snapper (Aodai, Blue Fusilier) Aodai, or Japanese snapper, is a prized white fish found in the warm waters of southern Japan. Its vivid blue upper body and silvery belly make it a visual gem, especially when freshly caught. Aodai, meaning “blue sea bream” in Japanese, is named for its striking blue upper body that…
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This year’s sanma (Pacific saury) is exceptionally delicious
This year’s sanma (Pacific saury) is exceptionally delicious. The fish are large in size, rich in fat, and perfect for sushi. At Curiosushy, we lightly rinse the sanma with vinegar and serve it with our signature ‘Bingo-scallions” as introduced last time, and Daikon radish sauce.
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Traditional Sushi with Bingo-Scallion
“Bingo-scallion” is a traditional Japanese condiment often paired with sushi, particularly with oily fish like mackerel, sardines, horse mackerel, and herring. It’s made by grinding chives or green onions in a mortar and pestle along with ginger juice. The term “Bingo” translates to Japanese as “atari,” and its origin comes from the Japanese word “suru,”…