Irina Paley > wrote:
> On Nov 30, 7:46 pm, Nick Cramer > wrote:
> > Hi Irina,
> >
> > Bring an ice chest. Either 1/2 fill it with ice or buy ice at the
> > market. If the fish isn't packed in a waterproof package, bring some
> > gallon size sealable Baggies. I've done this many times. I even flew
> > from Los Angeles CA to Austin TX with sashimi packed like that. It was
> > as fresh as when I bought it!
> >
> > Barely freeze the fish. It's a lot easier to slice that way. The knife
> > should be razor sharp.
> >
> > Buy a daikon to grate or shred. Buy a fresh Wasabi root if you can find
> > one. Otherwise they might have real wasabi in a tube or faux wasabi
> > powder. Buy some pickled ginger.
> >
> > Most important, buy a big bottle of good sake that you can drink cold
> > or at room temperature. ENJOY and report back!
>
> Thanks very much, Nick! That's excellent advice. It absolutely did
> not occur to me that I would need to refrigerate the fish for the 30
> minute train ride from the market to my house. Makes perfect sense,
> though.

Experience is the best teacher, eh? Make your selections based on the
recommendations of the Japanese fishmonger, their appearance and your prior
likes and dislikes. Very fresh Uni is wonderful! I forgot to mention: get
some Aojiso (Shiso leaves) to put between the different offerings. They're
pretty and tasty.

Dont forget: Barely freeze the fish. It's a lot easier to slice that way.
The knife should be razor sharp.

--
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