> wrote in message
oups.com...
> Just for clarification: does aburi refer to the act of searing only
> or does it include searing, pre-marination, and/or toppings (e.g.
> minced gari, negi, garlic, ponzu sauce etc)?

Actually the verb Aburu includes to sear, roast, grill.
A good example is how a sheet of nori is lightly "roasted" over a flame
before use.....Nori wo karuku aburu (lightly roast the seaweed).
It has nothing to do with the toppings etc.

> I just noticed that the best kaiten sushi place in my area (the only
> one that is run by Japanese!) offers a aburi maguro zuke. The cut is a
> bit above regular maguro, but not quite chu-toro.
>
> Certain sushi items certainly benefit from the searing/aburi and/or
> pre-marinated/zuke treatment. The guy who I think benefited from my
> idea of maguro tattaki in Osaka, who "invented" otoro-tattaki started
> serving something quite interesting 2 years ago. Basically Japanese
> hamachi sushi; the fish is quickly seared/heated on the grill, and
> served with a dash of a Japanese spice on top (a dab) that has flavors
> of lemon (yuzu?) and pepper on it.

That is probably Yuzugoshou (sometimes written yuzukoshou) where
yuzu + koshou(pepper). It is mostly a product of Northern Kyuushu,
and while available in green or red, most of the ones you see are green.
Some of the best ones are in unlabled little jars made by small yuzu farms
in the country.

> Quite a unique combination and
> taste...is this popular in Japan?

It is fairly well known but not as popular as it should be. In Japan
sometimes you'll
see a jar of it in a Udon shop.
Personally, I always use yuzugoshou on yudoufu, and occasionally on Hirame
where it
can be a fine change from the usual momijioroshi.

> Same guy also serves Japanese snow crab nigiri with dabs of kani miso
> on top (only upon request!)

Ahh..he is buying snow crab whole then, not just legs.