"barry" > wrote in message
...
> On Mon, 28 Feb 2005 21:23:57 GMT, "Musashi" >
> wrote:
>
> >
> > wrote in message
> roups.com...
> >> 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.
>
> i've asked various itamae about it - it seems to be used to complement
> not just taste - but texture as well - in conjunction with something
> with a slippery "mouth-feel" texture.
>
> at home i use it on seared salmon belly & eat it chirashi style.
>
> while that's the common way i get it at a restaurant i've also had it
> served with uni.
>

Really? I've hardly ever seen Yuzugoshou used in Japandese restaurants
in the US. Athough I am sure it's just a matter of which restaurants.

> >Personally, I always use yuzugoshou on yudoufu,
>
> yes, in dashi with a little bit on ponzu. istarted eating that after
> you mentioned it although when i get lazy i use chicken bouillon
> instead of dashi.
>

Doesn't that taste like....chicken soup with tofu in it?
But I know what you mean about making dashi. The solution is usually either
make enough to keep in the refridgerator for heating up anytime on short
notice,
or using the katsuo-dashi in bags that you boil.

> >and occasionally on Hirame where it
> >can be a fine change from the usual momijioroshi.
>
> i prefer just yuzu with a sprinkling of sea salt on my whitefish
> although i usually get engawa served with ponzu & red daikon, etc
> unless it's been seared.
>

I'd say you have a developed taste for subtle flavors.

M