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Am I following the right method? What respurces would you recommend?
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Hokkaido Uni + Ika with Yamaroku Tsurubishuo 4 year aged soy sauce
Hokkaido Uni + Ika with Yamaroku Tsurubishuo 4 year aged soy sauce
Made w love
some rolls I made to eat at work
California Maki. My first attempt at making sushi. They came out about twice the desired/traditional size. 12oz ponzu bottle for scale.
California Maki. My first attempt at making sushi. They came out about twice the desired/traditional size. 12oz ponzu…
11 comments
Looks pretty good.
Bruh, $9!? I wish
i swear if I lived in Japan my diet would be infinitely better with how affordable high quality fresh food seems to be over there.
Does “street sushi” mean they sell it on the street? Do they cut up the fish on the street or is it just a guy with a cooler full of premade sushi?
That cut of toro would be 20 alone in the US
WOWIE!!!
Every time I see these posts I get extreme envy and plan out my eventual Tokyo vacation. Idk about even going there, but the food is so good.
How was it?
Good lord that looks great! Over here in Texas they’d want something like $18 to $28 USD for something like this.
That looks amazing! Do you mind letting me know what location this is from? I’ll be visiting Tokyo in a couple months time. I would love to try this.
$10 of fish + about $3 of other ingredients.
https://imgur.com/a/ANRs1bg
Edit: some of those rolls are plain cucumber for the children