I stumbled upon one of the best gems in LA the other day (thanks to my Seatlle boyfriend who found it on Google...ahem!). On the corner of Venice and Centinenla, there's a giant supermarket filled with everything Japanese....from $4 filets of tuna ready to cut into sushi to those wonderful little carrots, already cut shrimp, those incredible Japanese mint leaves ...tons of Japanese sake and beer. What a great place!
For those who care about these things, it's an adventure in fabulous packaging. Whenever I travel internationally, one of my favorite things is to go to the market and see how food is packaged and sold. Read: look for the Japo-Animation pancake mixes -- I wanted to dump out the contents and frame the bag.
Making sushi is no easy task. One might think it's easy from watching all your favorite chefs, but alas................naht! Here are some pictures from our two dinner making adventures. We made mussel and shitake rolls; shrimp with a dollop of mayo and roe; gourd shavings and avocado; yellowtail with Japanese mint; tuna with scallions and California rolls. And, when I burned the rice, I made crackers of it and topped them in that mayo with roe in it and spicy tuna made of chopped tuna, ponzu, green onions, sesame oil and chili sauce. Looked crazy, but really yummy!
But the rice was too sticky. Getting a roll to look nice was impossible. Cutting the roll without tearing it was crazy.
Anyone have any tips for next time?
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