From abcteach.com

Yellowtail’s been on sale at my beloved grocery store, but I haven’t yet dropped that skittish feeling I get when I cook with fish. Growing up, I never ate any beasts of the sea. Now, like Donny from The Big Lebowski, I always feel out of my element around them—frantically triple-checking recipes, making sure everything is exactly so.

But lo—I might have a new dish to settle my cowardly hash.

Delicious Coma is the spin-off food blog of a young woman named Anjali, who taught in Japan via the JET Program and maintains the blog Giant Jeans Parlor. It’s full of cheerfully rendered explanations about Japanese food, including this post about buri, or mature yellowtail. Giant Jeans Parlor also once posted (Anjali’s since left Japan) a weekly Friday feature on Japanese candy that left me homesick for my own days teaching English in Korea. Kollon! Morinaga Milk Caramels! Want want want.

Where was I? Oh yes. I can’t wait to try my hand at the yellowtail recipe.

I’ll keep you all posted.

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2 Responses to Hamachi

  1. supercharz says:

    Yellowtail? Best served sashimi-fresh methinks!

  2. eatlikeagirl says:

    I agree with supercharz – it’s my favourite sashimi cut! YUM!

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