fromTasting Table3 weeks agoHow To Cut Sashimi - And What's The Right Knife For The Job?Cutting sashimi well involves preserving the flesh of the fish for the purposes of both texture and taste, with a single smooth motion being key.SF food
fromPortland Mercury2 months agoA Pop-Up at Zilla Sake, Aji Fish Is Bringing Dry-Aged Fish to Portland"I don't want to adulterate the fish, I want it to shine for what it is, and let the fish do the talking."Portland food