#ohtoro

[asianamsmakingmusic]

SoAA (Sept. 2018 playlist), a playlist by soaasoaasoaa on Spotify

A playlist featuring Ilyas Ahmed, Bill Kwan, Free The Robots, and others

[vieformidable]

sometimes all i want is raw fish

does this make me an amphibian? 

[solarisplanet]

Perfect Circle

[oneshotsideshow]

[space-orbit]

Wow...We Can’t Wait...🌴🌴🌴 . #Repost @connectrecords045 with @get_repost ・・・ ハワイ産Soul&Hiphopの最高峰作品といっても過言ではない @nickkurosawa × @ohtorobeats による「Lovevol」ですがタワーレコードはじめ沢山の場所におかせていただいております🎵 * アナログ盤と違う @markkushimi 氏の写真を使った@sneaholiks 氏による日本仕様のジャケットが素敵ですので是非手に取っていただけたら幸いです。 * そんな二人がいよいよ1年ぶりに日本に来ますのでお楽しみに🎵　詳しい詳細わかり次第お知らせ致します🎵 * #nickkurosawa #ohtoro #markkushimi #SNEA #hawaii #soulmusic #hiphopmusic #ハワイ産 #来日 #タワーレコード #タワーレコードインストアライブ #spaceorbit (Space orbit) https://www.instagram.com/p/B8dPBP7jF8i/?igshid=nm3pyl5j37gn

[foodglorious-food]

Tuna Sushi/Sashimi Primer

Sushi and Sashimi is a Japanese cuisine consisting of raw seafood. The flavors are generally quite delicate and Sushi/Sashimi should be eaten BEFORE other foods, especially strong flavors that will affect the palate. 

The anchor fish of the cuisine is Tuna (Maguro). But not all tuna is alike, nor are all parts of the tuna alike. When Sushi chefs buy Tuna in the market, depending on the quality of the fish, and the part of the fish, a pound of tuna can range anywhere from $5 to $3,600 a pound (the highest price paid for a Tuna was $1.76 million in 2013 (for a 489 lb fish). 

Incidentally, the way the rice is prepared and treated is a critical component and also a art form. The rice is lightly vinegared and will affect your sushi experience. One of the great rice masters is Chef Yasuda, who was the sushi chef at a restaurant in Manhattan (43rd St) bearing his name (Sushi Yasuda), but who has since returned to Tokyo (the restaurant remains a top pick on NYC). 

Enjoy your Tuna, and experiment with as many different varieties as you can. Don’t limit yourself! 

While there are 15 species of Tuna, there are five main fish used in Sushi/Sashimi cuisine:

Bluefin: The largest, up to 10 feet long normally 600-1,000 lbs but record is 1,600 pounds. The meat from Bluefin is classified as 1) Akami (from the top or back of the fish - pure red meat, with a taste and texture akin to filet mignon) 2) Chutoro (from the belly, choice, marbled, milky pink, rich buttery taste); and 3) OhToro (from the belly, most choice and expensive, very pale pink, melts on the tongue).  

Yellowfin (aka Ahi). Smaller tuna up to 6 feet long ans 300 lbs. Mild flavor and firm texture. Light red flesh/pink, a bit smaller than Bluefin. This is the #1 catch in the world. 

Bigeye: A chunkier tuna up to 6.5-feet long and 400 lbs. Leaner and milder tasting then Bluefin. Buttery flavor. #1 consumption in sashimi)

Skipjack (aka Bonito, Katsuo), has the strongest flavor, highest fat content, smallest variety, seldom growing larger than 25 pounds, 

Albacore: Lightest flesh, mildest flavor. Used mostly in canned Tuna, but can also be a sashimi delicacy. Meat is pale pink/White. 

Tuna meat typically comes in variations of red and pink, has different looks, tastes, and textures, depending on what part of the fish it comes from. But there are 3 primary grades: Akami (red meat you normally eat as sushi or sashimi); ChuToro (medium fatty tuna, which comes from the belly); and OhToro (fattiest and usually most expensive). 

Otoro (fattiest, belly), ChuToro (medium fatty belly - above the belly), Toro (belly), and Akami (top loin), 

[xo-tyalu]

Buena tarde con mis amigas entre risas y sus poses de sus botellas la pasamos de forma amena y entre risas por mas momentos como este en el futuro que se repitan 🙌🏻😘😘 #Friends #eat #ohtoro #restaurant #japanesefood #goodday #happiness #saturdaynight

[asianamsmakingmusic]

Produced by Ohtoro Additional Production by Maxmo + Neal Chin Programming by Ohtoro Bass by Maxmo Guitars, Ukulele by Neal Chin

Recorded at Beet Market Honolulu Mastered by Wes Osborne for Violet Lantern Mastering

Listen/purchase: Sakura Daijoubu with Neal Chin by Ohtoro