Unagi Update: A Fluffy, Tender Hit
Our special Kagoshima Unagi Kabayaki has been an absolute hit — we sold through half of our imported stock in just a couple of days, but we still have some left.
Why is it so good? This specific producer operates one of the largest steaming lines in Japan. The extensive steaming process is the secret behind its incredibly fluffy and tender texture.
How to Prepare: Thaw the vacuum-sealed pack overnight in the fridge (or quickly in an ice water bath). Then warm it by submerging the sealed pack in a hot water bath.
Future Availability: This was a rare, irregular import and won't become a standard item. We are trying to secure another batch in April for a special Kagoshima event at the Japanese Embassy. Grab it while you can.
New Arrival: The Home Sushi Kit
We just launched the Home Sushi Kit, featuring all the essential pantry items you need for a perfect sushi night at home: * Premium short-grain Japanese rice * Organic soy sauce (Shoyu) * Ready-to-use Sushizu (sushi vinegar solution) * Real wasabi * Premium Nori seaweed
Find step-by-step instructions at www.sashimidc.com/home-sushi-kit
"In Search of Umami" Is Back
We have restarted our blog series on Medium. New articles include: * Is Bluefin Tuna Sustainable? What Every Sashimi Lover Should Know * What is Ikejime and Why Does It Make Your Sushi Taste Better?
Meet Our Winemaker: Shiba Wichern Cellars
Co-owned by husband-and-wife team Akiko Shiba and Chris Wichern, this boutique Willamette Valley operation produces only about 1,000 cases of hand-made wine per year. Akiko, a Japanese national who studied enology in Germany, applies the principles of Japanese food culture — honoring the pure ingredient — to her winemaking. Absolute minimal chemical intervention: native yeasts, no fining or filtering. We can't wait for you to taste them this May.
sushi making classes Resume in April
We restart the Sushi Making Classes in April — small classes hosted in the shop. Tickets are available online.
Important Schedule Notice
We will be CLOSED from March 23rd through March 31st. We reopen April 1st with a fresh fish shipment.