June 2012 @Nobu’s

Sunday, February 10, 2013 (5:00 pm) at Nobu’s Japanese Restaurant                

Number of participants: 15

Results: Click here


Drink: Chef’s Choice with one free drink

Appetizer: Agedashitofu (揚げだし豆腐)

Sushi:  Nigiri: maguro (まぐろ tuna), sake (さけ salmon), hirame (ヒラメ fluke), ebi (えび  shrimp), striped jack (シマアジ)  Roll: 鉄火巻き(tuna roll)

Dessert: Ice cream (green tea or red bean) or Fruit jelly


Chirashizushi (ちらし寿司) is a bowl of sushi rice topped with a variety of sashimi and garnishes.  There is no set formula for the ingredients in chirashizushi.  Chirashizushi often varies regionally.  Also, it is eaten annually on the Doll Festival celebrated in March in Japan.


Ikura (いくら) is salmon roe. The word “ikura” comes from the Russian word for caviar: “ikra.” Salmon roe is commonly used as bait among fishers in Japan. It is a very popular delicacy and is often served atop white rice.

Masago (まさご) is a popular type of roe that comes from the capelin fish, which is a member of the salmon family. Masago is small crunchy orange eggs that is used in a variety of sushi.

Striped Jack (シマアジ)

According to the Tsukiji Seafood Express Projects, Striped Jack (シマアジ) is the most luxurious type of aji (horse mackerel family).




Agedashi Tofu (揚げだし豆腐) is a popular Japanese appetizer.  Tofu is lightly dusted with corn starch and then deep fried until golden brown. It’s served with negi (green onions), grated daikon and/or katsuobushi (bonito flakes) on top. Agedashi tofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook, along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).