Here now and now here or nowhere

The title of this blog comes from a play on words that "now here" is also the same letters as "nowhere" just with a space added in the middle. I am always trying to get better at being in the here and now, and I've always been a bit of a joker so that is why I chose this name.

Monday, June 28, 2010


Yes, zushi, not sushi. Saba means mackerel, so it's sort of like mackerel sushi, but different.

Sabazushi is made with saba that has been lightly pickled in salt, then filleted. The fillets are then pickled in sushi vinegar (rice vinegar and sugar) for a short time. Next the outer skin of the saba is carefully peeled away (retaining a delicate inner skin), remaining small bones are extracted with a tweezer-like device.

The fillet is placed into a kigata (a wooden form) for making oshizishi (pressed sushi) which is filled with sushi rice. A very thinly sliced piece of pickled kombu (kelp) is placed atop the saba. It is then pressed in the wooden form.

After pressing the sabazushi is placed in dried bamboo shoot covering and wrapped. The sabazushi will now keep (for a short time by modern standards).

Saba-zushi originally began as a way to get the “fresh” mackerel to the Kyoto-ites in their more landlocked position without having the fish spoil.

the wrapped saba-zushi

from the top

from the side

I also bought some narazuke, vegetables fermented in sake sediments. very pungent, very delicious(in small doeses)

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