Besim Hatinoglu

Uni at Tenzushi Kyomachi in Kitakyushu. Check earlier posts about types of uni and what makes them special. I will share more information about Isao Amano‘s approach in the next videos.

#tenzushi #tenzushikyomachi #kitakyushu #kyushu #sushi #uni #seaurchin #seaurchins #unilovers #sushilovers #sushigram #sushilove Less

Kohada, sourced from Kumamoto, is a paradigm example of Edomae (Tokyo style) sushi. Kohada, a silver-skinned fish (which are generally referred to as hikarimono), is particularly notable for its marination process. Unfortunately, many foreigners who are not fans of raw fish often hold a condescending attitude towards sushi. They mistakenly believe there is no skill involved in “filleting a fish and serving it on top of rice”. This assumption could not be further from the truth, as exemplified by kohada.

The preparation of kohada involves far more than just cutting the fish. The sushi master must carefully select the right kohada and marinate it with the appropriate balance of salt and vinegar. This process requires a deep understanding and experience because each fish is unique. The master must know how long to marinate the fish based on its fat content. This blend of experience and intuition is the essence of sushi craftsmanship. PS: It is worth noting that in the Kansai region, kohada is known as tsunashi.

#kohada #sushi #nigirizushi #tsunashi #sushilover #sushiporn #sushilove #sushiaddict #sushichef #sushifan Less

Şiş köfte ve kuzu şiş. Volkan - Şişçi Kadir’in Yeri, Antalya. #volkanşişçikadirinyeri #şişçikadirinyeri #şişköfte #piyaz #kuzuşiş #yemek #antalya #antalyarestaurant #foodphotography #yemekfotoğrafçılığı #yemekfotoğrafı Less

Trabzon Fırını offers outstanding pides, even by Trabzon standards, with delicious dough and flavourful toppings reflecting their authentic style. #pide #trabzon #beylikdüzü #trabzonfırını #trabzonfırınıbeykent #beykent #istanbul #pideçeşitleri #yemek #food #turkishfood Less

Ankimo at Susukino Sushikin. Ankimo is monkfish liver, a marine delicacy, akin to the sea’s foie gras. Cooked with care in a blend of water and sake, it is shaped in a sushi mat and traditionally presented with radish and ponzu. Yet, my encounter was a minimalist masterpiece: no radish, no ponzu. Just the pure bliss of Ankimo, perfectly paired with the exquisite Ezo No Kuma Junmai-Ginjo. In its simplicity, the most elegant explosion of flavours that whispers tales of the sea’s embrace. #ankimo #SusukinoSushikin #sushi #monkfish #sapporo #hokkaido #japan #japanesecuisine #japaneseculture #japanfood #japantrip #japantravel #foodphotography Less

“Isono Kazuo’s Sapporo Black. As the lively nightlife in Sapporo winds down, the charm of Isono Kazuo intensifies, attracting a steady flow of night owls in search of solace in a late-night meal. Though the seven counter seats are limited, the buzz within this hidden gem amplifies, a testament to its popularity as a nocturnal haven amidst the city’s dynamic nightlife.” #sapporo #ramen #isonokazuo #nightlife #latenight #latenightsnack #japanese #japanesecuisine #ramenlover #japanfood #japantrip Less

At Sapporo's Sushisai Wakichi, kichiji (also called kinki) takes the centre stage, lending its name and essence to the very soul of the restaurant. Freshly caught in Abashiri, the fish is delicately cooked over a konro grill and served with radish and ponzu sauce. #japan #sushisaiwakichi #sapporo #konro #abashiri #kichiji #kinki #fish #japan #japanesecuisine #japon #japonmutfağı #ponzu #radish Less