![]() The slimy-gooeyness felt like a thick stew. As if there wasn’t enough wetness already present in the bowl, the minimally-soft-boiled egg whites and yolks added another layer of sticky-sliminess to the bowl. The chopped-up bits of seafood were mushy and gooey their already-wet textures became even more wet when they were doused with the included soy-based-sauce. The seafood yukke don was about $4 cheaper than the chirashi, but I enjoyed this bowl as much as my wife enjoyed her $15 regular seafood don. I didn’t quite order a chirashi I ordered the pre-sauced-chopped-up-raw-seafood-with-an-egg-on-plain-rice bowl (a.k.a. We both agreed that raw-fish-over-rice restaurants have different criteria (compared with sushi restaurants) when it came to seasoning rice with sushi vinegar. I commented that she should never expect to have this sweet sushi rice at proper sushi restaurant since this meant that the sushi rice was over-seasoned. She commented that the sweet, sweet sushi rice paired extremely well with the seafood components of the dish. She was very fond of its more-than-sweet flavours. My wife actually enjoyed the slice of saba, which she never, ever enjoys. The lone slice of saba was unexpected, and it was also unexpectedly low in unpleasantly-briny-fishy flavours. The cooked shrimp, raw Atlantic salmon, and raw albacore all had flavours and textures that were expected of them. The surf clam was like all pre-frozen surf clams and the imitation crab was also like all imitation crabs. She liked that the cooked octopus was not too chewy, and she also liked the fact that the raw squid was not too gooey. The the salmon eggs were plentiful, and the tamago had very distinct egg flavours that my wife said she rarely got with most versions of overly sweet Japanese omelette at local sushi places. All of the raw and cooked items in her bowl tasted fresh. My wife was pleased with what she received. My wife went with the regular seafood don, which was the rather plain English name the restaurant assigned to their standard chirashi. There seemed to be no better place to have our almost-thrice-weekly (yes, “thrice” is an actual word with an actual definition in at least one dictionary) fix of chirashi than Gyo-O – a restaurant that supposedly specialized in various preparations of raw fish on rice. Visit the website or call (808) 842-7653 to place an order today.My wife and I are so committed to our chirashi-prioritized diet that we chose to have raw fish over rice for our dinner even when we were in Richmond – the land of amazingly tasty Chinese food. ![]() Plus, their delicious dishes are beautifully constructed, perfect for social media posts. With the goal of making quick foods that are also tasty and wholesome, they've served up Asian cuisine since 2013. Where can you find fresh and tasty c hirashi sushi in Honolulu? Head to Aloha Cones. Ingredients used in this dish often signify spring renewal and good health. ![]() Girl’s Day, also known as the Doll Festival, is devoted to promoting the health and wellness of young girls. While the dish can be enjoyed any time you see fit, it's also served during an important spring holiday in Japan. These selections are placed atop a bed of vinegared rice, the base of sushi preparations. Other toppings include avocado, fish roe, crab, green beans, eggs, and assorted fresh vegetables. Sashimi-grade salmon, tuna, and hamachi are often the main ingredients, though cooked fish can also be used. Chirashi, the overarching category, translates to “scattered,” which refers to how the ingredients are scattered throughout the rice. This dish is referred to as gomoku sushi. In areas where it was harder to access fresh fish, cooked ingredients were used in its place. This dish was characterized by raw, fresh fish and known as bara sushi. ![]() To get around the rule, home cooks would chop up additional ingredients and mix them into the rice to conceal them. Flooding led to food shortages, which resulted in the government instituting rules that said families were only allowed one side dish and one bowl of soup for sustenance. The history of c hirashi sushi can be traced back to early 1600s Okayama, Japan. ![]()
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