Sushi Like Jazz


Last night the historical sushi dinner I hosted in D.C. featured a cut-open nigiri of salt-cured king prawn, under which, between the prawn and the rice, the chef had tucked a dab of the prawn’s own tomalley, augmented with white miso. I love opening people’s eyes to the imagination and technique that a good sushi chef is capable of bringing to the cuisine—if we know how to ask for it. Sushi chefs are like jazz musicians, waiting to be heard.

(Photo courtesy of Gourmet Traveller.)