Daily fresh snowmelt water for rice/soup cooking as well as for beverage – it enriches smooth and gentle taste and texture.
For our sushi rice, we blend 3 kinds of vinegar to create our original taste. with red vinegar as the base. It has a milder and mellower scent than the sushi rice made with regular rice vinegar. It especially goes very well with Blue Fin Tuna.
This is the original blend of chef Taneda – which is made of dealcoholized Sake and Mirin and large amount of Kombu (kelp) and bonito flakes from Indonesia. It ensures plenty of Umami flavor!
Some types of fish can be aged, just like a beef steak, to enrich its Umami flavor. The technique of fish aging is very difficult to master and requires fastidious handling such as complete bleeding and removals of all sorts of components (scales, internal organs, etc.) that could result in decay. At Sushi in Kaiseki Taneda, you can explore not only the taste of daily fresh fish, but also the rich taste of fish aged 3 to 6 days.
By meticulously controlling temperatures of sushi rice depending on the kinds of fish being served, we make sure the sushi is at the best temperature when you eat. For instance, Toro and fatty fish, the temperature is set slightly higher in order to melt the fish fat nicely, bringing a fine and smooth taste. *Fish is kept under 41, according to the regulation of Washington State.
Finely crafted dishes made in Japan (kindly offered by chef Taneda’s friend from Kyoto) will complement our course meals.