Creamy oyster with “nitsume” sauce
There are varieties of “kaki” (oyster) such as Iwagaki oysters and Suminoe oysters, but “magaki” (Pacific oyster) are the most popular in Japan. They are farmed all over Japan and seen in the market almost half of the year from autumn to spring but most delicious in winter when the sea temperature is lowest.
“Winter kaki is creamy and goes very well with sushi rice. I serve kaki coated with ‘nitsume’ (condensed sweet soy sauce) instead of ‘anago’ (sea eel) when the quality of anago is relatively low from February to June. Kaki is too watery when shucked so I use dehydrating paper to take off water before making into sushi,” explains the master.
The rich taste of creamy kaki and the irresistible flavor of nitsume harmonize as nigiri sushi, the flavor enhances so much you might even want to dance. Aromatic zest of “yuzu” (Japanese citrus fruit) takes away the peculiar brininess of kaki completely.