Here's one that's not only local, but tasty too...
Local SardineKazunori Nozawa of Sushi Nozawa says "local sardines are great" and Chef Tommy Kosaka of Sushi Dragon agrees.
Growing up in Tokyo, Chef Tommy learned that traditional sushi is using small fish from Tokyo Bay and sardines are what he grew up with. Besides it being traditional and sustainable, Chef Tommy also serves it because it's a healthy choice for his customers. Two of his regulars told him that their blood pressure had gone down because of eating more sardines.
Chef Nozawa only serves the very best and if you use locally grown or caught ingredients, it's even better. "It's costly but you have to do it the right way", says Nozawa-san.
Sardine SashimiAnytime you have a good product, you don't have to do much with it. My favorite way to really enjoy good sardines at the sushi bar is with ponzu (citrus soy sauce) and grated ginger. At home, I love them marinated in olive oil, a pinch of salt, and a squeeze of lemon.
Fried Sardine BonesIn the Asian culture, nothing gets thrown away, even the bones are fried and make a nice crunchy finish to a great fish dish.
"Sardines provide your body with proteins essential for building and maintaining muscle mass. Researchers also are investigating how fish oils may speed recovery from certain sports injuries", says The Sardine Diet. Studies indicate that Omega-3s may improve the healing of ligament injuries by accelerating collagen synthesis.
Regardless if you eat sardines for its health benefits or because they're sustainable, it's a great tasting fish.
Please continue to follow UMI as we bring you more information on great seafood and sushi, One Fish at a time... Please tell us what you think.
Chef Kazunori Nozawa
Sushi Nozawa
11288 Ventura Blvd. #C
Studio City, CA 91604
(818) 508-7017
Chef Tommy Kosaka
Sushi Dragon
8069 Vineland Ave
Sun Valley, CA 91352
(818) 768-4507
Article and photographs by Jeffrey Nitta and Jay Terauchi
Not really a sardine fan, because I grew up eating them from a can. I've never seen sardines looking so fresh and will have to try them. I don't remember seeing sardines on any sushi menu. This is great information and I want to try your recipe with the olive oil, salt, lemon.
ReplyDeleteI feel ripped off that I don't get the fried bones with my sardine sushi. I must get frozen ones at my sushi bar, they don't look as good in your pics. Is chef nozawa the "sushi nazi" guy that everyone talks about? If so, I want to go to his restaurant. I learn so much from you.
ReplyDeleteI live near Sushi Dragon and will have to try it. I grow up in SE Asia and we always ate small fish, but it was cooked. Now I am wondering what it would taste like in the sushi. I did not know it was good for workout and now want to eat this small fish. Good information.
ReplyDeleteThese sardines look soooo good. Do they really sell them at the sushi bar. When I read a menu, I always see so many sushi rolls. You should write a book because the chefs never tell me about stuff like this or you should be on Food TV.
ReplyDeleteSabrina: Yes, Chef Kazunori Nozawa is known as the "sushi nazi", please read the article that we wrote about him in 2009. FYI, his Studio City restaurant is only open Monday - Friday, closed on the weekends.
ReplyDeleteYesterday, I went to the fish counter and the clerk said that the sardines were really good, remembering your recipe of olive oil, lemon, and salt. I bought fillets and prepared them like you said, they were the best. Next I want to try the Japanese way with ponzu and ginger.
ReplyDeleteThank you so much for getting me to try sardines. Do you have any additional recipes to share? I'm surprised that the fish people don't give out good recipes.
I didn't really know the health benefits with sardines, just looked it up and you are correct. Thank you for your informative site.
ReplyDeleteThank you to @Chef_Jay for directing me to your fabulous information. I have had sardines in Spain but would have never thought about having them in a sushi bar. Your description and recipes make me want try them here in the states.
ReplyDeleteI don't think I've ever seen sardines on the menu, but then again I don't go to upscale sushi places. Based on them being "local" I would think that they would be available on a wide scale, wonder if the suppliers have a limited amount?
ReplyDelete