'Evolved Japanese' signature dishes

Marina O'Loughlin10 April 2012
1. Black cod

Pioneered by Nobuyuki Matsuhisa at Nobu, this meltingly addictive dish of cod marinated for days in miso and mirin is much copied but rarely meets the standard of the original.

2. Ponzu

Short for ponzu joyu, this mix of soy and citrus is an essential ingredient of any self-respecting nouveau-Japanese menu.

3. Seared sashimi

Sacrilegious in the eyes of traditionalists, searing the edges of otherwise raw fish over a fierce heat adds an intriguing twist and a delicious layer of texture which obligingly absorbs dressings and sauces.

4. Popcorn shrimp

A take on the American junk-food staple, fresh prawns are locked into the lightest of tempura batters and served with creamy sauce (Nobu) or ponzu (Zuma). Almost always fabulous.

5. Evolved maki

Maki rolls and hand rolls with unconventional fillings. The most widespread is the California Roll with avocado and crabsticks, but these can go to lunatic lengths, such as the tuna, cream cheese, chilli, spring onion inside out roll deep fried in tempura batter available from branches of Feng Sushi.

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in