Sushi To Go!

Take-away counters are not a recent invention. Mostly associated with fast food and more an invention of convenience rather than indulgence, they may be set to become the latest money-making ventures with the onslaught of the four-letter virus making its dutiful rounds to even safe and familiar haunts.

Back to indulgence! Sitting in a corner of Meidi-Ya Supermarket at Basement 1 of Liang Court, is a newcomer to the Japanese sashimi take-away market. Nanami Suisan, which the owner Mr Koh explains, means ‘Seven Seas’, is just a month old. Mr Koh, however, is no newcomer to the Japanese food industry, having worked in it for the past seven years. Well, if ‘seven’ is usually a symbol of perfection in certain scripture, it is indeed an apt name for this specialty counter. With the pristinely white supermarket floor, bright spotlights and steel refrigerator units serving as a contrasting backdrop, the neatly arranged, plastic-foiled sashimi are tempting morsels of delicious freshness.

Nanami Suisan boasts about 120 different varieties of sashimi daily, airflown from Japan. Mr Koh says that this is by no means an extensive range as some counters serve over 300 varieties. What is offered, however, is a good range – something for everyone – from the more popular perennial favourites such as maguro (tuna), sake (salmon) and hamachi (yellowtail) to the more exotic for seasoned palates. The most expensive sashimi (and there are takers, I am assured) is Otoro (the fattiest part of the tuna belly) which hovers between the $400 to $700 per kg range. However, visitors to the counter will have to ask for Otoro as it isn’t displayed!

Among the ‘must-trys’ recommended by Mr Koh are shima-aji (mackerel) and hirame (flounder). One delicacy (read ‘expensive’) is uni (sea-urchin roe). It’s usually a love or hate affair and as in most relationships, it’s also a case of giving it a shot! The first taste, for me at least, conjured to mind cockles (slippery and slimy), the second taste was more akin to smooth, cool, jelly and thereafter, it tasted quite divine. Apparently, it’s a wonderful ingredient for omelette and pasta. However, for purists who prefer to taste this delicacy unadulterated, even the usual soya sauce accompaniment detracts from the flavour.

The sashimi is sold in solid slabs but can be sliced by Mr Koh, who wields the knife expertly. However, if you prefer to do your own cutting, cubes are the safest form. The sashimi is packed with dry ice and should be consumed within two hours, if it has been refrigerated. However, without refrigeration, it should be consumed within the hour. Although the traditional drink of choice to accompany sashimi and possibly the safest bet is sake (wine made from fermented rice) another alternative is cold beer (try the Japanese beer Sapporo). Alternatively, it has been said that sashimi and sparkling wine are one of the most reliable pairings in the epicurial realm. Be adventurous and … bon appetit!

Choo Boon Beng