キス | Whiting
Season: Early Summer
I can’t tell if I enjoy Kisu so much because of its taste or because of its scarcity in North America, but jiminy cricket do I get a little tingle when I see it served. A traditional edomae tane, don’t expect an oily, fatty bite, especially in the colder months. A quick shelf life and a necessary delicate touch to prepare (often between Kombu) means that you won’t see it often; when you do, enjoy (and send me a pic @thesushilegend across all channels).