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Jan 14, 2008 05:44 PM

Gunkan maki

I'm sooo bored with the predictable line-up ... ikura/uni.
Some "twists" I've enjoyed are "kani miso" & "ika/konowata".
What have you found/enjoyed ... and where?


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      1. Hi Folks--Please keep your responses focused on where you can find similar foods in Manhattan.

        1. sushiden used to have kani miso that was excellent, but i haven't been in a long time.
          they also have had some unusual things occasionally like shako.

          yasuda has it as a special sometimes, but i find it boring. i posted this in another thread comparing them.

          >> notes on kani miso (a.k.a. "crab liver"):
          - at sushiden, this comes from a tub-container (i don't know if it's made in-house and stored this way or imported this way), and it's a pate-consistency grey-sludge that tastes of the sea in a "low tide" kind of way. traditional ways to serve are either in maki with julienned cucumber or as a small-plate paired with crab-meat, cucumber, and nori-shavings
          - at yasuda, this was a small plate with crabmeat with a "sauce" that was yellow in color and indistinctive in taste. i don't recall any of the funkiness that i love in the sushiden preparation.

          if i could find some of those things on the wordpress page you've linked, i would certainly try them all!