Continuing from Part 1 of our dinner at Akane Sushi in Los Altos.
Our final piece of nigiri sushi was aji or Spanish Mackerel. The aji have been marinated to lessen the fishiness but preserve the texture.
Akane Sushi (Los Altos) Part 1
I grew up in Hawaii where sushi in my family usually meant something like a California roll. We ate sashimi as well, but I’d not had nigiri, or at least really good nigiri, until coming to San Jose. Our friends introduced us to some awesome sushi at Sushi Masa in south San Jose, and we were ruined forever. Now, Annie and I are very discriminating sushi lovers.
Searching around on the Internet, I found out about Akane Sushi restaurant on the “Big List of Peninsula Sushi” http://www.emeraldlake.com/sushilist.html . It was #2 on the list because of the high quality fish at a great value. So when the opportunity arose, I suggested we head out to Los Altos and see for ourselves.
Continue reading Akane Sushi (Los Altos) Part 1
Crab Cake with Salad
Sometimes, you just gotta have something light, quick and easy. But you don’t have to sacrifice flavor or health to do it. Crab cake with ancho pepper jelly; salad with romaine lettuce, red bell peppers and ham plus garden cherry tomatoes, topped with honey mustard dressing.
Actually, the title should be “Salad with Crab Cake” since the majority of the plate is raw veggies. It took hardly any time to assemble. Probably the most time was spent halving the cherry tomatoes.
The ancho-pepper jelly was something new. I like the spicy bite plus the sweetness of the jelly combining with the savoriness of the crab cake. I bet it would go great with pork…
Aloha, Nate
