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torched tuna (aburi, 炙り)

my version -- with asian greens (drizzled with thai basil/mint/sake/mirin dressing), yellow pepper sauce, pickled ginger, beets purée, and red radish...


"A lot of sushi chefs have a blowtorch. They generally use it to give the surface of a piece of fish a fast, scorched-and-liquefied sheen of extra flavor." - New York Times
"Aburi means flame seared. Aburi is the innovation of flame searing the seafood in order to create new textures while enhancing its natural flavours. When flame is applied to tuna, the heat changes the tuna's flavour to create something new and exciting."


© Faisal Hoque