There’s something magical about food that brings people together. Sharing a meal has long been a way for families and friends to bond, but it’s not just about the people. The food itself can be an adventure, taking you on a journey to different parts of the world and experiencing new tastes and flavors. Recently, we discovered a dish that transported us to a whole new world: Hiramasa crudo with compressed watermelon, fried garlic, ponzu.
A Feast for the Senses
The dish is a visual masterpiece, with vibrant colors that immediately catch your eye. The bright pink of the watermelon contrasts with the pale yellow of the Hiramasa crudo, and the dish is topped off with a sprinkling of fried garlic and a drizzle of ponzu. The first bite is a revelation: the sweetness of the watermelon is the perfect complement to the buttery Hiramasa, while the tanginess of the ponzu adds a touch of acidity that ties it all together. The crunch of the fried garlic adds a textural element that takes the dish to the next level.
Where it Comes From
Hiramasa is a type of yellowtail that’s native to the waters around Japan. It’s a popular fish in Japanese cuisine, and is often served raw, as in this dish. The addition of watermelon and ponzu is a twist that originates from the chef who created the dish, infusing traditional Japanese flavors with a touch of sweetness.
Getting Your Hiramasa Fix
If you’re looking to try Hiramasa crudo with compressed watermelon, fried garlic, ponzu, there are a number of restaurants around the world that offer it. One of the best-known is Fooq’s in Miami, Florida. Chef Nicole Votano is known for her unique takes on traditional dishes, and her Hiramasa crudo is no exception. Another great option is Mizu in Auckland, New Zealand, where Chef Kazuya Yamauchi has created a version of the dish that’s infused with his signature Japanese flavor profile.
Important Notes
While this dish may look simple, it’s important to note that it should only be prepared by a trained professional. Raw fish requires careful handling to ensure that it’s safe to eat, and the addition of watermelon and ponzu requires a delicate balance of flavors. Additionally, it’s important to note that not all yellowtail is created equal. Hiramasa is a specific type of yellowtail that’s farmed sustainably in Australia and New Zealand; other types of yellowtail may not have the same flavor profile or environmental credentials.
So if you’re looking to experience a truly unique culinary adventure, be sure to seek out Hiramasa crudo with compressed watermelon, fried garlic, ponzu. It’s a dish that’s sure to tantalize your taste buds and transport you to Japan – no passport required.
