Butterfish Nigiri #FoodieReads

This was inspired after reading The Little Sushi Chef by Ty Hutchinson.

On the Page

This is the third book I have read by Ty Hutchinson. After each one I ask myself: Why did I just read that? Maybe I will remember that the answer is - you shouldn't - next time I see his name come across my to-read suggestions. But, still, I finish the books. So, that says something.

This is a disturbing thriller set in Japan where an aspiring sushi chef lands in a prestigious apprenticeship program where those who finish the program go on to own Michelin-starred restaurant. But what isn't clear is that the apprentice is selected from a pool of twelve chef after eleven are dispatched. And, by dispatch, I mean ended...as in killed.

Akiko agrees to the terms of the apprenticeship - on-site residency, no cell phones, no contact with the outside world, etc. - enticed by the potential of being the chosen chef. But when she reports to the property, things descend into madness quite quickly. Next door to her is her childhood best friend that she hasn't seen since he moved away. Also there is her ex-boyfriend from college with whom she shares a history and an intense animosity. Then there is who they call Iron Face, a sadistic intermediary between the apprentices and the Chef who runs the school.

The only saving grace: the story is a quick read. And Akiko survives!

I loved this vision of a restaurant that Kenji shares with Akiko: "Kenji sighed, closing a book with a soft thud. 'I thought coming here would be life changing, like I’d finally be on the path to opening my dream restaurant.' 'What kind of restaurant?' I asked softly. He smiled, his eyes lighting up. 'A place where my friends and family could gather. Where people could taste the love that goes into every dish'" (pg. 77).

I hadn't actually planned to make anything from this book. However, I was inspired by this passage and the fact that I saw it on the menu when we met up with our best friends for lunch at a local sushi spot.

Butterfish nigiri.” I was already envisioning the delicate slices atop perfectly vinegared rice. “Good choice. This one has a fat belly, plenty of delicious meat.

"The butterfish was the last ingredient I needed for the dinner I was planning that night—a meal to celebrate the start of my new life. Little did I know, it was the beginning of my nightmare" (pg. 8).

On the Plate

Nigiri is the style of sushi made up of an oval-shaped mound of rice with a slice of (usually) raw fish on top. The rice you would use is sushi meshi; you can see my version in this post.

When I saw Butterfish Nigiri on the menu, I ordered it immediately! Butterfish has a high fat content and a smooth, medium texture. Because of its oily texture, it makes for a good nigiri that practically melts in your mouth.