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" ... In Japan, sushi-making is a time honored art that takes decades to perfect. But with this kit you’ll have everything you need to plate an admirable re-creation in an instant. Included is the freshest sushi-grade Hawaiian Ahi and King Salmon on the market. Great fish is just the beginning, however. Sensational sushi demands superb rice. Here you’ll get a premium example from Hokkaido, along with special vinegar and soy sauces which really make it shine. Detailed instructions are provided on how to maximize the preparation. And you’ll even get a 5-piece nigiri press to form the perfect bite-size renderings. ... "
" ... The dish I currently get most excited by is our Wagyu skirt steak nigiri. The meat is laid on a bed of rice, torched with high heat for a short amount of time, then we use lomo juice and top it with a quail egg and citrusy onions. The richness of the dish just melts together. Unreal. And then you get a small bite from the citrusy onions, just heaven on earth. ... "
" ... Third: The intimate eight-seat counter is conducive to mindful nigiri consumption—and civilized conversation. Plus the delicious omakase meal is served the way God intended: paced well, served and eaten one by one—preferably by hand. A ten-year Sushi Yasuda veteran, Chef Tatsuya Sekiguchi is a deft sushi chef. Each piece of fresh fish, sourced from Japan and the U.S. coasts, was carefully considered and seasoned as he saw fit. The rice is just the right temperature and not overly packed. Don’t bother asking for soy sauce. You won’t need it. And yes, Chef Tatsu uses real wasabi that he grates right in front of you—because nothing in this place comes from a tube or canister. ... "
" ... White Fish. "Medium- or full-bodied sake will overpower nigiri with lighter white fish, like fluke. A slightly floral, aromatic sake with umami will highlight the delicate flavors of the fish." ... "