I Love Dim Sum
View allAll Photos Tagged dimsum
Trying to ease myself back into photography slowly after what has been a really shitty few months. Still not taken any new photos, but I did have a few unprocessed or not previously shared images from last year.
Part of the 'shot through glass' series
Head: LeL Evo X - Avalon @ Skin Fair
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Decor: .Shi -Dimsum @ Mainstore
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Nails: Tulssy - Nature Black Coffin @ Skin Fair
A new dimsum restaurant replaced the Buu Dien at Renfrew and 2nd , imaginatively called "Renfrew Dimsum Restaurant" , lasted about 6 months and closed down .
Dim sum is a style of Cantonese or Hokkien food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.
Eating dim sum at a restaurant is usually known in Cantonese as going to "drink tea" (yum cha, 飲茶), as tea is typically served with dim sum.
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My food hunt continues here:
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need a quick dimsum snack, well, for around USD.80cents one can have it from this stalls that are all over the metro. dimsums, such as siomai, steamed ground seafood or meat wrapped in rice papers, are very popular quick snacks. and for that price it comes with the dipping sauce as well
Onsu - Midnight Skybox❤thank you:D
KUNI - Ivy❤
Mug - Billie Band Tee - This❤
*CK* Darling overall❤
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VW dimsum set❤
dust bunny . bunny's wok takeout❤
8f8 - Rising Sun Delicates - Yaki Hotate Miso-Shiru❤
Kitchen♪
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Kraftwork or so....
and
Himiko 3D-Anime_Girl❤❤
Japan, the Art of Sashimi, Tuna, Toro Sashimi.
In Japan, sashimi refers to the cutting of fish into slices as a culinary art.
It may look simple in appearance & often mistaken as simply slices of raw fish,…but from the choice of fish to the way of positioning the knife when slicing it, nothing is left to chance in the making of this typically Japanese delicacy. Sashimi is a true culinary art & part of Japan's gastronomic heritage, not only includes the cutting, but also the artistic aspect of the culinary composition of the fish.
The base ingredients of his sashimi are chosen with great care & should be exceptionally fresh. Sashimi can also be slices of crustaceans or shellfish, such as shrimp, scallop, lobster etc. However commonly used in sashimi are tuna, salmon, mackerel, sea bream & in the pacific area also pomfret, a perciform fish also known as butterfish, for sushi /sashimi the pomfret is called "monchong" or "kuro aji modoki".
Sashimi is usually served with grated cabbage, celery or white turnip, sometimes also with carrots or cucumber, sashimi can be eaten like with sushi with wasabi & soy sauce.
Tuna used for sashimi & sushi are usually one of two different species;
‘"Maguro", Bluefin Tuna is usually fairly lean,
"Ahi", Yellowfin Tuna is fattier, sometimes may also be labelled "Maguro" but normally, if you see maguro it will be bluefin tuna.
Further is Tuna for sushi/sashimi broken-up into subtypes, based on the fat content.
"Akami" is the leaner red meat from the sides of the fish for maguro. It has a sturdy aroma from the raw-freshness of the tuna meat. The top quality red meat maguro has extra mellow & elegant flavour, with a hint of sourness.
"Toro" is the term for the fatty part of the tuna, cut from the tuna belly loin.
Toro is further broken up into two distinct subtypes, it is more exclusive & expensive due to a limited percentage of the entire fish, the two types of "Toro" are;
"Chu-Toro", is the semi-fatty belly area of the tuna along the side of the fish between the akami & the o-toro. It is often preferred because it is fatty but not as fatty as o-toro.
This premium cut, highlighting the best qualities of the maguro, perfectly blends quality tuna fat for flavour, texture & the great fresh aroma of the red tuna meat.
"O-toro", is the fattiest portion of the tuna, found on the very underside of the tuna, the texture is densely marbled for a mouthful of creamy sweetness & a melt in the mouth texture.
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10 million visits in my photostream with countless motivating comments
An all-day dimsum restaurant in Hunghom, Kowloon, Hong Kong.
Ricoh GR Digital III
On Explorer, 14 September 2009, #160
three hundred and twelve
And my gosh... what a spread... I want to go back there again...
Canon AE-1 :: Lomography Slide Film :: ISO 200 :: x-pro
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Rosewood, Dimsum on Dundas
March 26, 2016, Toronto
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