I've been making a ton nigiri and onigiri with scallop and other fresh seafood since moving, I've also tried my hand at a fish market street food version that turned out great. There are two different compound butters being used here. One is simple with garlic and pepper. The other is gochujang, gochugaru, and scallions. The possibilities are only as endless as your supply of shells!



I am getting a bit despondent that my SO and I are going to have to cancel our February trip to Japan. I had been hopeful until the last round of COVID spikes in the US that will likely cause us to be refused entry. We found some incredible deals on luxury hotels that are very unlikely to be available in the future as well as my work availability being suspect due to starting in a new industry. I've been planning and unplanning this trip for nearly a decade and it certainly seems like I'll be back to the drawing board yet again.