recipes & go-withs
Oban and sushi/sashimi is a surprisingly good combination, particularly if you stick to the richer, oilier fish like aji (horse mackeral), negitoro (tuna belly) or torched salmon. The brine is a natural complement to fish oils and Oban is not so heavy and smoky so as to overpower the flesh...of the fish, I mean.
Much to my delight, it also went very well with an Avocado-Maguro salad I had over the weekend.
Badmonkey has spoken.