Canadian food DYK: Restaurateur Seigo Nakamura helped introduced the aburi technique to Canada

Did you know Vancouver's Miku popularized the aburi sushi technique in North America?

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Seigo Nakamura, the mastermind behind Aburi Restaurants Canada introduced the popular aburi technique (which literally translates to flame-seared) to his customers in 2008, transforming a Japanese staple into a local obsession. 

Like the more familiar style of sushi, these culinary masterpieces start with shari (seasoned sushi rice). They are then topped with fish, pressed in a box, and cut into uniform pieces. Signature sauces are then added and the entire piece is torched on the top and finished with garnishes like thin slices of jalapeño. 

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The popular technique has spread throughout Canada (even Earls uses the technique on their menus), but especially in Vancouver and Toronto where Nakamur’s well-loved concepts Miku, Tora and Minami are located. Each restaurant offers three aburi options: pressed B.C. wild sockeye salmon topped with signature Miku sauce and a thin sliver of jalapeño; pressed ebi (prawn) brushed with ume (sour plum) sauce and grated lime zest; and saba, pressed house-cured mackerel with miso sauce.