Josh DeChellis’s Japanese-inspired cooking at Sumile Sushi is especially attuned to seasonality. Just look at tonight’s special, spring-vegetable sushi. Says DeChellis, “Spring’s first vegetables are so precious — just like the most prized fish of the sea — and deserve an equally simple preparation to highlight their annual arrival and delicate flavors.” Tonight’s vegetables include fresh wasabi peas, glazed spring onions, young Japanese peppers, steamed ramps, wild asparagus, enoki, water spinach and sesame, and daikon sprout “kimchee.” The special will change as it reappears from time to time throughout the spring, with different vegetables making guest appearances.">
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Josh DeChellis的日式料理Sumile寿司特别能适应季节变化。看看今晚的特别春季蔬菜寿司吧。DeChellis说:“春天的第一批蔬菜是如此珍贵——就像大海中最珍贵的鱼一样——应该用同样简单的准备来突出它们每年的到来和精致的味道。”今晚的蔬菜包括新鲜的山葵豌豆、光滑的小葱、年轻的日本辣椒、蒸坡地、野芦笋、青木、水菠菜和芝麻，以及白萝卜芽“泡菜”。这道特色菜会在整个春天不时出现，不同的蔬菜也会有不同的口味露面。
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