Thursday 28 January 2010

How To Make So Delicious Sushi - It Is Not Fast Sushi, But High Quality Original Japanese Sushi

Hi. My husband had been doing sushi business in wholefood market for 5 years.
His sushi was very so delicious, so many customer loved our sushi,
but unfortunately another company kicked out us from wholefood market sushi bar.
Well. this is business world. It is hard to survive in business world. A lot of customer really
miss our sushi.
My husband got training for making sushi from his friend who runs Japanese
restaurant for over 10 years. He created new sushi variety like Rainbow
roll(salmon, tune and avocado).
Now we are teaching how to make sushi in our coffee shop. We opened a cozy
coffee shop 2 years ago. People who are interesting with Japanese food and culture
are gathering in coffee shop once a month, and they enjoy learning how to cook Japanese food.
We don't do sushi business anymore, but we volunteer to share our experience in
Greensboro city, NC. If you live near by Greensboro, please join in our Japanese group.
Here is website for Japanese language and culture group
http://japanese.meetup.com/463/
Our members are growing so fast! The first members were just 4 people, but now members are 38 people!
I am really enjoying to share our passion and emotion with new people.
Here is video for sushi class.
http://www.coffeerosexpress.com/sushibytoshi.html
Here is recipe for sushi.
RECIPE INGREDIENTS
4 nori sheets

3 cups Sushi Rice

8 teaspoons ocean trout or flying fish roe

1-2 cucumbers, cut into thin, lengthwise slices

8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed

1-2 avocados, peeled, pitted, and sliced

4-8 lettuce leaves, torn or sliced (optional)
RECIPE METHOD
Lay 1 nori sheet on a rolling mat and put 3/4 cup sushi rice on it. Spread rice over nori
sheet, leaving 3/4 inch of bare nori at far side and making a small ledge of rice in
front of this bare strip.
Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread.
Add lettuce if desired.
Lay 2 shrimp along center, with one-quarter of cucumber strips.
Lay one-quarter of avocado slices along center. Add one-quarter of lettuce.
Roll mat over once, away from you, pressing ingredients in to keep roll firm,
leaving the 3/4-inch strip of nori rice-free.
Covering roll (but not rice-free strip of nori), hold rolling mat in position and
press all around to make roll firm.
Lift up top of rolling mat and turn roll over a little more so that strip of nori on
far side joins other edge of nori to seal roll. Use your fingers to make sure roll is
properly closed.
Roll entire roll once more, and use finger pressure to shape roll in a circle, an
oval, or a square.
Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut
each quarter in half crosswise to make a total of 8 equal-sized pieces. Cut gently to
maintain shape.
The recipe is basic for beginner, but if you want to know about sushi more, please email at mayuna@tmail.com
I will send you our secret recipe for sushi. But the number is limited to 39 people, because this recipe is very secret.
Here is website for our coffee shop. You can view our coffee shop picture.
http://www.coffeerosexpress.com
Thank you for reading this article!
Owner of Lifestyle, Home business [http://www.toshimayu.com] Do you have money, time and health to enjoy vacation? Do you want to change your lifestyle to own your life now? Are you tired to work for someone? If your answer "yes", please click here. Lifestyle trainer will help you in person. Own your life now! My husband run cozy coffee shop coffee shop /Handmade jewelry online shop. Our coffee shop was chosen as one of top ten in NC! Our handmade jewelry are very unique. There is handmade jewelry pendant set, jewelry thong for cellphone and book and the real mini flower pin(14K) along with bonsai.

Wednesday 27 January 2010

Monday 25 January 2010

The Demise Of The Blue Fin Tuna

Marine scientist's predict that the world's remaining stock of Blue Fin Tuna could be on the verge of extinction. Unfortunatly not everyone is ready to heed the warnings given. European officials at a recent international meeting blocked a proposal by the U.S.A and environmental groups on a complete fishing ban. This called for a ban on all Blue Fin fishing for 9 months a year, but now reduced fishing quotas are in place.
A solution would be for each of us Sushi lovers to join together in the protection of the species, by imposing our own personal ban. The call to arms is necessary to allow the species to recover to sustainable levels. We have to be proactive in refusing to buy Sushi made with Blue Fin Tuna, and restaurant owners must remove it from their menus.
The "California Roll" could provide a sensible substitute, as it gives the rich taste and texture similar to that of Toro on the tongue.
It's creation harps back to the 1960's when chef Ichiro Mashita of the Sushi restaurant Tokyo Kaiken, was having difficulties obtaining Toro(The fatty belly of the Blue Fin Tuna), and needed a way to satisfy the rich taste and texture given by the Toro. The solution, a rich mix of Crab and advacado inside with Nori on the outside.
This combination has become the most common form of Sushi in America today, and all because of the scarcity of Blue Fin Tuna. Which goes to show we can abstain from the Blue Fin, and indeed MUST in order to save this magnificent fish.
So join the campaign to save our Blue Fin and just say NO........

Ura Maki (Inside Out sushi Roll) Technique with Marisa Baggett

Sunday 24 January 2010

Smoked Salmon Sushi Roll Recipe

I found this sushi recipe on Allrecipes.com and it's one of my favorites. It's one of the sushi recipes I always make if we have friends coming round for a Japanese meal.

Here's a little tip for making sushi easier:- make sure your fingers are wet when you're working with the sushi rice. This will keep the rice from sticking as much to your fingers, which makes it easier to complete the recipe. So here goes:

Smoked Salmon Sushi Roll

INGREDIENTS

* 2 cups Japanese sushi rice

* 6 tablespoons rice wine vinegar

* 6 sheets nori (dry seaweed)

* 1 avocado - peeled, pitted and sliced

* 1 cucumber, peeled and sliced

* 8 ounces smoked salmon, cut into long strips

* 2 tablespoons wasabi paste

DIRECTIONS

1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.

2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.

3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.

4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Good luck with the recipe - I've found it pretty easy to follow and hope that it turns out the way you hoped.

Thursday 21 January 2010

Making Perfect Sushi

Know Your Sushi

Originally the word "Sushi" referred to the vinigared rice that was placed under fish that was being preserved. The vinegar, salt and sugar from the fish would seap into the rice, which was initially discarded. Nowadays Sushi refers the rice as well as the fish that is used. There are many different types of Sushi and here they are.

Traditional Roll: 2-3 oz of sushi rice flattened (leaving a 1/4-inch gap on the far side for the seam) on a 1/2 sheet of nori; fill with cucumber and roll; cut into 8 pieces

Reverse Traditional Roll (this is what I call them): 3-4 oz of sushi rice flattened on a full sheet of Nori (leaving a 1/4-inch gap on the far side for the seam; flip nori over and add desired ingredients; roll in Makisu (bamboo mat); cut into 8 pieces

Hand Roll: 1-2 oz of sushi rice placed in the middle of 1/4 sheet of nori (quarter nori into squares); to the top of the rice add your vegetables or fish and then roll like a cone.

Nagiri Sushi: this is a ball of rice with fish on top. 1 oz sushi rice; form into an oval; on the piece of fish add a dab of wasabi and then place, wasabi side down, on top of the rice

Sashimi: Slices of fish with out rice. Simply slice your fish thinly and place on a small plate. You can top with jalapenos, soy sauce, sesame oil, sesame seeds, ponzu, yuzu, sriracha, spicy mayo or vegetables.

Gunkan: 1 oz of sushi rice, two fingers wide; wrap the circumference with a strip of nori; top with vegetables, uni (sea urchin), or any type of roe.

Unagi (Seat Belt): 1 oz of sushi rice, two fingers wide; place fish on top; wrap with a thin strip of nori

Chirashi: assorted sushi placed or scattered over sushi rice in a bowl.

Next time you go get some Sushi impress all of your friends with your new found knowledge.

Enjoy

I started my culinary career as a child cooking in the kitchen with my dad. He loved food, loved to cook and loved to create, and so the seeds were planted. After college I wasn't sure where to go from there. I tried teaching and didn't like the academics, let me teach the fun stuff. Then I sold my soul and went to work in an office, I quickly learned this was not for me. All the while I knew there was something better for me. Something that would get my creative juices flowing and give me the purpose in life that we all desire.

From there I attended culinary school and proceeded to gain as much knowledge of the culinary industry as I could, still feeling that there was something even better out there for me. This is when it hit me. I had entered the culinary industry for one simple reason - I wanted to create food that would make people happy. After working in several upscale restaurants, I realized that I didn't get the chance to be very creative and, more importantly, I didn't get to see the looks on the customer's faces. Thus I created http://www.cookingrevealed.com

Article Source: http://EzineArticles.com/?expert=Whitnee_Haston

Sushi Themed Wedding Parties

There are parties that happen before a wedding. There are bridal showers, either ladies only or co-ed, there are engagement parties, bachelor parties, and bachelorette parties. When you are hosting one of these gatherings, make it even more special by choosing a fun theme. One great idea for a party is to have a sushi party.

There are several ways that you can throw a sushi party. The simplest would simply be to host your event at a restaurant that specializes in sushi. Pick a place that is known for having the freshest and best quality. Often these restaurants will also have a nice ambiance. If this is going to be the bachelor party, it might be a nice time for the groom to hand out his groomsmen gifts. You do not have to choose groomsmen gifts that coordinate with the theme of the evening; just pick something nice like an engraved silver knife or mug that all of your attendants will enjoy.

If you plan to have a party at your house, there are a few different ways that you can choose to approach it. For a low-key affair, you might just want to order in some sushi from a local restaurant or market. Be sure to have a range of choices, including some vegetarian options like California rolls. (Some guests might be squeamish about the raw fish.) Don't forget to have some saki to pour with the sushi!

A more impressive type of sushi party would be to hire a sushi chef to attend the event. Guests will love the chance to custom order their sushi and watch it be created before their very eyes. You will want to set up an attractive station for the chef to work where guests can observe. In keeping with the theme of the party, take some time to decorate accordingly. One easy way to make a big visual statement is with tall stalks of bamboo. You can do almost anything with them: prop them in corners, anchor them in handpainted ceramic Japanese pots, or "plant" them in your yard.

Another idea for decorating is to hang Japanese paper lanterns around the party. They always look festive, and cast a beautiful glow. There are an infinite number of color options for the lanterns. If you prefer a minimalist look, choose all white, or you can use rich red lanterns for evening, or bright pink, orange, and yellow lanterns for a more festive effect. They are ideal to hang in trees or under a tent for an outdoor party, but even one single lantern hung over the sushi station would look terrific.

Don't forget to have all of the other elements to make your sushi themed party perfect. You will certainly want to have interesting china. You can easily rent or purchase stylish white square plates, which look great with sushi. Be sure to have chopsticks on hand for those who want them, as well as the tiny cups used to serve saki.

For a small gathering, such as a bridal shower, there is another really fun way to throw a sushi party. Instead of having a chef come and make the sushi, hire one to come and teach the guests how to make it themselves. It is a really fun hands-on activity that will make the party very memorable.

A sushi theme is a great idea for almost any type of party. When you are looking for a theme to help your event stand out from the crowd, this is a good theme to consider. Your guests will always remember your unique party.

Guy writes on many subjects including travel,customs and society. SilverlandJewelry.com. Groomsmen gifts are the perfect way for the groom to show his appreciation for his attendants.

Article Source: http://EzineArticles.com/?expert=Guy_Antonelli

The Facts About Sushi

Sushi is enjoying immense popularity in the United States and other countries in the west, and all over Asia, as well. Although it is frequently thought to originate in Japan, sushi was actually first found in China.

The sushi that is popular today differs dramatically from its original form. Sushi once consisted of servings of fish that had been fermented. The fermented fish was prepared with rice in seventh-century China. Methods to keep fish from spoiling had not been discovered at the time. Fresh fish fillets were cured between sheets of salt under pressure for a number months to preserve them. The fish was then rolled into rice that had been immersed in vinegar for some time. This was done to promote the fermentation of the fish, so that it would cure more quickly. The rice was discarded, and the fish was served as sushi by itself.

The Japanese eventually discovered sushi. They took the original food and created many different varieties of the dish. It wasn't until the seventeenth century that Hanaya Yohei created the sushi that we are familiar with today. As a chef, Hanaya entertained the idea that people might have an interest in sushi in an unfermented state. It caught on immediately and became very popular, becoming the Japanese equivalent of fast food.

This more modern concept of sushi became popular throughout Asia, and a lot of ethnic variations of the dish began to appear. Fermentation of the fish and rice became popular over time, and the fermentation step that had taken years was eventually improved so that it was a lot shorter. The fish was then stuffed with cooked rice in order to preserve it.

Seaweed, or nori, was eventually introduced as sushi became more widespread, and its popularity grew. In addition to the raw fish, fish that had been pickled was offered for the first time. In order to eliminate the lengthy rice fermentation step, rice vinegar was employed. Because of this, it now took just one day to prepare sushi. Initially a basic fast food item, it didn't take long for sushi to develop into a form of art in Japan. The Japanese presentation of the dish also evolved into an artistic expression.

Sushi has assumed a distinctive style in the U.S as the dish has developed over time, and an array of combinations with remarkable names are available.

Terry Roberts is webmaster of Sushi Matters. If you'd like to learn a little more, visit the page Different Types of Sushi.

Article Source: http://EzineArticles.com/?expert=Terence_Roberts

Knowing More About Japanese Sushi

This summary is not available. Please click here to view the post.

How To Make So Delicious Sushi - It Is Not Fast Sushi, But High Quality Original Japanese Sushi

Hi. My husband had been doing sushi business in wholefood market for 5 years.
His sushi was very so delicious, so many customer loved our sushi,
but unfortunately another company kicked out us from wholefood market sushi bar.
Well. this is business world. It is hard to survive in business world. A lot of customer really
miss our sushi.

My husband got training for making sushi from his friend who runs Japanese
restaurant for over 10 years. He created new sushi variety like Rainbow
roll(salmon, tune and avocado).

Now we are teaching how to make sushi in our coffee shop. We opened a cozy
coffee shop 2 years ago. People who are interesting with Japanese food and culture
are gathering in coffee shop once a month, and they enjoy learning how to cook Japanese food.
We don't do sushi business anymore, but we volunteer to share our experience in
Greensboro city, NC. If you live near by Greensboro, please join in our Japanese group.

Here is website for Japanese language and culture group

http://japanese.meetup.com/463/

Our members are growing so fast! The first members were just 4 people, but now members are 38 people!
I am really enjoying to share our passion and emotion with new people.

Here is video for sushi class.

http://www.coffeerosexpress.com/sushibytoshi.html

Here is recipe for sushi.

RECIPE INGREDIENTS

4 nori sheets

3 cups Sushi Rice

8 teaspoons ocean trout or flying fish roe

1-2 cucumbers, cut into thin, lengthwise slices

8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed

1-2 avocados, peeled, pitted, and sliced

4-8 lettuce leaves, torn or sliced (optional)

RECIPE METHOD

Lay 1 nori sheet on a rolling mat and put 3/4 cup sushi rice on it. Spread rice over nori
sheet, leaving 3/4 inch of bare nori at far side and making a small ledge of rice in

front of this bare strip.

Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread.
Add lettuce if desired.

Lay 2 shrimp along center, with one-quarter of cucumber strips.

Lay one-quarter of avocado slices along center. Add one-quarter of lettuce.

Roll mat over once, away from you, pressing ingredients in to keep roll firm,
leaving the 3/4-inch strip of nori rice-free.

Covering roll (but not rice-free strip of nori), hold rolling mat in position and
press all around to make roll firm.

Lift up top of rolling mat and turn roll over a little more so that strip of nori on
far side joins other edge of nori to seal roll. Use your fingers to make sure roll is
properly closed.

Roll entire roll once more, and use finger pressure to shape roll in a circle, an
oval, or a square.

Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut
each quarter in half crosswise to make a total of 8 equal-sized pieces. Cut gently to
maintain shape.

The recipe is basic for beginner, but if you want to know about sushi more, please email at mayuna@tmail.com

I will send you our secret recipe for sushi. But the number is limited to 39 people, because this recipe is very secret.

Here is website for our coffee shop. You can view our coffee shop picture.

http://www.coffeerosexpress.com

Thank you for reading this article!

Owner of Lifestyle, Home business [http://www.toshimayu.com] Do you have money, time and health to enjoy vacation? Do you want to change your lifestyle to own your life now? Are you tired to work for someone? If your answer "yes", please click here. Lifestyle trainer will help you in person. Own your life now! My husband run cozy coffee shop coffee shop /Handmade jewelry online shop. Our coffee shop was chosen as one of top ten in NC! Our handmade jewelry are very unique. There is handmade jewelry pendant set, jewelry thong for cellphone and book and the real mini flower pin(14K) along with bonsai.

Article Source: http://EzineArticles.com/?expert=Mayuko_Yoshida

Interesting Facts About Sushi Rice

For the Japanese, sushi implies vinegared rice typically topped with meats, fish and vegetables. Outside Japan, sushi is more often mistaken as "raw fish" or "raw seafood."

In Japan, they call sliced raw fish, sashimi. It is different from sushi because sashimi implies purely on the raw fish part. In Archaic grammar, "sushi" literally means "it's sour."

There are several types of sushi. The Nigirizushi sushi consists of toppings laid with "hand-formed" rice clumps. Aside from topping it with vinegared rice, it is also dabbed with wasabi and a bite-size, thin slice of fish, egg or various other seafoods.

Although the egg is cooked, the seafood and fish can be served raw. The types of fish you can use are salmon, tuna, mackerel and eel.

When eating Nigirizushi, make sure that the rice side is not dipped into the soy sauce. The fish side should be the one dipped or it will fall apart. You can do this alternately, not dipping it completely in soy sauce.

Makizushi is a type of sushi rolled inside some "nori," a pressed and dried layered sheets of alga or seaweed. It can contain vegetables, fish, seaweed and rice. These are rolled into a cylindrical form with the aid of a bamboo mat or makisu. Afterwards, it is cut into suitable widths. Futomaki refers to the thicker rolls. Hosomaki refers to the thinner rools. Uramaki refers to the "inside-out" rolls.

Inarizushi has toppings stuffed inside a tiny pouch of fried tofu. This is more uncommon compared to Chirashi-zushi. You still need to go to a sushi restaurant in Japan to order this type of sushi. Chirashi-zushi has toppings scattered and served over a sushi rice bowl. This is not regularly served in Japanese restaurants outside of Japan. The toppings are either raw seafood or sashimi.

Temaki Sushi is also called the hand roll. It is almost the same as maki except for the part where you roll it into a cylinder and slice it. With Temaki Sushi, you roll it with your hands and form cone shapes. Then, it is eaten as is, not sliced.

In any sushi, the common denominator is always sushi rice. They only vary on toppings, condiments, fillings and the procedure these ingredients are placed together. These ingredients can also be collected using contemporary or traditional ways, making distinct results.

Sushi is not only a favorite dish in Japan. It is well-loved in other countries also.

If you want to learn how to make sushi rice, it is easy. First, you need a sushi vinegar called sushi-zu. Mix it with rice vinegar, sugar and salt. Heat the mixture until the sugar dissolves. Stir frequently in the process. Afterwards, let the mixture cool to room temperature. This mixture is called tezu.

Using either a spatula or just a regular spoon, cut and fold the rice as gentle as possible. Avoid smashing the rice grains.

Get a bowl and moisten the sides with tezu. It is ideal to use a wooden bowl because it absorbs moisture. If none is available, any bowl is fine with a flat bottom.

Place the rice in the bowl and add a quarter of sushi vinegar. Mix them together, making sure you follow a folding motion to avoid smashing the rice. Afterwards, fan to dry the mixture for about 5 to 6 minutes. This process will remove the excess moisture and will make the rice look glossy and shiny.

As a tip, a good sushi rice is somewhat chewy in the mouth, and sticky to your touch.

For more information on Sushi Rice and Rice Cookers please visit our website.

Article Source: http://EzineArticles.com/?expert=David_Urmann

Sushi Plates - An Important Part of Sushi Presentation

Japanese sushi has its own way of presenting in front of the purchasers. As you can see many of the food around the world, give much value to the way it is represented. So if you are a regular maker of sushi at home, it will be a good thought on put in some money on sushi plates so that you can also present it in a lovely way.

Most of the sushi chef equally consider the preparation and represent of sushi foods. So they definitely find time to select suitable utensil to present their food. To keep up the custom of sushi represent, you should also take care while selecting sushi plate set.

Along with sushi plates, you should also buy some more accessories which will then support the sushi plate set. matching chopsticks holders should be selected for the chop sticks, which is used to eat the sushi. It will be %attractive % and more fitting if the chopsticks can be kept on the chopstick holders, rather than keeping them on the plate. For keeping your soy sauce and wasabi, some appealing thin bowl should also be purchased. You can eat sushi after dipping the sushi in these side dishes which will give a appealing good flavor.

It is important that you take care of some points while eating the sushi. An additional use of soy sauce or wasabi will spoil the original flavor of sushi. Pouring these items more in to your sushi food is considered as insulting the sushi chef. Hence you should take very small amount of soy sauce in to your plate and do not wasting it. Too much use of soy sauce and wasabi or wastage of these items is considered as rude behavior in sushi custom.

Along with the sushi plate, you should also buy a good quality tea set. It is traditional to serve green tea with sushi. Hence the use of an %attractive % and similar tea set will give a enjoyable look to the entire represent. At some places in Japan, a rice wine called sake is seved instead of green tea.

Whatever be the drink along with the sushi, the selection of proper cups have an impact on the overall represent of the sushi. That is an important aspect in sushi food represent.

If you do not have the time to sit and have the sushi food, rather than using the chop sticks, you can use your hands. This is not considered as a bad manner. While you are sitting alone to have your sushi food , you don't need to make use of the chopsticks.

You can take sushi foods when you are on a trip just like you are in a restaurant. Some take out restaurants provide fitting dipping cups for the soy sauce.

Find more info on serving in a sushi plate and about sushi kits.

Article Source: http://EzineArticles.com/?expert=Ingrid_Preube