If a sushi is complemented with the slice of raw fish or prawns, it is called Nigiri sushi. This square looking sushi food is most famous among all the sushi food because it gives a unique taste
to fish. There are plenty of dissimilar methods to prepare a Nigire sushi, so if you buy a same fish lots of time, every time it would taste dissimilar than before.
Some chefs prefer to use nori as a way to keep the fish on the bed of rice. Other chefs prefer a small amount of wasabi. As there are also many dissimilar ways to prepare sushi rice, the rice itself can modify the flavor of the fish.
As well, there are several dissimilar ways that nigiri sushi can be eaten, all of which can modify how the sushi tastes. When you eat nigiri sushi, you are supposed to eat the nigiri so that the fish is the first thing to touch your tongue.
Eating rice below the Nigiri would not give you a appetizing taste. So before eating Nigiri make it sure that you know what is the right way of eating because sushi chefs chiefly give importance to the fish.
Soya sauce is widely used with Nigiri sushi. But it is not easy to have soya sauce and wasabi with Nigir as there is a particular technique of using them together. In other sushi dishes like Maki sushi, it is easy to eat them with soya sauce, but in Nigiri if rice soaks the soya sauce it would become a big mess for you. Due to this reason, soya sauce can only be applied over the fish so that rice bed does not crumble when you try to eat it.
Not only making sushi involves lots of creativity but eating it is also an art. And that art can be performed by using two tools; chopsticks and your fingers. Make it sure that when you eat a sushi food you should not leave anything uneaten
Sushi is meant to be fully eaten, and it is considered an insult to the sushi chef if you leave sushi you have put on your plate uneaten. However, it is not taboo if you never select the sushi to eat from the main serving dish. As sushi on the main serving dish is unclaimed, it is not considered to be insult to not eat it.
Nigiri sushi must be taken in one go. But if your Nigiri sushi is bigger than normal sushi, you can eat it in two pieces. All the sushi food, excluding Temaki sushi, should not be consumed by taking more than two bites.
By: Serena Pulman
Wednesday 10 February 2010
Monday 8 February 2010
Friday 5 February 2010
All You Need To Know About Kosher Sushi
So, you’ve decided to try sushi for the first time. Good for you! Trying something new can be intimidating, especially if that something involves eating raw fish. It shows you have an adventurous spirit and an open mind, and going into this experience with the right attitude is half the battle.
Most people who are reluctant to try sushi just automatically assume they won’t like it. A few will even say, "I don’t like fish, period! Why would I possibly consider eating raw fish?" My normal response to this would be, "Do you like tuna?" As it turns out, about 99 percent of people, particularly those who say they don’t like fish, like tuna.
What people who say they don’t like fish really don’t like is fishy tasting fish. Tuna has a very mild, almost sweet flavor and is therefore a good place to start when trying sushi for the first time. Granted, raw tuna is completely different, in terms of texture, than the stuff that comes out of a can. The texture is closer to that of meat, and is a good choice for people who think they only like meat.
When eating sushi, the trick is to not jump immediately into the deep end of the pool. If you are afraid of raw fish, begin with vegetable rolls, then try a sushi roll made of cooked fish (there are plenty of these, including the popular California roll), and then move on to a mild raw fish, like tuna. Don’t start immediately which a strongly flavored fish like mackerel or salmon (unless you are already familiar with, and like, salmon).
Misconceptions
A common misconception about sushi is that sushi means raw fish. The word sushi actually refers to the rice, which is flavored with vinegar. The literal translation of the word sushi comes from an obsolete phrase meaning, "it’s sour."
The term sushi encompasses a great many dishes, all of which include sushi rice. There are wraps and rolls, pressed and formed items, and dishes which simply incorporate various ingredients scattered over sushi rice. All of these items are properly referred to as sushi.
Alone, slices of raw fish served in sushi bars and restaurants are known as sashimi. Only when sashimi is placed on top of sushi rice does it become sushi.
Types of Sushi
Some common fish used in the preparation of sushi include: tuna, yellowtail, toro (a fatty cut of tuna), snapper, mackerel, salmon, kani.
For those of us who are squeamish about fish, some vegetable rolls are available. Common vegetables used in sushi include: cucumber, avocado, asparagus, yams, sweet corn mixed with mayonnaise, gourd, burdock, pickled daikon radish, and fermented soybeans called natto.
Maki-zushi
Maki rolls are what most people think of when they think of sushi. Maki rolls are cylindrical pieces of sushi formed with the use of a bamboo mat, and usually wrapped in a piece of nori. Nori is a kind of dehydrated algae, or seaweed, which is dried and formed into sheets. Nori is placed on the mat first, followed by a strip of sushi rice and other ingredients which may include vegetables and/ or seafood. The bamboo mat is then used to form the roll into a long cylinder which is cut into bite sized pieces.
Some maki rolls have nori on the inside with the sushi rice being the outermost layer. These inverted rolls are called uramaki.
Nigirizushi
Another common type of sushi, nigirizushi is a simple preparation where a slice of fish, known as a neta, is draped over an oblong mound of sushi rice. Two pieces of nigirizushi are typically served per plate.
Oshizushi
A specialty of Osaka, oshizushi is formed using a block-shaped wooden mold. Fish and/ or other ingredients are placed into the bottom of the mold, which is known as an oshibako. The ingredients are then covered with sushi rice and pressed, forming a block which is then unmolded and cut into pieces.
Inari-zushi
Inari-zushi is a form of sushi in which a pouch is made in a piece of fried tofu which is stuffed with sushi rice. This type of sushi is a great option for people who don’t like fish, as there is usually no fish involved.
Fukusa-zushi is a common variation on Inari-zushi, in which a thin egg omelet replaces the tofu as the wrapper
Chirashizushi
This is sushi in its simplest form. Fish and other ingredients are simply spread on top of a bowl of sushi rice. This style of sushi makes for a heartier, more filling meal and is a good choice for someone who is particularly hungry.
Narezushi/ Funazushi
This type of sushi is hearkens back to the oldest forms of sushi, but variations on the dish still exist today. Originally developed almost a thousand years ago as a way to preserve fish, the technique for making Narezushi is lengthy, involved, and to be frank, not very appealing to the average Westerner. As such, I will spare you the details, except to say that it is a process which can take years, and involves preserving and fermenting the fish using layers of salt and cooked rice, sticking the salted fish in a barrel for six months or so, and repeating the process until the fish is edible.
Sushi Etiquette
Besides being intimidated by the idea of raw fish, the other concern that first time sushi eaters usually have is in actually going to the sushi bar or restaurant. They don’t know how to order, what to order, what the proper table manners are, or even how to use chopsticks.
Unfortunately, the latter is not something I can really help you with. It takes practice, and it’s best to get a friend to teach you. So that is my first piece of advice. If you are intimidated, go with a friend, preferably one who has been to a sushi bar before.
But the truth is there are not a great many rules involved, only a few customs which it might be polite to observe.
Firstly, it’s a good idea to sit at the bar. Seeing your sushi being prepared is half the fun. It also gives you an opportunity socially with the other customers, as well as the sushi chef, known as an itamae. Order all your sushi from the itamae, and anything else, including drinks, from the servers.
Almost immediately after you sit down, it is customary for you to be given a warm towel. Use this to clean you hands before you eat. It may be left during the meal, or taken away before the food comes.
It is acceptable to eat your sushi using either your hands or chopsticks. If using chopsticks, they will come stuck together at the top and need to be separated. After pulling them apart, rub the tops together to dislodge any splinters.
If you are ordering any communal dishes that you will share with your friends or family, it is considered good manners to take the food from the communal plate using the top side of the chopsticks, or the opposite end of the chopsticks from that which you stick in your mouth.
If you are feeling adventurous, ask the itamae to prepare his choice of sushi. He will know what fish is freshest that day, and what his specialties are. The chef’s choice menu is known as omakase. Many sushi restaurants offer a fixed-price menu. They are usually listed in order of price. Matsu is usually the most expensive, followed by take, and ume is the cheapest.
While there are no rules for ordering sushi, it is considered good form to order sashimi first if you are going to be eating sashimi. The delicate flavor of the fish is thought to be best enjoyed when you palette is fresh. Beyond this, you may order as many pieces as you like as often as you like until you are satisfied.
When you have finished your meal, thank the itamae. "Domo Origato" is considered a very polite form of thank you. Tip the itamae well, and separately, from the rest of the wait staff.
A Note on Condiments
The most common condiments used in Japanese cuisine are: soy sauce, wasabi, and sweet pickled ginger known as gari.
Soy sauce is usually served in a small bowl on the side of your meal. It is considered polite to dip the fish side of the sushi into the soy sauce, so that you don’t end up leaving little bits of rice in the soy sauce.
Wasabi is a very pungent root similar to horseradish. In fact, most of the wasabi we get in this country is an imitation form of wasabi made from horseradish and dried mustard. Wasabi can be applied directly to the sushi or mixed into the bowl of soy sauce to your liking. If it is too strong for you, you may decide to leave it out altogether.
Gari, or pickled ginger, is a condiment that is not applied directly to the sushi, but rather eaten in between sushi pieces to cleanse the palette.
Kosher Sushi
Sushi is gaining in popularity among people of the Jewish faith. Because there are specific rules for kosher cooking with which the typical Japanese chef may not be familiar, kosher sushi restaurants have begun to spring up around the city to fill this need. Many ingredients commonly used in traditional sushi, including shellfish, are not Kosher, so people who follow a kosher diet are advised to eat only at kosher sushi restaurants. For the best Kosher Sushi in New York visit us at www.sushikbar.com.
Most people who are reluctant to try sushi just automatically assume they won’t like it. A few will even say, "I don’t like fish, period! Why would I possibly consider eating raw fish?" My normal response to this would be, "Do you like tuna?" As it turns out, about 99 percent of people, particularly those who say they don’t like fish, like tuna.
What people who say they don’t like fish really don’t like is fishy tasting fish. Tuna has a very mild, almost sweet flavor and is therefore a good place to start when trying sushi for the first time. Granted, raw tuna is completely different, in terms of texture, than the stuff that comes out of a can. The texture is closer to that of meat, and is a good choice for people who think they only like meat.
When eating sushi, the trick is to not jump immediately into the deep end of the pool. If you are afraid of raw fish, begin with vegetable rolls, then try a sushi roll made of cooked fish (there are plenty of these, including the popular California roll), and then move on to a mild raw fish, like tuna. Don’t start immediately which a strongly flavored fish like mackerel or salmon (unless you are already familiar with, and like, salmon).
Misconceptions
A common misconception about sushi is that sushi means raw fish. The word sushi actually refers to the rice, which is flavored with vinegar. The literal translation of the word sushi comes from an obsolete phrase meaning, "it’s sour."
The term sushi encompasses a great many dishes, all of which include sushi rice. There are wraps and rolls, pressed and formed items, and dishes which simply incorporate various ingredients scattered over sushi rice. All of these items are properly referred to as sushi.
Alone, slices of raw fish served in sushi bars and restaurants are known as sashimi. Only when sashimi is placed on top of sushi rice does it become sushi.
Types of Sushi
Some common fish used in the preparation of sushi include: tuna, yellowtail, toro (a fatty cut of tuna), snapper, mackerel, salmon, kani.
For those of us who are squeamish about fish, some vegetable rolls are available. Common vegetables used in sushi include: cucumber, avocado, asparagus, yams, sweet corn mixed with mayonnaise, gourd, burdock, pickled daikon radish, and fermented soybeans called natto.
Maki-zushi
Maki rolls are what most people think of when they think of sushi. Maki rolls are cylindrical pieces of sushi formed with the use of a bamboo mat, and usually wrapped in a piece of nori. Nori is a kind of dehydrated algae, or seaweed, which is dried and formed into sheets. Nori is placed on the mat first, followed by a strip of sushi rice and other ingredients which may include vegetables and/ or seafood. The bamboo mat is then used to form the roll into a long cylinder which is cut into bite sized pieces.
Some maki rolls have nori on the inside with the sushi rice being the outermost layer. These inverted rolls are called uramaki.
Nigirizushi
Another common type of sushi, nigirizushi is a simple preparation where a slice of fish, known as a neta, is draped over an oblong mound of sushi rice. Two pieces of nigirizushi are typically served per plate.
Oshizushi
A specialty of Osaka, oshizushi is formed using a block-shaped wooden mold. Fish and/ or other ingredients are placed into the bottom of the mold, which is known as an oshibako. The ingredients are then covered with sushi rice and pressed, forming a block which is then unmolded and cut into pieces.
Inari-zushi
Inari-zushi is a form of sushi in which a pouch is made in a piece of fried tofu which is stuffed with sushi rice. This type of sushi is a great option for people who don’t like fish, as there is usually no fish involved.
Fukusa-zushi is a common variation on Inari-zushi, in which a thin egg omelet replaces the tofu as the wrapper
Chirashizushi
This is sushi in its simplest form. Fish and other ingredients are simply spread on top of a bowl of sushi rice. This style of sushi makes for a heartier, more filling meal and is a good choice for someone who is particularly hungry.
Narezushi/ Funazushi
This type of sushi is hearkens back to the oldest forms of sushi, but variations on the dish still exist today. Originally developed almost a thousand years ago as a way to preserve fish, the technique for making Narezushi is lengthy, involved, and to be frank, not very appealing to the average Westerner. As such, I will spare you the details, except to say that it is a process which can take years, and involves preserving and fermenting the fish using layers of salt and cooked rice, sticking the salted fish in a barrel for six months or so, and repeating the process until the fish is edible.
Sushi Etiquette
Besides being intimidated by the idea of raw fish, the other concern that first time sushi eaters usually have is in actually going to the sushi bar or restaurant. They don’t know how to order, what to order, what the proper table manners are, or even how to use chopsticks.
Unfortunately, the latter is not something I can really help you with. It takes practice, and it’s best to get a friend to teach you. So that is my first piece of advice. If you are intimidated, go with a friend, preferably one who has been to a sushi bar before.
But the truth is there are not a great many rules involved, only a few customs which it might be polite to observe.
Firstly, it’s a good idea to sit at the bar. Seeing your sushi being prepared is half the fun. It also gives you an opportunity socially with the other customers, as well as the sushi chef, known as an itamae. Order all your sushi from the itamae, and anything else, including drinks, from the servers.
Almost immediately after you sit down, it is customary for you to be given a warm towel. Use this to clean you hands before you eat. It may be left during the meal, or taken away before the food comes.
It is acceptable to eat your sushi using either your hands or chopsticks. If using chopsticks, they will come stuck together at the top and need to be separated. After pulling them apart, rub the tops together to dislodge any splinters.
If you are ordering any communal dishes that you will share with your friends or family, it is considered good manners to take the food from the communal plate using the top side of the chopsticks, or the opposite end of the chopsticks from that which you stick in your mouth.
If you are feeling adventurous, ask the itamae to prepare his choice of sushi. He will know what fish is freshest that day, and what his specialties are. The chef’s choice menu is known as omakase. Many sushi restaurants offer a fixed-price menu. They are usually listed in order of price. Matsu is usually the most expensive, followed by take, and ume is the cheapest.
While there are no rules for ordering sushi, it is considered good form to order sashimi first if you are going to be eating sashimi. The delicate flavor of the fish is thought to be best enjoyed when you palette is fresh. Beyond this, you may order as many pieces as you like as often as you like until you are satisfied.
When you have finished your meal, thank the itamae. "Domo Origato" is considered a very polite form of thank you. Tip the itamae well, and separately, from the rest of the wait staff.
A Note on Condiments
The most common condiments used in Japanese cuisine are: soy sauce, wasabi, and sweet pickled ginger known as gari.
Soy sauce is usually served in a small bowl on the side of your meal. It is considered polite to dip the fish side of the sushi into the soy sauce, so that you don’t end up leaving little bits of rice in the soy sauce.
Wasabi is a very pungent root similar to horseradish. In fact, most of the wasabi we get in this country is an imitation form of wasabi made from horseradish and dried mustard. Wasabi can be applied directly to the sushi or mixed into the bowl of soy sauce to your liking. If it is too strong for you, you may decide to leave it out altogether.
Gari, or pickled ginger, is a condiment that is not applied directly to the sushi, but rather eaten in between sushi pieces to cleanse the palette.
Kosher Sushi
Sushi is gaining in popularity among people of the Jewish faith. Because there are specific rules for kosher cooking with which the typical Japanese chef may not be familiar, kosher sushi restaurants have begun to spring up around the city to fill this need. Many ingredients commonly used in traditional sushi, including shellfish, are not Kosher, so people who follow a kosher diet are advised to eat only at kosher sushi restaurants. For the best Kosher Sushi in New York visit us at www.sushikbar.com.
Wednesday 3 February 2010
Monday 1 February 2010
Sushi Recipe
Sushi is a delicious, healthy and easy to prepare food. Deciding on and finding your ingredients, preparing the beautiful presentation, and enjoying your creation are all part of the fun of sushi. Finding a great sushi recipe is the first step in putting together a wonderful meal.
Sushi, traditionally, refers to rice, but it has developed to include the whole concept of the finger food. It commonly is a fish or vegetable, served with vinegar rice. A sushi recipe can be presented in several ways. Some common ways are wrapped in seaweed, served in a bowl, in bite size pieces or in a cone type wrap. Wide ranges of vegetables, seafood, and shellfish are used throughout a sushi recipe.
There are some common ingredients that you should always have on hand to prepare a good sushi recipe. These include seaweed, called nori, rice, and sushi vinegar. These are the base ingredients you will need to start with for any sushi recipe. Several sauces such as soy sauce, and wasabi; a spicy paste like substance, are commonly served with sushi to enhance the flavor. Common vegetables in a sushi recipe include carrots, cucumber, peppers, and avocado. Common seafood used in sushi recipes are crab, salmon, octopus, and shrimp. This is by no means an exhaustive list of what you can use in your sushi recipe. The sky is the limit. Get creative as you like with your sushi recipe.
Where can you find a good sushi recipe? There are several great places where you can find a good sushi recipe. A great place to start is the Internet. By doing a quick search through a search engine for sushi recipe, you can find some great websites that will provide you with a great sushi recipe. Often, they will provide you with detailed pictures and instructions that can help when preparing your sushi recipe. Also, try bookstores for their cookbook selections or local sushi restaurants to see if they will share their sushi recipe.
There are several pieces of kitchen equipment that can help you in preparing a sushi recipe. One of the most important pieces of equipment is a sharp knife. A sharp knife is essential in cutting and preparing the ingredients for your sushi recipe. It will allow you to cut your fish into thin slices, slice vegetables into attractive shapes and designs, and do all of these with ease. Another very helpful piece of equipment is a bamboo mat, traditionally called sushimaki sudare or makisu. This mat is what you use when you roll your sushi such as in a California roll. It is possible to roll with your hands, but the rice can be very sticky, so the mat can help eliminate a little frustration while preparing your sushi recipe. Other equipment such as rice cookers and sushi presses can also help make the preparation quicker, but they are not essential for preparing a good sushi recipe.
A final touch in the presentation of your sushi recipe is the plates and dishes you serve them on and the utensils that you use to eat them. Patterned china dishes, saucers, and cups are a beautiful touch. You can also use matching dispensers for items such as soy sauce. Often, chopsticks are used when eating sushi. Chopsticks come in all styles from wooded to metal and can complement your presentation beautifully. You can also eat sushi with your fingers, so make sure to have some nice matching napkins with the dishes.
It is easy to find the ingredients you need to complete your sushi recipe. Sushi recipes generally use basic ingredients that can be found easily. Many of the ingredients, if not all, can be purchased at most local grocery stores. If your grocery store does not carry what you need, try asking them to bring it in. Many companies will bring in supplies that are requested by their customers. For more complicated recipes that require special ingredients, many Asian specialty stores carry the more obscure ingredients on a regular basis. These stores can provide hard to find sushi recipe ingredients, often directly from Asian suppliers. A final option for finding your sushi recipe ingredients is online. There are countless websites that you can use to order everything from your good ingredients to equipment to finishing touches such as utensils.
Sushi is a wonderful food style. It's fun to follow a sushi recipe and see your final result. Many people consider preparing a sushi recipe an art form. It can be an exciting addition to your family dinner or an impressive dinner party concept. With a great sushi recipe, you can make out standing delicacies. It can be a great bonding event; gather the family together and everyone can make their own sushi dish. Grab your sushi recipe, your ingredients, your equipment, and have some fun.
For more info, please visit http://www.thairecipe-sushirecipe.info
About The Author
Eugene Yeng is the webmaster of http://www.thairecipe-sushirecipe.info. This website is a resourceful portal on sushi recipes and thai recipes.
Sushi, traditionally, refers to rice, but it has developed to include the whole concept of the finger food. It commonly is a fish or vegetable, served with vinegar rice. A sushi recipe can be presented in several ways. Some common ways are wrapped in seaweed, served in a bowl, in bite size pieces or in a cone type wrap. Wide ranges of vegetables, seafood, and shellfish are used throughout a sushi recipe.
There are some common ingredients that you should always have on hand to prepare a good sushi recipe. These include seaweed, called nori, rice, and sushi vinegar. These are the base ingredients you will need to start with for any sushi recipe. Several sauces such as soy sauce, and wasabi; a spicy paste like substance, are commonly served with sushi to enhance the flavor. Common vegetables in a sushi recipe include carrots, cucumber, peppers, and avocado. Common seafood used in sushi recipes are crab, salmon, octopus, and shrimp. This is by no means an exhaustive list of what you can use in your sushi recipe. The sky is the limit. Get creative as you like with your sushi recipe.
Where can you find a good sushi recipe? There are several great places where you can find a good sushi recipe. A great place to start is the Internet. By doing a quick search through a search engine for sushi recipe, you can find some great websites that will provide you with a great sushi recipe. Often, they will provide you with detailed pictures and instructions that can help when preparing your sushi recipe. Also, try bookstores for their cookbook selections or local sushi restaurants to see if they will share their sushi recipe.
There are several pieces of kitchen equipment that can help you in preparing a sushi recipe. One of the most important pieces of equipment is a sharp knife. A sharp knife is essential in cutting and preparing the ingredients for your sushi recipe. It will allow you to cut your fish into thin slices, slice vegetables into attractive shapes and designs, and do all of these with ease. Another very helpful piece of equipment is a bamboo mat, traditionally called sushimaki sudare or makisu. This mat is what you use when you roll your sushi such as in a California roll. It is possible to roll with your hands, but the rice can be very sticky, so the mat can help eliminate a little frustration while preparing your sushi recipe. Other equipment such as rice cookers and sushi presses can also help make the preparation quicker, but they are not essential for preparing a good sushi recipe.
A final touch in the presentation of your sushi recipe is the plates and dishes you serve them on and the utensils that you use to eat them. Patterned china dishes, saucers, and cups are a beautiful touch. You can also use matching dispensers for items such as soy sauce. Often, chopsticks are used when eating sushi. Chopsticks come in all styles from wooded to metal and can complement your presentation beautifully. You can also eat sushi with your fingers, so make sure to have some nice matching napkins with the dishes.
It is easy to find the ingredients you need to complete your sushi recipe. Sushi recipes generally use basic ingredients that can be found easily. Many of the ingredients, if not all, can be purchased at most local grocery stores. If your grocery store does not carry what you need, try asking them to bring it in. Many companies will bring in supplies that are requested by their customers. For more complicated recipes that require special ingredients, many Asian specialty stores carry the more obscure ingredients on a regular basis. These stores can provide hard to find sushi recipe ingredients, often directly from Asian suppliers. A final option for finding your sushi recipe ingredients is online. There are countless websites that you can use to order everything from your good ingredients to equipment to finishing touches such as utensils.
Sushi is a wonderful food style. It's fun to follow a sushi recipe and see your final result. Many people consider preparing a sushi recipe an art form. It can be an exciting addition to your family dinner or an impressive dinner party concept. With a great sushi recipe, you can make out standing delicacies. It can be a great bonding event; gather the family together and everyone can make their own sushi dish. Grab your sushi recipe, your ingredients, your equipment, and have some fun.
For more info, please visit http://www.thairecipe-sushirecipe.info
About The Author
Eugene Yeng is the webmaster of http://www.thairecipe-sushirecipe.info. This website is a resourceful portal on sushi recipes and thai recipes.
Friday 29 January 2010
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!
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
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........
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........
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.
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
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
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
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
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
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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
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.
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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
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
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
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