Sushi Otaku. Omakase is a unique experience. By that I mean it is unique as an experience itself, where you are simply asking the itamae (sushi chef) “serve me what you think is the best right now,” as well as unique in the sense of what sushi items are available at that moment, the personality of the itamae, his creativity, and a sum of other variables that are singular to that place at that time.
An omakase experience at Sushi Nakamura in Tokyo gave me pause for thought. Wondering about Nakamura-san. Wondering about a high end omakase experience versus the typical one. And a myriad of other thoughts that I now present as tasting and experience notes for those who may not be fortunate enough to experience such a wonderful event. • For a peerless experience, only the top 2/3 of the cooked rice is used to make sushi as the lower portion may have absorbed too much starchy water and be too sticky and therefore not up to the exacting standards for making nigiri sushi.
List of sushi and sashimi ingredients. Sushi plate (盛り合わせ) with sashimi to the left There are many sushi and sashimi ingredients, some traditional and some contemporary. Sushi styles[edit] California Roll is a contemporary style maki-zushi (roll) containing cucumber, cooked crab meat or an imitation, and avocado that is made inside-out (Uramaki) with rice on the outside and an outer layer of tobiko or sesame seeds, shown here with a similar maki-zushi with raw tuna, which is darker Wrappings[edit] Nori: dried seaweed (often used to wrap or belt makizushi or gunkan)Rice paperThinly-sliced sheets of cucumberUsuyaki-tamago: thinly cooked sweet omelette or custardYuba: "tofu skin" or "soybean skin", a thin film derived from soybeansSalmon skin: used in 'salmon-skin roll" Eggs[edit] Seafood[edit] All seafoods in this list are served raw unless otherwise specified.
Finfish[edit] The list below does not follow biological classification. Engawa (meat close to the fin of a flounder) nigirizushi Shellfish, Inkfish, etc. Shellfish[edit] Roe[edit] Guide to Japanese sushi - Japanese Sushi Guide. Since Japan is surrounded by ocean, seafood has always been widely consumed as well as rice. Originally, raw fish was fermented in salt to preserve it and eaten with seasoned rice.
In Japanese cuisine, sushi indicates dishes that use sushi rice, which is seasoned with a sweet vinegar mixture. Although you can make sushi without using any fish/rawfish, many kinds of seafood are used in sushi dishes. Kinds of Sushi Nigiri-zushi - oval-shaped sushi with various toppings. How to Eat Sushi. How to eat sushi and sushi bar etiquette... that's what this document is about. Its target audience are non-Japanese people who enjoy sushi but aren't familiar with the customs and traditions that make for an outstanding dining experience.
If you enjoy sushi, or if you think you'd like to give sushi a try, or if you want to learn what sustainable sushi is about, this document is for you. Many sushi eating subcultures have developed outside of Japan, particularly in the United States. Sushi etiquette is not complicated, but it's rich in traditions that you may want to become aware of. Note: Most sushi chefs (itamae) are male because of traditions dating back to the time of the samurai. This HTML file is usually served from Send a message to Eugene, A.K.A. Table of Contents About the Author Eugene Ciurana became fascinated with sushi after his first dining experience in 1988, when he was around 21. Choosing a Sushi Restaurant Mechanics. The Sushi FAQ - The Definitive Guide to Sushi and Sashimi. Sushi games.