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Sushi : What is so great about Sushi? And how to Sushi?

Traces of sushi can be found 5000 years ago. This was a method used to preserve the fish through fermentation process. Earlier the rice was only used for preserving the fish and it was later thrown but eventually they started using that rice as the rice too absorbed strong flavor of fermented fish. It became an entire meal in itself. Sushi is a Japanese Cuisine which is basically made with vinegar rice and seafood. The word ‘Sushi’ means sour tasting and in sushi this sour taste comes from the vinegar rice which is the main and basic ingredient in sushi preparation. The greatest thing about Sushi, apart from being a complicated dish to present, is that it can be made with huge variations. It can be made in innumerable ways but the basics remain the same; sour rice and its roll shape. You can be as creative as you can while making sushi. It can be made with any ingredients in the center for flavor with vinegar rice as the outer roll layer.

There are a number of ways sushi can be made but the most popular of them are combination of fermented fish with strong flavors, rolled in vinegar rice. However you can choose any combination of fish and vegetable you like to be placed in the center of your sushi. You can be as imaginative as you like and craft you own sushi variety. Sushi is not simply a rice and fish dish. It can be made with shrimp, crabs, turkey, squid, chicken, duck, cucumber, eel, pesto, lettuce leaves, sea weeds, prawns; avocado, bean sprouts, Asparagus, sea urchin, egg, salmon, etc. etc and the list can go on and on. You can use any combination of ingredients as per your taste and make your sushi. You will discover that making sushi will become very simple and too good to be true, sushi is low in calories and tastes delicious. And we would not wonder if sushi becomes one of your favorite dish.

Making sushi becomes challenging only when it comes to rolling and cutting it. It takes a great deal of skill to roll it perfectly with even layered rice around the center flavored stuffing. Have you ever thought of any way in which sushi can be rolled and enjoyed without having to spend hours in its preparation? Have you come across anything in the market which helps you to roll perfect sushi without efforts? Sushi rolls can be rolled manually but it requires skill and practice to make perfect rolls. It is important to make the rolls that are perfectly bound so that you can cut it in even small rolls. These days there are many types of equipment available to roll the sushi rolls evenly but not all are so helpful. Before getting the most convenient equipment, you might end up buying equipments that only claims to be the best but are actually not.

By Sushiquik Team

Article source http://www.selfgrowth.com/articles/sushi-what-is-so-great-about-sushi-and-how-to-sushi

5 New Exciting Sushi Alternatives For Seaweed

I am writing this,  because this past week, I was on my sushi kick and had it 3 times. I see that the Japanese restaurants are now competing with each other by inventing new variations of sushi and sashimi.

The interesting variations and combinations include all of these preparation methods and features:

  1. new variations of rice like balasamic vinegar
  2. new alternatives to the ever popular surrounding, seaweed, like mango
  3. new styles of preparing the fish including more “spicy” items and deep frying the entire roll

The Many Surroundings Of Sushi

When I say surroundings, I am talking about what is surrounding the fish. Usually, that’s seaweed. Seaweed is usually dark green in the ocean, but in our sushi dishes, it usually appears black. That’s because it was soaked in vinegar to remove some of the disgusting ocean water taste, but that’s ok, because even the bitter fishy taste of seaweed has become standard among us sushi fans.

However, for the last 20 years, the sushi industry created the “Naruto” which means cucumber in Japanese, so whenever you see a sushi dish with the word “Naruto” in it, it means “covered in cucumber”. There are sushi dishes called tuna naruto, salmon naruto, and even California Roll Naruto.

Mangoes are now the newcomers to the sushi world. Some Japanese restaruants are now offering mango as the replacement for seaweed in an attempt to acquire new sushi customers who may not like seaweed.

The Mango Dragon Roll is a regular dragon roll, which is usually tuna or salmon covered with eel and avocado.

Also, another popular surrounding is the avocado. Avocados are also making there way as the surrounding replacement for seaweed since they have a more mild taste and texture than seaweed.

Eel is another great alternative, but only for people who like a fishier sushi!

Eel has become a class alternative to seaweed for sushi, but has an even more fishier taste that seaweed. Eel is popular as a surrounding alternative to sushi or as a main part of the sushi and appears in dragon rolls and other popular sushi dishes.

Written by Bruce Chamoff

article source : http://hubpages.com/food/New-Exciting-Variations-Of-Sushi-Are-Japanese-Restaurants-Inventing-New-Sushi-Combinations-To-Compete-With-Each-Other

How to Order Sushi

Sushi for Beginners

The Japanese sushi craze has hit America hard, with sushi restaurants popping up all over the country, and “roll you own” sushi parties becoming more popular. If you haven’t yet embraced the raw food movement and are reluctant to try sushi without learning more about it, you’re in luck. The following is an overview of basic sushi terms, designed to show you that when sushi is done right, it is quite the delicacy! Not into raw food but want to bond with your sushi loving friends? No problem. There are plenty of options that do not include raw fish.

Maki Rolls

One of the more common types of sushi, Maki, means “rolled” sushi. Simply put, this refers to the sushi being rolled into various items, the most common of which is Nori (seaweed). We’re not talking about kelpy, thick strings of seaweed here, but rather, razor thin seaweed paper.

There are several variations of sushi rolls that appeal to new and seasoned sushi lovers alike. These include tempura rolls, California rolls, Philadelphia rolls, spicy shrimp rolls, dragon rolls and rainbow rolls, to name a few.

Hosomaki is a thin sushi that includes only one ingredient that has been rolled into the rice and Nori. That ingredient is typically a sushi grade fish such as tuna, crab or shrimp. While it is simple in its ingredients, it can be challenging to roll due to its thinness. Hosomaki makes a great snack or appetizer. Some Hosomaki is rolled into Japanese cucumbers. This variety is typically used to cleanse the palate between other varieties, especially those that include fish.

Chumaki is a medium roll that is about 1 ½ in in diameter when rolled, as compared to the 1 inch Hosomaki. The added circumference comes from additional ingredients. As compared with the one ingredient Hosomaki, the Chumaki includes between 2 and 4 ingredients rolled into the rice and Nori. In addition to sushi grade fish, a Chumaki might include items such as cream cheese, smoked salmon, green onions, cucumbers, carrots or other freshly cut vegetables.

Futomaki is the largest of the Maki rolls at a whopping 2 to 2 ½ inches in diameter and typically includes 4 or more items rolled into the rice and Nori. Like the Hosomaki, this roll can be a bit more challenging to prepare due to its large size. It can also be more challenging to eat and most people cannot consume the pieces in one bite, as traditional sushi etiquette would normally require.

Some Maki rolls actually feature the rice on the outside of the Nori. These are referred to as Uramaki, or “inside out” rolls. The rice is typically dressed by sprinkling or rolling the sushi in white or black sesame seeds and it can often be topped with roe, or fish eggs. The popular California Roll is one type of Uramaki.

Sushi Vs. Sashimi

It is important to know the different between sushi and sashimi when ordering so you are certain to get what you’re expecting. Many people believe that sushi is basically raw fish wrapped in some type of roll, but this is not necessarily the case. Sushi may contain raw fish, but it may not contact fish of any kind. There are several varieties of sushi and many are vegetarian options. Sushi doesn’t refer to fish at all. The word sushi literally means, “it’s sour.” This is because sushi rice contains rice vinegar that enhances its flavor. The more rice vinegar added, the easier it is to separate the sticky rice for ease in rolling. It is the rice and rice vinegar that are integral to a dish being referred to as sushi.

Sashimi actually refers to raw fish or other types of raw meat and will be served sliced without a roll of any kind and without rice. It is often served over a bed of daikon, which is a shredded Japanese radish.

One type of sushi that is often mistaken by novices for sashimi, is the Nigiri. This type of sushi features a slice of raw fish pressed on the outside of the rice. It is often served with the same accompaniments as sashimi such as wasabi, soy sauce or pickled ginger.

Non Raw Options

Not necessarily a vegetarian but not ready to dive into raw fish just yet? Don’t worry. There are several options that do not feature raw fish or meat of any kind. California rolls feature imitation crab meat and fresh vegetables.

Tempura shrimp rolls feature batter fried shrimp instead of raw shrimp and is absolutely delicious!

Asian fusion restaurants feature several varieties of ceviche style sushi. Ceviche is a method of preparing raw fish by marinating it a variety of citrus juices and other items. The meat will actually cook in the citrus juices without ever requiring heat.

Some varieties of sushi feature Japanese fried eggs (Tamagoyaki), fried tofu (Inarizushi), or vegetables. Most sushi menus are good at describing what’s in the roll, but if you aren’t sure, just ask.

Tips for Dining in Sushi Restaurants

If you’re new to the sushi craze and aren’t sure which types of sushi will appeal to you, here are a few things to know before ordering in a sushi restaurant.

Many sushi bars feature a chef’s choice option. While this may include several more popular varieties of sushi, it often includes more exotic choices. If you’ve not had sushi before, you may prefer ordering off the menu to have more control over the items you consume. Often times, even the wait staff has no idea what the Chef’s Choice menu will feature and each plate ordered might be different that the other.

Sushi is traditionally eaten with chopsticks. If you want to fit in, resist picking up your knife and fork! In fact, at most high-end sushi restaurants, you probably won’t even be offered a set of utensils, but that’s part of the fun!

Sushi etiquette requires that each piece be consumed in one bite. This might not be possible if you’ve ordered a Hosomaki roll. In that instance, you may be forgiven for taking more than one bite. Just remember that the Nori can be somewhat chewy, so taking a bite isn’t necessarily as easy as it sounds.

Sushi rolls can be filling as they typically come in serving sizes of 6 to 8 pieces. That’s why it is a great meal for sharing. By ordering 2 or 3 varieties you can share with friends and still feel satisfied. Be careful not to order more that you can eat in one sitting. Sushi best when eaten fresh, in part because the Nori often absorbs moisture from the food and becomes prone to tearing or sogginess.

Enjoy your sushi!

 

article source http://hubpages.com/food/HOW-TO-ORDER-SUSHI

Japanese Cuisine

Dangerous Fish: The Thrill Of Fugu
There is a sure weird appeal to the Japanese delicacy recognized as fugu. Immediately after all, it is really not each and every working day that the food on your plate could bring about nearly instantaneous death.
Fugu is the Japanese identify for the blowfish, also recognised as the pufferfish, which has the skill to puff up to two times its size and job toxic spikes to protect itself from predators. The spikes of a blowfish comprise tetradotoxin, a poison thought of to be at minimum 1 thousand instances deadlier than cyanide. Theoretically, the poison from a single blowfish could eliminate up to 30 persons.
Fugu is served uncooked, and its widespread fame and notoriety doesn’t arrive from its style. In point, it is been described as a pretty bland, delicately flavored fish that doesn’t keep a candle to the much more popular types of Japanese seafood. It is a greatly accepted truth that the danger element is what attracts men and women to this peculiar delicacy.
In the earth of Japanese delicacies, it requires somewhere around ten years of demanding coaching and a exclusive licensing system prior to a chef can look at himself proficient in the artwork of getting ready fugu. It is approximated that about 6 men and women a year in Japan die from ingesting improperly prepared fugu, and the deaths are typically individuals of inexperienced cooks who are screening their own handiwork. Roughly 60% of people who eat improperly ready fugu will die from the poison, which qualified prospects to paralysis and respiratory failure. Japanese lore holds that a chef who prepares fugu incorrectly and consequently kills his consumer must just take the honorable way out and disembowel himself.
Licensed fugu chefs are meticulously taught which pieces of the fish are edible, and which pieces contain the lethal tetrodotoxin. The slices expected to eliminate the toxic parts of the fish are sensitive and require a experienced hand and a knowledge of accurately what to lower away. Fugu cooks examine and memorize the actual structure of the fish and the site of each and every fall of poison, and understand how to remove it with out taking away the precious meat bordering it.
Understandably, with all of this coaching and care necessary, feeding on fugu is not just a affordable thrill. Fugu first arrived on American shores in 1989, all through the boom of Japanese overall economy, but since the 1990s it has dwindled in recognition and is now mostly identified only in parts of New York and the west coast. Japanese dining places in The united states that provide fugu typically import the fish from Japanese chefs who have by now eradicated the poison and purified the meat. Even without a fugu chef on workers, restaurants can cost upwards of $one hundred fifty for a plate of this unique fish. But New York metropolis chefs have adamantly said that no a person in the US has died from improperly well prepared fugu given that it came to this region in 1989. And for some thrill-seekers, it may well be worth the price.