Choose From All Sushi Cuisine
Alphabetical Order Japanese Sushi Cuisine
If, when you want to cook a delicious sushi, you is important to choose ingredients for sushi.
If you failed to choose the ingredients of sushi,
You can not make some of the best sushi in the sushi chef experienced.
Learn about the ingredients of sushi.
Sushi Kome (Sushi Rice )
japonica rice ( short-grain rice )
Japonica rice is perfect for sushi.
Indica rice (long grain rice )
There are many types of rice. Rice have different characteristics for each breed. Sushi must use the Japonica rice.Rice is the most important ingredients for sushi dishes.
Japanese people I prefer to eat new rice.
Because new rice is more delicious than old rice.
However, when you make sushi, you must choose the rice that has been harvested in a year ago. Because,
Rice harvested last year is perfect for making sushi.
But it must not be too old rice.
Rice was harvested in more than two years ago has bad smell.
Condition of Good Sushi Rice
Rice quality is maintained.
Rice in small round thing.
The size of rice are all equal.
Part of the germ-rice is small.
Rice is dry enough.
Currently, many sushi chefs use rice vinegar.
However, traditional sushi restaurant sushi chef uses the red vinegar.
Type of Vinegar For Sushi
Pure Rice Vinegar
That vinegar is made from rice.
If you use this vinegar, sushi vinegar is made by adding vinegar and sugar to the soup stock.
Sushi vinegar is essential to making delicious sushi.
Red vinegar is perfect for sushi. Red vinegar is traditional vinegar chefs use. Classic red vinegar made from lees of sake brewing. It is difficult to obtain. (For commercial use)
Using cheap alcohol vinegar
It is a popular inexpensive vinegar.
Commercially Available Sushi Vinegar
Vinegar has cooked for sushi.
Manufacturer vinegar is blended seasonings and kelp soup stock and sugar.
It is worse than vinegar sushi restaurant.
However, an amateur cook should take advantage of it.
Sushi Sakana ( Sushi Fish )
Cook frequently use raw fish for sushi.
Therefore, the fish must be fresh.
However, the leading sushi chef knows the timing of eating fish.
Timing is different for each type of fish.
They put a fresh fish in the refrigerator. And,
They wait for the time when fish is delicious.
This method must have years of experience and wisdom.
Therefore, the amateur must cook fresh fish.
If you want to cook a delicious sushi,
You are the most important thing is to choose fresh fish.
In Case of Whole Fish, Good Choice of Fish
Fresh fish does not have a foul odor.
Fresh fish is a good color.
Fresh fish with clear eyes.
Fresh fish with a bright red gills.
Fresh fish has elasticity in the belly.
Fresh fish shiny scales.
How to Choose a Good Fish Fillet
Fillet of fresh fish with elasticity.
Fresh piece of fish has a sharp cut.
Fresh-fillet does not send the blood into the tray.
Please check the display of the expiration date.
If frozen fillet, you should not be re-frozen after thawing.
Nori-Seaweed ( Dried Seaweed )
Nori-seaweed is frequently used in sushi dishes.
The Japanese have been eating seaweed more than 2000 years old.
Nori-seaweed is a traditional Japanese food.
In recent years, the nori-seaweed has spread around the world along with the Japanese cuisine.
Nori-seaweed has attracted attention as a health food.
Nori contains 30-40% high-quality protein.
And nori-seaweed are rich in beneficial trace elements such as calcium, magnesium, iron, zinc, and iodine.
In addition, nori-seaweed is rich in vitamins such as, B2, C A, B1.
How to Save Nori Seaweed
Nori seaweed is vulnerable to moisture.
Therefore, you must save the Nori seaweed in a dry environment.
Please Nori seaweed is saved along with the desiccant container hermeticity.
Wasabi ( Japanese Horseradish )
Wasabi is a spice native to Japan.
It is used as a condiment in Japanese cuisine.
It has a spicy and exciting.
As a result, children do not like wasabi.
Japanese people called "sabinuki" that sushi without wasabi.
It is made for children or people who do not like.
Recent years, wasabi (horseradish ) has been used as a seasoning, such as the source of modern French cuisine.
Wasabi becomes increasingly spicy in oxygen.
Therefore, the cook must be finely grated wasabi.
Samehada grater is best.
First class chefs are using the grater of Samehada.
However, middle-class sushi restaurant cook is using stainless steel grater.
Wasabi leaves was similar to the crest of the Tokugawa shogunate. Therefore, the wasabi was to protect the cultivation by the Tokugawa shogunate.
Wasabi has powerful antibacterial and germicidal
Long ago there was no refrigerator,
Japanese people have devised to safely eat raw fish.
Japanese cook found a bactericidal action on wasabi.
Currently, many people around the world can be safe to eat raw fish.
It is thanks to the ancestors.
Shoga ( Pickled Ginger )
When eating sushi, sushi cook would serving a sweet and sour pickled ginger.
Ginger mouthfeel is good, it has a spicy and sour taste exhilarating.
You can refresh the mouth by ginger.
In addition, ginger has a bactericidal action.
Therefore, ginger is very good sushi.
Nikiri-Shoyu ( Sushi Soy Sauce )
The sushi chef will create a special soy sauce for sushi.
It is referred to as nikiri-soy sauce or sushi soy sauce.
Sushi soy sauce is made from koikuchi-soy sauce, mirin, sake or water.
Whenever you want to eat delicious sushi, You might want to use sushi soy sauce.
Normal soy sauce is not best for your sushi.
Ocha ( Japanese Tea )
When eating sushi, sushi restaurant is serving tea.
There is a reason for this.
It has bactericidal activity in Japanese tea.
Because there are many raw fish sushi ingredients,
There was a risk of food poisoning.
Old Japanese cook was to reduce the risk of food poisoning raw fish by Japanese tea.
Japanese tea contains catechin constituents.
Bactericidal action of catechin is beneficial.
In addition, the Japanese tea has other benefits.
When you remain in the mouth the taste of sushi you eat immediately before,
You should drink a cup of tea.
Then, in the mouth clean.
And you can eat delicious sushi next.
You can enjoy the smell and taste of sushi.