The King of the Sushi chef

10/26/2014

SPICY TUNA ROLL!
Can you guess what is the most requested sushi roll recipes requested by Just One Cookbook readers? Right, it’s Spicy Tuna Roll, and today I’m sharing this really quick and easy recipe. If you are not familiar with the sushi rolling skills, I’d say this roll is an easy one to start because you only have one ingredient to roll unlike another one of my sushi roll recipes, California Roll.
Since I grew up in a country where mayonnaise is loved as a condiment (Japanese use mayo a lot, in pizza, rice ball, sushi, pasta, and salad, just to name a few), it was a little shocking to find out there are some people who actually don’t like mayonnaise. In my defense, Japanese mayo is a bit different from “regular” mayo and tastes really good. We talk about the differences in more detail if you are interested. So for this recipe, I didn’t add any mayonnaise in the tuna mixture. It looks like some restaurants add mayo and some don’t, so it’s really up to your preference.

I personally think a little bit of mayo goes well with Sriracha sauce so I put the Spicy Mayo on top of the roll. It’s cute to put Spicy Mayo on top of the rolls like this with chopped green onion. Hope you will try making this easy roll at home!

10/18/2014

The original type of sushi, known today as nare-zushi (馴れ寿司, 熟寿司,) was first made in Southeast Asia, possibly along what is now known as the Mekong River. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, sushi means "sour-tasting", a reflection of its historic fermented origins. The oldest form of sushi in Japan, narezushi, still very closely resembles this process, wherein fish is fermented via being wrapped in soured fermenting rice. The fish proteins break down via fermentation into their constituent amino acids. The fermenting rice and fish results in a sour taste and also one of the five basic tastes, called umami in Japanese.

Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed while the fermented rice was discarded. The strong-tasting and smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).

The contemporary version, internationally known as "sushi", was created by Hanaya Yohei (1799–1858) at the end of the Edo period in Edo. Sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be conveniently eaten with one's hands.[3] Originally, this sushi was known as Edomae zushi because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.

The Oxford English Dictionary notes the earliest written mention of sushi in English in an 1893 book, A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring".[6][7] However, there is also mention of sushi in a Japanese-English dictionary from 1873,[8] and an 1879 article on Japanese cookery in the journal.

10/18/2014

America has become a sushi nation.

Sushi is passed by waiters at bar mitzvahs, served in college food halls, sold in plastic trays at convenience stores. There's four-star sushi and nightclub sushi, sushi shower curtains and sushi refrigerator magnets.

Sushi is a relatively recent arrival in the U.S., making its first small inroads a decade or so after World War II. A sashimi dinner in the 1950s at Miyako in San Diego, if you knew to go there, would run you $1.25. By the mid-1970s the chef at Tokyo Kaikan restaurant in Los Angeles had invented the California roll.

The number of sushi bars in the U.S. quintupled between 1988 and 1998, and has kept on growing. Since the turn of the millennium, sushi has thrived at the heights of American cuisine, with classicist sushi chefs shipping in rare fish from Japan and avant-garde chefs bending tradition daily. And, in what is perhaps the ultimate compliment, American-style sushi has emigrated back to Japan—though Americans might feel strange ordering a Nixon roll in Tokyo.

Sushi Deconstructed

Sushi rice should be Japanese short-grain white rice seasoned with a mixture of rice vinegar, sugar and salt. Wasabi comes from a plant related to the mustard family; a master sushi chef will grate it himself. Gari is ginger pickled in rice vinegar, sugar and salt. Japanese soy sauce, or shoyu, is made from wheat and soybeans fermented with koji, the same mold used in fermenting sake.

10/18/2014

Our sushi store is not open yet but if you would like to make party in the weekend wen can come and make pretty good sushi for you.

10/18/2014

10/18/2014

Sushi is not only the most famous Japanese food, but also one of the most popular among Japanese and non Japanese. Sushi comes in many forms: the classical nigiri zushi (small rice balls with fish and other small pieces of food on top), gunkan zushi (seafood in small cups made of sushi rice and seaweed), norimaki (sushi rolls), temaki zushi (sushi rice, seafood and other food in cones made of seaweed), chirashi zushi (seafood spread over sushi rice), inari zushi (sushi rice in small bags of deep fried tofu) and many more. But one ingredient is always present: sushi rice, cooked Japanese rice flavoured with sushi vinegar.

10/18/2014

Sushi is a typical Japanese food with over a thousand years of history and tradition. It has become perhaps the most visible example of Japanese cuisine in other countries. Consists of cold cooked rice dressed with vinegar that is shaped into bite-sized pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and wrapped in seaweed or stuffed in a small tofu pouch.

10/18/2014

Sushi (すし, 寿司, 鮨?) is a Japanese food consisting of cooked vinegared rice (鮨飯 sushi-meshi?) combined with other ingredients (ネタ neta?), seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari (しゃり?) or sumeshi (酢飯?)).
Sushi can be prepared with either brown or white rice. Sushi is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients or are vegetarian. Raw fish (or occasionally other meat) sliced and served without rice is called "sashimi".
Sushi is often served with gari (ginger), wasabi, and soy sauce. Popular garnishes are often made using daikon.