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I'm Ayuschka. And I'd like to share with you every eccentric art I saw or even those a little bit odd, photo, design... I'll try to put as much information here as I find interesting, but always add a link to its original site.

Sunday, July 27, 2008

My beloved Sushi!


There are thousands japanese names for each sorts of sushi 寿司, 鮨, 鮓:
寿司, 鮨, 鮓
http://en.wikipedia.org/wiki/Sushi
Sushi:
aji -- horse mackerel
akagai -- ark shell
ama-ebi -- raw shrimp
anago -- conger eel
aoyagi -- round clam
awabi -- abalone
ayu -- sweetfish
buri -- adult yellowtail
chUtoro -- marbled tuna belly
ebi -- boiled shrimp
hamachi -- young yellowtail
hamaguri -- clam
hamo -- pike conger; sea eel
hatahata -- sandfish
hikari-mono -- various kinds of "shiny" fish, such as mackerel
himo -- "fringe" around an ark shell
hirame -- flounder
hokkigai -- surf clam
hotategai -- scallop
ika -- squid
ikura -- salmon roe
inada -- very young yellowtail
kaibashira -- eye of scallop or shellfish valve muscles
kaiware -- daikon-radish sprouts
kajiki -- swordfish
kani -- crab
kanpachi -- very young yellowtail
karei -- flatfish
katsuo -- bonito
kazunoko -- herring roe
kohada -- gizzard shad
kuruma-ebi -- prawn
maguro -- tuna
makajiki -- blue marlin
masu -- trout
meji (maguro) -- young tuna
mekajiki -- swordfish
mirugai -- surf clam
negi-toro -- tuna belly and chopped green onion
ni-ika -- squid simmered in a soy-flavored stock
nori-tama -- sweetened egg wrapped in dried seaweed
Otoro -- fatty portion of tuna belly
saba -- mackerel
sake -- salmon
sawara -- Spanish mackerel
sayori -- (springtime) halfbeak
seigo -- young sea bass
shako -- mantis shrimp
shima-aji -- another variety of aji
shime-saba -- mackerel (marinated)
shiromi -- seasonal "white meat" fish
suzuki -- sea bass
tai -- sea bream
tairagai -- razor-shell clam
tako -- octopus
tamago -- sweet egg custard wrapped in dried seaweed
torigai -- cockle
toro -- choice tuna belly
tsubugai -- Japanese "tsubugai" shellfish
uni -- sea urchin roe
Maki-zushi (sushi rolls)
maki-mono -- vinegared rice and fish (or other ingredients) rolled in nori seaweed
tekka-maki -- tuna-filled maki-zushi
kappa-maki -- cucumber-filled maki-zushi
tekkappa-maki -- selection of both tuna and cucumber rolls
oshinko-maki -- -pickled-daikon (radish) rolls
kaiware-maki -- daikon-sprout roll
umejiso-maki -- Japanese ume plum and perilla-leaf roll
negitoro-maki -- scallion-and-tuna roll
chUtoro-maki -- marbled-tuna roll
Otoro-maki -- fatty-tuna roll
kanpyo-maki -- pickled-gourd rolls
futo-maki -- a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables
nori-maki -- same as kanpyo-maki; in Osaka, same as futo-maki
natto-maki -- sticky, strong-tasting fermented-soybean rolls
ana-kyU-maki -- conger eel-and-cucumber rolls
temaki -- hand-rolled cones made from dried seaweed
maguro-temaki -- tuna temaki


Other sushi terms

nigiri(-zushi) -- pieces of raw fish over vinegared rice balls
Edomae-zushi -- same as nigiri-zushi
chirashi(-zushi) -- assorted raw fish and vegetables over rice
tekka-don -- pieces of raw tuna over rice
sashimi -- raw fish (without rice)
chakin-zushi -- vinegared rice wrapped in a thin egg crepe
inari-zushi -- vinegared rice and vegetables wrapped in a bag of fried tofu
oshi-zushi -- Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish
battera(-zushi) -- oshi-zushi topped with mackerel
-tataki -- pounded, almost raw fish
odori-ebi -- live ("dancing") shrimp
oshinko -- Japanese pickles
neta -- sushi topping
wasabi -- Japanese horseradish
gari -- vinegared ginger
shOyu -- soy sauce
http://www.bento.com/sushivoc.html




How to Make Sushi at Home:
Selecting your fish
Necessary and traditional equipment for making sushi at home
Optional but interesting items to have for sushi-ya authenticity
Making the Rice
Sushi
Sashimi
Rolls (Maki)
Hand Rolls (Temaki)
Chirashi
Tips...
You can get at:
http://www.sushifaq.com/homesushi/howtomakesushiathometips.htm
or get courses at
http://www.sushilinks.com/miyamoto/classes.html


some of recipes:

Nigiri Sushi (The standard sushi)
Making traditional nigiri sushi (finger sushi) is actually quite simple. Moisten your hands. This necessary any time you will be working with sushi rice to enable you to handle it without it sticking to your hands and making the task of shaping impossible. Take enough rice to slightly fill the palm of your hand (perhaps the size of a very small egg) when it is closed and form it into a thick rectangle with rounded edges approximately 2 inches long by 1 inch high and wide by pressing the sides. You may roll the rice around in your hand a bit but be careful not to press too hard as we do want to retain some of the air that has been incorporated into the rice into the final product. If you press too much it will be too dense and not have the right mouth feel.
Once you have the 'bed' shaped it is your choice as to whether you want to place a dab of wasabi on it before the neta (fish). If you are not a fan of wasabi you may omit this step. You should have your fish or whichever topping you choose prepared for placement on the rice. Fish should be cut against the grain in a relatively thin slice just large enough to ever so slightly drape over the edges of the rice bed. Traditionally, the neta is 2 inches long, 3/4 of an inch wide, and 1/8 of an inch thick. Of course it is certainly your choice if you would like your neta to be giant, however the traditional itamae have always striven for balance when preparing sushi, which has resulted in the a conservative amount of fish. But you are home and if you feel like it... go for it! Some restaurants that I have been to try innovative cuts to make things interesting, but for the beginner, a simple rectangle of fish will suffice. But feel free to experiment as you become more comfortable. Once the fish is in place you will have made your first piece of nigiri sushi.

Occasionally an itamae will wrap a thin piece of nori around the piece to finish it off (common with items such as scallops, for example). This is done by cutting a piece of nori in a strip approximately 1/2-3/4 of an inch wide and about 3-4 inches long (depending on how thick your nigiri sushi is). It is then wrapped around the center of the sushi item, closing on the bottom. It may not stick to itself right away and if not, just rub on it a little bit and the moisture from the rice should do the trick. Voila! Fancy sushi. You can use just about any topping that you can think of, so by no means restrict yourself to fish. Just remember to keep the neta small enough so that it can easily fit in your mouth without difficulty. While traditional nigiri sushi is eaten in one bit, no one will look down upon you if you make it two.


Gunkan Maki (battleship roll)
While called 'maki' I thought to include this item in the nigiri sushi section as it does in fact closely resemble that style. There are some foods that are not easily placed on a bed of rice. Uni (sea urchin) and various types of roe, such as salmon roe (ikura) and tobiko. These items essentially need a 'cup' to contain the contents. This is accomplished by starting with the same type of rice bed that is used with traditional nigiri sushi, however not quite as long. However, once the bed is made, you will need a piece of nori that has been cut first in half, and then crosswise into strips that are approximately one inch wide. the nori is then wrapped around the rice to form a cup. The moisture from the rice should allow the nori to stick to itself and seal, if not, again, just give it a little rub. you then make sure the rice bed is flat and has enough room to hold your filling. anywhere from 1/2 to 3/4 of an inch should suffice, depending on your preference (I go for 3/4 personally, I love that uni!).

This style of sushi allows for some interesting combinations. One of my all time favorite pieces, and I order it for me 'dessert' almost without exception is tobiko with a raw quail egg cracked over the top. It may sound odd, but the combination really works well. I often order two and have someone else at the table eat the other. Sometimes I make a convert, but a raw egg is not for everybody. My point is that it is good to experiment with what you feel comfortable. Be as crazy or conservative as you want, it is the making sushi at home bit that is the most exciting part. The natural enjoyment of your food will follow.


How to make hakozushi
A sushi chef of Yoshinosushi shows how to make hakozushi. First, vinegared rice is placed in the wooden box, and then shrimp, egg, sea bream and other ingredients are arranged colorfully on top of the rice.
A wooden lid is placed on the ingredients and pressure is applied to the lid.
The wooden box is removed and the pressed sushi log is sliced into bite-sized pieces for serving.

Making sashimi at home


Sashimi is actually the most simple style to make. Many Japanese markets have pre-shaped fillets ready for sushi and sashimi. This is perfect for making sushi at home because it means less work and less waste. Often, the fillets are approximately 1 1/2 to 2 inches wide and anywhere from 1/2 to 1 inch high. The length varies, but they can be a few inches long to up to 6 (usually). If these are not available, try to trim your purchased fish into something along these lines.
It doesn't need to be perfect, and in fact, you can make sashimi just about any shape you want, the consistency and perfection sought in sushi restaurants is primarily for presentation. At home... who cares? To make sashimi, simply cut the fish against the grain into pieces approximately 1/4 of an inch thick, retaining the previous height and width proportions. The grain of the fish is usually readily apparent, so this should not be difficult. Generally speaking, the larger steakfish are well suited for sashimi as they are easily cut into the rectangles people expect to see as sashimi. Smaller, lighter fish are harder to serve this way, however have sashimi styles of their own. Ika (squid) for example is often scored and piled up folded over on itself when presented sashimi style on a plate. But again, eat what you like how you like it.

Sashimi is often served with shiso and daikon as accompaniments. These are generally for aesthetic purposes, however I love to munch on the daikon with my meal.


One of the easiest styles of sushi to make is called temaki sushi, otherwise known as the hand roll. It is easy to hold, difficult for the contents to spill while eating, and can be exquisite looking when filled with a variety of ingredients. To start, take a piece of nori and cut it in half. Place a small handful of rice on one side of the sheet and spread it out a but, being careful to not go all the way to the edges. Place your fillings on top using whatever you want, the sky is the limit, but don't pile them too high. When all of your ingredients are in place, you will roll the nori into a cone by taking the bottom corner where you placed the ingredients and rolling the sheet over in an arc. It is easier than it sounds. The cone can then be sealed with a little moisture from the rice, condensation from your glass, or not even sealed if you intend to eat it right away.

Pnaning a party try some Top Recipes from http://www.mitoku.com/recipes/index.html
http://www.sushifaq.com/

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