Sushiuniversity さん プロフィール

  •  
Sushiuniversityさん: Sushiuniversity
ハンドル名Sushiuniversity さん
ブログタイトルSushiuniversity
ブログURLhttp://sushiuniversity.jp/sushiblog/
サイト紹介文A blog by researchers on Edomaesushi!
自由文Excite all five of your senses, taking on all the Sushi offered to you. There is a lot of misinformation in the media. Acquiring the correct knowledge will give you the opportunity for true bliss. We would like nothing more than to help you on that journey.
参加カテゴリー
更新頻度(1年)情報提供62回 / 336日(平均1.3回/週) - 参加 2017/08/16 08:48

Sushiuniversity さんのブログ記事

  • This is All Sushi Toppings in Japan!
  • Binnaga maguro−Longfin white tuna Katsuo−Bonito (Oceanic bonito, Striped tuna) Kihada maguro−Yellowfin tuna Maguro (Kuromaguro, Honmaguro, Shibi)−Bluefin tuna Makajiki−Striped marlin Mebachi maguro−Bigeye tuna Mekajiki−Swordfish Minami maguro (Indo maguro)−Southernbluefin tuna Suma−Wavyback skipjack, Eastern little tuna Ainame−Green ling Amadai−Horsehead tilefish Ara−Rock-cod Buri−J [続きを読む]
  • Sushi trends
  • Foods made to go well with alcohol like ‘shiokara’ salted fish parts or dried mullet roe, don’t go well with shari (vinegar
    rice). Also, restaurants mainly serving alcohol and foods to pair with it are either bars or Japanese cuisine restaurants that may
    also serve sushi, but not Edo-style sushi. Many years ago sushi chefs would even get angry saying things like, “Sushi restauran
    ts are not bar [続きを読む]
  • 10 pieces of sushi we recommend for July
  • Marbled flounder (Makogarei)Japanese sea bass (Suzuki)Southern Bluefin tuna (Minamimaguro)Young Gizzard shad (Shinko)Disk Abalone
    (Awabi)Striped jack (Shima aji)Kuruma prawn (Kuruma ebi)Japanese sardine (Iwashi)Northern sea urchin (Kitamurasaki uni)Short-spine
    d sea urchin (Ezobafun uni)We hope this information will be helpful.Revision date: July 2, 2018 [続きを読む]
  • What are good sushi restaurants!
  • You can determine how good a sushi restaurant is just by glancing at the topping box (neta-bako). The toppings should all be brigh
    t and shiny. This seafood was selected that very morning throughout Tsukiji Fish Market. Even when marinating in vinegar, it’s c
    lear how lively and fresh the fish is.Every single good sushi restaurant is small. The maximum counter space for a single sushi ma
    ster to kee [続きを読む]
  • What are Meji and Chubou?
  • The bluefin tuna goes by different names in Japanese depending on its age. It starts out as “Meji,” grows into “Chubou” and finally is called Tuna (once it’s 50 kg or more).Meji are less than 1 year old and weigh around 10 kg.Chubou is an old word for relatively low-class Buddhist priests who were treated as errand boys. I guess it was meant to imply that these boys were even weaker than tuna [続きを読む]
  • 10 pieces of sushi we recommend for June
  • Marbled flounder (Makogarei)Japanese sea bass (Suzuki)Japanese whiting (Kisu)Southern Bluefin tuna (Minamimaguro)Japanese egg cock
    le (Torigai)Japanese scallop (Hotate)Kuruma prawn (Kuruma ebi)Disk Abalone (Awabi)Japanese sardine (Iwashi)Short-spined sea urchin
    (Ezobafun uni)We hope this information will be helpful.Revision date: June 1, 2018 [続きを読む]
  • Where should soy sauce be applied to the sushi?
  • The most delicious way to eat sushi at restaurants where the sushi chef applies Nikiri (soy sauce perfectly evaporated with sake)
    for you is just the way it was prepared. However, at restaurants where sauce is not applied for you, the sushi is eaten by dipping
    it in soy sauce. The soy sauce used for dipping is provided for you at the counter or table. Many restaurants use the same evapor
    ation form [続きを読む]
  • What is Uwami and Shitami?
  • Large fish that are caught are always kept and transported on their side with their heads facing left from the port to the market
    and to the restaurant where they are served. The part of the fish facing down when in this position is called “Shitami” or the
    “bottom body” and the part facing up is called “Uwami” or the top body. The Uwami costs more than Shitami. This is becaus
    e the Shitami ta [続きを読む]
  • What is “Sute-shari”?
  • Shari (vinegar rice) used for making sushi is kept in a rice tub and normally placed by the hand the chef uses to shape the rice.
    The chef places his shaping hand in the tub and takes out several hundred grains of rice. It is said that a skilled chef can consi
    stently grab the same number of grains with an error of only a few grains, every time. This is the result of many years of trainin
    g.If the c [続きを読む]
  • What is “Hagashi”?
  • There is a part on the tuna belly called “Sunazuri” or “Zuri” (gizzards). Normally “Jabara,” with the diagonal white l
    ines is the king of tuna, but the fatty tuna is spoiled if the white lines are left in your mouth. Instead, the knife cuts along t
    hose lines, gently removing the fish meat from them, making “Hagashi.” If the chef is not skilled, this cut will take time and
    extra meat is lef [続きを読む]
  • 10 pieces of sushi we recommend for May
  • Chicken grunt (Isaki)Japanese whiting (Kisu)Bigfin reef squid (Aori ika)Lean meat of tuna (Akami)Medium Fatty Tuna (Chutoro)Benito
    (Katsuo)Squilla (Shako)Japanese icefish (Shirauo)Broad velvet shrimp (Shira ebi)Japanese egg cockle (Torigai)Common orient clam (
    Nihamaguri)We hope this information will be helpful.Revision date: April 30, 2018 [続きを読む]
  • Does the taste of wasabi differ depending on the grater?!
  • There are two tools used to grate wasabi, one is a metal grater and the other is called “Samegawa” (sharkskin), which has a layer of shark skin. When something as fine as shark skin is used for grating, the spicy flavor is enhanced and when a coarser metal is used, the sweetness is enhanced. The taste of the wasabi even changes depending on whether it is turned clockwise or counter-clockwise whi [続きを読む]
  • Strong belief that fish is only about freshness
  • In some cases, the strong belief that fish is only about freshness, may prevent you from tasting the true value of the fish. For e
    xample, slicing up a fish that was just swimming, in front of the customer. The umami flavor is weak at first so while the texture
    is tough (a unique, crunchy feeling), the flavor is lacking. But the idea that freshness is equivalent to deliciousness continues
    still. Th [続きを読む]
  • 10 pieces of sushi we recommend for April
  • Bastard halibut (Hirame)Japanese halfbeak (Sayori)Bigfin reef squid (Aori ika)Lean meat of tuna (Akami)Medium Fatty Tuna (Chutoro)
    Japanese icefish (Shirauo)Broad velvet shrimp (Shira ebi)Rediated trough-shell (Kobashira)Japanese egg cockle (Torigai)Common orie
    nt clam (Nihamaguri)We hope this information will be helpful.Revision date: April 2, 2018 [続きを読む]
  • Can’t-miss Tokyo sushi toppings (Meji Maguro)
  • Meji Maguro (AKA: Meji) caught in fixed net fishing is one type of sushi topping that you really should try. Meji is the larval fi
    sh of Pacific bluefin tuna, made and served at expensive restaurants, but not usually available as Edo-style sushi. Its fat is lig
    hter and it doesn’t have the impact that fatty tuna has. Efforts are put into seasoning to avoid this. Using a pinch of ginger,
    Japanese ba [続きを読む]
  • Why doesn’t rice stick to the sushi chef’s hands?
  • One of the pleasures of sitting at a sushi counter is watching the sushi master work his craft.He holds the topping between the in
    dex finger and thumb of his left hand while simultaneously grabbing the shari (vinegar rice) with his left hand. He gently squeeze
    s the shari and then moves the topping from his left hand to the top of that shari in a fluid motion. This entire process of shapi
    ng the sha [続きを読む]
  • Why is freshly-caught fish allowed to age?
  • The most delicious time to eat fish differs depending on if it is served as sashimi, as sushi, or boiled. Fresh does not necessari
    ly mean delicious. For example, Japanese Amberjack should be used in sashimi 3-5 days after being caught, in sushi a week after be
    ing caught and it can be used in a stew or boiled once it turns black around the edges. This is because the inosine acid, which is
    responsib [続きを読む]
  • Why are two pieces of sushi made at once?
  • One theory is that this practice is leftover from back when pieces of sushi were made larger and then cut in half. But, there are
    also some toppings that are better to eat in pairs.For example, conger eel tastes completely different when one piece is eaten wit
    h salt and the other seasoned with sweet sauce. Serving the piece with the head skin-up and the piece with the tail belly-up also
    offers dif [続きを読む]