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Sushiuniversityさん: Sushiuniversity
ハンドル名Sushiuniversity さん
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.
更新頻度(1年)情報提供54回 / 365日(平均1.0回/週) - 参加 2017/08/16 08:48

Sushiuniversity さんのブログ記事

  • What is Kakushiaji?
  • Kakushiaji refers to a technique where a single seasoning (For example, sugar, vinegar, soy sauce, salt, etc.) is added to a dish.
    TheKakushiaji contrasts with the finished dish’s flavor, and is added in an amount too small to notice when served. This produc
    es a clear improvement in flavor. Examples include adding a little salt to heighten sweetness, or adding a little vinegar to a sim
    mered dis [続きを読む]
  • What is Umami?
  • Umami describes the delicious taste of savory flavor essences. For many years, people held to the belief that humans can taste onl
    y four basic flavors (sweet, sour, salty, bitter) unitil a japanese chemist named Kikunae Ikeda discovered a fifth flavor (glutami
    c acid) in the early 20th century.The main umami ingredients are glutamic acid in seaweed, inosinic acid indried bonito and meats,
    succini [続きを読む]
  • What is the difference between Bafun uni and Ezobafun uni?
  • While they are very similar to Green sea urchins (Bafun uni), Short-spined sea urchins (Ezobafun uni) are a size larger and have t
    hick spines.Green sea urchins are 5cm in diameter and Short-spined sea urchins are 10cm in diameter. Green sea urchins are distrib
    uted from the southern areas of Hokkaido down to Kyushu. Short-spined sea urchins are mainly distributed in the Hokkaido and Tohok
    u areas. T [続きを読む]
  • Automatic reply mails from Sushi University
  • The reply from the reservation system is based on the application by the guests autocratically. The original information of your r
    eservation cannot be updated by our system. If there is a change, the new information will not be reflected in the following 4 aut
    omatic reply mails.[Automatic reply mails from Sushi University]1.The thank you mail to inform you the acceptance for your applica
    tion2.Th [続きを読む]
  • Is the handmade ginger in quality sushi restaurants free?
  • The ginger served in sushi restaurants is called “gari”. There are people who just chomp down the gari since it’s all free.H
    owever, in certain prestigious restaurants where the gari is handmade, it does end up on the bill. This is because considering the
    time and ingredients that go into making the gari, the restaurant will be losing money if they don’t charge for it. However, mo
    st sushi resta [続きを読む]
  • Assessing Fish at the fish market!
  • One important task of sushi chefs is going to Tsukiji every morning, looking at fish with their own eyes and assessing the quality
    . Having a good eye is important in order to get the highest quality possible, but this is cultivated by experience. They are also
    constantly obtaining information from the fishmongers at the market regarding what the best fish of the season and their localiti
    es. It’s [続きを読む]
  • The migrating route of Inshore bluefin tuna and fishing place!
  • Tuna caught in the coastal regions of the Japan Sea is notable as the best bluefin tuna in January. Iki, a small island in Kyushu
    area is one of the famous ports for tuna.In February and March, the tuna auction market becomes slack due to rough weather. Just a
    few tunas from Nachikatsuura where is also the famous port for tuna are on the market.In March and April, tunas become thin becau
    se their e [続きを読む]
  • Tuna is allowed to rest before it is used.
  • Once a bluefin tuna is caught, it arrives in Tsukiji fish market within a day or two. However, that fish is not used as a sushi to
    pping that day. No mater how good the tuna is, it starts out very stiff and is not in a state where it should be eaten. The meat i
    s hard and the white muscle lines are left in your mouth. The odor and acidic taste of the red meat is strong and the unique sweet
    ness of th [続きを読む]
  • Why can’t Pacific saury be caught?
  • On the Pacific Ocean side of Japan there is a three-way deadlock between sardines, mackerel and Pacific saury. There is a theory t
    hat the species take turns with increasing and decreasing populations. In recent years there has been an increase in sardines and,
    in turn, there has been a decline in Pacific saury.We hope this information will be helpful.Revision date: July 30, 2018 [続きを読む]
  • What is the difference between maturing and rotting?
  • When fish die, stopping the supply of ATP (Adenosine Triphosphate), the source of muscle energy, the muscle fibers gradually harde
    n. As time passes, it gently dissolves and the ATP breaks down, changing into umami components due to self-digestion. The umami cr
    eated by self-digestion of ATP is “maturing” and the process after that is “rotting.”We hope this information will be help
    ful.Revision d [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]