Sushiuniversity さん プロフィール

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34回 / 150日(平均1.6回/週) - 参加 2017/08/16 08:48

Sushiuniversity さんのブログ記事

  • Some notes on chopstick manners
  • There are manners in using chopsticks that tourists may be unaware of. I would like to introduce some of those here. First of all,
    it is impolite to place chopsticks on your dish in the middle of a meal. Make sure to place them back on the chopstick stand when
    you aren’t using them. It is also poor manners to stab food with chopsticks and or to use chopsticks to look through dishes. Pl
    ease avoid [続きを読む]
  • Tuna was not a premium fish during the Edo period
  • During the Edo period, tuna was not highly valued as a sushi topping and it was referred to as “Gezakana” meaning that it was inferior to normal fish. The reason was the big size of the tuna. At this time there was no ice, so tuna had to be salted. It was cut into blocks, salt was spread all over and in it, and that was it. At Uogashi (the market prior to Tsukiji) it was treated at shops that sp [続きを読む]
  • 10 pieces of sushi we recommend for January
  • Longtooth grouper (Kue) Red seabream (Tai) Golden cuttlefish (Sumi ika) Lean meat of tuna (Akami) Medium Fatty Tuna (Chutoro) Bota
    n shrimp (Botan ebi) Mirugai clam (Mirugai) Ark shell (Akagai) Sakhalin surf clam (Hokkigai) Gaint pacific oyster (Kaki) We hope t
    his information will be helpful. Revision date: January 1, 2018 [続きを読む]
  • What makes a good sushi chef?
  • The balance between Shari (vinegar rice) and the topping is important in sushi. No matter how good the topping, the sushi won’t be good if the Shari isn’t right for it. More restaurants have been using red vinegar lately, but even if you use a Shari with a strong taste like red vinegar, the balance will be destroyed if the topping has a weaker flavor. Seasoning that goes well with various toppin [続きを読む]
  • Why do some sushi toppings have ginger instead of wasabi?
  • Ginger is used for toppings with a strong, distinct taste and strong fishy smell such as bonito, horse mackerel and sardines. Wasa
    bi has a spicy taste and stimulates the senses of taste and smell and works to dull the senses so the fishy smell is not felt, but
    ginger is effective in actually extinguishing the fishy smell. We hope this information will be helpful. Revision date: December
    11, 2017 [続きを読む]
  • 10 pieces of sushi we recommend for December
  • Red seabream (Tai) Red gurnard (Houbou) Golden cuttlefish (Sumi ika) Lean meat of tuna (Akami) Medium Fatty Tuna (Chutoro) Japanes
    e pufferfish (Fugu) Japanese spanish mackerel (Sawara) Ark shell (Akagai) Sakhalin surf clam (Hokkigai) Splendid alfonsino (Kinmed
    ai) We hope this information will be helpful. Revision date: November 27, 2017 [続きを読む]
  • Today you will learn how to easily identify artificial salmon roe!
  • The natural salmon roe season is the autumn. Does this mean that most of the roe eaten during the off-season is artificial Salmon
    roe. Not necessarily. As stated in his biography, even at the famous sushi restaurant Sukiyabashi Jiro, frozen roe is thawed as ne
    cessary. Long ago this was an extremely expensive topping that ordinary people couldn’t afford, so artificial roe was used. Ther
    e was a tim [続きを読む]
  • Why is sushi eaten with soy sauce?
  • Edo style sushi was created during the Edo period in Japan (1804-1830). The expansion of the soy sauce culture of the Edo area (cu
    rrently Tokyo) had a big influence on the creation of Edo style sushi. In a time when refrigeration and other technology had not y
    et been developed, soy sauce played an important role not only in taste, but also in preservation. A surprising number of tasks in
    the Edo s [続きを読む]
  • Sushi Sho (in Hawaii)
  • Sushi Sho (in Yotsuya) is a restaurant where you cannot make a reservation easily. Its founder, Keiji Nakazawa, can be described w
    ith a keyword of having raised so many disciples. And the point, they run sushi restaurants that are also hard to make reservation
    s, leads to how Nakazawa’s ideal sushi master should be. Having such a great intriguing personality, Nakazawa left his safe have
    n “Sushi S [続きを読む]
  • Kozasazushi (in Shimokitazawa)
  • Kozasazushi (in Shimokitazawa) was opened by the legendary sushi chef, Shuzo Okada (passed away in May 2004). His successor, Tsuto
    mu Nishikawa was, of course, his apprentice. The Omakase course is not an option at this restaurant. The only way to order is to l
    ook at the topping board and choose for yourself. This is a shop for experts and may be difficult for guests who can’t read or s
    peak Japane [続きを読む]
  • A Guide to Avoiding Food Fraud!
  • It is true that in an age when aquatic resources are being depleted, there is a worldwide demand for a substitute for luxurious fish. However, although it’s not easy to tell fish apart once it’s sliced, that doesn’t mean that restaurants should not be held to certain standards. Here we present a number of severe cases. First of all, Opah belly meat with some fat is used for the tuna in Negi-tor [続きを読む]
  • So verhalten Sie sich in einem Sushi-Lokal richtig
  • Hier lernen Sie alle Benimmregeln, die nicht nur in Sushi-Lokalen, sondern in allen Gaststätten Japans gelten. Das Wichtigste ist wohl, auf andere Rücksicht zu nehmen sodass sich andere Gäste im Lokal nicht gestört fühlen. Rücksichtnahme ? das ist wohl das Wesentliche im japanischen Leben. Bitte merken Sie sich die hier aufgeführten Punkte. ・Bitte kommen Sie nicht zu spät, halten Sie die [続きを読む]
  • Is Sushi made by a Master Really Transparent?!
  • Some of the shari drops off of the sushi placed in front of you by the chef saying, “Sorry to keep you waiting.” You may be served this kind of nigiri sushi at restaurants that have lines out the door. Of course sushi that falls apart before it even touches your lips is a failure. Good nigiri sushi looks solid, but once you put it in your mouth the shari naturally loosens. Next the loosened rice [続きを読む]
  • Is there a certain order for eating sushi?
  • Generally, start by eating fish with a lighter flavor like white fish and move onto fish with a heavier flavor such as Toro, Uni,
    Japanese conger (Anago), and then Egg (Tamagoyaki). Finishing with Seaweed rolls at the end is a typical way. The following menu i
    s an omakase style at one famous restaurant in Ginza. Begin with white fish? Marbled flounder (Makogarei) Striped jack (Shima aji)
    Golden cu [続きを読む]
  • Tuna fattening
  • Fish farming is to hatch fish from eggs or to raise from juvenile fish right after hatching. Imported fish farming tuna, which is
    out in the market now, is actually fish fattening tuna that is raised bigger by feeding to full-grown fish. Fish fattening is to c
    atch tuna by fixed net fishing method when they are skinny after egg-laying, and to fatten by feeding wild fish such as sardine an
    d mackerel [続きを読む]
  • 10 pieces of sushi we recommend for August
  • Bartail flathead (Kochi) Spotted halibut (Hoshigari) Shin-ika Golden cuttlefish (Shin ika) Southern Bluefin tuna (Minamimaguro) Yo
    ung Gizzard shad (Shinko) Gizzard shad (Kohada) Kuruma prawn (Kuruma ebi) Horse mackerel (Aji) Disk Abalone (Awabi) Northern sea u
    rchin (Kitamurasaki uni) We hope this information will be helpful. Revision date: August 24, 2017 [続きを読む]
  • Why is sushi so good for your health?
  • The seafood used in creating sushi are very nutritious products. There has been particular research into the health benefits of Do
    cosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA), which are present in the fat of fish. The vinegar used is also good for
    your health. It lowers blood pressure and helps relieve fatigue. And depending on the size of the sushi, a meal is only about 450
    to 600 cal [続きを読む]
  • Tsujiki wholesale fish market
  • We went to Tsujiki wholesale fish market today also, and actually got to enter at the time all food professionals are buying and s
    elling. The tuna auction begins at 5:00 am. Then about 6:30 am, intermediate wholesalers start lining up their winning bid tuna. T
    herefore, it is around the time when people like masters from sushi restaurants come to buy fish. Once professional deals settle d
    own at 10: [続きを読む]