Many of can’t get enough sushi in our body. If you love sushi, you might as well learn how to consume it like a pro. This infographic by I love Coffee covers some interesting facts about eating sushi:
Tag: japanesefood
WAGAMAMA
Wagamama is a noodle restaurant inspired by the hustle and bustle of canteen style Japanese noodle bars, but its menu is an unmistakeable blend of pan-asian flavours and the freshest seasonal ingredients from closer to home.
It has more than 100 restaurants in the U.K, Europe, the pacific rim, middle east and USA. Since 1992 its philosophy remains unchanged: to combine great, fresh and nutritious food in an elegant yet simple setting with helpful, friendly service and value for money.
Find your closest shop here http://www.wagamama.com/restaurants
Maguro no zuke Donburi (Soy-Marinated Tuna)
From our yesterday post about MAGURO, why don’t you try to cook yourself at home? with this easy menu ‘soy-marinated tuna’ or Maguro zuke
SERVES 4
INGREDIENTS
4 3-oz. pieces sashimi-grade yellowfin or bluefin tuna
¼ cup soy sauce
2 tbsp. sake
2 tsp. mirin
4 cups cooked sushi rice
Thinly sliced pickled ginger, for garnish
Finely chopped nori (seaweed), for garnish (optional)
Thinly sliced shiso leaves, for garnish (optional)
Thinly sliced cooked omelette, for garnish (optional)
Wasabi paste, for serving
INSTRUCTIONS
1. Bring a 4-qt. saucepan of water to a boil. Working with 1 piece of tuna at a time, submerge tuna in water for 5 seconds. Using a slotted spoon, immediately transfer tuna to a bowl of ice water and chill for 10 seconds. Remove and pat dry. Repeat with remaining tuna. Place tuna in a plastic bag; add soy sauce, sake, and mirin. Seal; let tuna marinate, turning once, at room temperature for 30 minutes.
2. To serve, remove tuna from the bag, reserving marinade, and cut each piece into 6 slices. Place 1 cup rice onto 4 serving bowls; top each serving with 6 slices of tuna. Garnish with ginger, nori, shiso, and thinly sliced omelette. Drizzle with reserved marinade; serve with wasabi.
What are maguro and toro?
Maguro (mah-goo-roh) or hon-maguro, is the Japanese term for bluefin tuna, perhaps the best known and most commonly eaten fish in all of sushi dining. Used in many rolls, but often seen by itself, what is now the old stand-by was not always the mostpopular item on the menu. While currently suffering from incredible demand, tuna was, until the 1970’s, a sport fish commonly known as “horse mackerel” and sold to companies for cat food or thrown away. Now, its fatty belly meat, known as ‘toro’ is one of the more expensive items on the menu, prized for its taste, texture, and scarcity. The name “horse mackerel” is now used for the fish called “Aji” (or jack mackerel) as, for marketing purposes, seafood purveyors didn’t want the strong flavor of mackerel associated with the much less oily and fishy tasting bluefin tuna. Tuna has come a long way from being a fish the samurai considered unclean and would not eat, to one of the most popular fish in Japan, and the world around.
Tuna served in restaurants is generally one of two different species, the bluefin tuna (Thunnus thynnus), traditionally known as ‘maguro,’ which is usually fairly lean, and the yellowfin tuna (Thunnus albacares), known as ‘ahi’ (ah-hee), which is a fattier species. Yellowfin tuna may also be labeled ‘maguro‘ but more often than not, if you see maguro it will be bluefin tuna. Tuna sushi is further broken up into subtypes, based on the fat content.
Akami (ah-kah-me) is the leaner meat from the sides of the fish. If you ask for ‘maguro’ at a restaurant, or order any kind of tuna roll or sushi without requesting ‘toro,’ you will get this cut.
Toro (toh-roh) is the term for the fatty part of the tuna, found in the belly portion of the fish. Toro is further broken up into two distinct subtypes, and they are more expensive due to their relative scarcity as a proportion of the entire fish. The twotypes of toro are:
Chutoro (choo-toh-roh), which is sometimes labeled chu-toro, is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro.
Otoro (oh-toh-roh), which is sometimes labeled o-toro, is the fattiest portion of the tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth.
Today, approximately 80% of the world’s bluefin tuna catch is used for sushi, and the species is actually close to being threatened, and due to this, they are becoming more expensive. Toro (and especially otoro) is generally the most expensive item in the menu by weight, and in fact the fish themselves can command record prices. On January 5th, 2001 in Tokyo, a sushi grade bluefin tuna was sold for an astounding $173,600 for a 444 pound fish (which equates to $391/lb). I have personally seen people waiting on the docks ready to buy the catch of those who have spent a day deep sea fishing for tuna. This diverse fish is now one of the most popular items on the sushi menu, but hopefully its culinary success will not be its downfall.
Credit article from Sushifaq.com
http://www.sushifaq.com/sushi-sashimi-info/sushi-item-profiles/sushi-items-maguro-tuna/
YO! SUSHI
Good Afternoon everyone ! Any ideas for dinner or afternoon break today? We would like to introduce you an amazing Japanese restaurant that you may easily find in most neighborhood of London and the rest of the UK! ……’YO!SUSHI’
YO! Sushi brought the concept of a Japanese ‘kaiten’ (conveyor belt) sushi bar that delivered food to customers via a conveyor belt, and became the original and most famous sushi brand in the UK.
Choose from a range of freshly-prepared Japanese inspired items such as delicious soups, rice or noodle-based dishes, salads, tempura and hot classics like Chicken Katsu Curry, Salmon Teriyaki or Yakisoba noodles (some of our best sellers). Offering great value for money (dishes range from £1.90 to £5.00) combined with a fun and colourful atmosphere, pop to YO! Sushi to enjoy a slice of TokYO!
If you’re in a hurry, on the way home or fancy something different for lunch, then choose from our takeaway menu for something on the go. From Bento Boxes and salads to hot food to go.
|||| TIP FROM JAPAN NAVI ||||
Today is Monday, Yo! Sushi offering a weekly promotion called ‘BLUE MONDAY’ customer only pay the blue plate price of £2.50 each !
JAPAN NAVI x YOROSHIKU
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