A blog by researchers on Edomaesushi!
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.
Sea cucumber, or namako, has long been part of the Japanese food culture, being exported actively as early as Edo period.
Nigiri sushi should be eaten when the fish is in season!
One to two months prior to spawning, both male and female fish feed frantically. This is the time of year when the fish are fat, fatty, and delicious.
lender tuna is a species of tuna, the only species in the genus Allothunnus, found around the world in the southern oceans between latitudes 20° and 50° South.
Japan's annual catch of abalone is about 800 tons, but this is not enough, and several species of abalone are imported from around the world.
Katsuobushi is made by repeatedly smoking and drying boiled deboned filets of Katsuo (Bonito). It's most commonly used to make dashi.
Gyosho is often used in marinades, dipping sauces, and as a condiment in Asian foods. It is a great condiment for soups, stews, and curries.
What is Yellow caviar in Japan?
Generally, River trout, Char, Yamame, and Amago, which grow only in rivers and lakes, do not take red pigments, so their eggs themselves remain yellow.
Tsukudani (佃煮) is a traditional Japanese preserved food that uses small fish, shellfish, or seaweed cooked with soy sauce and a little bit of sugar.
The brown trout is a common and widely distributed member of the Salmonidae family. It is a popular gamefish and can be found worldwide.
What is the thought behind Toro?
Toro always seems to make its way into marketing materials. The word is meant to convey a luxury ingredient and the “gotta-eat-it” mentality that drives sales.
Benitoro became a legitimately registered trademark in 1987. Around 1970, a major fishery company called Kyokuyo gave the name to a sashimi product of Benizake.
If the flesh is beige, it is called Iromono (Iro means ‘colored’). It may be an obsolete word nowadays, but among older sushi chefs, it makes sense.
Shiokara are seafood fermented in their own viscera, salted and seasoned. The most common shiokara, called ika no shiokara, is made from Japanese common squid.
The Biwa trout is native to Japan and is found in Lake Biwa. It is known for the leanness of its meat and its rich flavor profile.
What are the important points when using ice to kill small fish?
This method involves putting small fish into ice water made of seawater to kill them. Small fish that do not need to be drained of blood aare targeted.
Sashimi is a Japanese dish of thinly-sliced raw food, usually fish and seafood, but also sometimes other meats. Some people confuse sashimi with sushi.
Longtail tuna is a species of tuna of tropical Indo-West Pacific waters: the Red Sea and East Africa to New Guinea, north to Japan, and south to Australia.
Blackfin tuna have a relatively small distribution throughout the Eastern Coast of North and South America. The Japanese name is Taiseiyou maguro (大西洋鮪).
「ブログリーダー」を活用して、Sushiuniversityさんをフォローしませんか？
指定した記事をブログ村の中で非表示にしたり、削除したりできます。非表示の場合は、再度表示に戻せます。
画像が取得されていないときは、ブログ側にOGP(メタタグ)の設置が必要になる場合があります。
