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Sushi and Wine Pairings

PAIRING SUSHI AND WINE

Whether you’re going out for a posh dinner with your belle or beau, or maybe to a swanky business dinner with VIP clients; when it comes to sushi and wine, there are a few things you can pick up to make sure your taste buds are as happy as your conversations throughout the night.

  Pink on Pink

A rosé, rosado, or rosato (Portugal, Spanish-speaking countries, and Italy, respectively). It’s considered to be one of the oldest types of wine, and is typically pale peach to an almost pinkish-purple in color, depending on which variety of grape it’s made with. They can be made still, semi-sparking, or sparkling, with a wide array of sweetness levels.

  On sushi:

If you’re going for nigiris or rolls with pink fish like salmon, you can pair them with pink wines like a dry rosé. Not only do they look absolutely pretty together, but they also complement each other in terms of flavor. 

    Spicy on Spicy

The Gewürztraminer is a wine grape variety, typically used in white wines.  The grape’s pink or red skin color makes it a “white wine grape”, compared to grapes with blue or black skin which are considered to be “red wine grapes”. These grapes are naturally high in natural sugars, have a spiciness to its flavor, and are aromatic (smells typically associated with young wine).

  The Alsatian Pinot Gris is also one of those spicy wines that are typically medium to full-bodied in flavor, with a rich a slightly floral bouquet. As a grape variety, it’s considered to be a clone of the pinot noir variety, and can range from having grayish-blue to black, to brownish pink, to even almost white in skin appearance.

  On sushi:

For exotic flavors in your mouth, try a Gewürztraminer or a Pinot Gris with Unagi or eel Nigiri. Eel on its own has an earthiness to its flavor, coupled with the spicy sauce in unagi nigiri, matched with the spiciness of the these wines will definitely give you an explosion of flavor in your mouth.

  Big on Big

 The Riesling is a white grape variety that’s aromatic and has high acidity. It’s typically used to make dry, semi-sweet, sweet, and sparkling white wines.

  On sushi:

When you want to go big on sushi flavors, you need, in terms of flavor, an equally big wine. The Riesling’s flavors fill every nook and cranny of your mouth, and has flavors that are just big enough to stand up to the spiciness of a spicy tuna roll.

  The Cleanse

 If you’re going to order several kinds of sushi for dinner, but don’t want to keep switching wines; one of your safest bets for wine is the Cremant or sparkling wine. The reason for this is the fact that, despite their complexity in flavor, they cleanse your palate with each sip.  This way, you can focus your tastebuds on the quality of the sushi that you’re taking.

    Do you have any sushi and wine pairings or tips that you’d like to share? Sound off in the comments!

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How to Make Nigiri Sushi (Nigirizushi)

Nigiri Sushi or Nigirizushi, (握り寿司) literally translating to “hand-pressed sushi’)  is a traditional Japanese sushi traditionally made with raw fish draped over vinegared sushi rice. 

  If you want to deviate from the typical fish meat, you can explore other raw seafood including (but not limited to) shrimp, eel, and octopus. For a vegetarian option, top your nigiri with seasoned or pickled vegetables, or even tofu instead of fish. For this example, we will be using fresh, sushi-grade salmon. Yum!

  To learn more about sushi grade fish, check out Sushi Grade Fish, under Sushi101 in the menu tab.

  Making the Nigiri

To make the Salmon Nigiri, you will need:  sushi rice, fresh Salmon, wasabi, rice vinegar

  PREPARATION

Before you start making your nigiri, make sure that your hands always remain moist and cold to ensure that heat does not transfer to the fish or rice.  Have a Bowl of ice water with a dash of rice vinegar near you to frequently cool and rinse your hands.  The vinegar mixture will act as a coolant and disinfectant for your hands during the process.

Make sure you season your rice with rice vinegar before shaping it!

  DIRECTIONS: 

1.       Roll – but in your hands Grab about 20 grams of sushi rice, roll and then squeeze to make a more oval form.  This is going to be the base of your fish so make sure that the top part of the rice oval is more rounded, while the bottom part more flat.

  2.       Slices Take your salmon and make slices that are about 1cm thick, 5cm long, and 3cm wide.  

3.       Spicy Glue Take dab of wasabi (about a pea-size), and spread it along the middle part of the salmon slice.  This will act as a glue to stick the salmon to the rice.

  4.       Lay Place the salmon slice on your left hand (wasabi-side up), and then gently lay on the rice.  Press the rice firmly with your left thumb to create a dimple at the center, while simultaneously shaping the sides of your sushi into rounded corners with your right middle finger and right thumb.

  5.       Shape Flip over the nigiri so the rice-side is down and continue shaping the sides with your right fingers. Using your right index finger and middle finger, press the salmon to the rice.  Rotate the sushi to the other side, then repeat.  

    IMPORTANT: What brings life to the Nigiri Sushi is the topping. If you plan to make this with raw slices of seafood, make sure that you get the highest quality meats!  To learn more, check out our guide to Sushi Grade Fish and More.

Enjoy!

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American Salmon Roll Recipe

One of the most chic rolls you can find in sushi bars is the American Salmon Roll. It's a gorgeous alternative to the typical meat-filled sushi. Bright orange, sushi grade salmon topping a colorful avocado and cucumber roll shows how much of a feast this dish is for the eyes, as well as the taste buds. While its presentation is impeccable; it's actually not that difficult to make.

INGREDIENTS

2 cups Sushi Rice

2-3 Nori Sheets

150g of sushi grade Salmon filet

Avocado

Cucumber

INSTRUCTIONS

Cut a nori sheet in half and place on the white mat

Cover the nori with an even layer of rice.

Flip the nori-rice base over to create an inside-out roll

Seed, peel, and then slice a few long strips of avocado and cucumber.

Line up a strip of avocado and cucumber on the nori. Make sure that there's an equal amount of fillings from one end to another along the nori.

Roll with the white mat

Take your salmon filet and then create 1/2 inch thick by 2.5 inch long slices. Assemble them next to each other on the roll until your entire sushi is covered with salmon.

Tighten the salmon to the roll using the white mat

Place the cutting guide on top of your roll to help you slice 8 even pieces.

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Know Your Sake

Who’s ever tried sake here? Did you know that while most people call it a “rice wine”, its brewing process is actually more similar to beer than wine? Here are a few more things about this brew that you probably didn’t know.  

  What is Sake?

What we know as Sake or rice wine, actually directly translates to the word “liquor” (酒) in the Japanese language. Generally speaking, it refers to any alcoholic drink in Japan. However, in the Western parts, this name is used to refer to a beverage fermented from rice grains. This brewing process actually makes it more of a beer than a wine. However, unlike beer, sake isn’t carbonated. Its distinct flavor makes people assume that it’s more of a  variety of wine than beer. But with its unique taste coupled with the fact that its not distilled, people simple consider it as a as an entirely different spirit in its own right.  

  photo courtesy: gastronomista.com

    6 Sake Facts

  Brewing

Most sakes are brewed for about a month, then are “aged” for six months before releasing to the market.  

  Alcohol Content

The are generally 15% to 17% alcohol.  

  Color

Most of them are transparent due to the filtering process at the brewery before shipping. These types have generally less flavor, though. Sakes which have light amber or gold tones to them, on the other hand, are generally fuller-bodied in in flavor. If your sake is dark brown, don’t drink it. That means it’s aged for too long.  

  Temperature

Not all sakes are made equal, as with everything else. Apart from differences in quality and taste, different sakes are best served in varying temperatures. Most decent sakes are spot on when their cooled, but a lot of them taste amazing warmed (not scalding) as well. Some say that the fruitier ones are best chilled while the richer ones are better warmed; in the end, it’s all a matter of taste. If you’re not sure about what to do with your new brew, check the labels for serving recommendations.  

  Calories

A 5.5 oz serving would play around 180 to 240 calories.  

  Polishing

Most of the rice grains used for making sake is milled or “polished” (as the industry puts it) before brewing, especially the higher grade varieties. 

    FLAVOR PROFILE

  Fragrance (none – fragrant)

How strong the aromatic package of the brew. Does it smell like fruits, flowers, or rice; or does it have a practically have no smell? How long does the brew’s fragrance linger? 

  Impact (quiet – explosive)

Initial impression of flavors. Does it have a strong flavor right from the bat, or is it a gentler initial flavor? Does the flavor spread through every crevice of your mouth or does it go straight to your throat? A quiet impact, of course, will have a mild taste from the start, while an explosive one will have a stronger assault of flavors against your tongue even at first taste.

  Sweet/Dry (sweet – dry)

Like wine, sake can be sweet or dry. However, the scales for this have changed over the years, and a brew’s acidity plays part in how our senses perceive flavors. Sakes with higher acidity levels will generally taste drier compared to ones with lower acidity levels. 

  Acidity (soft – puckering)

 To put it simply, does it stand up better to oily food, or does its taste become overpowered by it? The ones with higher acidity holds its own better against oilier food and fish (like tempura) compared to ones with lower acidity. The ones with lower acidity work best with rich or salty flavored dishes. Remember that acidity doesn’t mean acid content.

  Presence (unassuming – full)

Is the brew full-bodied and rich in flavor, or is it light and delicate against your tongue? Different brews can vary from smooth and airy, to thick and rich and full in terms of taste. A fuller presence is richer than the light and airy unassuming flavor.

  Earthiness (delicate – dank)

Like scent, flavors have different notes to them which make up the overall taste. Earthiness refers to the presence (or lack of) of heavier and darker flavors like bitterness, tartness, and dankness.  The presence of these heavier notes refer to dank, whilst the absence of them refer to delicate.

  Tail (vanishing – pervasive)

Does the flavor completely leave your mouth after you swallow the brew or does it linger around your mouth and nose minutes after? You can consider a tail vanishing if the taste completely disappears after each sip, and pervasive if the taste stays and

  SAKE TYPES

    Junmai-shu

  Pure rice wine

No added alcohol, starches, or sugars

Made with rice grains, water, and koji mold.

70% polished grains (no more than 70% of the orginal size of the grains are brewed)

Full, rich, and acidic in flavor

    Ginjo-shu

60% polished grains (40% of the grain is milled or polished away)

Made with rice, water, and special yeast, with lower temperatures for fermentation

Fragrant but with a delicate taste

        Daiginjo-shu

- 50% polished grains (sometimes goes to 35%)

- Different styles with subtly different flavors

- Typically fragrant and full-bodied in flavor

        Honjozo-shu

- Like Junmai-shu, is 70% polished

- Flavor is lightened with a bit of pure distilled alcohol

- Its fragrant, light, and earthy, and the flavor lingers in your mouth

        Namazake

- Can be any of the 4 types as long as its unpasteurized.

- Fresh and lively flavor

- Loses flavor and clarity if not stored cold

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Easy Tempura: What You Need to Know - How to Make Sushi

Crunchy, comforting, deep fried, and delicious! Tempura: one of life's simple pleasures, and it's super easy-to-make. Here's what you need to know.

Sushiquik teaches you the easiest way to make tempura, what seafood and veggies are popular fillings for them, and a few fun facts. Enjoy!

For all your sushi needs, head on to www.sushiquik.com

For the easiest way to make sushi, check out our sushi making kit on Amazon!

Happy Rolling!

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The Way to A Japanese Man's Heart

10. Stew (14.9%)

Everywhere else in the world, “stew” refers to about any hearty soup. In Japan, “stew” mostly refers to a creamy and saucy white broth with potatoes, carrots, string beans, other vegetables, and chicken. 

  9/8. – tie – Gratin (15.8%)

 A French-inspired dish popular in Japan made of pasta, cream sauce, cheese, any meat. The most common Gratin is made with baked macaroni, chicken, and assorted vegetables in a white sauce with cheese. But with so many variations of gratin, just as with any other dish, sometimes you will find gratin recipes with a little more Japanese flair by adding ingredients like tofu.

    9/8. – tie – Nimono (15.8%)

By the base of it all, nimono is a general term for simmered or stewed dishes in Japanese cuisine — be it seafood, tofu, vegetable, and/or meat. Yes, you read that correctly, it’s and/or. You can use just about any ingredient or a combination of ingredients, and simmer it or them in a shiru stock (dashi stock flavored with sake, soy sauce, and sweetening). 

*You can also add more flavor to your stock by adding mirin, salt, miso, vinegar, or other condiments.

  7.  Ginger Pork (19.3%)

 While Japanese cuisine typically isn’t as heavy on the ginger flavor compared to other Asian cuisines, this dish is the exception to the rule. The Ginger pork of Shogayaki is a popular home-cooked dish made of thinly sliced pork, cooked in soy sauce, sake, scallions, mirin, and of course, ginger. 

  6. Karaage (21.2%)

When people talk about Karaage, they’re typically talking about Japanese fried chicken. But instead of the traditional southern recipe with buttermilk, paprika, and bay leaves; the Japanese Karaage is seasoned with delicious oriental flavors of garlic, soy sauce, and/or ginger, and is then lightly coated with a batter similar to a tempura batter. Although the most popular Karaage is chicken, take note that it actually refers to the way it’s cooked — seasoned, dipped in batter, and deep fried.

*Other types of karaage are squid tentacles, octopus, and perch.

  5. Miso Soup (25%)

 A traditional Japanese soup made of dashi stock mixed with miso paste (commonly made of niboshi, kombu, katsuobushi, or hoshi-shiitake), with added meat, tofu, and/or vegetable fillings depending on locality, season, or personal preference. The Western version of the miso soup is typically made with vegetable stock.

  4. Rice Omelet (28%)

 A Japanese-Western fusion dish, basically consisting of Japanese rice, pan-fried with chicken and ketchup, then wrapped in a thin omelette. Simple, but delicious and filling.

  3.  Nikujaga (29.8%)

While the Japanese have several versions of stew, this combination is so iconic and special that it got its own name. The Nikujaga is a distinct combination of potatoes, meat, and onion, simmered in sweetened soy sauce (or sometimes even with ito konnyaku or konjac and vegetables). 

  2. Hamburger Steak (32.5%)

 Unlike the typical hamburgers we eat, this one has no bun. Yes, the hamburger steak in Japan is the type that you get to enjoy in all its meaty glory. Take note though, it’s typically a mix of beef and pork.

  1. Curry – Rice (41.2%)

 The thing about curry and rice is that it’s different depending on region, family tastes, and personal preference. Each different recipe has its own unique ingredients. What’s more is that curry is one of those dishes that tend to taste better after it’s done cooking.

    Maybe next time, Navi Women will do a version for where Japanese men cook for women. What do you guys think?

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Know Your Vocabulary: The Sushi A to Z

Aburage - fried tofu pouches

Aemono - Japanese salad dressing or Japanese salad with dressing

Agari - green tea

Agemono - Fried food — either deep-fat fried or pan-fried

Aji - Horse mackerel or Spanish mackerel

Aka miso - red soy bean paste

Akagai - Pepitona red clam 

Ama Ebi – raw sweet shrimp

American Sushi – A lot of the deep fried, cream cheese filled, and mayo-drenched rolls we know today are American Sushi; some of which are California roll, spider roll, Philadelphia roll, Spicy Roll and, Salmon Skin roll.

An - Sweet red bean puree

Anago - Conger Eel or salt water eel

Ankimo – marinated monkfish liver considered as the Japanese foie gras

Aoyagi - Red clam

Awabi - abalone

Ayu - sweetfish

Azuki - red beans used to make “an”

Baigai – small water snails

Bakagai – orange clam

Basashi – horse meat sashimi

Battera Sushi - mackerel oshizushi

Beni-shoga – Pickled ginger. Color ranges from deep pink to light red.

Birru - Beer

Bonito/Katsuo – skipjack tuna

Bozushi/Bo Sushi – sushi pressed into a candy-shape, and then sliced into individual pieces.

Buri - Yellowtail (mature)

Buri Toro - Fatty Yellowtail (mature)

Buta – Pork

Califronia Roll – American sushi roll with avocado, cucumber, and kani fillings.

Chakin-zushi – gomoku-zushi wrapped in a thin layer of omelette

Chikuwa - Fish cake

Chirashi-zushi - Scattered sushi

Chutoro - Belly cut of tuna.

Daikon - Long white radish

Dashi - Basic stock or broth for soups

Deba bocho - Cleaver with a heavy curved blade for cutting through fish bones.

Dogu - utensils

Donburi - rice or noodle bowl

Ebi - Shrimp

Fugu - Puffer fish which possesses tetrodotoxin. Only licensed chefs are are allowed to serve this delicacy.

Fukin - Cloth. Very handy around any kitchen.

Fukusa-zushi – a type of sushi in which the rice and fillings are wrapped in an egg crêpe

Futo-Maki - Thick roll

Gari - Pickled ginger

Gobo - Burdock root.

Gohan - Plain boiled rice

Goma - Sesame seeds

Gomoku-zushi - Vegetarian scattered sushi

Gunkan-maki - boat or battleship-shaped, handrolled sushi

Hamachi - Yellowtail (young)

Hamaguri - Venus clam

Hangiri - Wooden bowl for cooling sushi rice

Hamo - Pike

Hanakatsuo - Dried bonito fish either shaved or flaked

Harusame - Fine bean gelatine noodles

Hashi - Chopsticks

Hatahata - Sandfish

Hawara - Mackerel

Hijiki - Fine Black Seaweed

Hirame - Flounder

Hikari-mono - directly translates to shiny fish

Hocho - Knives

Hokagai - Arctic Clam

Hotate-Gai - Scallops

Ika - Squid

Ika-Zushi - Stuffed squid sushi

Ikura - salmon roe

Inada - Yellowtail (juvenile)

Inari-Zushi - Aburage stuffed with sushi rice and fillings

Iri goma - toasted sesame seeds

Ise ebi - Lobster

Itamae-san - Chef

Iwashi/Nishin - Herring

Kaibashira - Large scallops

Kajiki - Swordfish

Kaki - Oysters

Kampyo/Kanpyo - Dried gourd

Kappa - Cucumber

Katsuo-bushi – bonito smoked, dried, and turned into a seasoning.

Kazunoko - herring roe

Karei - Sole

Kamaboko – Pounded whitefish mixed with cornstarch and seasonings, cooked and then formed into a sausage shaped fishcake.

Kani - Crab meat

Kanpachi – young yellowtail

Kappa Maki – Cucumber roll

Kazari/Tsuma - garnish

Kihon - Recipe

Kohada - gizzard shad herring

Kome - Japanese style rice

Komodo zushi - colorful, fun-shaped sushi for children’s

Kuro goma - Black sesame seeds

Mato dai - John Dory fish

Maguro - lean cut tuna

Makisu - rolling mat for sushi

Maki-zushi - seaweed, rice, and filling rolls

Masago - capelin roe

Matsukawa zukuri - Pine bark method used to tenderize fish with tough skin

Mirin - Sweet rice wine for cooking

Mirugai - Horseneck clam

Miso - Soy bean paste

Moyashi - Bean sprouts

Nasu - Eggplant, also known as aubergine

Natto - Fermented soy beans

Negi - Onion.

Neta - The topping that is placed on top of the sushi rice for nigiri

Nigiri-zushi - hand rolled sushi made of shari topped with fish, meat, or vegetable

Nori - roasted and dried seaweed sheet

Ocha - Tea

Ohyo garei - Halibut

Omakase - Chefs choice

Oshibako - Wooden pressed sushi mold traditionally made from cypress wood.

Oshibori - hand towel

Oshiwaku - Wooden box

Oshi-zushi - square shaped sushi made using a rice press ormold

Ponzu - Sauce made with Japanese citron

Renkon - Lotus Root

Roe - Fish eggs or caviar

Saba - Mackerel

Sai bashi - cooking chopsticks

Sakana - round and flat fish

Sake - Rice wine

Sake - Salmon (pronounced in a different manner from rice wine sake)

Sashimi - prepared raw fish

Sansho - Japanese pepper

Sayori - Garfish

Shako - Mantis shrimp

Shamoji - Flat serving spoon for rice

Shari - sushi rice

Shiro maguro - Albacore tuna (pale flesh)

Shiratake - translucent chewy noodles

Shiro goma - white sesame seeds.

Shiro miso - white soy bean paste

Shiso - Perilla leaf

Shitake - a variety of Japanese mushroom

Shoga - Root Ginger

Shoyu - soy sauce

Soba - Buckwheat noodles

Soboro - Ground fish

Somen - Fine white, wheat noodles

Su - Rice vinegar.

Sudare - Sushi rolling mat, also known as “makisu”

Suimono - clear soup

Sushi - traditionally translates to seasoned rice but is now a collective term for dishes with shari, fillings, and nori 

Suzuki - sea bass

Tai - Red snapper or other fish with delicate white or light pink flesh.

Tako - cooked octopus

Tamago - egg

Tamago yaki - seasoned egg omelette

Tamago soboro - scrambled eggs

Tamari - wheat free soy sauce

Tekka - tuna roll

Temaki-zushi - hand rolled cone-shaped sushi

Tempura - batter for deep fried

Tobiko - flying-fish roe

Tofu - soybean curd

Tori - Chicken

Torigai - Japanese cockle

Toro - Fatty Tuna

Unagi - grilled freshwater eel

Uni - sea urchin roe

Usuba bocho - vegetable knife

Usukuchi shoyu - light soy sauce

Usuyaki tamago - thi omelette

Wakame - dried lobe leaf seaweed

Wasabi - Japanese horseradish root with a sharp hot flavor

Yakisoba - dark chow mien sauce used to for noodles

Yanagi bocho - fish knife with long slender blade, typically used for cutting sashimi and sushi

Zairyo - ingredients

Zaru - bamboo strainer

  Did we miss any sushi a to z vocabulary words in our list? Let us know in the comments!

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(Via: Instagram) Eat Well 🍣🍵 Get the recipe http://x.co/39VMr

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They look so good.

Wanna be able to recreate the rolls at home? Check out our sushi making kit on Amazon!

For sushi recipes, check out www.sushiquik.com

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Oshizushi

Literally translated to pressed sushi, Oshizushi (押し寿司) is a specialty of the Osaka provice in the Kansai Region of Japan.  It’s a type of sushi that uses a small wooded box called Oshizushihako (押し寿司箱,) to press the sushi into a rectangular shape.While most people think that sushi is limited to nigiri and sushi rolls; sushi actually comes in all shapes and sizes. If you’ve been reading the posts from our blog and Sushi101 tab, then you’re probably familiar with the more irregularly shaped sushis like the Temaki and Chirashizushi. But, unlike the temaki and chirashi sushi, the oshizushi is a little more solid, a little less scattered.

    How to make Oshizushi

First thing to do is to familiarize yourself with the box. It’s going to be a three-piece box (traditionally made of cypress or cedar) comprised of a rectangular shaped piece with vertical slits on the side, and two flat pieces with wooden feet. Now that you know all three parts of the mold, it’s time to give them a good soak in 1:4 ration of rice vinegar and water (in favor of the water). Take note, to make sure that it’s completely sanitized, it should be submerged overnight. Before each use, soak your box mold 20 to 30 minutes in water to avoid having the rice stick to to the wood.

Take your sanitized mold and take the flat piece with the feet extending beyond the edges of the plank, and place it flat side up on your workspace.

Place the rectangle piece on top of the flat piece. If you don’t want the trouble of scrubbing some stray pieces off the mold, you can place a plastic wrap on the hollow and top parts of the mold.

Take your prepared sushi rice and fill the box 2/3 of the way. (Here’s a step-by-step guide for The Perfect Sushi Rice)

With the flat side down, press the other wood piece to compress the rice.

Take your toppings, whatever you want them to be, and place them one layer at a time. You can be as creative as you want, and make as intricate or as simple a design as you want. When you’re satisfied with the amount and design of your toppings, compress your sushi with the flat wood piece. Now, this may require a little arm strength. So if you’re about as strong as me (and I’m not particularly strong) it’d probably be a good idea to have a friend help you out.

After compressing your sushi, take a sharp knife and cut through the slits on the box to create even pieces. Yes, you can cut through the plastic wrap if you used some. No worries.

If you did use a plastic wrap, you can lift each individual piece with it. If not, gently take off the rectangular piece.

  Notes:

Some people prefer placing the fillings at the bottom, fill the rest of the space with rice, and then press the oshizushi. If this will make things easier for you, then by all means, go for it! When you’re cooking at home, there is no wrong and right way, as long as you cook with a little love.

Enjoy!

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The Fugu Experience: Deadly. Delicate. Delicious

If you’re looking for a Japanese gastronomic experience to die for (pun intended), then you might want to consider having a few slices of fugu fish. If you’ve never heard of it before, then you should know that this Japanese delicacy is nothing to take lightly. It’s known to kill if not prepared by trained pros. Only trained and certified itamaes are (legally) allowed to prepare and serve them. To make you feel slightly better, the rigorous training takes multi-year apprenticeships, and a licensing exam which involves fish identification, a written exam, and preparation and consumption of their prepared fugu. If they’re alive, that means they did something right. 

    What is Fugu?

Fugu (河豚 or 鰒;  isフグ)  the Japanese term for what we know as blowfish, globefish, or pufferfish. When it senses danger or enemies nearby, it puffs itself up with water, making it appear bigger to ward off unwanted attention from potential predators. Another defense mechanism of the pufferfish is its poison: tetrodotoxin (TTX). TTX is a potent neurotoxin found in the skin, ovaries, roe, gonads, and liver not only in fugu but also several other fish species, the blue-ringed octopus, the Naticidae, and the rough-skinned newt. This toxin is deadlier than cyanide, and it takes out the nervous system as it goes through your body.

    How to Eat Fugu

- First, you should choose a tried and tested restaurant, with a respected and trusted itamae who actually does prepare fugu sashimi.

- Always book in advanced. A skilled itamae or sushi chef knows that fugu is hard to find.

- If the itamae is older (and probably more experienced), that’s a good sign. Any itamae younger than 40 might not have has as much opportunity to prepare fugu compared to the older itamaes.

- Ask to be seated at the bar. Watching the itamae skillfully make these bad boys is half the fun and it might be one of those once-in-a-lifetime opportunities (because of fugu’s rarity and price). The sashimi will be served to you in thin, transparent slices, arranged like a chrysanthemum flower. The fugu sashimi will be accompanied with a halved sudachi or lime, which you might want to lightly add to the fugu. No, there won’t be any wasabi of soy sauce with this. If you want a sauce with this, the itamae would most likely give you a mild ponzu.

- Use your chopsticks to gently pick up a piece, and eat is s-l-o-w-l-y. Savor the delicate flavor of the fish, with the slight tang of the lime. You may want to drink smooth sake every few bites.

IMPORTANT: Can you feel your tongue? No? Are you experiencing a tingling numbness in your lips and fingers? Yes? STOP. Call an ambulance.

- Generously tip your itamae or at least offer him a glass of sake to toast.

- You might not want to eat other sushi with this. Not only is it because the flavor of the fugu would be enough, but also because it will take a big chunk out of your wallet.

  Do you have any fugu fish facts that we didn’t cover? Sound off in the comments!

[idreamofsushi]

Veggie sushi by beach-butt

[sushiquik]

Looks awesome!

We also have a vegan sushi recipe on our blog if you guys want to make some at home!

If you want to make sushi rolls at home, the easy and fun way, check out our sushi making kit on Amazon. Happy Rolling!

[sushiquik]

Vegan Sushi

Veganism today has become more than just a fad or diet; it’s become a lifestyle for so many people. This way of living is now eons away from the original practice which was mostly geared to abstinence from consumption of animal products. Today, vegans do not only refuse the consumption of meat, but also refuse to patronize products which use animal byproducts and/or test on animals.

Since so many sushi lovers are have begun to embrace Veganism in their lives, we thought we’d show our support by giving you this taste bud tingling vegan sushi recipe.

VEGAN SUSHI ROLL

Add a burst of spicy Vietnam flavor to your plain old tofu, and add in the creaminess of avocado with a delicious crunchy coating, with this mouth-watering sushi that is 100% Vegan.

INGREDIENTS

2 cups Sushi Rice

2-3 Nori sheets

1 Avocado

Tempura batter

12 oz. Firm Tofu, roughly diced

6 Tbsp chopped Scallions

3 Tbsp Tuong Ot Toi (garlic chili paste)

3 Tbsp Orange Juice

1 1/2 Tbsp Orange Zest

Vegetable Oil (for frying)

Ponzu for dipping (optional)

INSTRUCTIONS

Pre-heat your pan with 1/4 inch of oil to about 340°F.

Take your diced tofu, and mix in with the Tuong Ot Toi, scallions, orange zest, and orange juice in a bowl. Set aside

Take your avocado and slice in half, and then slice both halves into 1/4 inch strips. Set aside

When the oil is ready, carefully dip the avocado slices into the tempura batter before gently sliding into the oil. Fry until the outer coating is golden and crisp on both sides. Remove excess oil with a paper towel, and then set aside the avocado tempura.

Take your SushiQuik stand and white mat, and place the Nori on top of the mat.

Take your training frame and secure it on top of the Nori.

Spread the sushi rice evenly onto the space provided by the training frame

Take off the frame and line your tofu mix and avocado tempura onto the rice. About 2 tempuras and 2 1/2 Tbsp of the tofu mixture should be enough. The important thing is that there is an equal amount of fillings from edge to edge of the Nori for equal flavor throughout the roll.

Roll your sushi with the white mat.

Once you reach the end of the roll, place it on a cutting board.

Put the cutting guide over the roll to cut your sushi into 8 even slices.

  Notes

Not sure how to make a tempura batter? No problem! Our Salmon Skin Roll Recipe has an easy-peasy recipe for it.

In case you need a refresher, here’s our guide for making The Perfect Sushi Rice.

Don’t know where to get the garlic chili sauce? vietworldkitchen has an amazing and fresh Tuong Ot Toi recipe!

Posted in Recipe, Vegetarian

[sushiquik]

Ginza Brown Beer: The World's Only Beer Made With Honey Bee Yeast

If you’ve ever had a drink with someone who’s Japanese, then you would know how much they love their beer. They seem to have perfected that balance of flavors in beer. From the rice lager of Sapporo, to the pale lagers of Asahi and Kirin; (based on experience) the taste of their beers, whether crisp or flavorful, full-bodied or clear, are always  ”just right”. 

There’s one particular Japanese beer, though that has caught the attention of beer aficionados: the Ginza Brown. This one-of-a-kind limited edition beer, produced by Sapporo Breweries, is actually in its third year. Of course, it has been sold in limited capacity, available only on selected charity promotions at department stores, Sapporo Lion shops, as well as their online store.  Evidently, they sold extremely well.

  photo courtesy: japantoday

  So what exactly is so special about the Ginza Brown? What made is sell so extremely well?

The Ginza Brown

Believe it or not, the Ginza Brown Beer by Sapporo is a little more than your typical barley malt, water, and hops: the magic is in the bee yeast. Yes, you read that right — Sapporo’s delicious new brown ale is made with a little bit of help from hard-working honey bees.  So why is it called “Ginza Brown” and not “Honey Beer”? The Ginza district in Central Tokyo was actually the location of Sapporo’s main office for many years, and is also where Sapporo opened the very first beer hall ever in Japan(1899). Since then, Sapporo has had (and still has) strong ties with the Ginza district. But this beer wasn’t made just to support the district or catch the public’s attention. This ale was actually made to promote awareness on the importance and potential of honey bees, in support of the Ginza Honey Bee Project.  

It is said that this brown ale from Sapporo has a rich amber color and a light cinnamon scent. If you want to find out for yourself, you can now pre-order this limited edition beer from the Sapporo online store in either six or twelve packs. Now you can get a buzz while saving the bees.

  Have you ever tasted the  Ginza Brown from Sapporo? Sound off in the comments!

[sushiquik]

Easy Sustainable Sushi

Impeccably seasoned rice, topped with the freshest fish bursting with flavor, and a tingle of wasabi in one mouth-watering bite. Yes, we are talking about our beloved sushi. You love it, we love it, so many other people in the world do too,  and  - if given the choice –  we’d have it nearly everyday! But because we are cautious, caring, and responsible citizens of the world, we have to  make sure Mother Earth doesn’t suffer as we indulge in our favorite edible pieces of art. 

  photo courtesy: yumsugar.com

  The 4-S Rule by Casson Trenor (co-founder of Tataki Sushi Bar)

  SMALL

Smaller fish fall lower in the trophic scale. Now you’re probably wondering, “What is that?” If you remember Mufasa from Lion King, talking to a young Simba about the Great Circle of Life; somewhere in the film he says “We die and our bodies become grass, and the antelope eat the grass.” In that sense, the circle of life is the trophic scale. Now what does this have to do with sustainable sushi? Basically, the smaller fish like Sardines (iwashi) were designed to be eaten by larger fish and humans. They breed in large numbers, grow fast, and die quite young. This means they can be eaten in large scales without the danger of putting a large dent on their population as a species. But eating smaller fish isn’t just beneficial for the environment, remember that the smaller the fish and the shorter it’s lifespan, the less mercury it’ll have in its system. 

  SEASONAL

Caught or farmed, fish (and even produce) that are in season will always be cheaper in the market.  This is because  this is the time of the year when they are in abundance in the market. But more than this, studies show that fish in season are better for you in the sense that (compared to seafood items that are year-round on the menu) they are at the peak of flavor, nutrition, and nutrient retention because they’re “fresher”. Apart from this, consuming seasonal local fish supports your local fishing industry and (more importantly) says “no” to environmental missteps like irresponsible fish cultivation.

  SILVER

Believe it or not, eating fish with silver skin  still on (like Horse Mackerel [aji], Gizzard Shad [kohada], and Chub Mackerel [sayori and saba]) is good for you! They’re known has hikarimono in Japanese, literally translating to “shiny things”, and are pelagic fish which feed on forage. This means that they’re loaded with Omega 3 oils, and that they have stronger flavors compared to bottom feeding fish.  They typically have shorter lifespans so they’re also low on mercury poisoning. Furthermore, fish with silver skin tend to be sourced from more reliable fisheries.

Why this is best eaten as a nigiri or sushi? What people don’t kknow is that Omega 3 breaks down when exposed to high temperatures.  As you cook the fish, you get significantly less of the heart-protecting Omega 3 in your meal. The same happens when your fish is canned.

  SHELLFISH

Clams and mollusks are not only excellent sources of protein, they’re also considered to be aphrodisiacs, and consumption of these shellfish involve (relatively) low-impact farming methods. Why? Because unlike the typical fish that we farm, these shellfish are filter feeders. This means that even without the addition of antibiotics or harmful feed in cultivating them, they will still grow rather quickly. Furthermore, they can be raised in bags and cages which eliminates the need to alter seabeds during harvest.

  What to Order in a Sushi Bar

Here’s the Monterey Bay Aquarium’s guide on which seafood are ocean-friendly when consumed. Remember go for green, never red. When in doubt, talk to your itamae or sushi chef! Let the itamae-san know you’re all for seasonal and sustainable seafood.

[gohealthy-gofit-deactivated2020]

[sushiquik]

These look so good! <3

Wanna make these the easy way without the sticky fingers?

Check out our Sushi Making Kit! Happy Rolling!

[sushiquik]

Chirashi Sushi - What it is and how to make it

Believe it or not, sushi isn’t just limited to rolls and nigiris.  Remember the Temaki: Those amazingly easy to make sushi cones? There’s actually one more type of sushi that requires even less effort, but is every bit as delicious.

  Chirashizushi (ちらし寿司)

Also called Chirashi Sushi and literally translating to “scattered sushi”, the chirashizushi is basically a bowl of sushi rice with toppings of raw fish, vegetables, and/or garnishes.  There’s really no set ingredients to make this bowl of mixed goodness; it’s really up to you, your locale, or (at times) the itamae or sushi chef.  This scattered sushi is eaten annually during Hinamatsuri or Girls/Dolls Day in March.

Since there are no set ingredients for chirashi sushi, essentially, you can mix in, top, and garnish with anything your heart desires. But if you’re wondering what an authentic Hinamatsuri chirashi sushi tastes like, feel free to try this recipe:

How to Make Chirashizushi for Hinamatsuri

CHIRASHIZUSHI RECIPE

Original recipe from cookpad.com

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INGREDIENTS

5 cooker cups Shari/Sushi Rice

10cm square Dashi Kombu (edible kelp)

2 cups Dashi stock

1 Carrot

1 medium-sized Cooked bamboo shoot in brine

1 medium-sized Burdock root

8 large Dried Shiitake mushrooms

1 medium-sized Lotus root

8 Eggs

Salt

Sugar

Katakuriko (trout lily)

Mirin

Snow peas (for garnish)

Red pickled ginger (optional for garnish)

MAKING THE RICE

Add kombu to the rice and cook. Mix in sushi vinegar and leave to rest for a minute, then mix well and cool the rice with a fan. Once cooled, place in solo bowls and set aside.

MAKING THE FILLINGS

-FILLING 1- Julienne the carrot into 3-4 cm lengths then place in a sauce pan and pour in enough dashi stock to submerge the carrots. Add a tablespoon of sugar and a pinch of salt, then let it simmer until the liquid evaporates. Set aside.

-FILLING 2- Slice the bamboo shoots into 3 cm long batons, and then shred the burdock root. Saute together in a pan.

-FILLING 3- Place the shiitake mushrooms in a sauce pan, pour in the remaining dashi stock, and add in 2 teaspoons of sugar, 1 teaspoon of mirin, and 1 teaspoon of soy sauce. Heat until the dashi mixture evaporates. Set aside.

-FILLING 4- Thinly slice the lotus root and cook in 1/3 cup of vinegar and 3 tablespoons of sugar until the liquid evaporates.

Beat the eggs with 2 tablespoons of sugar, 1 teaspoon of salt, and 2 tablespoons of katakuriko powder dissolved in water. Make thin omelets with the mixture and slice into thin strips.

CHIRASHIZUSHI

Mix the sushi rice with fillings 1 through 4, and garnish with the omelet strips, snow peas, and pickled ginger.

  If you need more tips in making the shari or sushi rice, check out our guide to The Perfect Sushi Rice.

Plan on making the chirashi sushi with raw fish? Make sure to be safe and follow our tips on Sushi Grade Fish and More!