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4 Important Tips for Selecting and Preparing Sushi Ingredients

Here are some tips you will find helpful:

  1. Don’t forget to buy sushi fish or other seafood specially made for sushi if you are going to eat it raw. Otherwise, you run the risk of contracting parasitic and bacterial diseases. Handle convenience foods with care, carefully preserving raw ingredients while waiting to be cooked.
  2. Avoid cross contamination! Never let your raw ingredients touch anything other than the cooking and serving utensils from which you will be eating sushi. It is better to choose a regular seafood supplier with a good image.
  3. Don’t overload the rice with nigiri sushi or maki seasoning. Sushi rice needs air.
  4. Some side dishes (herbs) can be grown on the window or in the household. First of all, Daikon and Shiso (railings). They can be purchased in stores. Daikon keeps well in refrigerated place. Shiso is recommended to be planted in small containers as it grows quickly.
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Cooking Tips

5 Tips for Choosing Fish for Sushi

Making sushi is a very exciting process. It takes very little time, and the pleasure of homemade sushi is much more, because they are made with your own hands.

  1. Fish and shellfish with crustaceans used to make sushi must first of all be fresh, since in most cases they are eaten raw. Knowing the freshness of whole fish, chunks of fish, shellfish with crustaceans and other seafood will allow you to choose the freshest and therefore most delicious fish in the fish market or the best preserved frozen fish in a large store if possible.
  2. It is especially important that the whole fish is fresh, that is, not gutted with all the insides. When examining such a fish, make sure that the scales are not damaged and shiny, the flesh is elastic, the eyes are black and transparent, not bloody, the belly is hard, the gills are bright red. And of course, the absence of any fishy smell! Dull eyes and dirty gray gills clearly indicate that such fish must be boiled.
  3. When buying fish cuts, make sure the flesh is firm and shiny and the blood on the cuts is bright red. Since the meat loses its flavor and becomes crumbly when you wash the pieces of fish, it is best to buy the whole fish and cut it at home.
  4. Having bought fish, you should cut it up as soon as possible, and then store it in the cold. If you are going to cook the fish soon, place it in the refrigerator, wrapped in a pre-damp cloth. If the cut fish will be in the refrigerator for more than half a day, put it in a plastic bag. Opened fish dries up in the refrigerator.
  5. The taste of frozen fish depends on how deeply it is thawed. Fish will thaw best if placed in the refrigerator overnight, where it will thaw gradually. But if you are in a hurry, thaw the fish in salted water: put freshwater fish in a solution with 1/2 teaspoon of salt per 4 cups of water; for sea fish, take 1 tablespoon of salt in 4 glasses of water. This will avoid the loss of many of the flavors. But you can’t let the frozen fish thaw completely. As soon as it can be cut with a knife, then it is ready for further processing.
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Food

5 Sushi Cooking Secrets

Only professionals who have perfected their skills for years can tell about the secrets of making perfect sushi. Just cook rice and just chop fresh fish? Not so simple! We got first-hand information about the little tricks – talking with an expert of a Japanese restaurant chain.

  1. Buy regular white rice and you’ll never boil it to perfection. You need round grain or special Japanese rice. Fish also has its own subtleties. With the one that lies on the ice in the supermarket, you can never be sure that its shelf life has not expired or is not close to that. In addition, such fish are often weathered and hygiene suffers. We recommend taking fish fillets in a vacuum, on which the production and expiration dates are stamped on the package, and not printed on a sticker – they are often re-glued.
  2. You can use a rice cooker, but a multicooker will do. Cook in the “Rice / cereal” mode for no more than 25 minutes. Do not stir the rice to avoid damaging its texture. The correct consistency of rice is not to leave it al dente, but also not to digest it. To make the rice easy to shape, it should be seasoned with a special dressing made from rice vinegar, salt, sugar and Kombu algae (you can do without algae, as this is already a “professional” level).
  3. It is very simple to clean fish fillets from bones: run your hand “against the grain” and you will feel where the bones are hidden. Tweezers are the best way to remove bones. It is necessary to cut fish fillets with a very (VERY!) Sharp knife against the fibers at an angle of about 45⁰. We never drank fish! Try to cut 1 piece at a time (for which, in fact, we need a very sharp knife). Remember – it is extremely important not to damage the fiber structure so that the fish pieces do not fall apart.
  4. There is a concentrated soy sauce, which must be diluted with boiled water before use, and there is a ready-to-use one. Pay attention to the label. Check the composition – there are only 4 (!) Ingredients in an authentic soy sauce: soybeans, salt, wheat and water. Keep in mind that in glass containers the sauce will last longer than in plastic containers. The stores sell dry wasabi powder, which turns into a sauce we are used to when mixed with boiled water at room temperature. Choose the consistency of the sauce to taste: the more water, the more liquid and less spicy the sauce will be. Do not mix wasabi with soy sauce in the same container. The Japanese do not do this, and they certainly do not soak the whole sushi in this solution, because the rice will become too salty and crumble right in the gravy boat. Sushi should be dipped in soy sauce from the side of the fish, and a little wasabi should be applied directly to the slice you are going to put in your mouth.
  5. Going the simplest way and getting by with ordinary processed cheese will not work – it does not suit the taste of nori, fish or seafood at all. The most suitable option is, of course, Philadelphia cheese. But there are also more budgetary, but no less tasty and suitable options – Buko and Almette cheese. As a last resort, you can add Viola or Feta cheese, but the taste of such rolls will be noticeably different from what we are used to eating in specialized restaurants.
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Japan

Is Japanese cuisine mostly focused on sushi and ramen?

Introduction: The Perception of Japanese Cuisine

When it comes to Japanese cuisine, many people immediately think of sushi and ramen. These dishes have become synonymous with Japanese food in popular culture, and are often the first things that come to mind for those unfamiliar with the cuisine. However, this narrow view of Japanese food fails to capture the true depth and variety of this rich culinary tradition.

Beyond Sushi and Ramen: The Variety of Japanese Cuisine

Japanese cuisine encompasses a wide range of dishes and ingredients, each with their own unique flavors and preparation methods. From delicate sashimi to hearty udon noodles, from savory tempura to sweet wagashi desserts, Japanese cuisine is a treasure trove of flavors and textures. In fact, it is estimated that there are over 40,000 different dishes in Japanese cuisine, making it one of the most diverse in the world.

Regional Specialties: Exploring the Flavors of Japan

One of the most fascinating aspects of Japanese cuisine is its regional diversity. Each region of Japan has its own unique culinary traditions and ingredients, resulting in a vast array of flavors and styles. For example, the seaside town of Kanazawa is famous for its seafood dishes, while the mountainous region of Nagano is known for its hearty soba noodles. From the fiery spices of Kyushu to the delicate flavors of Kyoto, exploring the regional specialties of Japan is a culinary adventure in itself.

Traditional vs. Modern: The Evolution of Japanese Cuisine

Japanese cuisine has a rich history that dates back centuries, and many traditional dishes continue to be enjoyed today. However, Japanese cuisine has also evolved and adapted over time, incorporating new ingredients and cooking techniques. For example, fusion cuisine has become increasingly popular in recent years, blending traditional Japanese flavors with Western influences. This fusion can be seen in dishes such as sushi burritos and matcha lattes.

Cultural Significance: The Rituals of Japanese Dining

Japanese cuisine is not just about the food itself, but also about the rituals and traditions that surround it. From the meticulous preparation of sushi to the communal hot pot of nabe, Japanese dining is steeped in cultural significance. Even the simple act of pouring tea is elevated to an art form in the traditional Japanese tea ceremony. These rituals and traditions add another layer of richness to the already vibrant world of Japanese cuisine.

Conclusion: Appreciating the Diversity of Japanese Food

While sushi and ramen may be some of the most well-known Japanese dishes, they are just the tip of the culinary iceberg. Japanese cuisine is a vast and diverse world, full of rich flavors and fascinating traditions. By exploring the regional specialties, embracing the evolution of Japanese cuisine, and appreciating the cultural significance of Japanese dining, we can gain a deeper appreciation for this unique and delicious food culture.

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