People often tell me that they just don't understand sushi menus. I certainly can understand that because the first time I went to a sushi bar, I was completely lost, too. Unfortunately, I didn't have an understanding sushi chef that was willing to explain anything. In fact, he asked as I sat in front of him whether or not I knew that I was in a sushi bar...
Wanna order in confidence and impress friends with sushi knowledge? Check out this list of common sushi bar items and you'll be breaking the sushi code in no time.
Ama ebi- sweet shrimp, served raw as sashimi. The heads are usually deep fried and offered to the diner as a treat to accompany rest of the shrimp.
Bento- a Japanese style multi compartment box available in various sizes and mediums. Often, these boxes are associated with lunch.
Chirashi zushi- a bed of sushi rice that is topped with assorted seafood, fish roe, vegetables, and/or Japanese omelet.
Chu toro- fatty tuna belly
Domo arrigato gozaimasu- thank you very much. It is often shortened to domo.
Ebi- shrimp.
Edamame-boiled soybean pods often served warm with salt.
Enoki- a variety of Japanese mushroom.
Fugu- the ultimate gamble! This blowfish is expertly cut and served by only certified fugu masters. The flesh is safe for consumption only if cut properly as any incorrect cuts will release toxic poisons throughout the fish. If cut incorrectly, eating tainted fugu is deadly.
Furikake- seasoned shake that usually consists of sesame seeds, dried seaweed and other such flavors.
Futomaki- thick sushi rolls.
Gari- pickled ginger used as a palate cleanser between bites of sushi and sashimi.
Gunkan maki- battle ship sushi. Small balls of rice are wrapped with a wall of nori then filled with toppings such as fish roe.
Hamachi- farm raised yellowtail.
Hashi- chopsticks.
Hirame- halibut.
Hon maguro- blue fin tuna. Also called kuru maguro.
Hoso maki- thin, small bite sushi rolls.
Hotate gai- jumbo scallop.
Ika- squid.
Ikura- salmon roe.
Inari-zushi- often called football sushi. Fried tofu packets are simmered then filled with sushi rice and assorted fillings.
Kajiki- swordfish.
Kaki- oyster.
Kama- fish cheek. Often, restaurants will serve grilled or broiled salmon and yellowtail kama.
Kani- crab.
Kanikama- imitation crab.
Kan pai!- Before drinking sake, raise your glass and say this.
Kappa maki- thin roll made with cucumber.
Karei- flounder.
Katsuo- bonito.
Kazunoko- herring roe.
Kibinago- baby sardine.
Kihada maguro- yellow fin tuna.
Kobe- name of place in Japan where prized beef is raised. The beef, also called Kobe, is very fatty, marbled and highly expensive.
Kushiyaki- grilled skewered items.
Kyuri- Japanese cucumber.
Maguro- tuna.
Maki-zushi- rolled sushi.
Masago- smelt roe.
Masu- cedar box used to drink sake.
Miru gai- giant clam.
Miso- soybean paste used to flavor soups, sauces and marinades. The most common varieties are white, yellow and red, each bearing their own distinct flavor. Generally, the darker the miso paste, the stronger and bolder the flavor. Miso is salty, though white miso is somewhat sweet.
Mochi- glutinous rice. Sometimes added to frozen ice cream treats.
Natto- fermented soybeans.
Nigiri zushi- type of sushi where toppings are served on top of a pair of hand formed balls of rice.
Nigori- unfiltered sake, resembles skim milk.
Nori- dried sea vegetable used to make maki zushi.
Ocha- green tea.
Oshi zushi- type of sushi where layers of rice are alternated with toppings and pressed into a box mold.
Otoro- part of the tuna belly that is closest to the skin.
Panko- Japanese style breadcrumbs.
Ponzu- citrus flavored, soy based dipping sauce.
Saba- Japanese mackerel, usually marinated in vinegar before serving.
Sake- Japanese rice wine.
Sake- salmon.
Sashimi- fresh, raw fish served with condiments and dipping sauce.
Shiitake- variety of Japanese mushroom.
Shiro maguro- white albacore tuna.
Shirome- whitefish.
Shiso- leaf of perilla plant. Has a unique mint and basil flavor.
Shochu- “fiery spirits”, liquor distilled from sweet potatoes, rice, or molasses. Usually drunk on the rocks or chilled with water added.
Shoyu- soy sauce.
Soba- thin buckwheat noodles.
Sunomono- vinegared salads.
Suzuki- sea bass.
Tai- snapper.
Tako- octopus.
Takobutsu- vinegared salad made with bits of octopus.
Tamago- sweet Japanese omelet.
Tekka don- fresh, raw tuna over a bowl of sushi rice.
Tekka maki- thin roll that contains only fresh, raw tuna.
Temaki- type of sushi in which ingredients and sushi rice are rolled up in a piece of nori like an ice cream cone.
Tempura- type of Japanese batter frying.
Teriyaki- sweetened, soy sauce based marinad used for seafood, poultry and meats before broiling.
Tobiko- flying fish roe.
Toro- fatty tuna belly.
Udon- thick wheat noodles.
Umeboshe- pickled sour “plums” actually made from under ripened apricots.
Unagi- broiled freshwater eel.
Uni- sea urchin roe.
Uramaki- type of sushi roll where the rice rather than nori is on the outside.
Uzura- quail eggs.
Wasabi- spicy Japanese root. Powdered and synthetic versions are most commonly used to form a spicy paste.
Friday, August 10, 2007
FAQ's About Eating Sushi, Etc
There are many ideas floating around about the proper way to eat sushi. Here are a few of the questions I'm often asked.
FAQ #1 You can only use chopsticks with sushi, right?
Sushi is the ultimate finger food. Chopstick usage for sushi is a thing that requires lots of practice. Here’s why: When eating nigiri zushi, tradition dictates that you should always dip the topping side into the sauce rather than the rice side. If you allow the rice ball to soak up sauce, it will break apart before it gets to your mouth and make a huge mess. This clever flipping motion is not an easy task unless you are a chopstick master. By all means practice if you'd like, but don’t feel obligated to use chopsticks. Now when eating sushi rolls, chopstick usage usually doesn't pose any problems. Sashimi should however be eaten with chopsticks rather than fingers.
FAQ #2 Why am I supposed to rub my chopsticks together before I use them?
I have a very simple response for that one: Please don't! People often pick up their chopsticks and immediately rub them together to get rid of splinters. High quality chopsticks shouldn't have splinters. Take a quick glance at your chopsticks to check for splinters. If any are present, ask for another set. After all, they are disposable. If you rub them together to get rid of splinters, you'll have a raw edge that may produce even more splinters. And take my word for it-a splinter in the lip, or worse, the tongue is no fun.
FAQ #3 Some people say to mix my wasabi and soy sauce, while others say to keep them separate. Who's right?
From the traditional view, wasabi and soy sauce are two separate condiments. Combining wasabi and soy sauce is the equivalent of opening a salt and pepper shaker and mixing their contents into a bowl. Soy sauce is your salt and wasabi is your pepper. If you mix them, you can’t control the application of either. Simply put a little dab of wasabi on your sushi if needed and dip sparingly into soy sauce.
But my response? I'm just happy if people are eating and enjoying sushi.
FAQ #4 What do I drink with sushi?
You can drink almost anything! Water, sodas, beer, sake, wine, green tea, etc. But if you want the best match, stick with beer or sparkling wines.
FAQ #5 Can pregnant women and children eat sushi?
Absolutely! Sushi, as we know, is vinegar dressed rice. So unless pregnant women and children are allergic to rice (or rice vinegar), they should have no problems eating sushi. However, discretion should be used when eating raw seafood. Pregnant women, children under the age of 12 and anyone with weak or compromised immune systems should eat only fully cooked seafood, especially shellfish.
FAQ #6 Why don’t I get a spoon for my soup?
Many sushi bars do not give out spoons for soup. One of the Japanese words for soup literally translates as something to drink. So if you really want to look like you're in the know, don't ask for a spoon. Drink up!
What kind of sushi should beginner's try?
Much to my dismay, I have encountered many people that are firm in their beliefs that they hate sushi. I can’t understand-do they dislike rice, seafood, vegetables, fruit, poultry and/or meat? When I ask this question and explain that sushi can be made from any of those ingredients, people are generally willing to give it another try. Usually they just dislike the type of sushi they tried.
So where should one start? Most people would say start with a California roll, but I recommend starting off with some nigiri zushi with toppings that most people are familiar with- something cooked(ex, shrimp) and something raw(ex, tuna). Then test the waters for seaweed affinity by ordering something that has a "seatbelt"- a thin band of nori to hold the topping in place. Tamago yaki, the sweetened egg omelet or freshwater eel is good for this. Many people that “hate” sushi are adverse to nori and starting with nigiri establishes a taste for nori. But for those that don't like seaweed, rolls don't have to be completely ruled out. Most sushi bars have colorful, tasteless soy paper that can be used instead. And for those just getting accustomed to nori, inside out rolls are the best way to train their palates.
FAQ #1 You can only use chopsticks with sushi, right?
Sushi is the ultimate finger food. Chopstick usage for sushi is a thing that requires lots of practice. Here’s why: When eating nigiri zushi, tradition dictates that you should always dip the topping side into the sauce rather than the rice side. If you allow the rice ball to soak up sauce, it will break apart before it gets to your mouth and make a huge mess. This clever flipping motion is not an easy task unless you are a chopstick master. By all means practice if you'd like, but don’t feel obligated to use chopsticks. Now when eating sushi rolls, chopstick usage usually doesn't pose any problems. Sashimi should however be eaten with chopsticks rather than fingers.
FAQ #2 Why am I supposed to rub my chopsticks together before I use them?
I have a very simple response for that one: Please don't! People often pick up their chopsticks and immediately rub them together to get rid of splinters. High quality chopsticks shouldn't have splinters. Take a quick glance at your chopsticks to check for splinters. If any are present, ask for another set. After all, they are disposable. If you rub them together to get rid of splinters, you'll have a raw edge that may produce even more splinters. And take my word for it-a splinter in the lip, or worse, the tongue is no fun.
FAQ #3 Some people say to mix my wasabi and soy sauce, while others say to keep them separate. Who's right?
From the traditional view, wasabi and soy sauce are two separate condiments. Combining wasabi and soy sauce is the equivalent of opening a salt and pepper shaker and mixing their contents into a bowl. Soy sauce is your salt and wasabi is your pepper. If you mix them, you can’t control the application of either. Simply put a little dab of wasabi on your sushi if needed and dip sparingly into soy sauce.
But my response? I'm just happy if people are eating and enjoying sushi.
FAQ #4 What do I drink with sushi?
You can drink almost anything! Water, sodas, beer, sake, wine, green tea, etc. But if you want the best match, stick with beer or sparkling wines.
FAQ #5 Can pregnant women and children eat sushi?
Absolutely! Sushi, as we know, is vinegar dressed rice. So unless pregnant women and children are allergic to rice (or rice vinegar), they should have no problems eating sushi. However, discretion should be used when eating raw seafood. Pregnant women, children under the age of 12 and anyone with weak or compromised immune systems should eat only fully cooked seafood, especially shellfish.
FAQ #6 Why don’t I get a spoon for my soup?
Many sushi bars do not give out spoons for soup. One of the Japanese words for soup literally translates as something to drink. So if you really want to look like you're in the know, don't ask for a spoon. Drink up!
What kind of sushi should beginner's try?
Much to my dismay, I have encountered many people that are firm in their beliefs that they hate sushi. I can’t understand-do they dislike rice, seafood, vegetables, fruit, poultry and/or meat? When I ask this question and explain that sushi can be made from any of those ingredients, people are generally willing to give it another try. Usually they just dislike the type of sushi they tried.
So where should one start? Most people would say start with a California roll, but I recommend starting off with some nigiri zushi with toppings that most people are familiar with- something cooked(ex, shrimp) and something raw(ex, tuna). Then test the waters for seaweed affinity by ordering something that has a "seatbelt"- a thin band of nori to hold the topping in place. Tamago yaki, the sweetened egg omelet or freshwater eel is good for this. Many people that “hate” sushi are adverse to nori and starting with nigiri establishes a taste for nori. But for those that don't like seaweed, rolls don't have to be completely ruled out. Most sushi bars have colorful, tasteless soy paper that can be used instead. And for those just getting accustomed to nori, inside out rolls are the best way to train their palates.
Thinking Outside the Roll
When you mention the word sushi, the typical image is that of rolls and nigiri zushi. But sushi can be so much more than that. Here's a look at some of sushi's many forms:
MAKI ZUSHI
Maki zushi refers to all rolled sushi. This category can be slightly confusing because several types of rolls fall under this category.
Nori maki: rolls made with nori seaweed
Hoso maki: (dainty bites) thin rolls that usually contain 1 to 2 ingredients
Futo maki: (big mouth rolls) thick sushi rolls that contain many ingredients
Ura maki: (inside out) rolls made with ingredients inside and rice on the outside. Sometimes additional ingredients are placed on the top of rolls for visual effect.
Temaki zushi: (hand rolled sushi) nori seaweed is topped with sushi rice and fillings then rolled up in hand. This roll can be cone shaped or cigar shaped and is meant to be eaten without being cut. Simply eat as you would an ice cream cone.
NIGIRI ZUSHI
Although nigiri-zushi is most widely recognized as a pair of hand formed rice ball dabbed with wasabi and covered with a slice of fresh, raw fish, this is not always the case. Cooked seafood, vegetables, beef tataki (beef that is slightly seared on the edges), and almost anything else you can think of may be used.
OTHER TYPES OF SUSHI
Battera zushi, oshi zushi: (box pressed) rice and seafood with vegetables are pressed into a special mold, then unmolded and cut into bite sized pieces
Chirashi zushi: (scattered sushi) a base of sushi rice is covered with an assortment of seafood and vegetable toppings
SASHIMI
Although sushi and sashimi go together like peas and carrots, sashimi is not a type of sushi. It belongs in a category of its own because of the absence of vinegar dressed rice. Sashimi is the reason most people think of sushi as being raw fish.
MAKI ZUSHI
Maki zushi refers to all rolled sushi. This category can be slightly confusing because several types of rolls fall under this category.
Nori maki: rolls made with nori seaweed
Hoso maki: (dainty bites) thin rolls that usually contain 1 to 2 ingredients
Futo maki: (big mouth rolls) thick sushi rolls that contain many ingredients
Ura maki: (inside out) rolls made with ingredients inside and rice on the outside. Sometimes additional ingredients are placed on the top of rolls for visual effect.
Temaki zushi: (hand rolled sushi) nori seaweed is topped with sushi rice and fillings then rolled up in hand. This roll can be cone shaped or cigar shaped and is meant to be eaten without being cut. Simply eat as you would an ice cream cone.
NIGIRI ZUSHI
Although nigiri-zushi is most widely recognized as a pair of hand formed rice ball dabbed with wasabi and covered with a slice of fresh, raw fish, this is not always the case. Cooked seafood, vegetables, beef tataki (beef that is slightly seared on the edges), and almost anything else you can think of may be used.
OTHER TYPES OF SUSHI
Battera zushi, oshi zushi: (box pressed) rice and seafood with vegetables are pressed into a special mold, then unmolded and cut into bite sized pieces
Chirashi zushi: (scattered sushi) a base of sushi rice is covered with an assortment of seafood and vegetable toppings
SASHIMI
Although sushi and sashimi go together like peas and carrots, sashimi is not a type of sushi. It belongs in a category of its own because of the absence of vinegar dressed rice. Sashimi is the reason most people think of sushi as being raw fish.
Spicy Sushi
If you like your sushi on the spicy side, here a few recipes and inspirations to get you going.
Spicy Tuna Mix
1⁄2 lb sashimi grade tuna, chopped
1 teaspoon toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon scallions, finely cut
1 1⁄2 tablespoon mayo
1⁄4 teaspoon Japanese 7 spice powder, or cayenne pepper
orange zest, about 1⁄2 teaspoon
Mix all ingredients together in a bowl. To assemble rolls, follow method for inside out or thick rolls. Use approx. 3 tablespoons of mix per roll topped with cucumber sticks. Makes 4-5 rolls.
Hot Variations
Crunchy Spicy Salmon Rolls- Substitute minced fresh salmon for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. (See crunchy shrimp roll recipe for tempura crispies recipe.)
Crunchy Spicy Crab- Substitute lump crab meat for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired.
Spicy Shrimp- Substitute chopped cooked shrimp for tuna. Add a thin stick of pineapple or mango, and cream cheese if desired.
Crunchy Spicy Crawfish- Substitute well drained, roughly chopped crawfish tail meat for tuna. For inside out rolls, assemble with pickled okra, cooked bacon and cream cheese if desired. Add about 1/4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired.
Spicy Tuna Mix
1⁄2 lb sashimi grade tuna, chopped
1 teaspoon toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon scallions, finely cut
1 1⁄2 tablespoon mayo
1⁄4 teaspoon Japanese 7 spice powder, or cayenne pepper
orange zest, about 1⁄2 teaspoon
Mix all ingredients together in a bowl. To assemble rolls, follow method for inside out or thick rolls. Use approx. 3 tablespoons of mix per roll topped with cucumber sticks. Makes 4-5 rolls.
Hot Variations
Crunchy Spicy Salmon Rolls- Substitute minced fresh salmon for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. (See crunchy shrimp roll recipe for tempura crispies recipe.)
Crunchy Spicy Crab- Substitute lump crab meat for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired.
Spicy Shrimp- Substitute chopped cooked shrimp for tuna. Add a thin stick of pineapple or mango, and cream cheese if desired.
Crunchy Spicy Crawfish- Substitute well drained, roughly chopped crawfish tail meat for tuna. For inside out rolls, assemble with pickled okra, cooked bacon and cream cheese if desired. Add about 1/4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired.
Crunchy Sushi
Crunchy Shrimp Rolls
about 1⁄4 cup of tempura crispies.
3 cooked, peeled and deveined shrimp, tails entact
cucumber sticks
avocado
spicy mayo
finely chopped green onions
Begin with an inside out roll set up. Before flipping nori over, evenly spread tempura crispies over the surface of the rice. Flip nori over. Pipe a thin line of spicy mayo horizontally across the surface of the nori, then add other fillings. Make sure that the tails of the shrimp extend from the sides of the roll. Discard tail from shrimp in the middle of the roll. Roll the nori according to the inside out method.
Spicy Mayo
2 cups heavy mayo
1⁄4 cup Sriracha Chili sauce
2 tablespoon masago roe or red sushi caviar
Stir together Sriracha Chili sauce, mayo and roe.
Tempura Crispies
1 egg
1 cup ice water + ice
1 cup all purpose flour
Beat egg in a bowl. Add ice water (including ice) in the bowl. Add flour in the bowl and mix lightly. Do not overmix the batter.In a frying pan, heat a few tablespoons of oil to about 325 degrees F. Dip a fork or whisk into the tempura batter and drizzle batter over the oil being careful not to drop ice into the hot oil. Allow to fry until golden brown. Remove with a fry strainer and drain on paper towels. Cool completely before use.
about 1⁄4 cup of tempura crispies.
3 cooked, peeled and deveined shrimp, tails entact
cucumber sticks
avocado
spicy mayo
finely chopped green onions
Begin with an inside out roll set up. Before flipping nori over, evenly spread tempura crispies over the surface of the rice. Flip nori over. Pipe a thin line of spicy mayo horizontally across the surface of the nori, then add other fillings. Make sure that the tails of the shrimp extend from the sides of the roll. Discard tail from shrimp in the middle of the roll. Roll the nori according to the inside out method.
Spicy Mayo
2 cups heavy mayo
1⁄4 cup Sriracha Chili sauce
2 tablespoon masago roe or red sushi caviar
Stir together Sriracha Chili sauce, mayo and roe.
Tempura Crispies
1 egg
1 cup ice water + ice
1 cup all purpose flour
Beat egg in a bowl. Add ice water (including ice) in the bowl. Add flour in the bowl and mix lightly. Do not overmix the batter.In a frying pan, heat a few tablespoons of oil to about 325 degrees F. Dip a fork or whisk into the tempura batter and drizzle batter over the oil being careful not to drop ice into the hot oil. Allow to fry until golden brown. Remove with a fry strainer and drain on paper towels. Cool completely before use.
Catepillar Roll How-To
The Caterpillar Roll, also known as a Dragon Roll, is an impressive roll with broiled bbq eel, cucumber and pickled root vegetable topped with thinly sliced avocado that seems to wrap around the outside surface of the roll. But don’t be fooled by this roll’s snazzy appearance! With a piece of plastic wrap, you can easily impress family and friends.
Caterpillar Roll Basics
4in x 7in piece of nori
prepared sushi rice
2 carrot sticks, marinated in vinegar dressing
2 cucumber sticks
3 slices broiled bbq eel
1/2 avocado
eel sauce
sesame seeds
Following the method for inside out rolls, use the first 5 ingredients. Set roll aside. Lay piece of plastic wrap over an unused piece of nori. Cut avocado into thin slices. Lay slices vertically side-by-side, slightly overlapping across the entire length of the nori. Carefully transfer the plastic wrap, avocado face down to the top of the reserved sushi roll. Shape with rolling mat. With plastic wrap still on top of roll, cut roll into 8 pieces. Shape once more with rolling mat before lifting away plastic wrap. Drizzle lightly with eel sauce and sprinkle with sesame seeds.
Caterpillar Roll Basics
4in x 7in piece of nori
prepared sushi rice
2 carrot sticks, marinated in vinegar dressing
2 cucumber sticks
3 slices broiled bbq eel
1/2 avocado
eel sauce
sesame seeds
Following the method for inside out rolls, use the first 5 ingredients. Set roll aside. Lay piece of plastic wrap over an unused piece of nori. Cut avocado into thin slices. Lay slices vertically side-by-side, slightly overlapping across the entire length of the nori. Carefully transfer the plastic wrap, avocado face down to the top of the reserved sushi roll. Shape with rolling mat. With plastic wrap still on top of roll, cut roll into 8 pieces. Shape once more with rolling mat before lifting away plastic wrap. Drizzle lightly with eel sauce and sprinkle with sesame seeds.
California FutoMaki How-To
The California Roll, though synonymous with sushi, has it roots as the name suggests here in America. The city of Los Angeles is most often credited with its creation since the popularization of sushi in America was celebrity spawned in the seventies. Sushi lore suggests that it was named after the state because of one particular local and at that time very unique ingredient-the avocado. It is also suggested that the popularity of this “unique” roll opened the door to creative freedom with ingredients that revolutionized the world of sushi. Though ingredients will vary some, it commonly consists of crab stick, cucumber, masago roe and of course avocado.
California Futo Maki
4in x 7in piece of nori
prepared sushi rice
1 crab stick
1 cucumber stick
1 wedge of avocado
masago roe
Following the method for thick rolls, insert ingredients accordingly. Let rest 1 minute seam side down on cutting board before slicing into 4-5 pieces.
California Futo Maki
4in x 7in piece of nori
prepared sushi rice
1 crab stick
1 cucumber stick
1 wedge of avocado
masago roe
Following the method for thick rolls, insert ingredients accordingly. Let rest 1 minute seam side down on cutting board before slicing into 4-5 pieces.
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