Sushi 69 Original – Particular Hand Made
Unagi sauce : Made by Soy sauce, Mirin (Japanese seasoning), and Sugar. The sauce is boiled more than eight hours with a low flame heat. That makes it thicker and softer.
Ponzu sauce : Made by Soy sauce, Rice vinegar, lemon, konbu, and Katsuobushi(dried bonito) For more than three days, the sauce has been put on a refrigerator to adapt the flavor and taste.
Sushi rice and vinegar:Sushi rice is made by steamed rice which is short-grain Japonica rice and the special vinegar. As soon after cooked, rice is mixed to special vinegar in quickly. And then drying up extra rice moisture, and serving it as a suitable temperature.
Dashi : broth for Miso soup Made by water, tangle, and Katsuobushi(dried bonito). Boiling together for a while, and then filter it for based soup.Based Miso soup is made by this Dashi and Miso. Even though Dashi is the soul for Japanese food, many restaurants and homes use artificial Dashi, produced by seasoning companies to saving time and cost. If you can cook good “Dashi”, you might be a great chef, though! Dashi : http://en.wikipedia.org/wiki/Dashi
Tamago : Grilled eggs, Japanese omelets Made by eggs and Dashi-soup. By using Egg-pan made in a rectangular omelette pan, mixed beaten egg and dashi-soup is pan-grilled as four or five layers. Long time training is needed for cook to make the Tamago for sushi. That’s why a lot of Japanese restaurants in the US, even in Japan, are using Tamago sold at the market.
Katsura-muki : peeling in a thin continuous sheet Tuma is sliced daikon radish that is peeled in a thin continuous sheel. Tuma is always garnished with sashimi. Katsura-muki is the traditional and professional way to make tuma. Normally in Japan, katsura- muki is the first step for sushi chef trainers until they can stand in the sushi bar. It takes long time to be able to peel very one thin and long sheet. In the US, a lot of restaurants are serving Tuma cut with a slicer. Akira is offering “Refreshing” which is made by Katsura-mukied cucumbers, carrots, and daikon radish!
Knife : Japanese sashimi-bocho Japanese knife is a different from western style knife. The edgeof the blade can be angled either on both sides (1), or on only one side, where (2) is the standard angle for right handed use, and (3) is the type for left handed use. Many Japanese restaurants in the US use the both typed knifed which is not Japanese style. Chefs own their each Japanese sashimi-bocho from Japan. ( kinds are expensive, though! )
Gindara : Miso Cod
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