Are not visitors disappointed ? A food blog from Osaka with so few sushi… It’s Japan, so we are supposed to eat some at every meal.
That’s not really the case, but we have some. I don’t try to replicate the restaurant style, but anyway what we are proposed here tends to differ from the horr… , I mean, the offer, in the West. There are many regional variations. I try to prepare the original home-made ones…
Definition : vinegared rice, with toppings.
If there is no rice or nor no vinegar (citrus juice/fermented sake), it is not a sushi. Consider using another name. Well, the concept is large enough to play around with shapes and toppings.
Personal opinion : what makes a good sushi, is :
ONE : the rice, quality (Japonica or Arborio, which is a Japonica anyway) and good preparation.
TWO : there should be a way to distinguish a sushi and a hamburger (I mean no ketchup, no cheese, no fries…)
Enjoy the visit…
They are the oldest style, before the custom of eating raw fish.
Tokyo-style.The classic, famous around the world.
Display sushi, not shaped, served in a wide dish for many guests.
Different techniques :
TO BE CONTINUED
As you can see, in eating order :
shrimp nigiri (hand formed),
ikura (salmon eggs/roe) and cucumber “war boats”, gunkan-maki
hoso-maki of shrimps and shiso leaves.
The rice is brown + mochigome (sticky rice), cooked with kombu seaweed. The “su” is black rice vinegar, plus sudachi lemon juice. I just added a little salt. The rice was not so great, I put too much sticky rice to shape it nicely.
The reason for serving wasabi on the side is… I forgot including it. Well not great shape. I’m not read to open my sushi bar. Anyway, in Japan it’s not a job for women, our hands would too warm, we would only good at making onigiri.
It’s not a “lunch box”, it’s a bento (box) to eat at home.
Cal 445.5 F7.2g C77.5g P33.7g