Hatsuga genmai maki, healthy sushi

I don’t make sushi so often, but there are a few on this blog :
sushi compil’

Today’s is a health bomb. The rice is super healthy hatsuga genmai (germinated). And it’s garnished with Hokkaido salmon, full of the good omega fats.

First, I have germinated brown rice :

After 24 hours in this heat. To know more and make yours easily :
Hatsuga genmai, germinated rice.

In the rice-cooker with kombu seaweed.

I have made wind with the fan when I’ve added rice vinegar and sea salt. My rice is so glossy now.

Steamed salmon.

Rolled on nori seaweed, with wasabi and negi leeks.
Confession : I put 3 layers of nori. I adore nori, there is never too much. I can eat the leaves like that, like crackers.

See next post for serving.

Rising Sun melon-pan

Melon Pan or Sunrise

Caution : cult food !

That’s Hina Matsuri (festival of little girls) in Japan this week-end, so I can get a sweet treat, coz I’m a little girl, just bigger.

If you have never had them, that’s a soft sweet bread roll that has a crunchy rind, unlike a melon… Contrarily to some rumor, they are not melon flavored. Unless they are, in which case they would become “melon melon pan”.

When I came to live in Japan, I put on 200 kilos in the first 3 months because those freaks are sold everywhere. Each baker adds his/her personal touch to the recipe and Osaka has 40 000 bakeries so I had to try the 100 000 variations. Then, when you stop eating them, you will lose the gained weight. But will you be able to stop ?

Total vice : they double as cream pan. They are filled with vanilla custard cream.

Making of :
Sweet roll bread (milk bread here, butter roll is OK), filled with the cream (or not), covered with a layer of cookie/tart dough (pâte Sucrée, flavored with lemon zest and vanilla), rolled in crystal sugar. Etc.

The bad news. This is for ONE little melon :

Cal 394 F16.1g C56.1g P8.2g

A cookie make with the leftover of “melon rind”.

Would you say this one is the melon pan ? or the sunrise ?
The 2 names exist, the 2 shapes exist. Nobody seems to agree. They made some surveys all over Japan to know what % of people called them this or that…

Cosy sushi, many ways

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…

Osaka sushi
They are the oldest style, before the custom of eating raw fish.

shime-saba and unagi
chakin sushi (egg wrapped)
meharizushi (leaf wrapped)

Edo-mae (“standard”)
Tokyo-style.The classic, famous around the world.

nigiri (hand-shaped)
gunkan-maki (war boats)
hosomaki (thin rolls)

Chirashi-zushi
Display sushi, not shaped, served in a wide dish for many guests.

yuzu chirashi (with tuna) yuzu chirashi (with goya)
radish chirashi
natsu chirashi (Summer style)
panda style
rose sushi

Different techniques :

Oshizushi. Pressed in a box, like those of Osaka
inari-zushi (tofu pockets)
Aburi-zushi (flamed)

Maki-zushi


The big rolls…

hatsuga genmai healthy salmon sushi
ehomaki (horoscope sushi)
rolling a makizushi

Fancy :

mini-cup sushi
chicken chirashi
egg sushi in a verrine

TO BE CONTINUED