Vegan Sushi at Sushi Ko in Shizuoka City

SYNOPSIS:
I already have wrtitten a lot in bits and pieces on Sushi and Sashimi, including in my other blog, Shizuoka Sushi, but I felt it was time to post an article that could be used as general reference by my blogging friends.
The Basic 1: Definitions

Many questions are asked about sushi as there are many misconceptions, which is absolutely normal if you do not live in Japan.
I hope the following will clear up the skies for everyone.
Naturally, if you have other questions, I’ll be glad to answer them!

Sushi set consisting only of seafood caught in Shizuoka Prefecture. Served at Ginta in Yui, Shizuoka City

Q: Are there “special seats” at a sushi restaurant?

A: The usual misconception is that sitting at the counter automatically proves more costly than sitting at a table or on a tatami floor. The price will vary accordingly to what you have ordered wherever you sit. The fact that customers sitting at tables usually order “sushi sets” will tend to demonstrate that it is cheaper, but you can order the same at the counter. On the other hand, sitting at the counter will entice you to order sushi piece by piece and venture into some exotic requests, hence a higher price. I myself always sit at the counter, especially around the “corner”, because I can enjoy the vital opportunity to converse with the chef, watch his technique and have a good look at the available ingredients of the day.

Sakura Ebi Gunkan/Cherry Shrimps (caught in Shizuoka Prefecture only) served at Sushi Ko in Shizuoka City

Q:”Nigiri Zushi” should be eaten at once?

A:Yes, for two reasons:
First, the carefully-made “nigiri zushi/握り寿司” will somehow collapse on itself after some time and will not look so appetizing.
Second, the “neta” will dry up and will lose some flavour, tenderness and freshness. That is why I have always strongly felt gainst the very popular “kaiten sushi/回転寿司” (conveyor belt) restaurants!
The trick is to order one “nigiri zushi” after the other and savour them individually, one more reason to choose a counter seat.

Mini Ikura Donburi served at Sushi Ko in Shizuoka City

Q: What are the prerequisites for a good “shari” (rice ball part of the sushi)?

A: As rice is actually the most important part, only high-quality rice such as “Akita Komachi” should be used.
I’m sorry to say so, but sushi made with Thai or Basmati rice abroad is not sushi. Full stop.
Next, the balance between the rice vinegar, sugar and salt is very important. Too much of any ingredient will leave an overwhelming taste inside the mouth to the detriment of the other ingredients. Not enough salt will also be detrimental. Only experience will dictate the right amounts!

Local sashimi served at Kansawagawa Sake Brewery in Yui, Shizuoka City

Q: Should you dip the “neta” or “shari” first into the soy sauce?

A: Do as you like!
I myself very often ask the chef to add soy sauce directly onto the sushi!
Actually some sushi don’t need any soy sauce.
One can enjoy sole/hirame/平目with a tiny pinch of salt and some lemon juice on top of the neta, or sakura/raw horsemeat is served with tare, grated ginger and chopped leeks, and so forth.

Vegetarian sushi in Kyoto

Q: Is there a definite order in ordering and eating various kinds of sushi?

A: That is widely subject to personal taste. The best way is to finish with your special favourites.
I myself start with tuna sashimi (“akami” variety, my preferred part of the tuna) and finish with “natto/ume/shiso (fermented beans+pickled plum meat+green beefsteak leaf. Mind you, I would not order that in Osaka!) maki” with soup, preferably “kanijiru/蟹汁” (miso and crab soup).
In between I shall order all kinds of “nigiri zushi” according to availability. I also make a point to order “chyawan mushi/茶碗蒸し” (Japanese steamed custard) whenever possible.

Uni-Gunkan

Q: Is sea urchin (“uni/海栗”) nice to eat as “nigiri”?

A: It should be. If the “gunkan/軍艦” (literally “mother ship”, term taken from the Navy) is properly made! A “gunkan”-style “nigiri zushi” is made with a strip of dry seaweed wrapping the rice ball leaving the top free and securing the topping (“neta”). Ｍoreover I would ask the chef to season it with soy sauce to avoid dropping it into my soy saucer (sorry for the pun!)

Aburi Sanma Nigiri/Slightly grilled Pike mackerel served at Sushi Ko in Shizuoka City

Q: Should all “neta” toppings be made from absolutely fresh fish only?

A: That is another misconception.
Long ago, sushi “neta” were exclusively made of boiled, pickled or salted fish.
As hygiene, refrigeration and preservation have greatly improved, we have access to better and better fresh fish. But in some cases, such as for “maguro” (tuna), it is best to leave the fish rest in a secure place for a while before eating it.
“Maguro” is at its best after a week left in a cold (not frozen) place.
Actually, Mr. Hara, the chef at Ginta in Yui, explained that he gets his fish (of the day only) from the boat the harbour, gut and dress it within a minute before leaving the fish fillets mature on a piece of cloth in the refrigerator for at least half a day!

Kohada Nigiri

Q:Especially in the case of “kohada” (gizzard shard fish or small sweet sardine) we can see at least 5 ways of cutting and presenting the fish: which is the best one?

A: Well. that probably depends both on the chef’s and the customer’s preferences. With a different cut or presentation, various parts of the fish will offer a different exposure to the eater’s palate with consequent different tastes and flavours.

Kanpyo Maki

Q: “Kanpyo (dried gourd shavings) maki” is usually cut into 3 pieces and “tekka (tuna) maki” cut in 6. Is there a definite reason for that?

A: No. This is being dictated by two factors:
a) Easy-to-hold or to-eat portions.
b) Sometimes when the “maki” is shared so smaller portions (6) will be more practical and pleasing to the eye.

Unusual round nigiri topped with ika/cuttlefish in the shape of a tsuru/crane served at Sushi Ko in Shizuoka City

Q: Which is better, a male fish or a female fish?

A: A male fish, because a female loses part of its own nutrients for egg (roe) production, especially in the case of salmon and white-fleshed fish.

The next article will be about Ingredients!

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Mangantayon
Tokyo Foodcast
Tokyo Through The Drinking Glass
Urban sake
Hapabento
Elinluv Tidbit Corner

Please check the new postings at:
sake, shochu and sushi

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Rainbow Roll at Sushi Ko, Shizuoka City

I already have wrtitten a lot in bits and pieces on Sushi and Sashimi, including in my other blog, Shizuoka Sushi, but I felt it was time to post an article that could be used as general reference by my blogging friends.
This first article will describe the different kinds of sushi in a basic manner.

Kawahagi sashimi/Leatherback at Sushi Ko, Shizuoka City

Sashimi or thin slices of fish when put onto some rice could be called “sushi” as long as rice vinegar, salt and sugar have been added to season the rice beforehand.
On the other hand it does not have to be sashimi as almost anything could be used for making sushi: fish guts, roe, shellfish, meat, vegetables. etc.
Even the word “sashimi” does not actually apply to fish only as its meaning is “thin slices” (debatable).

Sakura/Horsemeat Sushi at Sushi Ko, Shizuoka City

There are 3 basic kinds of sushi:
“Nare Zushi”, or pickled fish sushi.
“Nigiri Sushi” or “Edomae Zushi”,or sliced Fish et al onto small balls of rice.
“Oshi Zushi” or “Osaka Zushi”, or sliced fish et al pressed onto rice inside a wooden box or mould and then cut into equal-sized pieces.
Of course the three above kinds can be divided into numerous sub-varieties.

Home-made Chirashi Zushi

One important variety is “Chirashi Zushi/散らし寿司”, basically all kinds of (available) ingredients, preferably small, strewn on a layer of rive inside a bowl or shallow Japanese dish. This last variety is commonly encountered at home meals when it is more practical for a housewife to serve to a whole family.

“NARE ZUSHI”

Nare zushi in Wakayama Prefecture envelopped in Bamboo leaves

Nare Zushi (熟寿司, or 馴れ寿司 in Japanese) is the original form of sushi in Japan. One way to preserve fish was to gut it, slice the meat with or without the skin and pickle it (ferment it) in rice. The fish could then always be presented at meals after having taken it out of the pickle jar, cleaned it and served it on a dish as an accompaniment (or main dish) to the usual Japanese fare of rice, miso (fermented beans) soup and pickles.

Funa Zushi/鮒寿司

Funa Zushi is a typical example.

Then one day, somebody selling fish in Edo (old Tokyo) struck on the idea to serve it wrapped around balls of rice to which vinegar, salt and sugar had been added for preservation. These balls were 2 or 3 times as big as nowadays and
3 balls would be enough for a meal.
This form of sushi is rarely encountered or availabe these days. One modern extension of this technique is “Zuke” whereas tuna (“maguro”) or other fish has been first dipped in hot water for a while, then transfered into iced water to stop it cooking and finally marinated into a pickle brine (“tsuke shiru”) for a while. When cut, the surface is cooked and slightly harder while the inside is still soft and comparatively raw. If it is not dipped in brine it becomes “tataki”.
(Note: “Zuke/漬け” also means leaving the fish slices in a mixture of soy sauce, mirin ans sake for about a certain amount of time begore making any kind of sushi. Each restaurant has its own original secrets and recipes.)

“NIGIRI ZUSHI”/”EDOMAE ZUSHI”

Kujira Nigiri/Whalemeat at Sushi Ko, Shizuoka City

“Nigiri Zushi/握り寿司”, arguably the most popular kind of sushi, consists of a small hand-formed ball of rice, or more commonly called “shari/シャリ”, seasoned with rice vinegar, salt and sugar covered with a slice of fish or other ingredients (defined as “neta/ネタ” in Japanese).
Moreover, before covering the “shari” with the “neta”, a small portion of grated Japanese green horseradish (“wasabi/山葵”) is applied on top of the “shari” to be in contact with both the the “shari” nad “neta”. But this is not always the rule. Grated ginger and chopped chives can be applied on top of the “neta” or the “neta” could be seasoned with sauce (“tare/タレ” or “tsume/ツメ”) or the horseradish could be applied on top of the “neta” (as in for “anago”=conger eel). In some cases, I myself like the “neta” sprinkled with a bit of salt and lemon juice as for “hirame” ( sole/flatfish).
The “nigiri zushi” can be then be dipped or not, according to your preference, into a small dish of soy sauce before eating it.
A “nigiri zushi” seasoned with “tare” or salt and lemon juice should not be dipped into soy sauce.

Negi-toro Nori Maki/leeks and toro nori maki at Sushi Ko, Shizuoka City

“Edomae Zushi/江戸前寿司”, apart of “nigiri zushi” comprises “te-maki zushi/手巻き寿司” (a sushi made inside dry seaweed in the form of a cone served in one piece),”ha-maki/葉巻” (the same as “te-maki-zushi” but with lettuce instead of dry seaweed), “nori-maki/海苔巻き”
(a long thin roll usually wrapped in dry seaweed, then cut in 2, 3 or 6 portions), “futo-maki/太巻” ( a thick roll wrapped in seaweed cut into thin slices), “inari zushi/稲荷寿司” (plain or mixed with some finely-cut ingredients seasoned rice wrapped inside fried toofu pouch, also known as “0-inari San”) , or “chakin zushi/茶巾寿司” (seasoned rice plain or mixed with other ingredients inside a pouch made of thin omelette).
The possibilities for “edomae zushi” are almost limitless.

Te-mari zushi, kyoto style

Te-mari zushi, home-style

Ome more variety made in Kyoto called “te-mari zushi” (small round “nigiri zushi”) ought to be mentioned as its shape is particularly beautiful and its size is popular with diet-conscious ladies!

“OSHI ZUSHI”/”OSAKA SUSHI”

Oshi Zushi out of it press box

This type of sushi is made from rice (“shari”) seasoned as in “edomae zushi” and then stuffed inside small wooden boxes, smeared or not with horseradish (“wasabi”). Finally thin slices of fish or else are carefully arranged on top usually so as to form a pattern. A wooden lid will then be pushed on top of the sushi to press it evenly and firmly. The sushi will be then slid out out of the box and cut into regular rectangular portions to be served accordingly to the chef’s taste and skill.

Next to come: Sushi & Sashimi: The Basics 2: Questions and Answers

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Mangantayon
Tokyo Foodcast
Tokyo Through The Drinking Glass
Urban sake
Hapabento
Elinluv Tidbit Corner

Please check the new postings at:
sake, shochu and sushi

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Last night, I took two of my students to Sushi Ko in Shizuoka City to introduce them to the highest quality for the best value sushi in town.
Most sushi restaurants in Japan do not advertize their prices, whereas Sushi Ko does so expcept for the sashimi of thday, which are nonetheless of very good value.

Moreover they serve local seafood whenever possible, and seasonl one only. You do not visit Sushi Ko to fill yourself with cheap fat rolls, but to appreciate healthy top class sushi and sashimi.

My students, being both ladies. we ordered a Chablis bottle to start.
Halfway, I ordered for myself a glass of succulent Shizuoka Sake, “Shosetesu/正雪 brewed by Kansawagawa Brewery (located in Yui, one of the best spots for fihing in the Prefecture!).

Sashimi: Katsuo/bonito, Shimaaji/Stripde Jack and Kinmedai/plendid alfonsino

Since the last time I visited the place in June with the Missus, the seasonal fish haven’t changed that much yet and we almost ordered the same.
We started with a plate of sashimi consisting of katsuo/bonito, shimaaji/striped jack (a variety of saurel) and kinmedai/plendid alfonsino (a variety of grouper) all caught off Shizuoka’s shores!

Next we ordered a “tennen-aji” a saurel caught in the wild as a tataki/Japanese-style tartare served with the rest of the fish.

The fish being extremely fresh, its bones and head were later served deep-fried/karaage!

Then, it was for the Sushi Ko classics:
Sushi Millefeuille with maguro/tuna, kyuuri/cucumber, avocado adn topped with tobikko/flying fish roe!

Piri kara hotate maki/spicy scallops roll. A superlative roll made with with finely cut scallops, tobikko, chili pepper, finely chopped leeks and peanuts with mayonnaise and what else.
A must at Sushi Ko!

A plate of vegan sushi!

The last order is unfortunately going to creat consternation among some of my friends in the US: kujira/whalemeat seasoned with a little salt and a good amount of goma a bura/sesame oil without any siy sauce. Succulent!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Mangantayon
Tokyo Foodcast
Tokyo Through The Drinking Glass
Urban sake

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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