Sushi & Sashimi: The Basics 4/3: Sushi Presentations-Donburi (Amended & Updated)

donburi-09-02-13

Donburi made by the Missus:
-She marinated thin slices of raw tuna in ponzu, sake and what else. The leftover marinade was poured over the rice to season it before she placed the pieces of tuna on top.
-Smoked salmon with capers.
-A spoon of “tobikko/flying fish roe”
-A generous portion of locally-made (up the Abe River in Shizuoka City) “Wasabi zuke/chopped wasabi stems and flowers fermented in “sake kasu/sake white lees” (all from Shizuoka Prefecture!)

There is another form of sushi, partly similar to Chirashizushi called Donburi Sushi.
It is popular not only at sushi restaurants, especially in Hokkaido Island, but also in Japanese homes all over Japan!
The moment you know how to prepare sushi rice, it is great fun!
You can make donburi vegan, vegetarian, seafood or even meat.
It is entirely up to your imagination!

Here is another example by the Missus:

DONBURI-HOME

Plain steamed rice topped with slices of “akami”/ lean tuna part, avocado salad with mayonnaise and wasabi pickles (the latter provided a nice balance with a spicy touch), boiled sirasu/whitebait sprinkled with “hijiki” seaweed and “tobikko”/flying fish roe.
The tobikko added a nice colour finish touh. It is quite cheap down here in Shizuoka City.
I poured a little Shizuoka-made wasabi dressing on top. This dressing is a lot milder than pure grated wasabi with a little sweetness which combines well with the fish!

I go very often to Hokkaido and have collected quite a few samples of Donburi:

The following three were taken near Abashiri a short distance from Shiretoko, one of the Japanese World Nature Heritage in the far North:

DONBURI-HOKKAIDO-1
“Oyako” Donburi/”Mother and Child”. In this case it means Salmon and Salmon Roe!

DONBURI-HOKKAIDO-2
“Uni” Donburi, Sea Urchin Donburi. Absolutely extravagant!

DONBURI-HOKKAIDO-3
Uni to Ikura Donburi, even more extravagant!

The next four were savoured in Sapporo City, the capital of Hokkaido:

DONBURI-SAPPORO-1
From bottom, clockwise:

“Uni” (Sea Urchin), “Kani Tsume” (Crab legs), “Maguro” (Tuna), “Nanban Ebi” ( large prawn variety)

DONBURI-SAPPORO-2
From bottom, clockwise:

“Hotate” (Scallops), “Uni” (Sea urchin), “Ika” (Squid), “Kani Tsume” (Crab legs)

DONBURI-SAPPORO-3
From top middle clockwise:

“Ikura” (salmon roe), “Kazu no ko” (herring roe), “Kampachi” (Amberjack), “Tako” (octopus), “Sake” (raw salmon), “Hotate” (scallops), in the centre, “Uni” (sea urchin)

DONBURI-SAPPORO-4
From bottom, clockwise:

“Hotate” (Scallops), “Ikura” (Salmon roe), “Kazu no Ko” (Herring roe), “Kampachi” (Amberjack), “Uni” ( Sea Urchin), “Kani Tsume” (Crab leg), “Ebi” (Boiled prawn)

RECOMMENDED RELATED SITES:
With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Advertisements

Sansai/Japanese Wild Mountain Plants (updated)

“Sansai/Wild Mountain Plants” are around the corner so I thought it might be a good idea to draw people’s attention back to them for easier reference! They also include wild fruit that can be eaten both as vegetables and fruit with various preparations.
Some can be boiled, others fried, prepared as tempura, cooked in soup, prepared as pickles or jam, etc.

As it would become far too big (already massive, but inexhaustive) a posting if I wrote everything, please pick up one item at a time if you want more explanations and I will write an individual article for your pleasure!

Here we go:
(No particular order)

ainu-negi-alium-victorialis
AINU NEGI: ALIUM VICTORIALIS

akebi-chocolate-vine
AKEBI: CHOCOLATE VINE

amadokoro-polygonatum-odoratum
AMADOKORO: POLYGONATUM ODORATUM

azami-thistle
AZAMI: THISTLE

fukinoto-giant-butterbur
FUKINOTO: GIANT BUTTERBUR

hamaboufuu-glhnia-littoralis
HAMABOUFUU: GLEHNIA LITTORALIS

hangonsou-senecio-cannabifolius
HANGONSOU: SENECIO CANNABIFOLIUS

hasukappu-lonicera-caerulea
HASUKAPPU: LONICERA CAERULEA/HASCUP

hikagehego-flying-spider-monkey-tree-fern
HIKAGEHEGO: FLYING SPIDER MONKEY TREE FERN

irakusa-urtica-thunbergiana
IRAKUSA: URTICA THUNBERGIANA

itadori-japanese-knotweed
ITADORI: JAPANESE KNOTWEED

katakuri-dogtooth-violet
KATAKURI: DOGTOOTH VIOLET

kiboushi-plantain-lily-hosta-fortinei
KIBOUSHI: PLANTAIN LILY HOSTA FORTINEI ( a variety of Hosta Montana)

kogomi-ostrich-fern
KOGOMI: OSTRICH FERN (exists as green and red)

koshiabura-ascathopanax-sciadophylloides
KOSHIABURA : ASCATHOPANAX SCIADOPHYLLOIDES

kuko-chinese-wolfberry
KUKO: CHINESE WOLFBERRY

kusagi-harlequin-glory-bower-peanut-butter-shrub2
KUSAGI: HARLEQUIN GLORY BOWER PEANUT BUTTER SHRUB

matatabi-silver-vine
MATATABI: SILVER VINE

mitsuba-japanese-honeywort
MITSUBA: JAPANESE HONEYWORT

nirinsou-anemone-flaccida
NIRINSOU: ANEMONE FLACCIDA

nobiru-alium-macrostemon
NOBIRU: ALIUM MACROSTEMON

oyamabokuchi-synurus-pungens
OYAMABOKUCHI: SYNURUS PUNGENS

ryoubu-clrthra-barbinervis
RYOUBU: CLERTHRA BARBINERVIS

sarunashi-actinia-arguta
SARUNASHI: ACTINIA ARGUTA

seri-japanese-parsley
SERI: JAPANESE PARSLEY

suberiyu-common-purslane
SUBERIYU: COMMON PURSLANE

takenoko-bamboo-shoots
TAKENOKO: BAMBOO SHOOTS (SPROUTS)

tanpopo-dandelion
TANPOPO: DANDELION

tara-no-me-aralia-elata
TARA NO ME: ARALIA ELATA

tsukushi-horsetail
TSUKUSHI: HORSETAIL

tsuroganeninjin-adenophora-triphylla
TSUROGANENINJIN: ADENOPHORA TRIPHYLLA

udo-aralia-cordata
UDO: ARALIA CORDATA

yamaudo
YAMAUDO: same as UDO (above)

urui-hosta-montana
URUI: HOSTA MONTANA

warabi-pteridium-aquilinum
WARABI: PTERIDIUM AQUILINUM

yamabudo-crimson-glory-vine
YAMABUDO: CRIMSON GLORY VINE

yamawasabi-wild-horseradish
YAMAWASABI: WILD HORSERADISH

zenmai-osmunda-japonica
ZENMAI: OSMUNDA JAPONICA

—————————
Still have to find the English names for the following ones!

aiko
AIKO

akamizu
AKAMIZU

aomizu
AOMIZU

inudouna
INUDOUNA

shidoke
SHIDOKE

RECOMMENDED RELATED SITES:
With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Japanese Cuisine: Shizuoka Agricultural & Marine Products at UZU!

Mixed salad of organic vegetables from Matsuki bio Farm

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients, especially organic vegetables extensively used. Local sake. Home-made umeshu. Great shochu list.
Non-smoking on Sundays and National Holidays!

I just can’t stop re-visiting Uzu. I just have too many reasons for that: the food there is exclusively seasonal and so healthy.
For once I was lucky to have dinner there on a National Holiday, meaning that smoking was completely prohibited!

Uzu is off the beaten tracks away from the bustling centre of Shizuoka City, a small haven of Japanese tradition.

But it is safe to say that their sign is modern calligraphy art!

The day’s specials are always hand written on paper posted outside.

They are written by Chef Yoshimura’s wife. Bring a Japanese friend with you to help you understand the menu. It is worth it as all the farmers and breeders of the food served inside are clearly stated!

The snack coming with the first drink included Sakura Ebi/Cherry Shrimps tofu! A great way to serve the specialty from Yui!

We first had the haru Yasai Gorogoro salad, a salad made with all kinds of organic Spring vegetables grown at Matsuki Bio Farm in Fujinomiya City!

From another angle to show the beautiful raw mushrooms. The dressing was also vegetarian!

For once we didn’t have a sake from Shizuoka Prefecture but Hitakami/日高見 from Miyagi Prefecture. We had to pay cash for this sake as part of it woill go to help the victims of the recent earthquake in Miyagi Prefecture! What a great way to contribute!

For the sashimi we had a combination of the sea and the land!

Benimasu/salmon trout from Fujinomiya City!

Isaki/Chicken grunt from the Suruga Bay.
The freshly grated wasabi is from Umgashima, Shizuoka City!

Amagi Shamo Chicken bred in Shuzenji, Izu Peninsula: Amagi Shamo Chicken innards and leaf Ginger in Shichuan style/Amagi Shamo Naizou to Ha Shouga, shisen style.

For a closer look!
This dish has been inspire by a friend of Mr. Yoshimura’s. I will dine there soon!

A cute serving on a beautiful earthenware dish!

We did drink fresh water, with the difference that all the fresh water served at Uzu come from the well of Hatsukame Brwery in Okabe!

Amagi Shamo thighs grilled to perfect balance served with fresh wasabi sauce!

Now, I know a lot of people who would like to try this dessert:
Vanilla and brown sugar ice-cream topped with umeshu and its chopped ume! Ume is Japanese plum, and ume shu is made with ume, sake and shochu!

Don’t worry, there will be many other reports on this great Shizuoka Izakaya which is the epitome of our Prefecture’s gastronomy!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00~23:00
Lunch on reservation only
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Sushi & Sashimi: The Basics 4/2: Sushi Presentation-Rolls (updated & amended)

SUSHI-ROLL-2-SIZES
Futo-Maki/Large sushi roll with normal size nori-maki for comparison

I stopped counting the number of complaints I received about the so-called sushi rolls they serve in other countries. “Gross”, “Impossible to finish”, “Nothing to do with sushi”, and so forth.
This is like any “ethnic” food served outside its country of origin: some unscrupulous restaurateurs/businessmen catch on the fad and immediately serve “authentic” cuisine to gullible/unknowing customers.
But soon or later, thanks to better and faster global communications, the same customers will realize their mistake and stop patronizing such establishments.
The problem is that very often they are left with no decent sushi restaurant to visit.
About time to learn to make these famous rolls and enjoy them at home or parties until that great real sushi restaurant comes to town!
Here are some examples of sushi rolls to help you with your own crations!

SUSHIKO-08-12-25-9
California Roll by Sushi Ko in Shizuoka City

-Sushi do not have all to be of the”California Roll” type.
Below are typical examples of “futo maki/large maki” with the seaweed/nori outside.

SUSHI-ROLL-HOME-TYPE-1
Home-type futo-maki/large sushi roll 1

SUSHI-ROLL-HOME-TYPE-2
Home-type futo-maki/large sushi roll 2

They can be larger of course, but there is limit to size.
Below are great examples of what can be achieved with large types:

SUSHIK-09-08-31-1
Futo maki roll: (Large) Rainbow Roll at Sushi Ko, Shizuoka City

SUSHIKO-09-25-2
Pirikara Hotate Futo maki/large spicy scallops roll at Sushi Ko, Shizuoka City

SUSHI-ROLL-TONKATSU
Tonkatsu sushi roll

Nori-maki style rolls are probably the easiest to make, serve and eat.
And there are so many possibilities as you can devise them with a single ingredient!

SUSHIK-09-08-31-19
Negi-toro nori maki sushi roll at Sushi Ko, Shizuoka City

vegan-sushi3
Kanpyo maki/dried gourd shavings roll

Making “decoration rolls” for the family can be great fun!
Look below for some examples:

SUSHI-ROLL-DECORATION

SUSHI-ROLL-DECORATION-2

Another type of roll very popular in Japanese restaurants and homes is te-maki/手巻き, literally hand-roll.
They have the advantage that you can choose your own ingredients at will!

TE-MAKI-ZUSHI-HOMESTYLE
Home-style te-maki plate!

TE-MAKI-2
Te-maki set served at a sushi restaurant.
Can you recognize the ingredients?

TE-MAKI-3
How about this one, also served in a sushi restaurant! Looks very healthy!

TE-MAKI-1
Japanese home-style te-maki made with cheese, shiso and canned tuna!

RECOMMENDED RELATED SITES:
With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!