Category Archives: sushi

Sushi Millefeuille 2017 Summer Version at Sushi Shokunin Birukawa in Shizuoka City!

Service: shy but extremely attentive and kind
Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible
Prices: reasonable (that is for true sushi!)
Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.

Chef Kenta Birukawa/尾留川健太親方, as a true chef has always loved to be challenged into new ideas.
Every time I visit his restaurant, Sushi Shokunin Birukawa, in Aoi Ku, Shizuoka City he knows I will asak for a new “Sushi Millefeuille”, a bit to the surprise of regulars as the order is not written anywhere, be it on the regular menu or specialties of the day!

So when I proposed the name, Summer Version Sushi Millefeuille, that is what he came up with!
Note that the sushi rice is lightly colored as 10% of the rice vinegar used in its making is akazu/red vinegar!

The fish served in aburi style/half grilled, half raw on top is “nodoguro” or “blackthroat seaperch” also known as “akamutsu” in Japan, a seasonal fish of higher quality!
The fish was accompanied with “boiled “shako” or squilla!
Anago/grilled conger eel was also included inside the rice with grilled eggplant and thinly sliced cucumber!

Almost a whole dinner by itself1 Looking forward to the next challenge!

SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Dinner at Sushi Shokunin Birukawa in Shizuoka City!

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Service: shy but extremely attentive and kind
Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible
Prices: reasonable (that is for true sushi!)
Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.

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Chef Kenta Birukawa/尾留川健太親方!

Kenta Birukawa opened Sushi Shokunin Birukawa last July after a long time spent as the main chef of Sushi Ko in Aoba Park Street, Aoi Ku, Shizuoka City for the pleasure of his many fans including your servant.
It is located near Komagata Street which is being completely renovated with the addition of high-rise mansions which promises a flow of affluent customers to all the establishments who decided to stay or move recently!

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Whatever his skills a chef builds his reputation on his/her choice of ingredients.
Kenta always has enough live local fish in his aquarium tank along with products chosen on a daily base through his many contacts in local and national ports. And when it comes to wasabi, even the op restaurants in Tokyo or Kyoto do not come near to equal him as he exclusively uses roots grown for three years in the mountains of Utogi, Aoi Ku, Shizuoka Ciy, the very location where the first wasabi were grown for their roots in the beginning of the 17th Century.
The wasabi is grated a little at a time before being served on each plate or sushi!

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Incidentally Kenta and his little jewel of a mother are from Akita Prefecture as can be noted on the tea cups and the noren/entrance curtain to the kitchen! Apparently Shizuoka City is very popular with denizens of Akita Prefecture as they have formed their own association in our city!

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It was actually our first visit as we knew the place would be too crowded during the first two months, and still is, so you had better call first or reserve in advance!
The tone was set with the o-toshi/snack coming with first drink consisting of succulent whelks!

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A small board is shown and circulated among the customers to inform them of the special fish and seafood of the day, a very useful and practical way when it comes to sashimi or cooked fish!

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As for drinks there is much to choose from among the sake, comprising many local ones (expect more not featured on the list!), wine and soft drinks!

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And do not forget the shochu and the beer!

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As for individual sushi the prices are clearly stated. You can also discuss your budget directly with Kenta without any worries. He will also gladly accommodates your special orders not featured on menus. Just keep on eye on what the regulars order!

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Another big plus the rice is steamed in small bunches, and if you are lucky enough he will prepare it in front of your very eyes!
Kenta has his own recipe which includes a mixture of 90% usual rice wine with 10% of red rice wine as demonstrated above! Not many restaurants will go to the pains of such explanations with their customers, so do not forget your camera!

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Not including the kitchen hidden by the noren/entrance curtain to prevent kitchen odors to bother customers the restaurant is a model of a clever use of the limited space with the inclusion of a Japanese-made grill/salamander!

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Guests can see how their own fish is being cooked!
“White-grilled” (no sauce basted on fish) conger eel in our case!

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“Shirayaki anago”/white-grilled conger eel!
Just add a little grated wasabi on top of each piece before savoring it!

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Kenta is famous all over town and beyond for some tidbits you must absolutely sample!
One of them is “Kawahagi o-tsukuri”/Filefish (also called leather jacket in Australia!) sashimi plate!
Cheaper and tastier than fugu/globefish and super fresh as they picked up alive form the tank!

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The fish is cut in very thin slices and served with cut leeks/scallions to be rolled inside each slice of fish. a great opportunity to show your skills with chopsticks!

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And as for the dipping sauce it consists of the live liver of the very same fish chopped thinly and mixed with rice vinegar and what else!

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The “jowls” of the same fish will then served to you as deep-fried! To eat with your fingers!

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Another morsel you must absolutely order is “maguro zuke”!
Slices of tuna akami/lean part are marinated for a short time in a mixture of soy sauce, sake, mirin and secret ingredients before being served as nigiri. Almost a dessert!

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Also make a point to check what local fish are available!
The above is a fish that made Shizuoka Prefecture famous all over Japan: “kinmedai”/splendid Alfonsino caught off the shores of Inatori on the west coast of Izu Peninsula!
Seared on one face you can savor at least two different savors!

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If you wish for something from other shores try the deep-fried “shiroebi”/white shrimps from Toyama Prefecture!

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Vegetarians can order a plate of fresh vegetable tempura prepared by Kenta’s mother!

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“Maki”/sushi rolls aficionados are faced with an embarrassment of choices as Kenta will gracefully prepare your orders even if they are not featured on the menu!
Dragon ordered this “futomaki”/large roll filled with fresh salmon, salmon roe, grated “yamamaimo”/Japanese yam and thin scallions!

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For “dessert” (for vegetarians and vegans) ask for “kanpyo maki”/roll filled with simmered dry gourd shavings, and don’t forget to mention with “plenty of wasabi”!

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Kenta cooks his own tamagoyaki/Japanese omelet (not evident in many sushi restaurants!) so don’t forget some!

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And wash down the lot with some very tasty miso soup!
There are usually three kinds depending on the season.
This time we were offered tofu, nameko mushrooms or cockles.
Dragon opted for the tofu added with a generous portion of fresh seaweeed!

This was only a small dinner, so expect more in the near future with different morsels!

SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Sushi Lunch at Uogashi Nagarezushi in Fujieda City!

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Service: busy but friendly
Equipment and facilities: Overall very clean. Excellent washroom. Non smoking
Prices: reasonable
Strong points: great choice and fast service

If you are in a bit of a hurry but still are hungry Fujieda Station is a practical place to enjoy some reasonably-priced but still tasty sushi.
Uogashi Nagarezushi is located on the second floor of OLE Building just beside Fujieda Station south exit!

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It is a fairly big place but seats are sufficiently separated for necessary privacy.
This is a “nagaraezushi”, that is a system where orders are coming to your table via a computer service. Very quick and efficient and the staff will come regularly to collect away your empty plates.

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Plenty of top-class local sake!

What did we have, then?

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Whale/kujira/鯨 nigiri!

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A set consisting of horse mackerel/aji/鯵 prepared in four different manners!

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A set of three white-flesh fish/shiromi/白身 in aburi/seared/炙り style!

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A mixed set of twelve diffrenet sushi nigiri!
Gizzard/kohada/小肌, grated tuna/negitoro/ネギトロ, boiled sardine whiting/shirasu/白子, crab salad/kani sarada/蟹サラダ, boiled prawn/yudeebi/茹で海老, Japanese omelet/tamagoyaki/卵焼き, Horse mackerel/aji/鯵, bonito/katsuo/鰹, mackerel/saba/鯖, cuttlefish (squid9/ika/烏賊, seabream/tai/鯛, and tuna red lean part/maguro akami/鮪赤身!

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Large horse mackere/aji/鯵 in aburi/seared/炙り style!

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And to finish, another set of nigiri in aburi/seared/炙りstyle: horse mackerel/aji/鯵, tuna/maguro/鮪 and cuttlefish tentacles/ika geso/烏賊ゲソ!

All with as much tea and pickled ginger as you want!

Uogashi Nagarezushi/魚がし流れ鮨

Fujieda City, Maejima, 1-3-1, OLE Building (Fujieda JR Station South Exit)
Tel.: 054-634-2880
Opening hours: 10:00~21:00
Credit cards OK
Take-outs OK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Gastronomic Destinations: Matsuki Sushi In Takayama City, Gifu Prefecture!

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Service: Shy but smiling and attentive.
Equipment & facilities: Traditional but very clean. Excellent and modernized washroom
Prices: Reasonable considering that Gifu Prefecture has no direct access to the sea.
Strong points: Sushi of course, but also all kinds of traditional side Japanese dishes. Good selection of sake including many local. All kinds of drinks available

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Matsuki Sushi/松喜すしis a bit far from Takayama City JR station but still in the night entertainment part of the town and is certainly worth the search.
When they saw entering us entering they immediately asked us if we needed any help and advice on what foreigners would enjoy. They had not needed to worry with my staying 40 years in the country but I did appreciate the concern.
There is a good drink menu, bu apart of the sushi prices being advertised (in Japanese) on small wooden slats above the long counter there is o food menu. You need to talk about it with the staff who are very patient and smiling indeed!

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They have some good local sake indeed and we chose one by Watanabe Brewery (Takayama City). The sake made in the north mountains of Gifu prefecture tend to be on the sweet side but without being cloying.

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We asked the chef to bring us his own selection of sashimi first.
All the seafood came directly from the Japan Sea, that Toyama and Ishikawa Prefectures!

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Aji/鯵/Horse mackerel, Maguro chu toro/鮪中トロ/semi fat part of tuna, and amaebi/甘海老/sweet shrimps!

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Hirame/平目/Sole or flat fish, and ankimo/アンキモ/sake seamed frogsih liver. Also called Japanese foie gras!

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Grilled hotategai/帆立貝/scallops wrapped in dry seaweed!

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We then agreed on a six-piece sushi set for each of us!
Once again all seafood from the Japan Sea and a special local morsel!

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Baigai/バイ貝/Japanese ivory shell or Japanese babylon!

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Lightly seared Hda Beef from Takayama City!

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Shiroebi/白エビ/white shrimps in gunkan fashion!

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Anago/穴子/Broiled conger eel!

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Hirame/平目/sole!

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Maguro Chutoro/鮪中トロ/semi-fat tuna!

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Afer a long day spent walking all over the place we were still hungry and asked for a couple of side dishes: Chawanmushi/ 茶碗蒸し/steamed salty Japanese pudding!

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Geso karaage/ゲソ唐揚げ/deep-fried squid tentacles!

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Recommended!

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We were kindly served a parting present upon asking for the bill: home-made azuki ice cream!

Definitely highly recommended, especially if you don’t have the time to vist the prefectures nort of Gifu Prefecture!

MATSUKI SUSHI/松喜すし
Owner: Kazuhiko Nakasai/中才一彦さん

506-0007 Gifu Prefeture, Takayama City, Sowa Cho, 1-40
Tel. 0577-34-4766
Opening hours: 11:30~14:00, 17:30~23:00
Open all year round
Credit Cards OK
HOOEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Sushi Art: Seared Sushi Millefeuille by Chef Kenta Birukawa at Sushi Ko in Shizuoka City!

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

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The other day for our first visit at Sushi Ko on Aoba Park Street in Shizuoka City we challenged Chef Kenta Birukawa/尾留川健太さん to create a new Sushi Millefeuille for the Year 2016!
Bear in mind that he only can and may do it and that it does not feature on the menu!

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“Aburi Sushi Millefeuille/Seared Sushi Millefeuille”!
The concept was indeed new as he announced beforehand that he would “burn” it, a joke meaning that at least the outside would be seared!

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The main part of the millefeuille made of sushi rice was surrounded with thin bands of 1) akami/red lean part of tuna, 2) tachiuo/scabbard or cutlass fish, 3) shake/salmon.

It was topped with pieces of ika/cuttle fish/squid and kinmedai/splendid alfonsino.

The whole was then seared before being decorated with thinly sliced cucumber and presented with pieces of tamagoyaki/Japanese omelet and ikura/salmon roe!

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And the interior revealed pieces of kyuuri/cucumber, boiled ebi/prawn, tobiko/flying fish roe, tachiuo/scabbard or cutlass fish, shake/salmon and akami/red lean part of tuna!

What is going to be the next challenge? LOL

SUSHI KO

420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Sushi & Sashimi: A Basic Introduction

All original pictures taken in Shizuoka Prefecture!

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Sushi for vegans and vegetarians!

Next time you visit Japan and Shizuoka Prefecture I suppose that the first thing you might like to check if you are a sushi lover is the “real article”!

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The ubiquitous “Hon Maguro Nigiri” or “Blue Fin Tuna on a rice ball”. In this case marinated beforehand!

If it your first visit to Japan you might also be in for a surprise as you will discover that the varieties of sushi are practically unlimited!

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“Katsuo/Bonito) & “Kinmedai/Splendid Alfonsino” sashimi assortment!

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).

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.

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Home-made “chirashi zushi”!

One important variety is “Chirashi Zushi”, basically all kinds of (available) ingredients, preferably small, strewn on a layer of rice 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”
This 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.

“Nare Zushi” is slowly disappearing in japan due to better and safer transport of raw fish. One still available is “funa zushi/crucian carp sushi”.
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 available these days.

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“Katsuo/Bonito”, “Shake/Salmon” and “Hon Maguro/Blue Fin Tuna”, all marinated beforehand, that is in “Zuke” style.

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 transferred 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” also means leaving the fish slices in a mixture of soy sauce, mirin and sake for about a certain amount of time before making any kind of sushi. Each restaurant has its own original secrets and recipes.)

“NIGIRI ZUSHI EXAMPLES”

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“Amaebi/Sweet shrimps” nigiri!

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“Botan ebi/Large sweet prawns” nigiri topped with their roe!

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“Shita birame/Sole” nigiri!

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“Tachiuo/Scabbard or Cutlass Fish” nigiri in “Aburi/seared” style topped with “momiji oroshi/grated daikon seasoned with chili powder and chopped scallion!

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“Hotate/scallops” nigiri!

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“Kawahagi/Filefish” nigiri topped with its raw liver!

“BOGATA SUSHI”

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“Aji/Horse Mackerel” bogata sushi!

“Bogata” style is a variant of Osaka Oshi Zushi style by wrapping a fish over or a pressed “baton” of sushi rice and presenting it cut!

“GUNKAN”

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From top and left: “Uni/Sea Urchin”, “Sakura ebi/Cherry shrimps), “Uzura/Quail egg” with seaweed and dry bonito shavings, “Shirako/male cod milt”, and “Negitoro/Grated tuna” gunkan!

“Gunkan” means “Mothership” and consists of a small ball of rice laterally wrapped in a thin band of dry seaweed and topped with various ingredients!

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“Ankimo/Steamed monkfish liver in Japanese sake and preserved like a terrine” seasoned with momiji oroshi and chopped scallion! “Ankimo” is also called “Japanese foie gras”!

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A rare “Oyako/Parent and Child” rendition of “Ikura/salmon Roe” gunkan with its two “kids in the form of small gunkan with raw salmon wrapped around minuscule rice balls!

“MAKI ZUSHI/SUSHI ROLLS”

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“Natto/Fermented beans and Ika/Cuttlefish” thin sushi roll!

The ever popular (especially overseas!) sushi rolls come into two basic types: thin, or called “hoso maki” and thick, or called “futo maki”!

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A “California roll” made with spicy raw scallops and cucumber!

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“Rainbow Roll”, a very thick futo maki with no less than 15 ingredients wrapped in sushi rice and dry seaweed!

“DONBURI ZUSHI/SUSHI BOWLS”

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“Ikura/Salmon roe” ko donburi with sliced cucumber and grated fresh wasabi!

“Donburi Zushi” is a big or small (in the latter case called “Ko Donburi”) filled with sushi rice and topped with one or many ingredients! The variants are unlimited!

“FANCY SUSHI”

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Flower Millefeuille Sushi!

Young chefs do experiment with shapes and appearance, but such “fancy sushi” are rarely introduced on menus, therefore the need to become a regular customer at at least one sushi restaurant!

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“Happy Birthday Millefeuuille!

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An extravagant “Piece Montee”!

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And don’t forget the sushi for vegans and vegetarians! It is possible!

This article is only an introduction to what you may encounter during your trip! Do not worry too much about etiquette, the Japanese will have the pleasure to teach you!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Cuttlefish/Squid Species 4: Surume Ika/Japanese Common Squid-Pacific Flying Squid

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Here we continue with this series which still promises a long haul!

Surume Ika/鯣烏賊 or Japanese Common Squid/Pacific Flying Squid is also called by regional names of Ma Ika, Matsu Ika or Kanzegi.

It is caught off the shores of Northern Japan and south of Kyushu Island.
Catches tend to vary widely.
The Japanese squid can live anywhere from 5°C to 27°C, and tends to inhabit the upper layers of the ocean. They are short lived, only surviving about a year.
The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September. Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.
Most of it is turned into various pickled or dried cuttle fish/squid products.
It is also much appreciated broiled or simmered.

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It is quite popular as a simple sushi nigiri,

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or slightly boiled with “tare” sauce.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City