Tag Archives: Chirashi Zushi

レシピ, Crab, Crustaceans, 美食, 花咲蟹, 魚海の幸, Food, Gastronomes, Gastronomic Photography, Gastronomy, Hansaki Crab, Japan, Japanese crabs, Japanese Gastronomy, Recipes, sushi

Sushi: Hanasaki Crab Chirashi Zushi for the New Year!

January 1, 2014 dragonlife 4 Comments

Chirashi zushi/散らし寿司 means “decoration sushi” in Japanese!
It is a free form of sushi very popular at homes!

We received this magnificent crab directly from Hokkaido!

Its name, Hanasakgani/花咲蟹 means “Flower Blooming Crab”!
This is probably due tp its many spikes!

We received pre-boiled although the original color is almost the same!
The Dragon had a hard time to prepare it as the shell is hard. I did propose to help her but she refused!

This crab can be found only in the North Pacicific around Hokkaido, The Behring Sea and the Sakhalin.
It does not have a specila English name and goes by the Latin name of Paralithodes brevipes.

It is considered as one of the top three crabs (at least in Hokkaido) with the Kegani/Horsehair Crab and the Tarabagani/Red King CRab! It is expensive but we recived it as an End of the Year present!

The meat out of its shell!

The Dragon prepared a chirashi sushi served in the traditional round wood bowl for 4 of us, but we couldn’t finish and had more for the next breakfast!

The Dragon first prepare the sushi rice inside the wooden bowl.

She had mixed the rice with some golden sesame seeds before adding roughly shredded hanaski crab meat and chopped fresh mizuna herbs.

As this is the New Year, she also added plenty of ikura/salmon re!

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, Pierre.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

レシピ, 美食, 観光, 魚, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism, 寿司

Sushi Restaurant: Dinner at Sushi Ko (Spring 2013) in Shizuoka City!

March 21, 2013 dragonlife Leave a comment

Sushi “Charlotte Cake”!

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

Chef Kenta Birukawa/尾留川健太さん at work!

The beauty of true great sushi is that it follows the seasons and the sea catches.
It is not that evident in the large metropolises where sushi is more or less “disguised”, but here in Shizuoka with a constant and abundant supply to complement seafood coming from other shores we are never short of new discoveries and truly extravagant sushi gastronomy and this at comparatively reasonable prices!

To cut a long story short let me have the pleasure to show you what Chef Kenta Birukawa/尾留川健太さん served us during a “short visit” the other day!

Sazae/Turbo Shell salad as a snack with the first drink!

Anago yaki/grilled conger eel served basted with its tare/sauce!

Of course served with plenty of freshly grated wasabi from Utogi, Shizuoka City!

hamaguri yaki/Grilled clams!

As it is! So fresh and delicious!

Shirako yaki/Grilled cod sperm sacs!

With a texture similar to foie gras!

Chef Kenta Birukawa/尾留川健太さん’s specialty: Sushi Charlotte Cake as as an imitation of a French Charlotte Cake!

The little details that show the great attention!

The cake itself conceived with salmon and tuna strips!

Extravagant ikura/salmon roe topping!

Exploring the insides of the “cake” with avocado, cucumber and so forth!

Hotate/Scallops nigiri sushi!

One of my favorites: Tachiuo/Scabbard fish sushi nigiri lightly seared, topped with momijioroshi/daikon with chili pepper and seasoned with ponzu!

A favorite everywhere in Japan: Negitoro Maki/Roll containing grated tuna and chopped scallions!

For a closer look!

Now, what’s inside this small pot?

As a hot “salted” dessert: Chyawanmushi/Japanese-style steamed salted pudding!

To be continued…. You bet!

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

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, Pierre.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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

レシピ, Chirashi Zushi, Crab, 美食, 蟹, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Red King Crab, Shizuoka, Shizuoka City, Shizuoka Cuisine, sushi

Christmas Sushi: Red King Crab/Tabaragani/タラバガニ Chirashi Zushi!

December 24, 2012 dragonlife 2 Comments

Red King Crab is one of the most expensive crabs in the world and you won’t see it often served in a home whatever the owner’s status!

But the Missus received today as an End of The Year present from someone she helped out of a big bother!
The package for this single crab was enormous and it is a bit difficult to realize how big it is on the above photograph!
It came already as it is done most of the time for better conservation and also because people usually do not have a big enough pan to boil it.
The Missus, being her usual crass checked the price: 150 Euros/almost 200 US $!

It took her a good hour to take all the meat out of this male (the best!) Red King Crab and had enough to fill a medium size tupperware box. a good kg of superlative crab meat!

She had enough and a lot to spare (for lunch or as an extravagant appetizer for our wine and sake!) to prepare an enormous “Christmas Chirashi zushi/チラシ寿司” for a four-people dinner!

The Missus prepared sushi rice and mixed it with thin slices of a small rice vinegar pickled cucumber, golden sesame seeds, small pieces of cheese and small cubes of avocado.
She the topped the lot with loads of red king crab, avocado cubes, and salmon roe/ikura/幾ら!

The salmon roe added another extravagant touch!

And fresh kaiware daikon/カイワレ大根/daikon sprouts for perfect balance in presentation, taste and nutrients!

When healthy food becomes extravagant!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Beef, 美食, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, sushi

Sushi: Wagyu Chirahizushi by the Dragon (the real one!)

May 7, 2012 dragonlife Leave a comment

The other day when the Missus/Dragon cooked her karaage chicken for the family who had come r place she also prepared chirashizushi/decoration susi as well!
The little difference was that when she had asked me to buy some ood beef for another dish found out I had bought some extravagant wagyu beef!

As the Japanese, especially the Dragon’s family, cannot conceive a meal without rice she decided to make a special sushi with wagyu.
She prepared the usual sushi rice (I did have to help with stirring/cutting the rice once steamed and addd with rice vinegar!). Her proportions arefor 2 large tablespoons and a little more of rice vinegar for 1 go/Japanese rice cup.

While the rice was steaming she cut the wagyu beef into small thin strips and fried them in soy sauce, sake and mirin. Once cooked she let it cool completely.
She prepared some sweet egg soboro/fine Japanese scrambled eggs.
Once the rice was ready she added the wagyu beef, finely chopped konbu seaweed, egg soboro and finely sliced cucumber and mixed the lot inside the large wooden sushi vessel.

She topped the whole with plenty of fresh daikon sprouts for decoration and balance.
The sushi vessel was placed in the middle of the table and people served themselves directly for it!

A good idea for a party?
A good accompaniment for a BBQ?

RECOMMENDED RELATED WEBSITES

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, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,