Tag Archives: Te-Mari Sushi

Vegan & Vegetarian Sushi In Shizuoka Sushi Restaurants

Vegan Sushi plate at Sushi Ko

The Missus and I visited our favourite Sushi Restaurant last night, Sushi Ko. it might not be the most expensive or sophisticated sushi restaurant in our Prefecture but you get the best food at the best price.
It certainly far better value than some vaunted establishments in Tokyo or New York where you pay ridiculous prices for tiny pieces of art in outrageously expensive surroundings!
Moreover, Mr. Oda is one of those very few true chefs who take pleasure in tackling any challenge thrown at him by customers.
He knows that I will always ask him to come with a vegan sushi plate not only to demonstrate that such gastronomy exists, but also to lure more customers to his business, which is quite flourishing.

Here what he concocted for us. Sorry for the slightly fuzzy pictures, but I had to contend with an impatient Missus!

These rolls were made with thin wide strips of daikon that mr. Oda quickly marinated in lemon water instead of using dry nori/seaweed.
Inside he rolled sushi rice (shari) with trefoil stems, umeboshi/pickled Japanese plum meat and shiso/perilla leaves!

Buckwheat sprouts/Hime Soba Me/姫蕎麦芽 Nigiri!

Thin leek sprouts/Me Negi/芽葱 Nigiri!

Trefoil/Mitsuba/三つ葉 Nigiri!

What is Mr. Oda going to come up with next time? LOL

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)
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Vegan Sushi at Sushi Ko

SUSHIK-09-08-31-12

On Monday August 31st, my birthday, the Missus invited me to our favourite sushi restaurant in Shizuoka City, namely Sushi Ko!
There are many reasons for Sushi Ko to be our favourite sushi restaurant that I have mentioned many a time before: supreme fish and vegetables (and even meat), great side dishes, including cooked dishes, originality, great service and willingness to tackle customers’ challenges! On top that add a great list of sake, shochu and even wines! As for the icing the prices are more than reasonable and clearly indicated!
Omnivores should check HERE for the full article!

Although neither of us is vegan, mr. Oda and I have this little game every time of a challenge consisting of a plate featuring at least four vegan sushi.
Here is what the chef came with this time:

SUSHIK-09-08-31-13

Himenegi/young thin leeks reminiscent of French ciboulette.

SUSHIK-09-08-31-14

Kaiwaredaikon/Japanese radish sprout, lightly boiled and topped with some umeboshi/Japanese pickled plum.

SUSHIK-09-08-31-15

Betarazuke/daikon lightly pickled in sweet vinegar. In this cases served with a piece of shiso/perilla leaf between the shari/sushi rice and the neta/topping. Some lime skin was grated ontop making for a sweet sophisticated taste!

SUSHIK-09-08-31-16

Mitsuba/Trefoil: the stems and leaves were slightly boiled and sparated, making for a bicolour combination accentuated by finely cut kyuri/cucumber!

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)
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VEGAN & VEGETARIAN SUSHI IN SHIZUOKA

iroha-2.jpg
(from top to bottom and left to right: Konnyaku/Devil’s Tongue Tuber, Celery marinated in Amazu/sweet vinegar and pickled Japanese plums, Shiro negi/White leek, Na no Hana/Rape Blossoms, Gobo/Burdock roots, Satsuma Imo/Sweet yams, Daikon/Long Japanese radish)

Whenever I can convince there is Japanese food fit for Vegans and Vegetarians (I’m neither!), I make a point of posting articles that might help friends with different culinary priorities!
I have recently received more requests about recipes and examples.
Therefore I decided to re-post a former article with the addition of more discoveries!

There is vegan and vegetarian sushi in Japan and elsewhere!
As a proof have a good look at the picture and explanations above. The pic was taken at Iroha Sushi, a small but extremely renown sushi restaurant in Iwata City, an area celebrated for its vegetables!

vegan-sushi1
Kyoto is a renown place for Vegan & Vegetarian Sushi!
From right to left, top to bottom:, Yuuba (tofu sheets), Takenoko (Bamboo shoots), Myoga (myoga ginger), Zenmai (Spring vegetable variety), Ki no mi (Spring vegetables), Awafu (grilled tofu sheets), Kamo Nasu (kamo egg-plant), Hakusai Maki (Chinese cabbage).
Print a copy of this pic, show it to your local Sushi Restaurant and challenge him/her into preparing your favorite tidbits!

vegan-sushi2
From bottom to top: Takenoko (boiled bamboo shoots topped with a sprig of sansho/Japanese pepper plant)), Kabu Tsukemono (pickled turnip), Sugiku no Ha Maki (sugiku Chrysanthemum leaves)
And what about these? Not only tasty but fulfilling!

efbd8befbd81efbd8defbd90efbd99efbd8fefbd95efbd8daki
“Kanpyou maki”/dry gourd shavings: here is one that any sushi restaurant will serve you!

vegan-sushi3
That small one is my personal favourite: “menegi”/thin leeks sprouts!

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Vegan/vegetarian Te-maki: natto, shiso, ume/Japanese pickled plum.
(Sushi Ko in Shizuoka City!)

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Another Vegan/vegetarian Kanpyo-maki/dry gourd shavings roll for second dessert!

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Menegi/leek sprouts, Soba no Shinme/buckwheat sprouts, Mitsuba, avocado, Takuan/pickled daiko and shiso nd cucumber gunkan, mizuna gunkan.
(Sushi Ko in Shizuoka City!)

sobasushimaki

And how about Soba Sushi maki?

I’ll still keep looking!

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!

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Vegan Sushi Recipe Suggestions (updated & amended)

MYOGA/MYOGA GINGER

I already have introduced Vegan and Vegetarian Sushi, but following further requests and questions by my vegan (I’m not!) friends, I decided to contribute a small series of postings to give them more detailed suggestions and ideas!

Now, please check sushi rice recipe HERE to make things more practical!

The first vegetable amenable to sushi I would like to introduce is Myoga, or Myoga Ginger.

Please check Myoga HERE on Wikipedia!

Myoga is a very interesting vegetable as not only the shoots but also the flowers are edible!

The flower in its natural state!

As bought at the market.

Interestingly enough, as Japan makes an enormous consumption of them it has to import a lot from New Zealand and Australia. I’m sure you can buy it at local Asian markets. It could prove an interesting cultivation for some, too!

Myoga sushi roll.

Now there are two basic ways of presenting myoga as sushi.
First, as shown on above picture, as a roll.
It doesn’t have to be complicated. Just chop the myoga in strips and fill the roll with it accompanied by some wasabi.

Myoga Sushi nigiri.

The other basic way is present it as sushi nigiri on top of a small ball of sushi rice previously smeared with a little wasabi.

You can prepare the myoga in two basic ways,too:
The first one would would be just to wash it and use it raw.
The second would be to pickle it in rice vinegar and sugar for a while, press it and serve it in both sushi styles as explained above.

There are other interesting possibilities when you let your imagination go free as in above picture where the rice is replaced with a small cube of tofu and the topping is made with chopped myoga, tofu and wasabi all mixed together!

To further convince you, look at the picture above:
All vegan sushi:
from top down: Cucumber, egg plant/aubergine and myoga. The last are pickled daikon!
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2) DAIKON

Daikon Nigiri as served at Sushi KO, Shizuoka City, Japan!

SYNOPSIS:

I already have introduced Vegan and Vegetarian Sushi, but following further requests and questions by my vegan (I’m not!) friends, I decided to contribute a small series of postings to give them more detailed suggestions and ideas!

Now, please check sushi rice recipe HERE to make things more practical!

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The second vegetable amenable to sushi I would like to introduce is Daikon, or Japanese Radish/Daikon Radish.

Please check DAIKON HERE on Wikipedia!

Daikon seems to be known only in its big white shape with a green top.
Actually, not only it is a versatile vegetables, but it does come into many shapes and colors as shown in picture above.

Once cut, look at these beautiful colors.

Daikon sushi, especially served as nigiri can be made very simple as in above picture where the daikon was sliced very thin and marinated for a while in lemon added water.

For more sophisticated preparations and presentations browse below!

The same as the top picture. The daikon was marinated for a while in yuzu juice and rice vinegar then derved with grated yuzu zest/skin.

Simple but so sophisticated. The other one is rape blossom.

Daikon can be pickled Japanese-style into “takuan/沢庵”, making for great colors and combination!

Takuan & Beni Shoga/takuan and red ginger temari sushi!

Great color afain with Koushin Daikon/紅芯大根!

The possibilities are infinite. Can you imagine the takuan above on a rice ball. The whole daikon was first pickled then peeled/cut into a sheet, rolled with lettuce and cut across!

And how about a daikon millefeuille sushi for dessert!
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3) Veggie Sushi Tray, Box & Plate Presentations

Veggie Sushi Box for bento/Lunch box!

SYNOPSIS:

I already have introduced Vegan and Vegetarian Sushi, but following further requests and questions by my vegan (I’m not!) friends, I decided to contribute a small series of postings to give them more detailed suggestions and ideas!

Now, please check sushi rice recipe HERE to make things more practical!

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This particular posting is designed to help you with designing Veggetables sushi tray, box or plate presentations!

Asparaguses, Kabocha and Okra Sushi Nigiri.

Mushroom, maountai Vegetable, Myoga Ginger, Bamboo Shoots, and Leek sprouts Sushi nigiri.

White leek, Sprouts and yam,fresh or seared (repeated) Sushi Gunkan.

White asparaguses, myoga ginger, corn (gunkan) and tomato sushi nigiri.

Sorry, the pic is small, but the tray isquite sophisiticated:

Top: tomato. Second row (from top down): Rice ball wrapped in shiso/perilla leaf, pickled aubergines and myoga ginger. Third row: Tomato and kawaire daikon sprouts. Fourth row: Rice ball wrapped in shiso/perilla leaf, pickled aubergines and myoga ginger. Fifth row: bamboo shoots.

Here the rice is white and violet rices mixed.
Shhitake mushroom, broccoli, pickled yam and fuki.

Small pic again, sorry.
Goya, daikon pickled in sweet vinegar, okra, bamboo shoots and chopped mountain vegetables.

Pickled aubergine, Okra, Myoga Ginger, Plain rice, Burdock root and pickled aubergine.

Ice plant, Avocado and radish, Leek shoots, Myoga Ginger and Shiitake Mushroom.

Leaf sprouts, pickled aubergine, yam and red sweet pimento cubes, green aspargus tips and seared eringe mushroom.

From top:
Ippon Shimeji mushroom (grilled), Myoga Ginger, Pickled celery, Tomato gunkan with cucumber instead of seaweed/nori and Leek sprouts.

Sorry for the fuzzy picture:
From top: orange and its peel marinated in sweet vinegar, Tomato, Onion marinated in sweet vinegar, Kawaire daikon sprouts (lightly boiled), Tomato and okra gunkan and pickled cucumber.

From left: green leaves gunkan, Chinese cabbage (boiled and topped with grated ginger), red seet pimento (lightly grilled), Na no han/rape blossoms (boiled), Bambooo shoot (boiled), and trefoil (lightly boiled).

Okra, celery, myoga ginger and three different pimento.

Green pimento (lightly grilled), na no hana/rape blossom (boiled) and pickled aubergine.

From bootom upwards:
Leek sprouts, bamboo shoots, Myoga ginger and na no hana/rape blossoms!

Still looking around and ordering!
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4) Natto & Sesame Seeds Sushi Roll!

Some time ago, I did come some Vegan Sushi suggestions.
Since I have started postings (Lou Ann; , keep your eyes open!), combining it with vegan is only natural!

Natto & Sesame Seeds Sushi Roll!

INGREDIENTS:

-Natto: 1 standard pack
-Dry seaweed/nori: 1 standard sheet
-White (actually yellow!) sesame seeds: 8 tablespoons
-Rice: 1 “go” (180 cc/ml
-Konbu/seaweed (hard type for cooking): 3×3 cm piece

●Salt: 1/3 teaspoon
●Sesame oil: 1 teaspoon
●Japanese mustard: as appropriate
◎Rice vinegar: tablepsoons
◎Sugar: 1 teaspoon
◎Salt: 1/3 teaspoon

RECIPE:

-Wash the recipe and steam until still a little firmer than usual.

-Drop “◎” ingredients in a small and gently heat until all is dissolved. Try to keep it lukewarm.

-Add “●” ingredients to natto and mix.

-Mix in “◎” liquid with rice by “cutting ” it in.

-Line a sushi roll mat with cellophane paper and sprinkle the whole surface with sesame seeds.

-Spread the sushi rice evenely over the sesame seeds covered cellophane paper. Cover with the dry seaweed sheet.

-Spread the natto mix along one side of the sushi rice and on the seaweed.

-Roll in carefully by lifting the cellophane paper at the same time.

-If you think that the roll is not round enough to your taste, pinch each cellophane paper extremity shut and press into shape.
When cutting the sushi roll, you can do it across the cellophane paper with a sharp knife and then delicately unwrap it.
Wipe your knife clean after each cut!
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5) Vegan Natto & Cucumber Sushi Rolls

Here is another simple suggestion for making sushi rolls with natto for all to enjoy!

Vegan Natto & Cucumber Sushi Rolls!

INGREDIENTS: For 1 roll

-Nori/dry seaweed sheet: 1
-Rice: 1 bowl Check RECIPE
-Roasted sesame seeds: 1 teaspoon

-Beni shooga/pickle red ginger: 1 tablespoon
-Natto: 1 standard pack
-Cucumber (Japanese style, thin and crunchy): 1/2
-Thin leeks: 1~2

RECIPE:

-Chop the beni shooga finely. Add to rice with sesame seeds. Mix well.
Cut the cucumber into long thin strips.
Do the same with the leek.
Mix natto with its seasoning well (if not sold together, use soy sauce, sesame oil and mustard).

On a sushi roll pad, spred the nori/dry seaweed sheet. Cover it evenly with the rice.
As shown in picture above, fill the roll (starting fromabout 1 quarter of the width) with cucumber, leeks and natto.
Roll delicately first, then firmly.
Leave inside the pad until you serve.

Before serving, unroll the sushi roll and cut it with a sharp knife.
Wipe the knife cleanly after each cut!

Enjoy!
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6) Vegan Sushi at Sushi Ko

For once, thatis last Thursday, the heat has somewhat abated.
We even had welcome rain almost all day long.
The Missus and I did not need more encouragement to pay a belated visit to our favourite sushi Restaurant in Shizuoka Cyt, Sushi Ko.
We did have a lot I will describe in the next posting but I thought my vegan and vegetarian friends would like to see a separate article about vegan/vegetarian sushi!

Mr. Oda seved us 5 different types.
The first two are menegi/芽葱 or thin leeks sprouts topped with a little yuzukoshio paste.
The second one is himesoba/姫蕎麦 or buckwheat sprouts secured with a small band of nori/dry seaweed.
Both were serve raw.

The third one was kaiwaredaikon/貝割れ大根 or daikon sprous, boiled and topped with some umeboshi/梅干 pickled Japanese plum paste.
The fourth was raw mitsuba/三つ葉 or Japanese Honeywort secured with a thin band of nori/dry seaweed.

The fifth was mitsuba/三つ葉 or Japanese Honeywort again but slightly boiled and served as gunkan shushi/軍艦寿司 style.

Looking forward to the next visit!

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:
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 4/5: Sushi Presentations-Te-Maki Zushi/Cone Sushi (updated & amended)

Te-Maki Zushi/手巻き寿司, Hand-rolled sushi or more appropriately said “Cone Sushi). like Te-mari sushi that I have already introduced, are the perfect way of making your own sushi at great informal sushi parties!

Now, if you decide to organize a Te-Maki Sushi Party, make sure that you have plenty of “neta”/fillings ready for your guests to easily choose from.
Bear in ind the priorities of your guests. Vegan and vegatarian sushi are very easy to provide for. If need be prepare different plates of ingredients.

Next you need nori/海苔/ dried sheets of seaweed. Cut to the size most appropriate to your te-maki. keep in mind the appetite of ypur guests. Some might want them small, others large. Do experiment!

Prepare enough sushi rice for all to fill their te-maki with.
I would suggets you make at least 3 large bowls of them:
One seasoned with sesame seeds like the Missus does all the time, one plain, and another one seasoned with an ingredient of your choice: finely chopped pickle, chopped cooked shiitake, and so on.

TECHNIQUES:

The above te-maki includes three ingredients: avocado, katsuo/bonito and fresh salmon sashimi.

Spread a triangle of sushi rice on the left half of the nori/dry seaweed.
The seaweed sheets ought to be cut in half along their length first.

Place the ingredients over the rice as shown in picture.

Start rolling from the left.

Keep turning until you have completed the cone!

FILLINGS SUGGESTIONS:

Hera is a group of four different te-maki as a combination suggestion with ingredients that should please both Japanese and non-Japanese.
Do experiment!

Kimchi, tuna flakes, mayonnaise and sesame seeds!

Crab meat and mayonnaise. You could add some green leaf vegetables, too!

Asparaguses (boiled), tuna flakes and mayonnaise. You could include some curry powder in the mayonnaise!

Salmon roe. Season the roe with a little soy sauce first! Some wasabi would be welcome, too!

SAMPLES:

Here are more samples to help your imagination:

Chili sauce shrimps and kawaire daikon sprouts.

Tuna, shiso and ikura/salmon roe.

Roast beef, omelette and vegetables!

Lettuce, surimi, omelette and cucumber.

Fried pork, shiso and kawaire daikon sprouts.

Nato and hijiki seaweed for vegans!

All vegetables again!

I’m going to Sushi Ko with the Missus tomorrow. I will ask mr. Oda tothink of something!LOL

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 4/3: 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!

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!

Sushi & Sashimi: The Basics 4/1: Sushi Presentations (updated & amended)

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Sushi Millefeuille at Sushi Ko, Shizuoka City

Sushi does come ito many guises and shapes (and colours).
Too many people think it is only all nigiri and rolls.
Any chef worthy of his/her name will prove you otherwise!

Alright, then. What do they have to offer?

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Magurozuke/Marinated tuna (Akami/lean part) Nigiri at Sushi Ko, Shizuoka City

NIGIRI/NIGIRIZUSHI:

Nigiri/握り literally means “grip/grasp/press” in Japanese.
The shari/シャリ is made by scooping the right amount of sushi rice in one hand (usually the left hand) and making a “ball” of it. Actually it is more oblong than round. Size varies with the chef and restaurant, but an experienced chef is capable to reproducing such a ball to the same exact amount of grains. They say it takes seven years to become a master at making shari!
The next step, but not always, is to smear a little wasabi on top of the rice ball and then top it with an ingredient of your choice. Finally the chef will press it around the top of the shari before depositing it on a plate (or on a bamboo leaf) or on small wooden plate in front of the customer.
In some cases the wasabi will be placed in the from of a small ball on top of the neta/ネタ (topping) as on anago/アナゴ (conger eel).
All kinds of neta/toppings can be wrapped around the top.

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Sakura Nigiri/Horsemeat Nigiri at Sushi Ko in Shizuoka City

More ingredients will be added as seasoning on top of the topping such as grated ginger and chopped leeks (see above),

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Pickled Japanese plum/umeboshi/梅干 as above (on op of boiled mitsuba/trefoil at Sushi Ko in Shizuoka City)

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Grated lime zest as above (on top of pickled/marinated daikon at Sushi Ko in Shizuoka City),

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Grated daikon and chili pepper as above (on top of aburi sanma/lightly grilled mackerel pike)

ANAGO-SUSHI

Or tare/sauce as above(on top of anago/アナゴ)

TAMAGO-NIGIRI

A strip of dried seaweed/nori/海苔 can be used to secure the neta as with tamagoyaki/卵焼き above.

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The same strip of nori can circled around a really round shari as above (thinly cut ika/烏賊/squid arranged into a tsuru/鶴/crane shape)

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Boiled trefoil/Mitsuba and fresh cucmber/Kyuuri Gunkan at Sushi Ko in Shizuoka City

GUNKAN/GUNKAN SUSHI:

When a wider strip of nori is wrapped around a shari to prevent the topping to fall over, it is called a gunkan/軍艦/mothership.

UMIBUDOGUNKAN
Umibudo/Sea Grapes Gunkan

It is also useful to emphasize the neta as above,

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or it can be designed as purposefully overflowing as above (ikura/salmon roe gunkan)!

ST-VALENTINE-SUSHI

What about this tiny St-Valentine Gunkan?

For more gunkan fun go HERE!

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Chirashizushi served in Sushi Ko, Shizuoka City

CHIRASHIZUSHI:

Chirashizusi/散らし寿司 means “decoration Sushi”.
It is very popular in homes where large quantities can prepared for the family and still designed as to please the eye.

MILLEFEUILLE-EX

Millefeuille sushi served in Sushi Ko, Shizuoka City

Millefeuille is anaother typ of chirashizushi! Very easy to make and so impressive! (use a baking circle!)

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 4/4: Sushi Presentations-Te-Mari Zushi (updated and amended)

Te-Mari Sushi made by the Missus for my bento!

A comment by my new friend Sissy at With a Glass convinced me it was time to re-publish explanations of the techniques behind a very enjoyable form of sushi, namely Te-Mari Sushi/手まり寿司!

Te-Mari Sushi was apparently made poular in Kyoto first where gastronomy is more “feminine” than in any other part of Japan. It is very easy to make, present and carry around.
It is more welcome when you realize people in Kyoto have more socializing to do than anywhere else, including eating and drinking. Making portions smaller and more artistic are a necessity there!
Actually Te-Mari Sushi can be made in any size and may include any ingredients, be it for omnivores, adults, ladies, children, vegetarian or vegans!

TECHNIQUE:

The technique is simple enough: having prepared the sushi rice, take a piece of cellophane paper and first put the tane/topping outer surface down, then place some rice over it. Close the cellphane paper by twisting it and press the sushi into a ball (“mari”) in your hand (“te”)! Unwrap it, place it on a plate, tray or in a box and add some more topping if neceassary!

Look at the demonstration pics below for better understanding!
In that case the rice ball is made first inside a piece of cellophane and wrapped again with the toppings!

Tai/Seabream

Ebi/boiled shrimp

Smoked Salmon

Pickled fish

SUGGESTIONS & SAMPLES:

Below are suggestions and samples for Te-Mari Sushi.
Frankly speaking, varaiations are endless. Have good fun!

For a tea party?

For a Lady’s bento?

For a Gentleman’s bento?

For a special occasion?

For a European/American style party?

For Ladies only?

Sweet te-mari for Children!

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!