Tag Archives:  寿司

Sashimi & Sushi for the Saint Valentine!


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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shizuokaminamimagurochu

I suppose I have to bend to the Saint Valentine since I started receiving presents from other ladies (at my grand age?).
I would like to reciprocate, but in Japan men have to wait until March 14t, “White Day”, another festivity invented the Japanese Chocolate Businesses.
I will just suggest to do it more the “Japanese Way”, LOL.

Above are two heart-shaped slices of Minami Maguro/South Pacific Tuna. That is for the solid appetites.

st-valentine-sushi

Now, for the small appetites, how about these dainty, minuscule “genkan sushi” with ikura/salmon roe.
they are very easy to design. They are everywhere in Sushi restaurants these days!

Chirashizushi: Marinated Tuna Sushi for Lunch


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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home-chirashi

The Missus does not work on Thursday. This is the day we usually go out at night, but the frigid temperature outside having discouraged her to venture into town, she decided to cook both lunch and dinner for us for my (and her own ) pleasure!

For lunch we had a salad of beans, yams from Ishigaki Island and greens with a big bowl of miso and mushrooms soup. As for the main dish featured above, she prepare “Chirashizushi/Sushi on a plate or in a lunch box.
She steamed the rice with a piece of konbu/seaweed.
She later added this seaweed shredded once the rice had been mixed with the rice vinegar, sugar and some “secrets”. She also mixed in some shredded “takuan”/yellow pickled daikon to balance the sweetness of the sushi. Sushi in Shizuoka in generally “sweeter” than that found in other areas of japan, notably Tokyo where it is more “vinegary”.
On top of the rice she placed slices of “maguro”/tuna she had marinated beforehand in konbu ponzu ( a lot lighter tha soy sauce!) and mirin. She added “ikura”/salmon roe and “tobikko”/flying fish roe and completed for color effect and balance pieces of “shiso”/perilla leaves. A dollop of real grated wasabi, et voila!

She couldn’t help remark how much she would price it for customers at her virtual restaurant! LOL (not a bad price, actually!)