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Introduction of Sushi and Sashimi

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Sushi often described as a raw fish , because of the traditional inclusion of some type of fish, sushi is definied as the combination of vinegar rice and with other ingrediants.

Sushi was adopted in japan more than 1000 years ago as a method of preserving fish with rice.it is believed that sushi originated in the south east Asia as a technique called “ Nare Zushi “ this process involved preserving cleaned raw fish, which were pressed between layers of salt and rice and weighed down with stone. After a few months the rice was discarded and the fermented fish was readily consumed. During the 18^th century a chef named yohei in the Edo region of decided to forego the fermentation process of nare zushi and instead served the rice and fish in something resembling its present form “nigiri sushi”, sushi rice topped with fresh raw fish. This style of sushi became very popular, and two distinct styles emerged in Japan.

The Kansai style from the city of Osaka in the kandsai region, which produced nori roll and moulded sushi with sweeter tasting rice.

The Edo style from Tokyo , which is hand shaped sushi with a seafood topping.

It is said that sushi is the Japanese equivalent of the western sandwiche : a portable ,staple food that can be served simply or dressed up for special occasions and there is no limit to the variation that can be created.

Sushi roll area 3 way taste experience : fragrance and texture of the nori, the delicate sweetness of rice and intense flavour of the filling – all wrapped in single delicious package.

_Chetan Shelke_

Get idea about real Japanese name

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Aji – Spanish Mackeral

Akagai – Red Clam

Ama Ebi – Raw Shrimp

Anago – Saltwater Eel

Awabi – Abalone

Ebi – Cooked/Boiled Shrimp

Fugu – Poisonous Blowfish (This can be deadly if it is not prepared correctly. Part of eating this fish is enjoying the sensation of taking your life in your hands. Or really putting your life in the hands of the sushi chef. The Fugu’s organs contains a dangerous neurotoxin, which if ingested will result in paralysis and death in 15 minutes.)

Gari – Pickled Ginger (Bright pink thinly sliced ginger, served on the side of every sushi order. Gari is served as a palate cleanser to be eaten between bites of different types of sushi.)

Gobo – Burdock root. Crunchy slender carrot looking root. Commonly found in Futomaki.

Goma – Sesame Seeds (Black or White)

Hamachi – This fish is also commonly referred to as "Yellowtail" but is really Japanese Amberjack. It has a very buttery flavor and is rich in oils. One of the most common ingredients at a well stocked sushi bar.

Hirame – Flounder/Halibut

Hokkigai – Surf Clam

Hotategai – Scallop

Ika – Squid/Calamari

Ikura – Salmon Roe (large orange carviar with a salty taste.)

Inari – Fried Tofo skin (Commonly used as a pouch and stuffed with rice or a mixture of rice and vegetables.)

Kaiware – Daikon Radish Sprouts

Kajiki – Swordfish (Boycott Swordfish! It is overfished.)

Kani – Crab

Kanikama – Imitation Crab also called Krab (Often found in California Rolls. This is made from various white fish that are pureed, seasoned and cooked into sticks. Also called Kani-kamaboko or Surimi.)

Kanpyo – Pickled Gourd (Dried and pickled Gourd thin strips commonly found in Futomaki.)

Katsuo – Bonito Tuna also known as Skipjack tuna

Maguro – Bluefin Tuna

Mirugai – Horseneck Clam/Geoduck

Natto – Fermented soy bean with a very strong flavor and a mucous consistency

Nori – Seaweed Sheet (Roasted Seaween sheet used as sushi wrapper in sushi rolls. Shredded finely for

garnishes.)

Oshinko – Generic term for pickled vegetables but usually people mean Takuan.

Saba – Mackerel

Sake – Salmon (Fresh or Smoked) Pronounced differently than the rice wine (Sake).

Shiso – Japanese mint. Commonly used as garnishes but quite tasty and edible. Used as a wrapper to pick up and eat food. Green Shiso is the most common but red is available also. Very tasty with pickled plum (Umeboshi).

Shiro Maguro – Albacore Tuna (Usually served Tataki style seared or blanched on the outside and raw on the inside.)

Suzuki – Sea Bass

Tai – Snapper/Sea Bream

Tako – Octopus

Takuan – Pickled Daikon (Bright yellow pickled root. Very tasty and colorful in rolls. Some people call this Oshinko.)

Tamago – Sweet Egg Omelette (Cooked in a block. This is the true test of a traditional sushi bar. In Japan, you can tell the quality of a sushi bar by its Tomago. If its bad, people have been known to walk out after tasting it.)

Tobiko – Flying Fish eggs (Bright Red/Orange Caviar that is very crunchy, sweet flavored and often found around the outside of California rolls. Other colors/favors of Tobiko are occasionally seen, Green wasabi flavored, Black squid ink and more...)

Toro – Belly Meat from Bluefin Tuna. (The more fat the higher quality. There are a few "quality levels" associated with toro. They are based upon the amount of fat in the meat. The levels are Toro-Fatty Tuna,

Chutoro-Fattier Tuna, and Otoro-Fattiest Tuna.

Umeboshi – Pickled plum (This salty, tart plum helps in digestion and leaves the mouth with a clean feeling. This can be found in a paste or whole plum. Very tasty with Japanese mint (Shiso).

Unagi – Freshwater Eel (Smoked eel and in a sweet sauce this freshwater eel is very common and delicious.

Most sushi beginners start with this because almost everyone loves the flavor.)

Uni – Sea Urchin Roe

Uzura – Quail Egg (Usually served raw on top of an order of Tobiko or Uni.

Wasabi – Japanese Horseradish (Spicy Green Paste found on the side of every sushi order. This Green paste is really horseradish with food coloring. Real Wasabi is very expensive and almost never found at a sushi bar. The real wasabi is from a plant that grows in mountainous streams. The root is harvested and grated very finely. Traditionally the root is grated on a shark fin. The taste of real wasabi is sweeter and less spicy than what is commonly found.)

Know about types of Sushi_

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MAKI SUSHI : Large sushi Roll

Maki sushi refers to hand made sushi roll that enclose some filling inside a roll of nori wrapped rice. It is often shortened to nori maki. There are various types of nori maki.

FUTOMAKI SUSHI : Thick Sushi Roll

Futomaki sushi is thick nori maki made with a full sized sheet of nori, spread evenly with a layer of vinegared rice and enclosing several fillings and sometimes a dab of wasabi. A large variety of fillings may be used. Such as crispy vegetables, seafood , omelette and pickles, making it very tasty , versatile of sushi.

HOSOMAKI SUSHI : Thin sushi roll

Hosomaki sushi is thin sushi roll that uses a half sheet of nori with less rice and single filling. It is rather easier to make than a thick sushi roll.

TEMAKI SUSHI : Hand made roll / Cone shaped

Temaki sushi is another type of sushi that is usually cone shaped or log shaped. It is called a hand roll because it is usually constructed at the table by the person who is going to eat right away. Hand roll are made from a selection of fillings, along with sushi rice, and each one is rolled into quartered sheet of nori to form a cone that is eaten by hand.

URAMAKI : Inside Out Roll

As the name suggest the rice is on the out side of this roll rather that the inside. Usually the rice is decorated with tobbiko ( flying fish roe ), which can be orange or golden in color, or with roasted sesame seeds or tempura flakes.

CHIRASHI :

This is the easiest type of sushi to make as it is simply sushi rice with other ingredients mixed in or placed over sushi served in a bowl. Traditionally the topping includes a variety of fish and shellfish, but these days a mixture of vegetables is also quite common.

NIGIRI :

Pieces of fish on the top of balls of sushi rice, sometimes a slice of roasted Nori (seaweed) is put on to bind the fish to the rice and to add flavour and eye appeal.

GUNKAN NIGIRI :There is another form of Nigiri called Gunkan Nigiri. Gunkan means boat and this sushi gets the name from the way the main ingredient is held in place on top of the sushi rice. It is in a boat shape. The three main types of sushi served as Gunkan Nigiri are Tobiko, Ikura (pictured), and Uni. Or chopped prawn / lobster mayo mixture.

soft shell crab maki sushi

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sashimi, maki, uramaki , and nigiri sushi

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sushi and sashimi at buffet

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chilled seafood station

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roast beetroot tart with pear and Gorgonzola

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White snapper carpaccio with coconut , lentil and Tempered oil dressing

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Mediterranean grilled veg

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Indian salad and sol kadi shot plater

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Chargrilled chicken with potato pie and pepper sauce

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Passion fruit and cheese Tart with tropical fruit basket

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Kingfish sashimi

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Lived lobster sashimi

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Tuna Tataki with zuchini and Tomato consommé

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lobster and potato valentine salad

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nut roll veg. spa sushi

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Lagoon lobster civeche with passion fruit dressing and sweet potato chips

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white snapper tarter with garlic rubbed bread

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salmon and cucumber carpaccio

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tuna and cucumber civeche

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yellow fin tuna and avocado tartar

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shaved serrano with roast pepper, asparagus and balsamic pickled onion salad

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