![]() ![]() Plenty for two, thw fish costing only 440 yen! Here what my better (worse?) half came up last night as a starter after she found a good bargain at our nearby Coop Supermarket. She then placed a slice of bonito seasoned with ponzu with more thin sliced pickled ginger, “tobikko” (flying fish roe) and finley chopped thin leeks> She prepared the sushi rice balls according to tradition with the addition of fine pieces of pickled fresh ginger (as this is the season rigt now). My better (worse?) half came up with this idea after she got hold of quality “katsuo tataki” (slightly grilled bonito). Lghtly dipped in shoyu, great with more sake! She finally served the cuts topped “Tobikko” (flying fish roe). She cut the sushi roll through the cellophane paper with a sharp knife she wiped between each cut. ![]() She then wrapped the cellophane paper around the whole as shown on above picture. On a large piece of cooking cellophane paper he first placed thin strips of avocado and slices of smoked salmon, and finally the rice, keeping in mind to place as to form a regular shape cylinder. Once again she used traditional sushi rice added with fine pieces of pickled fresh ginger. My better (worse?) half came up with this simple recipe the same day she prepared the bonito sushi (see previous post). I would like to dedicate this particular recipe to Allison! ![]() Shizuoka City, Aoi Ku, Ryogae Cho, 2-3-1 (Aoba Koen)īusiness hours: 17:00~25:00. The dressing consisted of mayonnaise mixed with wasabi on ponzu with a little “momijioroshi/grated daikon with chili pepper” on top for taste and effect. It consists of one layer of “shari/sushi rice”, one of “akami/lean tuna”, one of thin slices of cucmber, one of sliced avocado, one more layer of “shari”, the whole topped with “tobikko/flying fish roe”.Ī couple stems of thin leeks for decoration. One of the chefs at Sushi Ko Sushi Restaurant recently came up with his own interpretation of a famed French cake which has quickly gained popularity with all customers: (picture kindly provided by Mika who shared our dinner!)Īs Chuck, Trine and Luxeat already know, you do not have to go to an expensive French restaurant to experience great gastronomic ideas. She couldn’t help remark how much she would price it for customers at her virtual restaurant! LOL (not a bad price, actually!) 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! 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. Sushi in Shizuoka in generally “sweeter” than that found in other areas of japan, notably Tokyo where it is more “vinegary”. She also mixed in some shredded “takuan”/yellow pickled daikon to balance the sweetness of the sushi. She later added this seaweed shredded once the rice had been mixed with the rice vinegar, sugar and some “secrets”. She steamed the rice with a piece of konbu/seaweed. As for the main dish featured above, she prepare “Chirashizushi/Sushi on a plate or in a lunch box. 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!įor lunch we had a salad of beans, yams from Ishigaki Island and greens with a big bowl of miso and mushrooms soup. ![]() Chirashizushi: Marinated Tuna Sushi for Lunch ![]()
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