The Sushi Fanatics' Journal
Tuesday, April 7, 2009
2:40PM - Sushi Life
Hi sushi lovers!! Check out this website: www.sushilife.ning.com It's a social network about sushi! Do you want to be my sushi friend over there, my member name is 'Lisanne' and my profile picture is the doll with the umbrella.
Thursday, March 26, 2009
For any Sushi fans in Central Jersey, I recommend Tsukasa, in the center of Bordentown City. Chirashi bowls for $15, with soup. It's small, quiet, and informal, but the food is excellent, the fish cuts are primo, and the energy and zeal the family who own/run it put in is tangible.
Wednesday, March 25, 2009
1:18PM - Nori
Hey fellow sushi lovers.
I don't really live anywhere near the coast or some other place that sells nori for a decent price. And I make sushi fairly often, not to mention that I love eating seaweed straight out of the package as a snack sometimes. (Yup, I'm an addict.)
But I was wondering, I've looked up a few places online, but where is the best place to buy seaweed for sushi online? I'm not really picky about the quality, just looking to get the most bang for my buck. Thanks in advance if you have any comments or links and such. :)
Saturday, February 28, 2009
5:13PM - Leftover Sushi - Storing
I like making sushi at home but for a single person wanting to have a variety of sushi rolls the inevitable result is leftovers.
How do you deal with them?
Not nigiri or gunkan sushi, just regular maki rolls.
Just yesterday I made 2 kinds of rolls: with tamago, bacon and avocado and spicy ahi tuna with avocado. Unfortunately, I had a couple of rolls left. Today, I had the leftovers. Even though I stored rolls cut in half in an air tight plastic container with paper towels under and over the rolls, and let them sit out for about half an hour to come to temp, the rice was dry-ish and chewy compared to the day before when it was fresh.
Should I just throw out leftover rolls as soon as I'm done eating?
What would be your suggestion?
Monday, February 23, 2009
I thought you might like to see this video produced for the soon-to-open New Asian restaurant Sunda. Click the image below or go directly to http://www.youtube.com/watch?v=wYTwh2He
Sunda, opening to the public on Monday, March 9 at 110 W. Illinois in River North, is at the vanguard of America’s New-Asian cuisine movement. Helmed by renowned Executive Chef Rodelio Aglibot, known as the “Food Buddha” to international media, Sunda showcases contemporary and progressive interpretations of traditional dishes from Japan, China, Vietnam, Cambodia, Indonesia, Thailand, the Philippines and the rest of the Southeast Asian Island region. The surprising, simple, flavorful dishes are served and shared while a full sushi bar will service an assortment of sushi, sashimi and nigiri options. Sunda’s beverage program revolves around a progressive list of premium sakes, an assembly of Asian beers, a well-rounded list of Champagnes, sparkling wines, white wines and red wines and an ever-changing seasonal cocktail list. The chic space, designed by award-winning restaurant and hotel designer Tony Chi, seats more than 200 guests and is a spectacular combination of innovative yet comforting design in which delicious authentic New Asian cuisine is served at accommodating prices, where each guest can choose the level of their dining experience from a myriad of menu options.
Wednesday, February 4, 2009
Somewhere recently I ran across the word tsukemono, and read a little about how Japanese pickles are made by pressing veggies in just a little salt so that they pickle in their own juice pulled out by the salt. These Japanese pickled vegetables as a complete side dish all their own seems like a neat idea. Fascinated, I picked up a cute little [3 litre] Japanese pickle press on ebay.
All of it's instructions are in Japanese, but that's ok, it's easy to see how to use it. However, whatever nifty recipe suggestions it has in the booklet are lost for me. :(
Does anyone know of any recipes for putting veggies into a pickle press? Recipes are harder to find online than I thought they'd be. I found one for cabbage, carrots, and herb leaves together, but I'd like to find some simple suggestions for just carrots, just daikon, just cucumber, etc, and how much salt to use per X amount of these. (Carrots are what I have in the fridge now, and I'm dying to pickle them.. Daikon and other things I could pick up some time later.)
I saw a Tsukemono cookbook on Amazon.com while I was browsing for pickle press prices. Is anyone familiar with any cookbooks for this that they would recommend?
Monday, January 12, 2009
10:35PM - Newbie
Just a newbie saying hello and that my fav sushi is Unagi Roll mmmm
Monday, December 22, 2008
articles about sushi, and about white tea, in new blog, Educated Tastes
Monday, October 13, 2008
Though this community is on the edge of death, why not post a pic or two? I apologize for the messy plate,
but I already started eating.. and suddenly I remembered to take a picture for this community.
So yeah. The left one is obviously RAW salmon, aka sake. The one in the middle is filled with tuna and a tiny slice of avocado. One on the right is shrimps and again avocado. Yum yum. Oh and I also ate a few cucumber rolls, but as you can see, they were already in my tummy when I took the pic.
C'mon, we need to bring the sushi love back in here :)
Wednesday, October 1, 2008
500+ members and 300+ watchers and no updates for the last nine months?
Are we baking babies and can't eat sushi?
Let's kick the life back into the community for some tasty, sexy food and art form.
Monday, December 31, 2007
2:21PM - hello
I like only one kind of sushi http://www.silkonline.eu/images/items/1
Its jummy ^_^
Friday, August 17, 2007
1:32AM - Don't Eat It
I just watched Happy Feet. Fun movie, and it also provided a useful link to the Monterey Bay Aquarium (mbayaq.org) which happens to have info about fish to eat, and not eat. They have a lot of fish on their lists, and their "avoid" list was built based on many different factors. Some factors include "too much mercury" or "farming doesn't meet our standards." Good reasons, but not eating such a fish won't make much of an impact. Much better reasons, in my opinion, are "population in extreme decline," "endangered," "very destructive bycatch" or, in the famous dilemma of the Chilean Sea Bass aka Toothfish, "endangered & 50% of harvest is poached."
And so, here is my cleaned up list of fish. Please do not eat the following:
Chilean Sea Bass
Spiny Lobster (Caribbean)
Rock Fish (some sp. overfished)
Scallops, Mid-Atlantic (North-Atl is OK)
Shrimp (destructive bycatch, esp: Black tiger shrimp, Tiger prawn, White shrimp )
Believe me, as a sushi lover it's tough to put fish like Bluefin Tuna up there, but we're the very folks responsible for it's demise. (xposted)
Monday, May 14, 2007
Friday, May 4, 2007
hey guys, thanks for the help last time.
one last question, though. normally when i go to the local sushi restaurant i order the inari roll. and for the life of me i cant find a recipe online for the same thing. i continually get inari pouches? im wondering if regular firm tofu will work in these, or what type of tofu is in them? i eat tofu regularly and its not the same texture as the tofu in the inari roll i get at the restaurant.
thanks so much!
Wednesday, May 2, 2007
i picked up all the stuff for some great sushi today and forgot the rice vinegar. is there any substitute for this or am i making another trip?
Monday, April 9, 2007
1:31AM - NewB
Hey hey hoooo! ^_^
New to the community *big wave*, and I heart little raw fishies with rice. I hope to make some of my own, but lack supplies, know how, and fundage. Also, while scanning through, I saw minimal recipes. Need to find more of those myself. *firm nod* From opinion, what's the easiest and cheapest (but let's not count out tastiest among these traits) to make yourself?
Anyone from the central Indiana area? Show of hands? ^_^
P.S. - Best pillows ever.
Thursday, April 5, 2007
12:27PM - Sushi Art Cards
I drew some sushi art cards - here's what I covered
1. Ikura (Salmon Roe)
2. Uni (Sea Urchin)
3. Tamago (Sushi-Omelet)
4. Tako (Octopus)
5. Futo-Maki (Fat Roll)
6. Hokkigai (Surf Clam)
7. Tekka-Maki (Tuna Roll)
8. Kohada (Gizzard Shad)
9. Caterpillar Roll
10. Torigai (Cockle)
11. Taraba Gani (King Crab)
12. Sake (Salmon)
13. Ebi (Shrimp)
14. Te-Maki (Hand Roll)
( 2 kinda-big picturesCollapse )
& for anyone who's interested, if you check out this post in my journal they're also for sale.
11:54AM - My First Sushi. :3
I rolled my first sushi a while ago, and I thought it turned out alright, considering the fact that I didn't have the right kind of bowl to put the rice in, and I didn't have a fan, so I had to cool the rice with a magazine. >W< I used brown Nishiki rice, and put cucumber and avocado in the center.
I was wondering, what kinds of things are good to put in sushi when you're first just starting to make it? I don't know where to find fresh fish, and I'm also not sure I could prepare it safely, so I would like to avoid that for now. I thought of carrots perhaps.... Please note, I'm a piscetarian (I don't eat any meat with the exception of fish and eggs.)
Also, are there any places (online or otherwise) that sell good, but affordable (and suitable for beginners) sushi-making supplies? All I have right now is a rolling mat, and your run-of-the-mill kitchen supplies (knives, spoons, etc.)
Friday, February 9, 2007
10:24AM - Sushi boats
The restaurant near my house, Blue Fin in Middleton, MA has THE BEST sushi boats....sushi, sashimi, and maki combo...This is the last one I got
Wednesday, January 31, 2007
1:05PM - Intro and Sushi Etiquette?
Hello, I just joined, since I was looking for a community where I might find some good info about sushi, and perhaps some recipes or whatnot.
I have been eating sushi for a couple years, and hope that I will be able to make it for myself soon.
I have a bit of a question for the community as well....
What is the proper way to eat sushi? I eat it with chopsticks, but I'm unsure about whether you're supposed to just cram the entire thing in your mouth at once, or if there is a way to take bites. I have trouble eating sushi in restaurants, because I'm always afraid that I'm going to offend or disgust the kind people who run the restaurant because of my bad table manners. I learned that one transfers the sushi to one's plate with the large end of the chopsticks, but beyond that, I'm lost. Can anyone point me in the right direction?
Another question, or story....
I have been to a Chinese restaurant that has a sushi bar a few times now, but I have never actually sat at the sushi bar, content to get my sushi from the buffet. There was one kind of sushi that was spicy, had orange seasoning on the rice outside, and cucumbers and an unknown meat-substance in the middle. Any idea what that meat-substance might have been? My friend and I were not sure whether it was chicken or fish, though I can't say I have heard of chicken sushi. Being on the buffet, the rolls were not labeled, so I really have no idea what kind it was. Any ideas or whatever are greatly appreciated!
Thank you. :)
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