Blogs about: Sushi Ingredients
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Mackerel Pike 秋刀魚 - (and Steamed Abalone)
One of the fall favorites in Japan In Japan, fishing for Mackerel Pike (Sanma, in Japanese) starts early July. But they are at their tastiest in the fall, as they wear more fat going towards the br… more →
MAEDA SUSHI RESTAURANT
Mackerel Pike 秋刀魚 - (and Steamed Abalone)
Manager wrote 10 months ago: One of the fall favorites in Japan In Japan, fishing for Mackerel Pike (Sanma, in Japanese) starts … more →
Abalone Steamed In Sake - 鮑酒蒸し
Manager wrote 10 months ago: One of the more coveted sushi This week, Chef Maeda introduces Abalone prepared Edo-mae (Tokyo … more →
Sea Eel - Anago アナゴ 穴子
Manager wrote 1 year ago: As in the freshwater variation, sea eel is a cooked ingredient of sushi. Called anago in Japa … more →
Salmon Roe - Ikura, イクラ
Manager wrote 1 year ago: Pictured: salmon roe, salmon roe in marinade, salmon roe sushi Maeda’s salmon roe is diff … more →
Ginger - gari, ガリ
Manager wrote 1 year ago: There is always a small pile of pickled ginger – called “gari” in Japanese – accompanying s … more →
Hikarimono - Shiny Fish - 光りもの
Manager wrote 1 year ago: The pictured are sayori (halfbeak), kohada (gizzard shad/Japanese herring), and aji (hors … more →
Sushi Rice - 酢飯
Manager wrote 1 year ago: No matter what you may order at a sushi restaurant, there are things that remain constant. One of … more →
Chu-Toro - Medium Fatty Tuna
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Manager wrote 1 year ago: Chu-Toro is the moderately fat meat of a tuna. A blue fin tuna yields Akami (red meat), Chu-Toro … more →
Fluke - hirame
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Manager wrote 1 year ago: The Japanese refers to all flat fish with eyes on the left side of the head as hirame, which is cal … more →
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