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BajaBlanca
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Registered: 10-28-2008
Location: La Bocana, BCS
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got sushi ?
sushi is a common meal here in la bocana since ages ago, the Japanese came to teach the locals how to fish and can to their liking ...I have been
wanting to learn and 2 weeks ago, I had lesson 1 form my good friend Cyndi and today I had lesson 2 with Edith.
My first version was a disaster, altho Mary who was also learning, did a great job:
the neat thing is that we sure have access to all the right ingredients here in town:
Edith and I:
our beautiful and really delicious sushi rolls, I gotta say, my second attempt was radically better than the first !!
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JESSE
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Nice cigars, can i smoke one?
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BajaBlanca
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durrelllrobert
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How did you prepare the rice before sprinkiling on the rice wine vinegar/sugar mix? Here's how I was tought:
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set
aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is
cooked, let it steam for about 15 minutes. Remove and cool it in a wooden bowl by folding with a wooden spatula in front of a running fan. Then spread
it on a sheet of nori and sprinkle with a mixture of 1/3 cup rice wine vinegar, 3 tbls sugar and 1 tsp salt.
After that you add the central ingrediants and roll it up as you did.
Bob Durrell
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BajaBlanca
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that is very, very close to what we did but we did not add salt to the vinager
nor did we let the rice soak, the cooker just made it and it was perfect. it is a special rice which here they call ARROZ CHINO or chinese rice. I
think they have thier countries mixed up !!!!!!!
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DianaT
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| Quote: | Originally posted by BajaBlanca
sushi is a common meal here in la bocana since ages ago, the Japanese came to teach the locals how to fish and can to their liking ..........
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Thought you might be interested in this article in The Journal of San Diego History from 1977. KONDO MASAHARU AND THE BEST OF ALL FISHERMAN
It is an article about the Japanese and their involvement in the development of the fishing industries in Baja and elsewhere.
A gentleman in Bahia Asuncion shared with us a Spanish language copy of the original academic paper which led us to do further research and we found
this article. We had hoped we could meet the researcher and talk with him, but he passed away in 2005.
Be sure to click on the Images for the article.
Your sushi looks great----YUM and your learning curve was quick.
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David K
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Great link Diana!
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Dave
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| Quote: | Originally posted by BajaBlanca
Got sushi?
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My immediate concern would be...
Got refrigeration?
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BajaBlanca
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nothing to refrigerate ... eaten pronto !!
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Iflyfish
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Mrsfish and I have recently been frequenting a Sushi Bar that rolls sushi in sliced cucumber! Delicious. Just trim off the skin and then cut the cuke
into 1-2 inch long pieces. Cut the litle drums it in concentric circles leaving you with thin round slices to wrap your sushi with. Delicious!! I
have been having mine with out rice, on diet now in prep for Baja food orgy. Give it a try, you will like it.
Iamaflyfishingsushieater
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fishingmako
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Looks really good.
Note... this is not Sushi, these are California Rolls...Sushi is Raw tuna, Usually bluefin Or Yellowfin.
You cut the tuna in small thin strips and dip it into WASABI AND SOY SAUCE..RAW.
I just got back from a 4 Day trip 15 people and we got 465 mixed bag YELLOWFIN...BLUEFIN...DORADO It took me (10) hours to prep and vacuum seal all
my fish but I can make whatever, going to smoke about 40 or so # UMMMMMM!!!
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bajaguy
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Sushi or sashimi
| Quote: | Originally posted by fishingmako
Note... this is not Sushi, these are California Rolls...Sushi is Raw tuna, Usually bluefin Or Yellowfin.
You cut the tuna in small thin strips and dip it into WASABI AND SOY SAUCE..RAW. |
I believe that the fish by itself is sahimi.
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BillP
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Location: Lake Havasu City, AZ
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| Quote: | Originally posted by fishingmako
Note... this is not Sushi, these are California Rolls...Sushi is Raw tuna, Usually bluefin Or Yellowfin.
You cut the tuna in small thin strips and dip it into WASABI AND SOY SAUCE..RAW.
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Wrong!
This is sushi
This is Sashimi
Any questions?
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bajamigo
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Location: Punta Banda, BC
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| Quote: | Originally posted by bajaguy[/i
I believe that the fish by itself is sahimi. |
I believe you lost your ess----it's sashimi.
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bajaguy
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| Quote: | Originally posted by bajamigo
| Quote: | Originally posted by bajaguy[/i
I believe that the fish by itself is sahimi. |
I believe you lost your ess----it's sashimi.
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Yup, you are correct!!
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J.P.
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If you like Sushi you should love tha drive through El SAZUL
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Oso
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| Quote: | Originally posted by BillP
| Quote: | Originally posted by fishingmako
Note... this is not Sushi, these are California Rolls...Sushi is Raw tuna, Usually bluefin Or Yellowfin.
You cut the tuna in small thin strips and dip it into WASABI AND SOY SAUCE..RAW.
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Wrong!
This is sushi
This is Sashimi
Any questions? |
Actually, the correct term is "Bait".
[Edited on 9-27-2011 by Oso]
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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DENNIS
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Registered: 9-2-2006
Location: Punta Banda
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| Quote: | Originally posted by Oso
Actually, the correct term is "Bait".
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Precisamente. Sushi belongs on a fish hook.....not on a plate.
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mtgoat666
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Posts: 19926
Registered: 9-16-2006
Location: San Diego
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Mood: Hot n spicy
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y'all got fish brains,...
re preceeding, you discussed:
sashimi, fish alone
nigiri sushi, fish on small mound of rice
maki sushi, the smaller rolls in seaweed
and there are several other types, including western sushi rolls that are abominations of avacado, deep fried several-day-old seafood and mayonaise
(the western recipe is: anything with too much fat tastes good, especially when deep fried)
[Edited on 9-27-2011 by mtgoat666]
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Gypsy Jan
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More Than You Wanted to Know About Sushi
Or maybe not!
mtgoat - You are right about makisushi.
Just bait? Some people think so and some people think not.
From Wikipedia: http://en.wikipedia.org/wiki/Sushi
"Sushi is a Japanese viand consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation
vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood.
Raw meat sliced and served by itself is sashimi.
The original type of sushi, known today as nare-zushi was first developed in Southeast Asia, spread to south China before introduction to Japan. The
term sushi comes from an archaic grammatical form no longer used in other contexts; literally, sushi means "sour-tasting", a reflection of its
historic fermented roots.
The vinegar produced from fermenting rice breaks down the fish proteins into amino acids. This results in one of the five basic tastes, called umami
in Japanese. The oldest form of sushi in Japan, narezushi, still very closely resembles this process. In Japan, narezushi evolved into oshizushi and
ultimately Edomae nigirizushi, which is what the world today knows as "sushi".
Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of
the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and smelling funazushi, a kind of narezushi made near
Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the
mixture for better taste and preservation. The vinegar accentuated the rice's sourness and was known to increase its shelf life, allowing the
fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and
rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).
The contemporary version, internationally known as "sushi", was created by Hanaya Yohei (1799–1858) at the end of the Edo period in Edo. The sushi
invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one's hands at a
roadside or in a theatre. Originally, this sushi was known as Edomae zushi because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay).
Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.
Nama-chirashi, or chirashizushi with raw ingredients
The common ingredient across all the different kinds of sushi is sushi rice. The variety in sushi arises from the different fillings and toppings,
condiments, and their preparation. The same ingredients may be assembled in a traditional or a contemporary way, creating a very different final
result.[5] In spelling sushi its first letter s is replaced with z when a prefix is attached, as in nigirizushi, due to consonant mutation called
rendaku in Japanese.
Chirashizushi
"Scattered sushi") is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers to barazushi). Edomae chirashizushi (Edo-style
scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked
or uncooked ingredients mixed in the body of rice in a bowl. There is no set formula for the ingredients and they are either chef's choice or
sometimes specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi often varies regionally. It is
eaten annually on Hinamatsuri in March.
Inarizushi
Inarizushi is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness
for fried tofu. The pouch is normally fashioned as deep-fried tofu,, abura age. Regional variations include pouches made of a thin omelette,
***usa-zushi or, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version,
sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called "cone sushi".
Makizushi
Makizushi, "rolled sushi", Norimaki ("Nori roll") or makimono ("variety of rolls") is a cylindrical piece, formed with the help of a bamboo mat,
called a makisu. Makizushi is generally wrapped in nori (seaweed), but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or
parsley. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many
other kinds exist.
Futomaki,"thick, large or fat rolls") is a large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in)
in diameter. They are often made with two or three fillings that are chosen for their complementary tastes and colors. During the Setsubun festival,
it is traditional in Kansai to eat uncut futomaki in its cylindrical form, where it is particularly called ehou-maki, lit. "happy direction" rolls.
Futomaki is often vegetarian, but may include non-vegetarian toppings such as tiny fish roe and chopped tuna.
Hosomaki, "thin rolls", is a small cylindrical piece, with the nori on the outside. A typical hosomaki has a diameter of about two centimeters (0.75
in). They generally contain only one filling, often tuna, cucumber, kanpyō, thinly sliced carrots, or, more recently, avocado. Kappamaki, a kind
of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. Traditionally, Kappamaki is
consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other
foods. Tekkamaki is a kind of Hosomaki filled with raw tuna. Although some believe that the name "Tekka", meaning 'red hot iron', alludes to the color
of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba", much like the sandwich.
Negitoromaki is a kind of Hosomaki filled with scallion (negi) and chopped tuna (toro). Fatty tuna is often used in this style. Tsunamayomaki is a
kind of Hosomaki filled with canned tuna tossed with mayonnaise.
Temaki, "hand rolls", is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten
centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, Temaki must
be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness and becomes somewhat difficult
to bite. For this reason, the nori in pre-made or take-out temaki is sealed in plastic film which is removed immediately prior to consumption.
Uramaki, "inside-out rolls", is a medium-sized cylindrical piece, with two or more fillings. Uramaki differs from other makimono because the rice is
on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other
ingredients such as roe or toasted sesame seeds. It can be made with different fillings such as tuna, crab meat, avocado, mayonnaise, cucumber,
carrots. Uramaki has not been so popular in Japan and most of makimono is not uramaki because it is easy to hold makimono with nori skin by fingers.
However, since some Western people dislike the black impression of makimono with nori skin, uramaki has become more popular in Western countries than
nori-skinned makimono.
Narezushi
Narezushi, "matured sushi") is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused
with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months this
funazushi can be eaten, remaining edible for another six months or more.
Nigirizushi
igirizushi, "hand-formed sushi") consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the
hands, usually with a bit of wasabi, and a topping (the neta) draped over it. Neta are typically fish such as salmon, tuna or other seafood. Certain
toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid
(ika), and sweet egg (tamago). When ordered separately, nigiri is generally served in pairs. A sushi set (a sampler dish) may contain only one piece
of each topping.
Gunkanmaki, "warship roll") is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its
perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto,
oysters, sea urchin, corn with mayonnaise, and quail eggs. Gunkan-maki was invented at the Ginza Kyubey restaurant in 1931; its invention
significantly expanded the repertoire of soft toppings used in sushi.
Temarizushi, "ball sushi") is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. They are quite
easy to make and thus a good starting point for beginners.
Oshizushi
Oshizushi, "pressed sushi", also known as hako-zushi , "box sushi"), is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka. A
block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi
rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into
bite-sized pieces. Particularly famous is battera, pressed mackerel sushi), or saba zushi )."
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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