@@@@@@A to Zen Web Sushi School

Introduction

Sushi is mind. Nothing is the same. Gift of nature, harmonizes with your soul. Let us start the quest for truth.

Contents   

Sushi Knowledge: Origin, Styles and Idiom
Equipment
Ingredients

Making of sushi
Rice
Fish: Tuna, Salmon, Snapper, Prawn etc.
Nimono and Yakimono (cooked stuff): Egg

Sashimi
Tsuma, Sasa (garnish)

How to eat sushi in Zen style.
Beauty of simplicity

Sushi FAQ

Sydney fish market

Link:  Sushi Workshop in Cairns
 
 

*All rights reserved.
 
 
 
 
 
 

Sushi knowledge

Origin

Sushi origin can be traced in south east asia. Then, fresh water fish was fermented with rice. Only fish was eaten.
Rice was the ferment and later thrown away.
Similar type of sushi called "Narezushi" still exists in east Japan. In Edo (Tokyo) era molted rice vinegar was started using for quick ferment or cure. Edomae sushi means that the sushi using fresh fish from Edo bay.

Styles

edomae style
nigiri sushi:  widely known as sushi vinegared rice with raw fish on top.
makimono:  rolled sushi various ingredients in the middle
chirashi sushi:   fish, egg, vege scattered on sushi rice in sushi box

osaka style
oshi sushi: pressed in a box from Osaka, east Japan sushi style

Idiom

shari     cooked vinegar rice for sushi
neta      fish, egg, etc. anything goes with shari
nori       dried sea weed sheet
gari        pickled ginger eaten as relish
sabi        wasabi
sushi zu  rice vinegar with sugar and salt
dashi
saku      small block of tuna
fushi      fish filet

edo mae  using fish from Tokyo bay, used to be the best
              place to catch sushi fish
nigiri       fish on rice ball
makimono  rolled sushi, fish or vege rolled with sushi rice and sea weed paper
futomaki  big roll, using the whole nori
hosomaki thin roll use about the half the whole nori
uramaki  inside-out roll

neta:
maguro   tuna (hon maguro, indo maguro: blue fin tuna
                     mebachi: big eye tuna
                     kihada: yellow fin)

·         akami      tuna red meat

·         chutoro  red and fatty mix

·         toro or o-toro  tuna belly

tai        snapper
ika        squid, cuttle fish
hirame  flounder
kohada  shed
aji         horse mackerel in the US, yellow tail in Aus
saba      mackerel
buri       yellow tail in the US, kingfish in Aus
hotate   scalops

nimono, yakimono  cooked stuff

·         tamago(gyoku)    dashi flaverd omelet

·         kanpyo     cooked gourd shavings

·         shiitake   cooked mashroom for rolls

·         ni ika       cooked squid

·         hamaguri  clam

·         anago      conger ell

·         tako        octpus

·         ebi          prawn

·         shako      squilla

hikarimono  silver skind fish in general, Mackerel, Horse
                  mackerel shed etc. often cured
shimemono  cured fish
su-jime       to cure
 

Equipment

Japanese knives : Samurai sword is the origin.
There are two basic types.
One is thin and long"Yanagiba". The other is thick and short"Deba"
Yanagi(ba)is used for the final part. Slicing fish filet for sashimi or
cutting into the right size for sushi.
Deba is used for the preparation. Cleaning the fish.

They need extra care like Samurai did. Normally two types of sharpening stones are needed.
Knifes tell how skillful and soulful.

Rice mixing tub (Hangiri): Made by wood and copper hoop. It is essential to make
sushi rice. It can keep right moisture while rice is gradually cooling down.

Bamboo mat (Makisu): Tough yet sinuous.
Flat side with it's skin is up side. Also tweezers, sashimi chop sticks, scaler.

Rice cooker

Ingredients

Rice: Medium grain rice is used for sushi.

Nori: Taste of  sea, aroma of ocean. These are proof of
the quality. It malts away.

Wasabi: Mountains and rivers, its pure water produce wasabi

Gari(pickled ginger): Sweet and sour thin sliced ginger, as relish.

Fish

Tuna: Yellow fin tune. Occasionally Blue fin and Big eye tuna

Salmon, Ocean Trout: Australia's renowned sushi, sashimi fish.

Snapper: White meat fish for sushi, sashimi.

Prawn: King green prawn and Tiger prawn are used.

Trevely, Yellow tail: Curing is the traditional way.

Garfish: The fresh filet is clear and sweet taste.

Kingfish: It makes clear whit sushi and sashimi.

Mackerel: It is normaly cured.

Bonito: Tataki(cook the surface) style is populer.

Cuttlefish: thick and soft meat

Squid, Calamari: clear coloer, good teckster

Anago: conger eel not available in Aus

Aji: Yellow tail in Aus. Horse makarel in the US.

Kohada: Gizzerd shed

Hirame: Flounder

Hotate: Scalops

Tako: Octpus
 

Making of sushi

Rice

Shari: make sushi rice

Measure rice. Old style Japanese measure (gogo masu) has content of 900 cc.
1 shou = 1800 cc This size is still widely used to deal with sake, soy, mirin etc.
2 shou = ippon    Sushi chefs call "ippon, nihon"to count batch.

Wash rice under running water.

Drain the water and put aside the rice for 20 min.

Water
The same amount of water with the rice.
Or a little less. It is the quest.
After cooking, 10 to 20 min to rest the rice

Sushi Zu:
Basic sushi vinegar recipe
Rice 1800 cc, Rice vinegar 180 cc, Sugar 60g,
Salt 35g    Dissolve the sugar and salt in the vinegar.

Move the cooked rice from the cooker to the tub. Sprinkle the vinegar on the rice then mix.

Cool it down to your body temperature.

Keep the rice in a rice warmer or jar.

The best sushi rice conditon is two hours after cooking at 36Ž.

How to handle the fish.

Tuna: It can be bought in a block. Good tuna has bright red color and some fat under the skin. Take the dark red flesh and debone out. Skin off using Yanagi-ba.
Cut from the top into saku.

Salmon, Ocean Trout: Take the scale of with the slime using Yanagiba back and forth movement. Filet it and take the side bone with tweezers. Take the skin off when you slice for sushi or sashimi. Images

Snapper: Scale it under running tap water in order to keep the scales in the sink. Take the head and gut off using Deba.
Carefully filet it and cut off the side bone then skin off.

Prawn: Twist its head and remove it with the vein. Stick a skewer to the tale and make it straight. Boil them with light salt boiling water for 1.5 min to 2 min. Over cooking make them tough and tasteless. Put them in icy water to cool. Images
 

Mackerel: Curing
Carefully filet it because the meat is fragile. Sprinkle sea salt over the filet skin side down for 25 to 40 min depending on the temperature, size and fat. Wash them with water and drain on a basket for 5 min. soak them in rice vinegar for 20 to 35 min.

Horse makarel: Images

Bonito: Tataki
Filet and cut off the side bone part. Stick metal skewer under the skin. Quickly broil and singe the skin over a gas stove then put in ice water. Drain and chill until surved. It can be poached insted of broiled.
 

Anago: Images
 
 

Nimono and Yakimono

Egg: Making Gyoku

Kanpyo: Cooking Kanpyo
 
 
 
 

Sashimi

Cut fushi or saku into desired thickness
Try to cut muscle fibers right angle
Put them on the garnish
Tsuma

Cut white radish into approx. 10 cm
Peel the skin part and cut off
Peel it very thinly to its core
Roll up the sheet and cut from the side,
make it like noodles
Soak them in cool water to make them crispy
Drain water then use as garnish
 
 

Nigiri sushi

Take 10g of sushi rice with your dominant hand.
Very lightly hold it and make a ball.
At the same time the other hand picks up a slice of fish.
Then, , , ,

It is hard to explain the movement in writing. Come to my class please.@

Maki sushi

Put Nori on a Makisu
Spred rice evenly
Put ingrideants
Roll it softly
Cut into eight for big roll,
six for hosomaki.
 
 

How to eat sushi in Zen style.

It is a good way to eat sushi with fingers.
1. Clean your fingers.
2. Pick up sushi side way up.
3. Dip the fish side to the soy.
4. Eat it in one mouthful.

Using chop sticks
1. Gently but quickly pick it up and dip it to soy.
2. Eat it in one mouthful.
 

Sydney fish market

Located at Pyrmont, west side of down town.
Tram and monorail can be used to access as well as
your car.
There are about a half dozen of fish retail shops and some cafes and grocery shops.

Useful shopping tips

What time?
Around 9 am the fish is ready to be sold after the auction or
unloading from the fishing boat. Restaurant people come here at
this time or do prier fax order to keep good fish.

What day?
Wednesday, Thursday and Friday are good.

Why?
because after the weekend, not much fish from the sea on
Mon and Tue. Also most restaurants are off on Mon.
The market is quiet and fish retailers are not so serious about their business.
On Sat and Sun, the auction is off. The fish is not so fresh.

Which?
Good fish is beautiful, shinning and stiff. Old one is dull,
soft and fishy.
 

fish price:  in A$/kg in Jan, 2002
Tuna*   average $35/kg,  It changes every day. from $28 to $40.
Salmon   $13
Snapper  $13
Prawn     $21
King fish  $17

the yield rate:  %
tuna      85     * bought in block.
salmon   80
snapper  60
prawn     60
king fish  70

fish piece price per nigiri sushi
Tuna @@ 40‘
Salmon@ 25‘
Snapper@60‘
Prawn@@ 60‘
King fish@30‘

Sushi FAQ

Q: Why (real) sushi is expensive?
A: Fish is expensive. 10g of tuna cost 60‘ or more.
   1 kg snapper will leave only 400g of filet. 60% is rubbish.
   The fish can not stay good for two days. Sushi has to be made
   upon the order.

Q: Where can I find a good sushi bar or good sushi in Syd
A: It is not easy. Because ingredients are not ready for sushi.
    The fish is not treated as it should be since it has been
    caught to become sushi or sashimi. The rice is the same.
    Real sushi chefs are too few for the sushi market.
    Major restaurant guide books are fairly reliable.

Q: How to tell good sushi.
A: It is said that Shari (sushi rice) is more important than
   the fish.  It should be soft, slightly warm (means just
   made), and it breaks in your mouth to the pieces.
   Please take a close look at your sushi. There has to be some
   space between the rice pieces in order to break apart.

   Sushi and sashimi cut will be real slick and shiny if the fish is
   fresh and cut by good knife.
 
 

Please visit
Sushi Workshop in Cairns