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Sushi is mind. Nothing is the same. Gift of nature, harmonizes with your soul. Let us start the quest for truth.
Knowledge: Origin, Styles and Idiom
Making of sushi
Fish: Tuna, Salmon, Snapper, Prawn etc.
Nimono and Yakimono (cooked stuff): Egg
Tsuma, Sasa (garnish)
How to eat
sushi in Zen style.
Beauty of simplicity
Sydney fish market
Workshop in Cairns
*All rights reserved.
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.
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
oshi sushi: pressed in a box from Osaka, east Japan sushi style
cooked vinegar rice for sushi
neta fish, egg, etc. anything goes with shari
nori dried sea weed sheet
gari pickled ginger eaten as relish
sushi zu rice vinegar with sugar and salt
saku small block of tuna
fushi fish filet
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
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
ika squid, cuttle fish
aji horse mackerel in the US, yellow tail in Aus
buri yellow tail in the US, kingfish in Aus
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
silver skind fish in general, Mackerel, Horse
mackerel shed etc. often cured
shimemono cured fish
su-jime to cure
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.
extra care like Samurai did. Normally two types of sharpening stones
Knifes tell how skillful and soulful.
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.
(Makisu): Tough yet sinuous.
Flat side with it's skin is up side. Also tweezers, sashimi chop sticks, scaler.
Rice: Medium grain rice is used for sushi.
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.
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
Making of sushi
Shari: make sushi rice
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.
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
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.
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
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
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.
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
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
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.
Egg: Making Gyoku
Kanpyo: Cooking Kanpyo
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
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.@
Put Nori on
Spred rice evenly
Roll it softly
Cut into eight for big roll,
six for hosomaki.
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.
1. Gently but quickly pick it up and dip it to soy.
2. Eat it in one mouthful.
Pyrmont, west side of down town.
Tram and monorail can be used to access as well as
There are about a half dozen of fish retail shops and some cafes and grocery shops.
Useful shopping tips
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.
Wednesday, Thursday and Friday are good.
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.
Good fish is beautiful, shinning and stiff. Old one is dull,
soft and fishy.
price: in A$/kg in Jan, 2002
Tuna* average $35/kg, It changes every day. from $28 to $40.
King fish $17
tuna 85 * bought in block.
king fish 70
price per nigiri sushi
Tuna @@ 40
(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.
Sushi Workshop in Cairns