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SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if youSUSHI HISTORY
The History of Sushi. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century, and HOW TO COOK SUSHI RICE How to Make. 1. Place the rice in a bowl. Pour in some water and swill the bowl to remove any impurities, then drain the water, using your palm as a barrier. 2. Pour in more water and wash the rice by stirring with your palm, then drain the water again. Repeat 3-5 times, until the water remains clear. 3.SAKE: HOT OR COLD
Hiya – Chilled Sake. Sake experts generally agree that most premium sake is best served chilled, with the optimum level for ginjoshu, daiginjoshu, junmai daiginjoshu and unpasteurized namazake considered to be suzuhie or ‘cool’, at around 15 degrees Celsius. This is the temperature at which the subtle flavours and fine fragrances of theseFROZEN READY MEALS
PESCA RICH Frozen Foods. PESCA RICH offers a wide range of Frozen Ready to Cook and Ready to Eat Japanese Products with the WOW factor, including Super Frozen Sustainable Sashimi Tuna, Sushi Omelette, Ebi Gyoza, Ebi Shumai, Sweet Potato Croquette, Curry Croquette, Ebi Katsu, Yakitori, Tsukune, Takoyaki, Okonomiyaki and Kakiage. These products EAT-JAPAN TRADE DIRECTORY Search Traders. Manufacturers Distributors NIBOSHI – EAT-JAPAN Niboshi, sometimes known as iriko, are small fish such as anchovy and sardine that have been boiled and dried. They are used as a dashi ingredient for miso soup and stewed dishes. To make niboshi dashi, first the heads and internal organs of the niboshi are removed to avoid bitter and fishy-smelling stock. EAT-JAPAN | ALL ABOUT JAPANESE FOOD EAT-JAPAN Magazine 2019-20 Out Now! Sake Experience 2019 at the HYPER JAPAN Festival. Namazake Award Winner Announced! Sake Experience 2018 at the HYPER JAPAN Festival. Eat-Japan Magazine 2018-19 Out Now! The UK’s Best Sake Experience is Back! Sake Experience 2017 at the HYPER JAPAN Festival. Wasabi is Reborn with S&B’s Wasabi Pizza Workshop. CONDIMENTS AND ACCOMPANIMENTS Condiments and Accompaniments. Sushi accompaniments such as wasabi and pickled ginger, or gari, are essential to bolster the great taste of sushi, but they also play an important role in making raw fish safe to eat and preventing food poisoning.These effects have only recently been scientifically explained, but they’ve been part of received sushi wisdom in Japan for centuries. THE DEVELOPMENT OF SUSHI TECHNIQUES Sujime (Marinating in vinegar) This is often used for small bony fish, or fish with shiny skin. After removing the bones, the fish are sprinkled with salt which tightens the flesh. The fish are then rinsed and marinated in vinegar, which softens the small bones and makes them easier to swallow. Using vinegar is a particularly good means ofSUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if youSUSHI HISTORY
The History of Sushi. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century, and HOW TO COOK SUSHI RICE How to Make. 1. Place the rice in a bowl. Pour in some water and swill the bowl to remove any impurities, then drain the water, using your palm as a barrier. 2. Pour in more water and wash the rice by stirring with your palm, then drain the water again. Repeat 3-5 times, until the water remains clear. 3.SAKE: HOT OR COLD
Hiya – Chilled Sake. Sake experts generally agree that most premium sake is best served chilled, with the optimum level for ginjoshu, daiginjoshu, junmai daiginjoshu and unpasteurized namazake considered to be suzuhie or ‘cool’, at around 15 degrees Celsius. This is the temperature at which the subtle flavours and fine fragrances of theseFROZEN READY MEALS
PESCA RICH Frozen Foods. PESCA RICH offers a wide range of Frozen Ready to Cook and Ready to Eat Japanese Products with the WOW factor, including Super Frozen Sustainable Sashimi Tuna, Sushi Omelette, Ebi Gyoza, Ebi Shumai, Sweet Potato Croquette, Curry Croquette, Ebi Katsu, Yakitori, Tsukune, Takoyaki, Okonomiyaki and Kakiage. These products EAT-JAPAN TRADE DIRECTORY Search Traders. Manufacturers Distributors NIBOSHI – EAT-JAPAN Niboshi, sometimes known as iriko, are small fish such as anchovy and sardine that have been boiled and dried. They are used as a dashi ingredient for miso soup and stewed dishes. To make niboshi dashi, first the heads and internal organs of the niboshi are removed to avoid bitter and fishy-smelling stock.SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if you GLOSSARY – EAT-JAPAN Soy & Other Bean Products. Teas. Vegetable ProductsSAKE FLAVOURS
Sake tasting for the specialists. While most people drink sake for pleasure, to some it’s much more than that. Sake tasting is known as kikizake in Japanese, and is taken very seriously, particularly at professional sake tasting events such as theshinshu kanpyokai (New Sake Appraisal Competitions) organised each spring by the Japanese Ministry of Taxation. GUNKANMAKI | EAT-JAPAN The most common topping for gunkanmaki is ikura (salmon roe) although many others may be used. These include kazunoko (salted herring roe),uni (sea urchin) and tobiko.If using kazunoko, it should be soaked in water for at least two hours in order to reduce itssaltiness.
TYPES OF SAKE
Types of Sake: Ingredients: Percentage of rice grain remaining after milling: Flavour Requirement, etc: Ginjoshu: Rice, koji, and brewer’s alcohol 60% or less: Ginjo brewing method.SAKE CULTURE
Sake and Japan. Sake has, over its history, developed a special cultural significance in Japan, so entwined has it become with the country’s customs and traditions. When first produced over two thousand years ago, sake was revered and cherished and made as an offering to the various gods and deities of Japan’s indigenousShinto religion.
SAKE: HOT OR COLD
Hiya – Chilled Sake. Sake experts generally agree that most premium sake is best served chilled, with the optimum level for ginjoshu, daiginjoshu, junmai daiginjoshu and unpasteurized namazake considered to be suzuhie or ‘cool’, at around 15 degrees Celsius. This is the temperature at which the subtle flavours and fine fragrances of these KATSU CURRY WITH S&B GOLDEN CURRY SAUCE MIX Rich aromatic curry that could only be made in Japan. The combination of silky, aromatic sauce and the crunch of breaded meat is what makeskatsu curry such a
KANPYO – EAT-JAPAN Kanpyo is a unique traditional food made from gourds which have been shaved into ribbons then dried. With large amounts of iron, phosphorous and calcium, kanpyo is a nutritionally well-balanced food. In order to prepare it, kanpyo should be washed, rubbed and softened with a spoonful of salt, then soaked in fresh water for a few minutes.GARI – EAT-JAPAN
Gari is prepared by taking thin slivers of ginger root and then pickling them in plum vinegar, giving it a slightly sweet taste, striking pink colour and a pungent aroma. It is most commonly eaten with sushi, for which it is an essential accompaniment. This is not only because of its antibacterial qualities, which make it ideal foreating with
EAT-JAPAN | ALL ABOUT JAPANESE FOOD EAT-JAPAN Magazine 2019-20 Out Now! Sake Experience 2019 at the HYPER JAPAN Festival. Namazake Award Winner Announced! Sake Experience 2018 at the HYPER JAPAN Festival. Eat-Japan Magazine 2018-19 Out Now! The UK’s Best Sake Experience is Back! Sake Experience 2017 at the HYPER JAPAN Festival. Wasabi is Reborn with S&B’s Wasabi Pizza Workshop. CONDIMENTS AND ACCOMPANIMENTS Condiments and Accompaniments. Sushi accompaniments such as wasabi and pickled ginger, or gari, are essential to bolster the great taste of sushi, but they also play an important role in making raw fish safe to eat and preventing food poisoning.These effects have only recently been scientifically explained, but they’ve been part of received sushi wisdom in Japan for centuries.SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if youSUSHI HISTORY
The History of Sushi. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century, andSAKE FLAVOURS
Sake tasting for the specialists. While most people drink sake for pleasure, to some it’s much more than that. Sake tasting is known as kikizake in Japanese, and is taken very seriously, particularly at professional sake tasting events such as theshinshu kanpyokai (New Sake Appraisal Competitions) organised each spring by the Japanese Ministry of Taxation.TYPES OF SAKE
Types of Sake: Ingredients: Percentage of rice grain remaining after milling: Flavour Requirement, etc: Ginjoshu: Rice, koji, and brewer’s alcohol 60% or less: Ginjo brewing method. THE DEVELOPMENT OF SUSHI TECHNIQUES Sujime (Marinating in vinegar) This is often used for small bony fish, or fish with shiny skin. After removing the bones, the fish are sprinkled with salt which tightens the flesh. The fish are then rinsed and marinated in vinegar, which softens the small bones and makes them easier to swallow. Using vinegar is a particularly good means ofSAKE CULTURE
SAKE: HOT OR COLD
Hiya – Chilled Sake. Sake experts generally agree that most premium sake is best served chilled, with the optimum level for ginjoshu, daiginjoshu, junmai daiginjoshu and unpasteurized namazake considered to be suzuhie or ‘cool’, at around 15 degrees Celsius. This is the temperature at which the subtle flavours and fine fragrances of theseFROZEN READY MEALS
PESCA RICH Frozen Foods. PESCA RICH offers a wide range of Frozen Ready to Cook and Ready to Eat Japanese Products with the WOW factor, including Super Frozen Sustainable Sashimi Tuna, Sushi Omelette, Ebi Gyoza, Ebi Shumai, Sweet Potato Croquette, Curry Croquette, Ebi Katsu, Yakitori, Tsukune, Takoyaki, Okonomiyaki and Kakiage. These products EAT-JAPAN | ALL ABOUT JAPANESE FOOD EAT-JAPAN Magazine 2019-20 Out Now! Sake Experience 2019 at the HYPER JAPAN Festival. Namazake Award Winner Announced! Sake Experience 2018 at the HYPER JAPAN Festival. Eat-Japan Magazine 2018-19 Out Now! The UK’s Best Sake Experience is Back! Sake Experience 2017 at the HYPER JAPAN Festival. Wasabi is Reborn with S&B’s Wasabi Pizza Workshop. CONDIMENTS AND ACCOMPANIMENTS Condiments and Accompaniments. Sushi accompaniments such as wasabi and pickled ginger, or gari, are essential to bolster the great taste of sushi, but they also play an important role in making raw fish safe to eat and preventing food poisoning.These effects have only recently been scientifically explained, but they’ve been part of received sushi wisdom in Japan for centuries.SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if youSUSHI HISTORY
The History of Sushi. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century, andTYPES OF SAKE
Types of Sake: Ingredients: Percentage of rice grain remaining after milling: Flavour Requirement, etc: Ginjoshu: Rice, koji, and brewer’s alcohol 60% or less: Ginjo brewing method.SAKE FLAVOURS
Sake tasting for the specialists. While most people drink sake for pleasure, to some it’s much more than that. Sake tasting is known as kikizake in Japanese, and is taken very seriously, particularly at professional sake tasting events such as theshinshu kanpyokai (New Sake Appraisal Competitions) organised each spring by the Japanese Ministry of Taxation. THE DEVELOPMENT OF SUSHI TECHNIQUES Sujime (Marinating in vinegar) This is often used for small bony fish, or fish with shiny skin. After removing the bones, the fish are sprinkled with salt which tightens the flesh. The fish are then rinsed and marinated in vinegar, which softens the small bones and makes them easier to swallow. Using vinegar is a particularly good means ofSAKE CULTURE
SAKE: HOT OR COLD
Hiya – Chilled Sake. Sake experts generally agree that most premium sake is best served chilled, with the optimum level for ginjoshu, daiginjoshu, junmai daiginjoshu and unpasteurized namazake considered to be suzuhie or ‘cool’, at around 15 degrees Celsius. This is the temperature at which the subtle flavours and fine fragrances of theseFROZEN READY MEALS
PESCA RICH Frozen Foods. PESCA RICH offers a wide range of Frozen Ready to Cook and Ready to Eat Japanese Products with the WOW factor, including Super Frozen Sustainable Sashimi Tuna, Sushi Omelette, Ebi Gyoza, Ebi Shumai, Sweet Potato Croquette, Curry Croquette, Ebi Katsu, Yakitori, Tsukune, Takoyaki, Okonomiyaki and Kakiage. These productsALL ABOUT SAKE
All about Sake. Welcome to All About Sake, where we aim to take you on a voyage of sake exploration and discovery. Sake is a versatile and varied beverage, and the array of flavours and tastes to come from this quintessential Japanese drink deserve to be recognised, sampled, tasted and savoured.TYPES OF SAKE
Types of Sake: Ingredients: Percentage of rice grain remaining after milling: Flavour Requirement, etc: Ginjoshu: Rice, koji, and brewer’s alcohol 60% or less: Ginjo brewing method.SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if you GUNKANMAKI | EAT-JAPAN The most common topping for gunkanmaki is ikura (salmon roe) although many others may be used. These include kazunoko (salted herring roe),uni (sea urchin) and tobiko.If using kazunoko, it should be soaked in water for at least two hours in order to reduce itssaltiness.
GLOSSARY – EAT-JAPAN Soy & Other Bean Products. Teas. Vegetable Products HOW TO COOK SUSHI RICE How to Make. 1. Place the rice in a bowl. Pour in some water and swill the bowl to remove any impurities, then drain the water, using your palm as a barrier. 2. Pour in more water and wash the rice by stirring with your palm, then drain the water again. Repeat 3-5 times, until the water remains clear. 3. THE BIRTH OF MODERN SUSHI The Birth of Modern Sushi. What we know today as sushi is only the latest incarnation of sushi – you can find out about the history of sushi here.It was not until the Edo period (1603-1868) that what we recognise as sushi today became popular in Japan, complete with little boxes filled with nigirizushi, sold on the street by vendors. KANPYO – EAT-JAPAN Kanpyo is a unique traditional food made from gourds which have been shaved into ribbons then dried. With large amounts of iron, phosphorous and calcium, kanpyo is a nutritionally well-balanced food. In order to prepare it, kanpyo should be washed, rubbed and softened with a spoonful of salt, then soaked in fresh water for a few minutes. NIBOSHI – EAT-JAPAN Niboshi, sometimes known as iriko, are small fish such as anchovy and sardine that have been boiled and dried. They are used as a dashi ingredient for miso soup and stewed dishes. To make niboshi dashi, first the heads and internal organs of the niboshi are removed to avoid bitter and fishy-smelling stock.JAPANESE TABLEWARE
Yamashita Kogei is based on the southern Japanese island of Kyushu, and is renowned for the quality of its ceramics, bambooware, glassware, lacquerware, and paper and wood products. EAT-JAPAN | ALL ABOUT JAPANESE FOODJAPANESE FOOD ONLINE STOREJAPANESE GROCERY ONLINE STOREMAIL ORDER JAPANESE FOODORDER JAPANESE FOOD ONLINETRADITIONAL JAPANESE FOODTRADITIONAL JAPANESE FOOD RECIPES EAT-JAPAN Magazine 2019-20 Out Now! Sake Experience 2019 at the HYPER JAPAN Festival. Namazake Award Winner Announced! Sake Experience 2018 at the HYPER JAPAN Festival. Eat-Japan Magazine 2018-19 Out Now! The UK’s Best Sake Experience is Back! Sake Experience 2017 at the HYPER JAPAN Festival. Wasabi is Reborn with S&B’s Wasabi Pizza Workshop. CONDIMENTS AND ACCOMPANIMENTS Condiments and Accompaniments. Sushi accompaniments such as wasabi and pickled ginger, or gari, are essential to bolster the great taste of sushi, but they also play an important role in making raw fish safe to eat and preventing food poisoning.These effects have only recently been scientifically explained, but they’ve been part of received sushi wisdom in Japan for centuries.SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if youSUSHI HISTORY
The History of Sushi. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century, andSAKE FLAVOURS
Sake tasting for the specialists. While most people drink sake for pleasure, to some it’s much more than that. Sake tasting is known as kikizake in Japanese, and is taken very seriously, particularly at professional sake tasting events such as theshinshu kanpyokai (New Sake Appraisal Competitions) organised each spring by the Japanese Ministry of Taxation.TYPES OF SAKE
Types of Sake: Ingredients: Percentage of rice grain remaining after milling: Flavour Requirement, etc: Ginjoshu: Rice, koji, and brewer’s alcohol 60% or less: Ginjo brewing method. THE DEVELOPMENT OF SUSHI TECHNIQUES Sujime (Marinating in vinegar) This is often used for small bony fish, or fish with shiny skin. After removing the bones, the fish are sprinkled with salt which tightens the flesh. The fish are then rinsed and marinated in vinegar, which softens the small bones and makes them easier to swallow. Using vinegar is a particularly good means ofSAKE CULTURE
SAKE: HOT OR COLD
Hiya – Chilled Sake. Sake experts generally agree that most premium sake is best served chilled, with the optimum level for ginjoshu, daiginjoshu, junmai daiginjoshu and unpasteurized namazake considered to be suzuhie or ‘cool’, at around 15 degrees Celsius. This is the temperature at which the subtle flavours and fine fragrances of theseFROZEN READY MEALS
PESCA RICH Frozen Foods. PESCA RICH offers a wide range of Frozen Ready to Cook and Ready to Eat Japanese Products with the WOW factor, including Super Frozen Sustainable Sashimi Tuna, Sushi Omelette, Ebi Gyoza, Ebi Shumai, Sweet Potato Croquette, Curry Croquette, Ebi Katsu, Yakitori, Tsukune, Takoyaki, Okonomiyaki and Kakiage. These products EAT-JAPAN | ALL ABOUT JAPANESE FOODJAPANESE FOOD ONLINE STOREJAPANESE GROCERY ONLINE STOREMAIL ORDER JAPANESE FOODORDER JAPANESE FOOD ONLINETRADITIONAL JAPANESE FOODTRADITIONAL JAPANESE FOOD RECIPES EAT-JAPAN Magazine 2019-20 Out Now! Sake Experience 2019 at the HYPER JAPAN Festival. Namazake Award Winner Announced! Sake Experience 2018 at the HYPER JAPAN Festival. Eat-Japan Magazine 2018-19 Out Now! The UK’s Best Sake Experience is Back! Sake Experience 2017 at the HYPER JAPAN Festival. Wasabi is Reborn with S&B’s Wasabi Pizza Workshop. CONDIMENTS AND ACCOMPANIMENTS Condiments and Accompaniments. Sushi accompaniments such as wasabi and pickled ginger, or gari, are essential to bolster the great taste of sushi, but they also play an important role in making raw fish safe to eat and preventing food poisoning.These effects have only recently been scientifically explained, but they’ve been part of received sushi wisdom in Japan for centuries.SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if youSUSHI HISTORY
The History of Sushi. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century, andSAKE FLAVOURS
Sake tasting for the specialists. While most people drink sake for pleasure, to some it’s much more than that. Sake tasting is known as kikizake in Japanese, and is taken very seriously, particularly at professional sake tasting events such as theshinshu kanpyokai (New Sake Appraisal Competitions) organised each spring by the Japanese Ministry of Taxation.TYPES OF SAKE
Types of Sake: Ingredients: Percentage of rice grain remaining after milling: Flavour Requirement, etc: Ginjoshu: Rice, koji, and brewer’s alcohol 60% or less: Ginjo brewing method. THE DEVELOPMENT OF SUSHI TECHNIQUES Sujime (Marinating in vinegar) This is often used for small bony fish, or fish with shiny skin. After removing the bones, the fish are sprinkled with salt which tightens the flesh. The fish are then rinsed and marinated in vinegar, which softens the small bones and makes them easier to swallow. Using vinegar is a particularly good means ofSAKE CULTURE
SAKE: HOT OR COLD
Hiya – Chilled Sake. Sake experts generally agree that most premium sake is best served chilled, with the optimum level for ginjoshu, daiginjoshu, junmai daiginjoshu and unpasteurized namazake considered to be suzuhie or ‘cool’, at around 15 degrees Celsius. This is the temperature at which the subtle flavours and fine fragrances of theseFROZEN READY MEALS
PESCA RICH Frozen Foods. PESCA RICH offers a wide range of Frozen Ready to Cook and Ready to Eat Japanese Products with the WOW factor, including Super Frozen Sustainable Sashimi Tuna, Sushi Omelette, Ebi Gyoza, Ebi Shumai, Sweet Potato Croquette, Curry Croquette, Ebi Katsu, Yakitori, Tsukune, Takoyaki, Okonomiyaki and Kakiage. These productsALL ABOUT SAKE
All about Sake. Welcome to All About Sake, where we aim to take you on a voyage of sake exploration and discovery. Sake is a versatile and varied beverage, and the array of flavours and tastes to come from this quintessential Japanese drink deserve to be recognised, sampled, tasted and savoured.TYPES OF SAKE
Types of Sake: Ingredients: Percentage of rice grain remaining after milling: Flavour Requirement, etc: Ginjoshu: Rice, koji, and brewer’s alcohol 60% or less: Ginjo brewing method.SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if you GUNKANMAKI | EAT-JAPAN The most common topping for gunkanmaki is ikura (salmon roe) although many others may be used. These include kazunoko (salted herring roe),uni (sea urchin) and tobiko.If using kazunoko, it should be soaked in water for at least two hours in order to reduce itssaltiness.
GLOSSARY – EAT-JAPAN Soy & Other Bean Products. Teas. Vegetable Products HOW TO COOK SUSHI RICE How to Make. 1. Place the rice in a bowl. Pour in some water and swill the bowl to remove any impurities, then drain the water, using your palm as a barrier. 2. Pour in more water and wash the rice by stirring with your palm, then drain the water again. Repeat 3-5 times, until the water remains clear. 3. THE BIRTH OF MODERN SUSHI The Birth of Modern Sushi. What we know today as sushi is only the latest incarnation of sushi – you can find out about the history of sushi here.It was not until the Edo period (1603-1868) that what we recognise as sushi today became popular in Japan, complete with little boxes filled with nigirizushi, sold on the street by vendors. KANPYO – EAT-JAPAN Kanpyo is a unique traditional food made from gourds which have been shaved into ribbons then dried. With large amounts of iron, phosphorous and calcium, kanpyo is a nutritionally well-balanced food. In order to prepare it, kanpyo should be washed, rubbed and softened with a spoonful of salt, then soaked in fresh water for a few minutes. NIBOSHI – EAT-JAPAN Niboshi, sometimes known as iriko, are small fish such as anchovy and sardine that have been boiled and dried. They are used as a dashi ingredient for miso soup and stewed dishes. To make niboshi dashi, first the heads and internal organs of the niboshi are removed to avoid bitter and fishy-smelling stock.JAPANESE TABLEWARE
Yamashita Kogei is based on the southern Japanese island of Kyushu, and is renowned for the quality of its ceramics, bambooware, glassware, lacquerware, and paper and wood products. EAT-JAPAN | ALL ABOUT JAPANESE FOODJAPANESE FOOD ONLINE STOREJAPANESE GROCERY ONLINE STOREMAIL ORDER JAPANESE FOODORDER JAPANESE FOOD ONLINETRADITIONAL JAPANESE FOODTRADITIONAL JAPANESE FOOD RECIPES EAT-JAPAN Magazine 2019-20 Out Now! Sake Experience 2019 at the HYPER JAPAN Festival. Namazake Award Winner Announced! Sake Experience 2018 at the HYPER JAPAN Festival. Eat-Japan Magazine 2018-19 Out Now! The UK’s Best Sake Experience is Back! Sake Experience 2017 at the HYPER JAPAN Festival. Wasabi is Reborn with S&B’s Wasabi Pizza Workshop. CONDIMENTS AND ACCOMPANIMENTS Condiments and Accompaniments. Sushi accompaniments such as wasabi and pickled ginger, or gari, are essential to bolster the great taste of sushi, but they also play an important role in making raw fish safe to eat and preventing food poisoning.These effects have only recently been scientifically explained, but they’ve been part of received sushi wisdom in Japan for centuries.SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if youSUSHI HISTORY
The History of Sushi. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century, andSAKE FLAVOURS
Sake tasting for the specialists. While most people drink sake for pleasure, to some it’s much more than that. Sake tasting is known as kikizake in Japanese, and is taken very seriously, particularly at professional sake tasting events such as theshinshu kanpyokai (New Sake Appraisal Competitions) organised each spring by the Japanese Ministry of Taxation.TYPES OF SAKE
Types of Sake: Ingredients: Percentage of rice grain remaining after milling: Flavour Requirement, etc: Ginjoshu: Rice, koji, and brewer’s alcohol 60% or less: Ginjo brewing method. THE DEVELOPMENT OF SUSHI TECHNIQUES Sujime (Marinating in vinegar) This is often used for small bony fish, or fish with shiny skin. After removing the bones, the fish are sprinkled with salt which tightens the flesh. The fish are then rinsed and marinated in vinegar, which softens the small bones and makes them easier to swallow. Using vinegar is a particularly good means ofSAKE CULTURE
SAKE: HOT OR COLD
Hiya – Chilled Sake. Sake experts generally agree that most premium sake is best served chilled, with the optimum level for ginjoshu, daiginjoshu, junmai daiginjoshu and unpasteurized namazake considered to be suzuhie or ‘cool’, at around 15 degrees Celsius. This is the temperature at which the subtle flavours and fine fragrances of theseFROZEN READY MEALS
PESCA RICH Frozen Foods. PESCA RICH offers a wide range of Frozen Ready to Cook and Ready to Eat Japanese Products with the WOW factor, including Super Frozen Sustainable Sashimi Tuna, Sushi Omelette, Ebi Gyoza, Ebi Shumai, Sweet Potato Croquette, Curry Croquette, Ebi Katsu, Yakitori, Tsukune, Takoyaki, Okonomiyaki and Kakiage. These products EAT-JAPAN | ALL ABOUT JAPANESE FOODJAPANESE FOOD ONLINE STOREJAPANESE GROCERY ONLINE STOREMAIL ORDER JAPANESE FOODORDER JAPANESE FOOD ONLINETRADITIONAL JAPANESE FOODTRADITIONAL JAPANESE FOOD RECIPES EAT-JAPAN Magazine 2019-20 Out Now! Sake Experience 2019 at the HYPER JAPAN Festival. Namazake Award Winner Announced! Sake Experience 2018 at the HYPER JAPAN Festival. Eat-Japan Magazine 2018-19 Out Now! The UK’s Best Sake Experience is Back! Sake Experience 2017 at the HYPER JAPAN Festival. Wasabi is Reborn with S&B’s Wasabi Pizza Workshop. CONDIMENTS AND ACCOMPANIMENTS Condiments and Accompaniments. Sushi accompaniments such as wasabi and pickled ginger, or gari, are essential to bolster the great taste of sushi, but they also play an important role in making raw fish safe to eat and preventing food poisoning.These effects have only recently been scientifically explained, but they’ve been part of received sushi wisdom in Japan for centuries.SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if youSUSHI HISTORY
The History of Sushi. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century, andSAKE FLAVOURS
Sake tasting for the specialists. While most people drink sake for pleasure, to some it’s much more than that. Sake tasting is known as kikizake in Japanese, and is taken very seriously, particularly at professional sake tasting events such as theshinshu kanpyokai (New Sake Appraisal Competitions) organised each spring by the Japanese Ministry of Taxation.TYPES OF SAKE
Types of Sake: Ingredients: Percentage of rice grain remaining after milling: Flavour Requirement, etc: Ginjoshu: Rice, koji, and brewer’s alcohol 60% or less: Ginjo brewing method. THE DEVELOPMENT OF SUSHI TECHNIQUES Sujime (Marinating in vinegar) This is often used for small bony fish, or fish with shiny skin. After removing the bones, the fish are sprinkled with salt which tightens the flesh. The fish are then rinsed and marinated in vinegar, which softens the small bones and makes them easier to swallow. Using vinegar is a particularly good means ofSAKE CULTURE
SAKE: HOT OR COLD
Hiya – Chilled Sake. Sake experts generally agree that most premium sake is best served chilled, with the optimum level for ginjoshu, daiginjoshu, junmai daiginjoshu and unpasteurized namazake considered to be suzuhie or ‘cool’, at around 15 degrees Celsius. This is the temperature at which the subtle flavours and fine fragrances of theseFROZEN READY MEALS
PESCA RICH Frozen Foods. PESCA RICH offers a wide range of Frozen Ready to Cook and Ready to Eat Japanese Products with the WOW factor, including Super Frozen Sustainable Sashimi Tuna, Sushi Omelette, Ebi Gyoza, Ebi Shumai, Sweet Potato Croquette, Curry Croquette, Ebi Katsu, Yakitori, Tsukune, Takoyaki, Okonomiyaki and Kakiage. These productsALL ABOUT SAKE
All about Sake. Welcome to All About Sake, where we aim to take you on a voyage of sake exploration and discovery. Sake is a versatile and varied beverage, and the array of flavours and tastes to come from this quintessential Japanese drink deserve to be recognised, sampled, tasted and savoured.TYPES OF SAKE
Types of Sake: Ingredients: Percentage of rice grain remaining after milling: Flavour Requirement, etc: Ginjoshu: Rice, koji, and brewer’s alcohol 60% or less: Ginjo brewing method.SUSHI PERFECT
Sushi Perfect is a comprehensive online guide to creating authentic and delicious sushi in the home, featuring step-by-step instructions on how to make all the most popular types. You can also learn about the history of sushi, its many varieties, the different ways to enjoy sushi and much more. There are certain key things to remember if you GUNKANMAKI | EAT-JAPAN The most common topping for gunkanmaki is ikura (salmon roe) although many others may be used. These include kazunoko (salted herring roe),uni (sea urchin) and tobiko.If using kazunoko, it should be soaked in water for at least two hours in order to reduce itssaltiness.
GLOSSARY – EAT-JAPAN Soy & Other Bean Products. Teas. Vegetable Products HOW TO COOK SUSHI RICE How to Make. 1. Place the rice in a bowl. Pour in some water and swill the bowl to remove any impurities, then drain the water, using your palm as a barrier. 2. Pour in more water and wash the rice by stirring with your palm, then drain the water again. Repeat 3-5 times, until the water remains clear. 3. THE BIRTH OF MODERN SUSHI The Birth of Modern Sushi. What we know today as sushi is only the latest incarnation of sushi – you can find out about the history of sushi here.It was not until the Edo period (1603-1868) that what we recognise as sushi today became popular in Japan, complete with little boxes filled with nigirizushi, sold on the street by vendors. KANPYO – EAT-JAPAN Kanpyo is a unique traditional food made from gourds which have been shaved into ribbons then dried. With large amounts of iron, phosphorous and calcium, kanpyo is a nutritionally well-balanced food. In order to prepare it, kanpyo should be washed, rubbed and softened with a spoonful of salt, then soaked in fresh water for a few minutes. NIBOSHI – EAT-JAPAN Niboshi, sometimes known as iriko, are small fish such as anchovy and sardine that have been boiled and dried. They are used as a dashi ingredient for miso soup and stewed dishes. To make niboshi dashi, first the heads and internal organs of the niboshi are removed to avoid bitter and fishy-smelling stock.JAPANESE TABLEWARE
Yamashita Kogei is based on the southern Japanese island of Kyushu, and is renowned for the quality of its ceramics, bambooware, glassware, lacquerware, and paper and wood products.Skip to content
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