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  • %BEG_OF_TITLE%Recent Comments%END_OF_TITLE%
    • Chef Man: Thanks for comment.. Acctualy cruncy has made from tempura flour..,Do you know how to make tempura??...
    • Truong Nguyen: Hi Chef, First, thank you for your blog and show us the proper ways to make sushi. This is my first...
    • chiko: wow. very beautiful and delicate!! How did you make?
    • mystery shopper: well, i thought eating the skin is the good part…. i mean you dont have to take times to...
    • Robert-Gilles Martineau: Dear “Chef ,Man”! Greetings! I will gladly link you on the following blogs of...
    • kirin: Hahaha…never thought of making flower with kyuri! Good job!! :)
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    Archive for December, 2007

    How to cut Salmon

    To start with, you need a few basic tools.
    A good serrated knife, a flexible filleting knife, a pair of fish pliers (clean needle nosed pliers are fine) a chopping board and some clingfilm.
    Oh yeah, and a fish…
    If you’ve bought the fish whole then it’s very likely not to have been scaled. Unless you plan on [...]

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    How to cut Seabass

    Suzuki (sea bass): Suzuki is a Japanese fish without an exact equivalent in America. Various fish that fall into the sea bass category are served as suzuki here. Sea bass have shiny white flesh with an easily recognizable broad-flaked structure and a mild flavor. The sea bass season [...]

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    Sake Maki @ Salmon Roll

    Sake Maki ( japanese ) or Salmon Roll
    Salmon is king of fish oil. All fish have fats called omega-3s, but salmon is one of the richest sources. Omega-3s are major players in the prevention of heart problems and may help with controlling inflammatory problems like arthritis.
    INGREDIENTS for Sake Maki
    Salmon
    Sushi Rice
    Nori
    *To [...]

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    Tobiko Sushi

    Gunkan-sushi with tobiko (flying fish caviar)
    Nutrition: High-quality protein, selenium. Tobiko is made from flying fish eggs in a similar process to ikura. Tobiko is very reasonably priced compared to Ikura, but the taste is still high quality with a unique texture similar to kazunoko.

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    sushi rice

    You will need Japanese short-grained white rice also called japonica rice or sushi rice. Dont not use American-style long grained rice as it will not turn out well. Japanese rice has the right amount of starch needed to make the rice glossy and sticky but not mushy or dry.

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