The most important technique in the preparation of sushi is how to make sushi rice, that is called ‘shari,’ ‘sushi-meshi,’ or ‘su-meshi’ (vinegar[ed] – [cooked]rice), in its best condition, and that depends on how perfectly mix-up the cooked rice and vinegar-mixture (awase-zu) together deliciously.
The taste of sushi greatly depends on the taste of sushi rice. It is often said that the rice part shares as much as 60% of it, according to the opinions of many sushi chefs. The key factor is the ‘shari’ itself, as well as fish (sashimi) quality. Continue reading
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 skinning the fillets once you’ve taken them off, its a good idea to scale the fish now. Trying to scale fillets is possible but ruins the flesh.
Deep fried tofu is called age-dashi-dofu in Japan. Deep fried tofu is usually served with Tempura Sauce.
Agedashi tofu (or agedashi dofu), often shortened to age tofu or age dofu) is a japanese way to serve hot tofu. Continue reading