100 Kinds of Sushi

#17 Tobiko (Preview)

Alright here is another posting coming up tomorrow.

#16 Tamago (Sweet Egg)

Tamago sushi is one of the few cooked sushi entrees. Simple but nice, it is a pice of rice with a sweet egg omelette on top. Seriously they usually taste more or less the same since it is made from egg and sugar. Nonetheless, this tamago sushi is one of the best way of using an egg and turn it into a delicacy. Be careful, this cold egg sushi contains lots of cholesterol because it is full of egg(with soy sauce/fish broth) Best guide I can find for making tamago batter (the sweet egg...

#15 Uni (Sea Urchin)

Sometimes when people translate Uni, they would say sea urchin roe, it is not really correct. It is the organs that produce the roe, the gonad. It sounds kind of gross but I think it is really tasty. (Maybe that is why the restaurant name it sea urchin but not sea urchin gonad) I have heard that the best uni is red in colour, with orange and yellow as the 2nd tier and 3rd tier. Luckily it all taste good when it is fresh. When it is not, it taste rather disgusting like a rotten egg. Sea urc...

#14 Tai

Tai is a commonname containing a variety of different fishes in the Pagellus catagory. The English commonname is (red), (blackspot) sea bream. I think this is not a very prominent fish in the US since I don't see them being advertised a lot in Japanese restaurants here. Probably one of the reason it did not get as popular in US is because of its inflexibility in the use of the fish as a cooking ingredient. It is a shiromi (white meat fish) and is mild in taste. Since sashimi in US has to ...

#13 Awabi (Abalone)

The abalone in the sushi is usually sliced raw in very thin slices (I wonder if it is poached slightly) . The himo (the legs, the overcoat and the ligament) of awabi is usually served as an appetitizer and is also very tasty. Abalone is one of the more expensive shellfish among all sashimi. Besides Japanese, Chinese people treated abalone as a premium food. Often served in expensive restaurants, abalone is served steamed in a whole shell, or it can be used as ingredients in soups because ...