100 Kinds of Sushi

Japanese Ingredient #2 Gari – Picked Ginger

Pickled ginger should look pink in colour although I have seen other variations of white and light yellow. I like to eat gari and it taste really good with sushi. My habit is to eat 1 piece of it between sushis and it taste pretty good in that way. Actually when you are served a plate of nigiri sushi, ginger is always served (usually wasabi might not be served in real japanese restaurant, because it is already added to the sushi). The ginger(gari) is more than a decoration itself, it serves a...

#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 ...

How to Eat Sushi – A Parody

A very nice parody on how to eat sushi or sashimi. I would say 60% of them are true, yet most of them are highly exagerrated.

#11 Ikura (Salmon Roe)

Ikura is the Japanese word for salmon roe. The name comes from "ikra" the Russian word for (caviar). It is a high value seafood and people have treated it as a delicacy in different cuisines. In terms of taste, ikura taste very fishy, and the strong fishy taste would definitely turn off a lot of non-seafood lovers. Caviar (Ikura) is a love-it-or-hate-it type of food. As a seafood lover myself, ikura roll is almost my favourite because of its very strong and pungent afterbreath. Fresh s...