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Let's talk about sushi... - Page 13

post #181 of 197
Quote:
Originally Posted by indesertum View Post

not dry aging, curing, or vinegaring fish is typical of edomae sushi which is pretty much sushi you encounter everywhere outside of japan....

what you're talking about is pretty regionally specific in kyoto although famous sushi places have a course or two taken from that book

 

Wait I thought edomae places typically cure\vinegar especially since most hikarimono goes bad pretty quickly.

post #182 of 197
Quote:
Originally Posted by dabestspoona View Post

Wait I thought edomae places typically cure\vinegar especially since most hikarimono goes bad pretty quickly.

what? edomae literally means tokyo style. tokyo has a harbor and because of that they used to sell sushi with fresh fish. with refrigeration this practice caught on in other places. edomae places typically cure/vinegar the rice not the fish. hikarimono is one of the older styles that happened before refrigeration and is an exception to everything fresh (although it still is pretty fresh). it's the type of sushi you would encounter in like the mid 1800s
post #183 of 197
Quote:
Originally Posted by Dragon View Post

I`m not an expert either, but I bet the freezing is more for fish like salmon. Also most tuna is probably frozen at sea. I wonder if the other types of fish are actually better frozen though. I can't imagine all the little sushi places doing business right in the fishing harbors just so they can serve frozen.

Also, unlike sushi places in the U.S. salmon is not a common fish for sushi. Well, it is common now in Japan too among mediocre and cheap restaurants, but it is rare to find salmon served in the proper restaurants.

Salmon, traditionally, is not considered sushi because it spends part of its life in a freshwater environment. The same goes for unagi, which will never be found in a Japanese sushi place, versus anago, which is a marine eel.
post #184 of 197
^^ good point. Haven't thought of that.

Edomae just means something like "Tokyo style" (Tokyo used to be called "Edo" in the samurai days). Today, the main characteristics of Edomae is that the fish are supposed to come from Edowan (Tokyo bay area) and each piece of fish is supposed have some work done it by the sushi chef (like curing or additional cutting, etc.). Also, the sauce is already put on by the chef rather than the customer dipping himself. The edomae rules are somewhat flexible these days.

"Hikarimono" just means something like "shiny stuff." So fish that is shiny like mackerel is called hikarimono. In Edomae some hikarimono like "kohada" is cured in vinegar, sea weed, etc.

Aging the fish is just something the chefs do to serve the fish at optimum umami. Actually a lot of fish doesn't taste it's best right out of the ocean. Fish like Tuna is aged for a pretty long time (not frozen). There's a place in Tsukiji I like to go to that sells just tuna. What's interesting is that there is a display case behind the counter with the best tuna from all over Japan and they are aging the tuna almost like how a butcher would have aged beef hanging in the display. When we buy from him, depending on the aging, he will say something like "this is ready to eat right away" or "please wait several more days before serving." Other fish like snapper are aged by wrapping in cloth and put in refrigerator for a couple of days. Things like squid are probably best right out of the ocean, but I am not 100% sure.
post #185 of 197
supposedly the best seafood is caught in hokkaido, but some sushiyas are nervous about the radiation and have been getting them elsewhere
post #186 of 197
There's this big deal made about Hokkaido deep water uni, which are about the size of a woman's thumbnail, but to me they are inferior to the uni you get off the coast of California.
post #187 of 197
i'm not a fan of santa barbara uni but i've never had it super fresh. i've only ever had it in nyc and by the time it gets here and served the uni texture gets a little too mushy
post #188 of 197
Quote:
Originally Posted by HORNS View Post

There's this big deal made about Hokkaido deep water uni, which are about the size of a woman's thumbnail, but to me they are inferior to the uni you get off the coast of California.

SB uni is very good for the price. You can get a whole package full of SB uni for about the same price as one piece of Hokkaido. If you're making pasta or something, SB uni is probably better. Hokkaido bafun uni has better flavor and texture for sushi though.
post #189 of 197
Quote:
Originally Posted by Dragon View Post

Quote:
Originally Posted by HORNS View Post

There's this big deal made about Hokkaido deep water uni, which are about the size of a woman's thumbnail, but to me they are inferior to the uni you get off the coast of California.

SB uni is very good for the price. You can get a whole package full of SB uni for about the same price as one piece of Hokkaido. If you're making pasta or something, SB uni is probably better. Hokkaido bafun uni has better flavor and texture for sushi though.

See, I think the Hokkaido uni is quite flavorless compared to the Californian. The size of the Hokkaido lends itself to better arrangement on the nigiri, but that's about it because when you have twelve hour-old or less Californian, you can do what you want with it as well.
post #190 of 197
you probably have the opportunity to eat the best SB uni (fresh and good quality), but mediocre Japan uni. Whatever uni you had from Japan maybe wasn't in it's best condition or it wasn't so great to begin with. They are both good uni, but when you compare best SB vs best Japan the difference is like USDA choice vs prime.
post #191 of 197
No, I've pretty much had very good Japanese uni.

Here are photos I took. In Japan.


post #192 of 197
Quote:
Originally Posted by HORNS View Post

No, I've pretty much had very good Japanese uni.

Here are photos I took. In Japan.



The 2nd one looks nice and fresh and good deal at 1,700Yen. The top one looks so-so. Maybe it was good, but not served very fresh?
post #193 of 197
Quote:
Originally Posted by Dragon View Post

Quote:
Originally Posted by HORNS View Post

No, I've pretty much had very good Japanese uni.

Here are photos I took. In Japan.



The 2nd one looks nice and fresh and good deal at 1,700Yen. The top one looks so-so. Maybe it was good, but not served very fresh?

The uni that doesn't look "fresh" was at a restaurant in Fukuoka that has fish tanks from which the fish was netted and then prepared for you to eat while it is still alive, so the overall context leads me to believe that it was indeed extremely fresh.



post #194 of 197
Very nice. Never been to that restaurant, but it's famous for the squid (the whole area is). The uni was probably a local variety, which is a bit different from Hokkaido, but still very good. I wonder why you didn't like it so much?
post #195 of 197
Quote:
Originally Posted by Dragon View Post

Very nice. Never been to that restaurant, but it's famous for the squid (the whole area is). The uni was probably a local variety, which is a bit different from Hokkaido, but still very good. I wonder why you didn't like it so much?

So this is the thing - I think the Japanese uni, in general, has less flavor than the Californian. It's very clean, for sure, with a subtler flavor, but I like the foie gras aspect of our domestic uni.
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