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Let's talk about sushi...

Discussion in 'Social Life, Food & Drink, Travel' started by contactme_11, Oct 26, 2011.

  1. indesertum

    indesertum Well-Known Member

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    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
     
  2. HORNS

    HORNS Well-Known Member

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    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.
     
  3. Dragon

    Dragon Well-Known Member

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    ^^ 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.
     
  4. indesertum

    indesertum Well-Known Member

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    supposedly the best seafood is caught in hokkaido, but some sushiyas are nervous about the radiation and have been getting them elsewhere
     
  5. HORNS

    HORNS Well-Known Member

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    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.
     
  6. indesertum

    indesertum Well-Known Member

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    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
     
  7. Dragon

    Dragon Well-Known Member

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    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.
     
  8. HORNS

    HORNS Well-Known Member

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    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.
     
  9. Dragon

    Dragon Well-Known Member

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    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.
     
  10. HORNS

    HORNS Well-Known Member

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

    Here are photos I took. In Japan.

    [​IMG]
    [​IMG]
     
  11. Dragon

    Dragon Well-Known Member

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    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?
     
  12. HORNS

    HORNS Well-Known Member

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    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.

    [​IMG]
    [​IMG]
    [​IMG]
     
  13. Dragon

    Dragon Well-Known Member

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    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?
     
  14. HORNS

    HORNS Well-Known Member

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    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.
     
  15. alexvlad

    alexvlad Member

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    Very nice pics, I adore sushi. Even bought a kit with my girlfriend and from time to time we make our own. Yummy !
     
  16. Kid Nickels

    Kid Nickels Well-Known Member

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    yeah that was the show.. good call and thanks for the recommendations!
     

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