Kar Kazoku Sushi かぞく すし 2023/10/22
Sushi (すし) is a representative of Japanese cuisine, belonging to a type of gripping rice. It first appeared in Edo period of Japan. There are many types of sushi and each type makes one salivating！
Let me introduce 8 types of traditional shushi, then follow my invented 4 types of Kar Kazoku sushi (かぞく すし ）.
Nigiri (握り寿司)
Dipping sushi rice with Wasabi then putting seafood on top of the rice and kneading it to a bite size. It is the most favorite to Japanese and most common sushi type. Most ingredients are seasonal harvest of seafoods. Nigiri originated from Bunsei（文政）in Edo period (1818-1830). In the past, due to preservation problems, most ingredients were marinated and processed. However, invention of ice makers and progress of preservation methods, fresh seafoods can be used increasingly. Hence, Nigiri becomes very common nowadays.
Gunkanmaki (軍艦巻き)
Method of making: use sushi nori to wrap around the side of sushi rice and put the ingredients on the top of rice. The particular feature is using nori as a container.
It can pair with salmon roe, sea urchin and flying fish roe that are not convenient to make Nigiri.
Gunkanmaki was invented by Ginza Kyubey (久兵衛) sushi restaurant in Ginza, Tokyo in 1941.
Makizushi (巻き寿司)
It is said that Makizushi was invented in mid Edo period 1750-1776 and became popular in around 1783.
Method of making: Spread vinegar rice on nori; put ingredients on top of rice; use a bamboo mat to roll over; cut into small pieces to enjoy. Maki includes Hosomaki, Kappa Maki ,Tekka Maki , Futomakinori sushi. Further according to thickness, it can be differentiated into 3 types: thick, medium and small rolls.
Temakizushi (手巻き寿司)
Without a bamboo mat, directly using hand to roll is called Temaki.
Method: roll a grill nori into a cone; fill up the cone with vegetable, seafoods, vinegar rice. It is common for home made. Most common Temaki are shrimp temaki and asparagus temaki.
Inarizushi (稲荷寿司)
It is said to be originated at the end of Edo period 1603-1868.
Method: First cut an aburaage (thin deep-fried tofu) into half to form a pocket; use soya sauce and sugar to marinade; fill it up with vinegar rice.
Oshizushi (押し寿司)
One type of sushi that comes from Osaka is the oshizushi, meaning "box sushi" or "pressed sushi." This type is actually one of the oldest forms of sushi, the successor to narezushi, which sprang from the method of preserving fish by packing it tightly in boxes of fermented rice.
Kakinohazushi (柿の葉寿司)
Kakinohazushi is sushi that is made by first placing slices of mackerel or salmon onto vinegared rice, then wrapping it in a persimmon leaf before pressing down on it. It is a food that makes clever use of the antioxidant and sterilization properties of persimmon leaves.
Kakinoha zushi has been passed down as a local food of Gojo City and Yoshino Town but it is now known throughout Japan as a specialty of Nara Prefecture. Due to it not requiring chopsticks for eating, it has become a popular eki-ben, a packed meal that is usually eaten on trains.
Kakinoha zushi has been passed down as a local food of Gojo City and Yoshino Town but it is now known throughout Japan as a specialty of Nara Prefecture. Due to it not requiring chopsticks for eating, it has become a popular eki-ben, a packed meal that is usually eaten on trains.
Chirashizushi (散らし寿司)
Chirashizushi was invented around 1664.
Chirashizushi translates to "scattered sushi" and consists of a sushi bowl with a base of vinegared rice with raw fish and other ingredients on top. The types of raw fish used varies and the most popular would be salmon and tuna. It is often garnished with shredded egg, nori, and salmon roe on top for a mouth-watering and colorful finishing touch. This dish is easy to prepare and popular as a party food, as a big platter can be made and easily shared.
Kar Kazoku Sushi
Kazoku Sushi is my new invention, including Dace fish cake nigiri, Dachshund sushi, Donut sushi and Salmon sushi. I prepared them for my old friend Sunny to enjoy in 2016, 2018 and 2019. It has not been published before.
Dace fish cake nigiri 2016/4/29
Ingredients: Fried Dace fish cake, Nishiki Premium Rice (錦), water, Kikkoman Seasoned Rice Vinegar, carrot, curly parsley.
Fried Dace Fish Cake
1. Mince dace fish meat, add and mix marinade, wait for 10 minutes, cover with saran wrap and put in the fridge for 1 hour.
2. Put oil on a pan, wait for it to heat up; use a table spoon to scoop the meat and place it on the pan one by one; press down the meat with a spatula to form fish cakes.
3. When both sides of the cake are golden brown is done.
Marinade : green onion cut to small pieces; ginger powder, garlic powder, salt, white pepper powder 1/4 teaspoon; corn starch 1 teaspoon
Dachshund sushi 2018/2/19
Ingredients: Nishiki Premium Rice (錦), water, Kikkoman Seasoned Rice Vinegar, chicken sausage cooked, carrot, English cucumber, celery, sushi nori, black raisins, flax seeds (grounded by coffee grinder)
Donut sushi 2018/11/27
White, yellow and purple are 3 colour sushi donuts. Use beets and turmeric to make red and yellow colour. White is original colour.
Ingredients: Nishiki Premium Rice (錦), beets, turmeric, water, Kikkoman Seasoned Rice Vinegar, Ramen eggs（Ajitsuke Tamago or Ajitama 味付け玉子）, preserved duck egg (皮蛋）, red vinegar ginger, mirin, dried Japanese Anchovy, black and white sesame .
Equipment: donut mold
Red vinegar ginger
Ingredients : Kikkoman rice vinegar, ginger, beets, sugar
Ramen eggs (Ajitsuke Tamago or Ajitama)
Ingredients:
2 eggs
3 tablespoons plus 1 teaspoon Kikkoman soy sauce
3 tablespoons plus 1 teaspoon Kikkoman soy sauce
3 tablespoons + 1 teaspoon Kikkoman mirin
3 tablespoons + 1 teaspoon sake
1 tablespoon sugar of your choice
1 tablespoon vinegar
Method:
1. Boil the Eggs
Bring a large pot of water to a boil, then carefully lower eggs into the pot in a single layer and boil for 7 minutes.
2. Prepare the Ice Bath
While the eggs boil, fill a large bowl with ice and cold water. Once the eggs have finished boiling, immediately transfer them to the prepared ice bath to stop the cooking process and cool the eggs.
3. Peel the Eggs
Once the eggs are cool enough to handle, peel the eggs.
4. Make the Marinade
In a glass or ceramic container, combine soy sauce (or tamari), mirin, sake (or cooking white wine), sugar and vinegar.
5. Marinate the Eggs
Place eggs in the container and ensure that the eggs are immersed in the liquid mixture and place a piece of paper towel on top. Cover the container with a lid, and allow eggs to marinate in the liquid for 3 days in the fridge. During the marinating process, periodically change the eggs’ position to ensure that they are evenly marinated.
1 tablespoon sugar of your choice
1 tablespoon vinegar
Method:
1. Boil the Eggs
Bring a large pot of water to a boil, then carefully lower eggs into the pot in a single layer and boil for 7 minutes.
2. Prepare the Ice Bath
While the eggs boil, fill a large bowl with ice and cold water. Once the eggs have finished boiling, immediately transfer them to the prepared ice bath to stop the cooking process and cool the eggs.
3. Peel the Eggs
Once the eggs are cool enough to handle, peel the eggs.
4. Make the Marinade
In a glass or ceramic container, combine soy sauce (or tamari), mirin, sake (or cooking white wine), sugar and vinegar.
5. Marinate the Eggs
Place eggs in the container and ensure that the eggs are immersed in the liquid mixture and place a piece of paper towel on top. Cover the container with a lid, and allow eggs to marinate in the liquid for 3 days in the fridge. During the marinating process, periodically change the eggs’ position to ensure that they are evenly marinated.
Salmon sushi 2019/10/4
Ingredients: Nishiki Premium Rice (錦), water, Kikkoman Seasoned Rice Vinegar, salmon meat (grill), mango pulp, honeydew melon meat, purple yam (steamed), black and white sesame, lettuce leaves, radish sprouts, Kraft French Dressing
Next, 《Kar Halloween Delights 2023》
Publisher： Chef Kar Delight
