『Sushi Encyclopedia』
Sushi Sushi
Sushi is a Japanese dish in which vinegar is added to rice, and like other Japanese dishes, the colors are very distinctive. When making, fresh seafood such as sea urchin yellow, abalone, peony shrimp, salmon roe, cod white, tuna, salmon and other seafood are cut into slices and placed on the snow white sticky rice balls, kneaded and kneaded, then smeared with bright green mustard sauce, and finally placed in an antique porcelain dish...
Subdivision, sushi ingredients are estimated to be 200-300 kinds, today's introduction is to talk about the commonly used ingredients in sushi, you can also go to the sushi restaurant to do some reference.
Fish with shiny skin
- Category -
Sushi will be called green or light object, mostly refers to small fish near the sea, basically the back of the fish is blue-black, the belly of the fish is silver white or white. Fish contains higher DHA, and it will feel fishy when you are not used to eating, but in fact, it has a different flavor. Representative fish are mackerel, saury, etc.
Marinated mackerel in vinegar
Mackerel is a naked fish with soft and fatty flesh. Raw food is also acceptable, but the sweet taste is better after vinegar pickling. Vinegar-pickled mackerel should be called the first place in sushi, the price is fair, the taste is passable, and the faint vinegar flavor has the effect of promoting appetite.
As expressed by the inherent names such as "Autumn Mackerel" and "Cold Mackerel", the mackerel begins to grow fat in autumn and winter, and the Seki Qinghua produced in Saga Seki in Oita Prefecture and the Cape Blue Flower produced in Sada Cape in Ehime Prefecture are the best choices among the mackerel.
Saury
The back of the saury is bluish-black and the abdomen is silvery, which is a typical bluefish.
Slightly soaked and marinated saury tastes just right, the meat is smooth, has a light fragrance, and the fat is rich and tender.
Spotted dumplings
The body is soft, moves quickly, and is marinated in a fresh state with vinegar and salt. When marinating the dumplings, it is necessary to maintain a refreshing and tender taste, which can be felt when everyone eats them.
White meat fish
Whitefish have a small amount of movement, do not swim for a long distance in the water, the flesh is tender, and the proportion of whitefish in deep-sea fish is generally large. Representative fish are salmon, snapper, etc. Although the flesh of salmon is pink or orange, the actual blood and muscle composition is obviously different from that of naked fish, so it is still considered a white fish. (Salmon believes that everyone knows better, here is not much to describe)
True snapper
Snapper has always been loved by the Japanese and is a must-have treasure for the festive season. Since ancient times, when fish is mentioned in Japan, the first thing to mention is seabream.
The bright reddish skin is dotted with cyan spots, and the appearance is beautiful and delicate. Snapper is a white meat fish with a tight flesh and no strange taste, and has the title of "king of fish".
Flounder
In the surrounding areas of Japan, at least 40 of the flounder live, and all of them are edible. It is a kind of white meat fish that is particularly representative of summer. The flounder is soft, but it tastes good, it is very crisp to chew, and the sweetness of the fish itself is also very wonderful. Star flounder is one of the "most delicious" species of flounder, best eaten with salt or drizzled with lemon juice.
Black throat
The body of the fish is beautiful scarlet, the flesh of the fish is pale red, and the black throat is in some places enough to replace the seabream. The soft fish melts in the mouth, filling the mouth with its rich grease and sweet taste.
sea bass
The flesh of the sea bass is elastic, but the texture is very soft. There is a faint sweetness hidden in the taste, without any peculiar smell or odor. The meat of sea bass is delicate and rich in nutrients, which is very suitable for nutritional replenishment.
Stingray
The stingray is a typical coastal circumnavigating fish that travels north along the Japanese archipelago from spring to early summer in search of bait and south from autumn to winter to overwinter and spawn.
The pearl-colored fish meat is shiny with oil, tight and sweet taste, and the taste is beyond the imagination of the appearance. There is a little sweetness in the pale red fish meat, and a little fishy smell, which is a little flaw, but for those who like it, it is not a problem.
Red meat fish
As the name suggests, the flesh of the fish is red or brown, and it is generally a swimming fish. This fish generally lives in shallow sea areas or near the sea surface, and the amount of exercise in the sea is quite large, so the muscle tissue in the body is developed, and the blood is rich in oxygen, making the fish appear red. One of the most representative is the tuna.
Tuna/tuna
Tuna that swims at a speed of 100 km per hour in the vast sea is the king of the top of the food chain in the open sea.
It is extremely delicious on the palate and is often referred to as tuna. The taste of each part is not very different.
Red Body (Red Meat): The transparent and plump red meat contains a sour taste characteristic of the top black tuna, which tastes excellent.
Medium fat (moderate fat): Half is red meat (lean meat), generally fat meat. Soft and complex taste, loved by most people. It melts in the mouth before it bites and is mixed with sushi rice to convey an elegant sweet taste to the tip of the tongue.
Fat (fat-rich): Looks like a 5-grade fatty beef slice. The white stripes that appear intermittently on the pink fish meat, such tuna are called "snake belly", keep the shape of the fish meat not destroyed, carefully hold the sushi, and eat extra carefully.
Side fat: Each tuna can only extract the side fat from the left and right parts, that is, the legendary "frosted meat" (red and white, fat and lean meat) Compared with the big fat, the white fat part in the side fat is more fine, the taste is softer, and the sweetness of the meat itself and the balance of fish fat are unparalleled.
Shallot belly: Surimi made of shallots and minced tuna meat, with the aroma of shallots and fish belly, the taste is not lost to the belly of tuna.
If you go to a sushi restaurant to order tuna, the first thing that comes to mind is black tuna, which is so delicious that black tuna is known as the "king of tuna". For the same tuna, the price above the abdomen is generally the most expensive, and the price of the lower back is the lowest.
Cuttlefish and octopus
cuttlefish
Cuttlefish is also known as squid, the distribution range is very wide, because of the different forms, there are many categories and names, there are red cuttlefish, white cuttlefish, cuttlefish, new cuttlefish and reef cuttlefish, no matter what the category, the transparent texture of the meat itself is unparalleled, along the fiber direction into the knife processing, can reduce the hardness of the meat itself, improve the sweet taste. Salt can be used to set off the taste itself.
The new cuttlefish, also known as cuttlefish, is small and thin on the body, with a faint sweet taste to give people a very tender feeling, full of elastic taste and refreshing sea fishy taste, which is as cute as its appearance.
Fireflies
Firefly squid is a small cuttlefish produced in Toyama Bay. There are light emitters on the surface of the body. Once stimulated externally, it emits a blue-white light like a firefly, hence the name.
There are many ways to eat squid, including sashimi, salty cooking, vinegar sauce, instant soy sauce marinade, shabu-shabu and so on. When eaten raw, freeze the sashimi before making it. In addition, the squid that has been dried overnight, grilled slightly over the fire, can bake the offal mellow and delicious, with a slight bitter taste, is a good accompaniment to the wine.
octopus
The pure white octopus meat is soft and adds one point to the sweetness with each bite. Transparent and soft gum, it looks like a complete piece of collagen.
Delicious, sushi!