Sushi - Sushi and Sashimi! ™
View allAll Photos Tagged nigiri
A NMR train led by a YDM-4 #6681 is seen halted at Ketti Station, Tamil Nadu. The train is proceeding towards Ooty from Coonoor.
Railway employees of Nigiri Mountain Railway checking on one of the X class Steam Engines at Coonoor, Tamil Nadu. One of the last Meter Gauge section still in operation in India, these Steam locos are the only ones operating in the country, hauling the passenger train from Mettupalayam to Coonoor.
Succulent Hon Maguro Otoro Nigiri from Don Don Donki, Square 2.
*Note: More food pics in my: Favorite Food Album.
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aji nigiri sushi, Sakura, Lakeway, TX. Sony A7II and Nikkor Ai-s 28/2.8 at f/4. The light is very poor at the sushi bar in this restaurant, and I have never been able to make acceptable high ISO photos of the food here until my Sony A7II came along. The old Nikon lens helps too.
the nigiri. tuna, salmon, shrimp, something I couldn't quite identify, sorry guys.
Sushi Tsune
Raleigh, NC
Always had an affinity for sake. Maguro eventually became so much my of a favourite that I'd aim to please my fix with a profusion in one sitting. Unagi was last on my list considering that the visualization of eels were not appetizing to speculation, but delicious nonetheless.
A lovely piece of nigiri sushi on a traditional board made of bamboo,
or just an illusion?
(it is an eraser on a plastic board, I recieved as a souvenir from Japan)
macro mondays aprils fool 74mm x 59mm
Japan, the Art of Sushi & Sashimi
Salmon trilogy degustation;
•… Nigiri Sushi with Irish Atlantic salmon
•… Wild Scottish river salmon sashimi rose
•… Canadian wild Sockeye salmon sashimi
In Japan, sashimi refers to the cutting of fish into slices as a culinary art.
It may look simple in appearance & often mistaken as simply slices of raw fish,
…but from the choice of fish to the way of positioning the knife when slicing it, nothing is left to chance in the making of this typically Japanese delicacy. Sashimi is a true culinary art & part of Japan's gastronomic heritage, not only includes the cutting, but also the artistic aspect of the culinary composition of the fish.
Shredded daikon radish, gari, wasabi, mizuna lettuce, daikon sprouts
📍…, Japanese water horseradish, should not be mixed with the soy sauce as fresh wasabi loses much of its flavour when mixed with soy sauce.
📍…, Gari, pickled ginger, is always served with sushi & is usually eaten between bites to neutralize the taste in the mouth. The ginger, cut into wafer-thin slices & pickled, has a very digestive & stimulating effect.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
My given name is Ernest, but everyone calls me Ernie. After 46 years of being called Ernie, I really like my name. When I was younger, I wanted a cooler name, like "Jack", "Devon" or "Jake". For a long time, I though "Ernie" was a good name for a plumber. Now, it has grown on me, and the name suits me.
Now, about the subject (from Wikipedia): The escolar, Lepidocybium flavobrunneum, a species of fish in the family Gempylidae, is found in deep (200–885 metres (656–2,904 ft)) tropical and temperate waters around the world. It is also known as snake mackerel, walu walu (Hawaiian, also seen written waloo), and is sometimes fraudulently sold as "butterfish" or "white tuna",[1] a matter aggravated by potential health problems related to consumption of escolar.
I LOVE sushi, and I am delighted that my oldest son (coincidentally, also named Ernie) loves sushi, too. The other three younger kids aren't big fans yet.
Ended up going the sushi route this evening. With this spread, you're looking at Rachael Ray's daily allowance of food-spending-money, likely due to the Toro nigiri.
Growing up on this stuff, I had developed an undying love for sushi; however, as of late, I haven't been eating a whole lot of carbs (once per week). I do feel it is crucial for me to have at least a pound of seafood per week and sashimi is always an option, but to have it with seasoned rice is such a delightful treat. Why not splurge a little on this special evening?
What's on tonights menu?
Tamago
Ikura
Uni
Toro
Sake
Spicy Tuna garnished with masago.
Japan, Food, Sushi,
Nigiri Sushi, “Nigiri Ebi”, poached headless butterfly cut Black Tiger shrimp on sushi rice, Gari & Wasabi
"Ebi" is a poached headless butterfly cut Black Tiger shrimp,
„Ama Ebi", means sweet shrimp & refers to a sushi, usually Nigiri style, with the small, raw “Hokkoku Akaebi”, the Alaskan Pink Shrimp & two are served on a nigiri sushi.
The way to eat sushi differs in Japan from the usual consumption in Western countries. However, consumption is also changing in Japan, as sushi has also developed into a fast food snack.
Traditionally, sushi is not eaten with chopsticks, rather out of hand in Japan & is not bitten off, but placed in one piece in the mouth, in the western hemisphere it has become common practice to eat sushi with chopsticks. This makes it necessary for a sushi chef to roll the individual rolls much firmer.
With the soy sauce, sprinkle the nigiri sushi either individually or dipping the fish side in the sauce, …definitely not the rice side, so the piece will stay together & won't become soaked with the salty soy sauce. Wasabi & soy sauce are generally not mixed together, mixing both is considered as a "Western" habit to do & looked at it as somewhat disrespectful.
📍… sushi rice, whether for Nigiri, Maki, Gunkang, Chirashi, etc., should not be completely cooled, the rice is formed into sushi at body temperature between 35°C - 40°C / 95°F-104°F & served immediately, this is best moment of taste for sushi is to ensure that all the ingredients are in harmony bring to.
📍…, Japanese water horseradish, should not be mixed with the soy sauce as fresh wasabi loses much of its flavour when mixed with soy sauce.
📍…, Gari, pickled ginger, is always served with sushi & is usually eaten between bites to neutralize the taste in the mouth. The ginger, cut into wafer-thin slices & pickled, has a very digestive & stimulating effect.
📌... a short info about sushi & its history;
Even if sushi, also spelled zushi in the USA, is regarded as a typical Japanese dish all over the world, sushi does not originally come from Japan but finds its roots in the 2nd century AD in China.
Salted fish preserved in rice, which was only eaten after a fermentation period, was described as sushi. Even today, this method of preparation, "Funa Sushi" in Japan is the oldest type of sushi, although sushi first made its way to Japan from China in the 7th century AD by Buddhist monks. The current form of sushi originated in Japan during the Edo period from 1603-1867.
In China, due to a food shortage, this way of preserving fish was discontinued & sushi ceased to exist in China. In contrast to Japan, a country that has always been dependent on fully exploiting its own resources, people were looking for the possibility of sushi; in this case sushi means the fish, to combine it with the rice in such a way that the rice was also edible. This was achieved by pressing the fish, which was marinated in salt & rice, with a heavy stone in order to seal the fish airtight & thus facilitate the process of lactic acid fermentation.
Even today, when preparing sushi, the rice is compressed in some form & the rice is always seasoned with rice vinegar, sugar &salt.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments