Cooking
A shocking revelation! According to a recent article in the New York Times "Food and Drug Administration regulations stipulate that fish to be eaten raw--whether as sushi, sashimi, seviche, or tartare--must be frozen first, to kill parasites." The article went on to discuss the merits of "superfreezing" to temperatures of 70 below zero. It also outlined which sushi products are virtually always frozen such as shrimp, salmon roe and octopus. While the FDA does not enforce the frozen fish rule, it is more than likely that much of the sushi sold in sushi bars has been frozen at one point or another, some of it up to two years before being served. But perhaps you already knew this, being a sushi aficionado.
Sushi has been growing in popularity for some time now in the US. It has gone from being seen as exotic to being a supermarket item. But making sushi at home has yet to really catch on. Why? First off there was the belief that sushi chefs needed years of training to learn their craft--a myth, the actual skills take very little time to learn, and then there was the misconception that the fish must be super fresh, not frozen. Or that you even need raw fish to make sushi. There is lots of delicious sushi made from cooked or cured fish and vegetables, and other ingredients like roe and cooked eggs, tofu, etc.
For almost twenty years, the Baycliff Company has been selling Sushi Chef kits, including most of what you need to make sushi. In addition, you can buy the individual ingredients like the seaweed sheets, picked ginger, soy and mirin. But if using a kit seems like too much bother, there is a new product on the market that was originally designed for supermarkets and sushi bars, and is now tweaked for home use. The sushi machine. Sushi@Home sells both a maki rice roller and nigiri rice press. You can order it on their site or from Frontgate or Amazon. If this seems like sushi for dummies, you're wrong. There actually is Sushi for Dummies, from the popular line of do-it-yourself books tempting you to "discover how easy it is to roll your own sushi at home!" And maybe we will.
- Chirashi Sushi
The first of my no (or only kinda) cook(ed) dinners, Scattered Sushi. We weren't too terribly authentic with this one, skipping a bunch of mushrooms and the konbu, but it was still pretty good. Sushi rice, mixed with some age and carrot, julliened...
- Citrus And Sushi
Not in the same dish, thank you veddy much! First, be sure to check out this month's Sugar High Friday round-up, hosted by Alice of My Adventures in the Breadbox. Second, please check out the wacky and fabulous Archie McPhee. Among their latest goodies:...
- Sushi For Dinner
I love my husband. In addition to all the other wonderful things about him, he makes me sushi!!!!! We really need to get a bigger tomago pan. Yummy Inari And kappa maki, too All the sushi a girl could eat: ...
- Sushi Bar Video
Put a video camera onto the moving conveyor belt of a sushi bar, and you end up with a portrait of the bar from the sushi's perspective. I find it very touching in a snapshot-of-human-life kind of way. via Heather Champ...
- Visions Of Sushi Rolls
Melissa was exploring eGullet and discovered The Original Sushi Pillow! The gift possibilities are endless, at least within the set of 10 or so different sushi pillows they make....
Cooking
Sushi News
A shocking revelation! According to a recent article in the New York Times "Food and Drug Administration regulations stipulate that fish to be eaten raw--whether as sushi, sashimi, seviche, or tartare--must be frozen first, to kill parasites." The article went on to discuss the merits of "superfreezing" to temperatures of 70 below zero. It also outlined which sushi products are virtually always frozen such as shrimp, salmon roe and octopus. While the FDA does not enforce the frozen fish rule, it is more than likely that much of the sushi sold in sushi bars has been frozen at one point or another, some of it up to two years before being served. But perhaps you already knew this, being a sushi aficionado.
Sushi has been growing in popularity for some time now in the US. It has gone from being seen as exotic to being a supermarket item. But making sushi at home has yet to really catch on. Why? First off there was the belief that sushi chefs needed years of training to learn their craft--a myth, the actual skills take very little time to learn, and then there was the misconception that the fish must be super fresh, not frozen. Or that you even need raw fish to make sushi. There is lots of delicious sushi made from cooked or cured fish and vegetables, and other ingredients like roe and cooked eggs, tofu, etc.
For almost twenty years, the Baycliff Company has been selling Sushi Chef kits, including most of what you need to make sushi. In addition, you can buy the individual ingredients like the seaweed sheets, picked ginger, soy and mirin. But if using a kit seems like too much bother, there is a new product on the market that was originally designed for supermarkets and sushi bars, and is now tweaked for home use. The sushi machine. Sushi@Home sells both a maki rice roller and nigiri rice press. You can order it on their site or from Frontgate or Amazon. If this seems like sushi for dummies, you're wrong. There actually is Sushi for Dummies, from the popular line of do-it-yourself books tempting you to "discover how easy it is to roll your own sushi at home!" And maybe we will.
- Chirashi Sushi
The first of my no (or only kinda) cook(ed) dinners, Scattered Sushi. We weren't too terribly authentic with this one, skipping a bunch of mushrooms and the konbu, but it was still pretty good. Sushi rice, mixed with some age and carrot, julliened...
- Citrus And Sushi
Not in the same dish, thank you veddy much! First, be sure to check out this month's Sugar High Friday round-up, hosted by Alice of My Adventures in the Breadbox. Second, please check out the wacky and fabulous Archie McPhee. Among their latest goodies:...
- Sushi For Dinner
I love my husband. In addition to all the other wonderful things about him, he makes me sushi!!!!! We really need to get a bigger tomago pan. Yummy Inari And kappa maki, too All the sushi a girl could eat: ...
- Sushi Bar Video
Put a video camera onto the moving conveyor belt of a sushi bar, and you end up with a portrait of the bar from the sushi's perspective. I find it very touching in a snapshot-of-human-life kind of way. via Heather Champ...
- Visions Of Sushi Rolls
Melissa was exploring eGullet and discovered The Original Sushi Pillow! The gift possibilities are endless, at least within the set of 10 or so different sushi pillows they make....