Tag Archives: 鮭

Seasonal Fishes 15: Sake/Salmon


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

—————————————————-

SAKE-1

Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy in the most numerous manners!

Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!

SAKE-SUJIKO

Its roe, before processing, is called Sujiko in Japanese, whereas the salmon roe, once treated, is called Ikura.

SAKE-ROE-SUSHI

Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.

SAKE-SUSHI

It also makes for some splendid colourful creation on a plate of sushi!

SAKE-SUSHI-2

As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.

SAKE-GOHAN

Have you ever tasted Sake Gohan/Salmon Rice?

SAKE-OSHIZUSHI

Slightly smoked the Japanese way, It is extensively used in the making of bentoes!

Advertisements

Sushi Recipe: homemade California Roll

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

—————————————————-

homemade-sushi4.gif

I would like to dedicate this particular recipe to Allison!
My better (worse?) half came up with this simple recipe the same day she prepared the bonito sushi (see previous post).
Once again she used traditional sushi rice added with fine pieces of pickled fresh ginger.

On a large piece of cooking cellophane paper he first placed thin strips of avocado and slices of smoked salmon, and finally the rice, keeping in mind to place as to form a regular shape cylinder.

homemade-sushi3.gif

She then wrapped the cellophane paper around the whole as shown on above picture.

She cut the sushi roll through the cellophane paper with a sharp knife she wiped between each cut.
She finally served the cuts topped “Tobikko” (flying fish roe). Lghtly dipped in shoyu, great with more sake!