Sushi Rice

Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu and sake. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned. Traditionally, the mixing is done with a hangiri, which is a round, flat-bottom wooden tub or barrel, and a wooden paddle (shamoji).

Sushi rice (sushi-meshi or su-meshi 酢飯) is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness. Rice that is too sticky has a mushy texture; if not sticky enough, it feels dry. Freshly harvested rice (shinmai) typically contains too much water, and requires extra time to drain the rice cooker after washing. In some fusion cuisine restaurants, short grain brown rice and wild rice are also used.

There are regional variations in sushi rice and, of course, individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: the Kanto region (or East Japan) version of the dressing commonly uses more salt; in Kansai region (or West Japan), the dressing has more sugar.

Source: www.wikipedia.com

See also: ramen, sushi tei

Museum Ramen

The "Shin-Yokohama Raumen Museum" is a unique museum about ramen. In a gallery on the first floor, the museum presents the history of ramen in Japan, including the big success of instant ramen. It displays the variety of noodles, soups, toppings and bowls used across Japan, and shows how the noodles are made. On the two basement floors, visitors can explore a 1:1 replica of some streets and houses of Shitamachi, the old town of Tokyo, circa 1958, when the popularity of ramen was rapidly increasing. Nine ramen restaurants can be found there, each featuring a ramen dish from a different region of Japan. For visitors who wish to try multiple ramen dishes, the restaurants offer "mini ramen" small portions. Tickets for the meals are purchased at vending machines in front of each restaurant before entering.

Source: www.wikipedia.com

See also: sushi, sushi tei

Review From Member4

Sebelumnya Salam kenal, Saya chandra..Ini review pertama saya..well..let`s get started!

Saya merupakan pecinta sushi dan japanese food lainnya, boleh dibilang saya cukup sushi hunter. kali ini saya coba me-review Sushinaga, salah satu tempat makan sushi favorit saya dan pasangan saya.

Sushi naga adalah restoran sushi dengan harga terjangkau yang katanya chef-nya ex-sushi tei. terletak di bilangan kembangan-meruya, restoran ini cukup ramai dikunjungi apalagi pas weekend. restoran berlantai dua ini memiliki suasana yang nyaman dan cozy. well langsung saja kita review makanannya.

dinner saya kali ini adalah dengan memesan 2 appetizer sushi, 2 roll, dan 1 main course.

1. Chuka Wakame Sushi [15rb-an]
Bagi penyuka rumput laut bertipe wakame ini, chuka wakame disini rasanya muantap bleh!... segar dan yummy..

2. Kani-nigiri sushi [15-rban]
Sushi ini adalah sushi sederhana dengan irisan crabstick mayo di atasnya dan sedikit tobiko. rasa crabsticknya dan rasa mayo nya yang asam manis menambah sensasi kesegaran dari sushi ini yang pastinya langsung membangkitkan selera makan.

3. Special Dragon Roll
Roll ini merupakan roll favorit di sushinaga, dengan unagi, tempura,dan salmon di dalam roll nya serta irisan avocado di atas dan special saucenya membuat roll ini menjadi roll favorit. rasanya crunchy sekaligus yummy. untuk roll ini dibanderol 61rb rupiah.

4. Celebrity Roll [ 30rb-an]
Roll ini merupakan roll yang juga cukup favorit di sushinaga dengan garnish yang menawan dan rasa yang yummy...membuat lidah menjadi tertarik untuk nambah lagi dan lagi.

5. Unagi-Don[41rb-an]

Ini maincourse paling mantap disini menurut saya, Unaginya SUPER ENAK... lembut dan bumbunya meresap, di grill pass sekali. Recommended...

disini Ocha-nya beli sekali trus refill sampe puas deh...

lupa harga ocha nya kalo ga salah si ga sampe 15rb per gelas..


Overall, Sushinaga merupakan sushi yang cukup terjangkau dibandingkan dengan restoran sushi yang berada di mall-mall yang notabene rasanya malah masih lebih unggul sushinaga. service juga OK!

Recommended!!

Sumber: www.openrice.com

See also: ramen, Sushi Tei

Noriiii...

Production

Production and processing of nori by current methods is a highly advanced form of agriculture. The biology of Porphyra, although complicated, is well understood, and this knowledge is used to control virtually every step of the production process. Farming takes place in the sea where the Porphyra plants grow attached to nets suspended at the sea surface and where the farmers operate from boats. The plants grow rapidly, requiring about 45 days from "seeding" until the first harvest. Multiple harvests can be taken from a single seeding, typically at about ten-day intervals. Harvesting is accomplished using mechanical harvesters of a variety of configurations. Processing of raw product is mostly accomplished by highly automated machines that accurately duplicate traditional manual processing steps, but with much improved efficiency and consistency. The final product is a paper-thin, black, dried sheet of approximately 18×20 cm (7.087×7.874 in) and 3 grams in weight.

There are several grades of nori available in the United States. The most common, and least expensive, grades are imported from China, costing about six cents per sheet. At the high end, ranging up to ninety cents per sheet, are "delicate shin-nori (nori from the first of the year's several harvests) cultivated in Ariake Bay, off the island of Kyushu in Japan."Like a fine wine, nori available only in Japan can cost up to US$50 per sheet.[citation needed]

In Japan, over 600 square kilometres (230 sq. mi.) of Japanese coastal waters are given to producing 350,000 tonnes (344,470 tons), worth over a billion dollars. China produces about a third of this amount.

Use

Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices, and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (海苔佃煮).

In addition, nori is sometimes used as a form of food decoration.

A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (青海苔 literally blue/green nori) and is used like herbs on everyday meals like okonomiyaki and yakisoba.

Source: www.wikipedia.com

See Also: Loewy. Sushi Tei