#Temaki with Salmon and Cream Cheese

[osakacuisine34]

How did sushi originate and evolve over the centuries?

Introduction

Sushi, a timeless Japanese delicacy, has transcended borders to become a global culinary sensation. This delectable dish, consisting of vinegared rice, fresh fish, and a myriad of other delightful ingredients, embodies not only the flavors of Japanese restaurant Toronto Japan but also its rich cultural heritage. The art of sushi-making requires precision, skill, and an appreciation for the finest ingredients. In this article, we embark on a journey into the world of sushi, exploring its history, key ingredients, popular varieties, and the cultural significance it holds for Japan and beyond.

1. A Bite of History: Origins and Evolution

Sushi's origins can be traced back to ancient Southeast Asia, where preserved fish was fermented with rice to preserve it for extended periods. Over the centuries, this culinary practice made its way to Japan, where it gradually evolved into the sushi we know and love today. The Edo period (1603-1868) was a pivotal time for sushi as it transformed from a method of preservation to a delicacy served in exclusive restaurants. Eventually, in the 19th century, Hanaya Yohei revolutionized sushi by serving it in bite-sized portions, creating the foundation for modern sushi etiquette.

2. Key Ingredients: Crafting the Perfect Sushi

2.1. Sushi Rice

At the heart of every sushi roll is the sushi rice, also known as "shari" or "sumeshi." This short-grain, sticky rice is seasoned with a mixture of rice vinegar, sugar, and salt, giving it a distinct tangy flavor. Achieving the perfect texture and balance of flavors is crucial to elevate the overall sushi experience.

2.2. Sashimi-Grade Fish

High-quality, fresh fish is the cornerstone of any outstanding sushi. Chefs meticulously select sashimi-grade fish, which is safe to consume raw due to its handling and freezing processes. Common fish varieties include tuna, salmon, yellowtail, and eel, each boasting a unique flavor profile that tantalizes the taste buds.

2.3. Nori and Other Toppings

Nori, the seaweed sheets used to wrap sushi rolls, adds a delightful umami flavor and provides the necessary structural integrity. Additionally, sushi can be adorned with various toppings such as avocado, cucumber, roe, and even fruits, enabling endless creative possibilities.

3. Types of Sushi: From Classic to Contemporary

3.1. Nigiri Sushi

The epitome of simplicity and elegance, nigiri sushi features a mound of sushi rice topped with a thin slice of fresh fish. This style allows diners to savor the subtle flavors of the fish and the rice without overwhelming distractions.

3.2. Maki Sushi

Maki sushi, or sushi rolls, are a favorite among those who enjoy a variety of flavors and textures in one bite. Nori sheets envelop a layer of sushi rice and various fillings before being rolled and sliced into bite-sized pieces.

3.3. Temaki Sushi

Temaki, translated as "hand roll," is a cone-shaped sushi roll wrapped by hand. It is a popular choice for casual dining or when sushi is enjoyed at home, as its shape allows for easy customization and enjoyment.

3.4. Chirashi Sushi

Chirashi sushi, meaning "scattered sushi," is a beautiful dish featuring a bowl of sushi rice topped with an artful arrangement of sashimi, vegetables, and other garnishes. This type of sushi allows for a visually stunning presentation and a diverse range of flavors.

4. Sushi Around the World: Global Adaptations

Sushi has become a global phenomenon, with various countries adding their own unique twists to this traditional Japanese dish. In the United States, for instance, the California roll—featuring avocado, crab meat, and cucumber—catapulted sushi into mainstream Western cuisine. In Brazil, sushi gained popularity with the introduction of the "hot roll," which includes tempura and cream cheese. These adaptations highlight the versatility of sushi and its ability to adapt to different palates and culinary preferences.

Conclusion

Sushi has transcended cultural boundaries, captivating the world with its delicate flavors, artistic presentations, and rich history. This culinary art form, rooted in Japan, continues to evolve and adapt while maintaining its essence. Whether you prefer the classic nigiri or indulge in contemporary rolls, each bite of sushi offers a glimpse into the meticulous craftsmanship and cultural heritage behind this celebrated dish. So, next time you sit down for a sushi feast, take a moment to appreciate the journey that brought this gastronomic masterpiece to your plate.

[spikyseasponge]

[moonamite]

WELL I HAD KELP, RAW SALMON, RICE, CREAM CHEESE, AND WHATEVER THE FUCK ARE THOSE GREEN THINGS ON THE TEMAKI 😎😎😎

THE GREEN STUFF IS SEAWEED, FUCKWIT

[buffetlicious]

I placed the order for Aburi Shake Sushi (Seared Salmon) but was served this instead, for which I could not find in the menu. The sauce was sourish at best and doesn’t complement the fish at all. None of us like it.

Luckily the Fancy Unagi Sushi (Grilled Eel topped with Cream Cheese, Crab meat & Tempura Bits) saved the day. The strange combination of toppings actually works like a charm giving the plain unagi a boost in the taste department.

Then came the Spider Temaki (Deep Fried Soft Shell Crab Handroll) that did me in. Someone secretly submitted an order for two more pieces making a total of six. When no one came forward to claim ownership of the two orphaned hand rolls, it’s up to me “disposed” of them and I had to eat three of them. Taste wise, the lack of sauce gave it a rather bland flavour profile.

Crispy Ton Katsu (Deep Fried Pork Loin Chop in Bread Crumbs) but on the dry side. A fattier cut of pork would do wonders for this dish.

To end the lunch buffet, a scoop of Matcha Red Bean Ice Cream for dessert. Too bad this one is not free flow. You can opt for fresh cut fruits if you don’t have a sweet tooth.

[chiveburger]

top 5 food and dramas!!!

If we’re considering a favorite food as something I can eat forever and not get sick of then it’s tonkatsu. any fried food that’s more meaty than batter-y is my favorite. original flavored chips, smoked salmon, jokbal, cream cheese, tiramisu, spicy tuna temaki, seafood cream pasta, popcorn shrimp………. honestly, I don’t have a top five food. I just love all food forever and it changes all the time depending on what I’m eating that week haha. 

for dramas, GO BACK COUPLE!!!!!!!!!!!!!! *screams my head off* I can’t explain it just, it’s a very important drama for me. It’s okay that’s love, oh my ghostess, devilish joy, and down with love (taiwanese) are all god-tier dramas in my opinion.

[nankurunaisafukanona]

About Sun. Oct 23~

Ahh!!!! So, i’m so excited to announce that I have big news about what happened one day and wanted to share some “blog things” about my life onto screen on my laptop today then since it was “exciting and fun to experience these little moments of my life then!!!! I shall start explaining whats happened and so on I guess!!!!  So, for awhile i’d been interested to going to “Revolving conveyor belt Sushi bar with a tiny cute robot that gives you your drinks and such” before eating and you can “grab your plates afterwards (cause we waited until we got our drinks) and then you can order your dishes from a menu on top aswell!!!! Each tray has 2 Nigiris from what we chose!!!! So mostly we got Nigiri!!!!” Now I have to say mostly I am not “OBSESSED” over Sushi/Nigiri but think its ok but some dishes are too good to ignore!!!! For example I do put a “Mizu Roll from Mizu or “Three Sisters Roll” at the “Three Sisters” before any Ramen unless i’m getting that or “Smoked Salmon sushi, temaki, nigiri or yellowtail and mackerel sushi, temaki or nigiri!!!!” Then they might win with some cream cheese inside!!!! (at first I used to accidentally say sour cream for cream cheese cause I switch the two titles around but now i’m glad everyones not so confused as to what i’m saying anymore!!!! i’ll be giving them some weird dishes in their imaginations!!!!) But, I really wanted to go and try “other really rare sushi since I tried “yellowtail” and “mackerel” which I “love yellowtail better by the way and the yellowtail raw alone I love or as yellowtail jalapeno at Mizu is really good!!!!” But anyways I really excited to get Yellowtail nigiri and Mackerel nigiri too so I got that aswell then!!!! Only they named it “Spanish Mackerel Aji” so it may “be a little bit different” from just “mackerel” then!!!! And it was all good though “and I found out so many good “Fishes now great as nigiri that now its official to say I now have alot of favorite Nigiri dishes” on my list of “Favorite Nigiri dishes!!!! And, its so good I just love it!!!! And all of it is new, and has a distinct taste to it compared to the other ones in my eyes but still seems really “transparent, peaceful, white, soft and fresh in an over-running burst of white, clean energy if thats a senseful way of putting it!!!!” A reason I love fish!!!! (i could say the same for seafood) Or raw yellowtail and mackerel but fish in general is really good just usually like it cooked!!!! And the other sushi usually doesn’t compare to easy-to-find fish cooked but these TAKE THESE DISHES PLACES any moment in time!!!! From cave men age to now!!!! So anyways we had alot of fish so it comes down to alot of dishes being able to just win the table of top course at this top course restaurant with the cute “robot” drink waiter!!!! 

But, I will write them all here below in rating of BEST to LEAST in my opinion!!!!

1: Seared Albacore Otoro Nigiri

2. Red Snapper with Yuzu Pepper

3. Albacore Otoro

4. Hamachi Tataki w/ Ponzu

5. Hokkaido Scallop

6. Conch

7. Spanish Mackerel (Aji)

8. Yellowtail

9. Yuzu Jalapeno Sweet Shrimp

10. Sweet Shrimp (Red Shrimp)

11. Seared Scallop Japanese Mayo

12: Seared Salmon Japanese May

11. Herring Roe (orange fish eggs on sushi rice!!!!)

Well, yes and it seems it went well then it was quite good and you get a tiny “Pacman Pin or sticker each time you eat 7 plates so it shows you a Pacman illustration of a game and then you get from this transparent glass box a prize out of this bright yellow sphere!!!! And then you open it to see your surprise!!!! It gets you hoping to accomplish collecting them all depending on who you are!!!!” So we got a pacman “on a Tamago Nigiri” as a pin though and it was fun!!!! Next time, I hope already have somewhere to put them!!!! I have no clue where to put them!!!! But for now its resting in a drawer!!!! Sweet Dreams!!!! 

I love the Seared Albacore Otoro Nigiri though!!!! To the sense of my taste buds its still really peaceful, transparent and soft tasting but more dim like a dimmer grey light flickering on top of a peaceful white wall that is clean bright and fresh and glimmery with a white smell!!!! Iif that makes sense.... I consider it when you go to a place with fresh water and you smell THAT. Or someplace even misty. (not from gas) Thats white smell in the air. Usually when that actually happens it makes me feel good. Thats the type of smell I mean. A nice smell. I think I got them in order right. I wrote them down so I know which ones to order next time!!!! 

Well, that was a great time with my Mother, Me and my Squishmallow “Dragon!!!!” Before that we went to Buff City Soaps though!!!! And it was so good “I can take in those scents for awhile and get hooked on the sensation of SMELL!!!! It actually is good for me to relax on soaps!!!! Just imagine if you had no way to have scent!!!! That would mean scent would be a miracle to you!!!! So you have to abuse it in every way you can even if that means STICKING SOAP UP YOUR NOSE IN THE BATHROOM OR LAYING IN BED BEFORE YOU SLEEP!!!! But its best to just smell the scents you love by rubbing it on your body the whole time so why not?!?! So, thats what I basically decided to do!!!! So I got two soaps from “Buff City Soaps that day!!!!” I got my favorites “Fruity Loopy” and “Mermaid” and they both smell “colorful and magical!!!!” Like Fruity Loopy “would smell of a spell including fruit loops in it or REAL FRUITS tossed around spinning all the fruits in a circle while it glows out rainbow sunshine and rainbow mist all over the room its an intensifying, fruity positive smell!!!!” My third we couldn’t get cause I was smelling “all the soaps!!!!” And I took too long.... But, next time “we ARE getting Unicorn too!!!! My third favorite!!!! 

And, thats the fun time we had Sun - Oct. 23!!!! 

But, continuing onward i’ve been also watching alot of movies I used to watch as a kid alot and I liked it alot!!!! And they’re all musicals too!!!! I just saw them and noticed how much I love all these songs more then I did the last time I saw them!!!! Just wish I watched them with the family more often!!!! So, I actually watched my favorite “Halloween/Christmas” movie “the nightmare before christmas” and it was really good again and I love mostly the style and claymation that Tim Burton makes and the Mayor’s face and how it turns worried by switching the back of his face to the front!!!! And I love how Boogie man is made out of MAGGOTS or worms or insects and stuff like that and gets defeated by melting in the gooey liquid!!!! And I love how Sally’s arms and legs come off and get sewn back together!!!! I love the scientist can take out half of his brain!!!! I like the clothing of Sally and her character design and how shes knt together and I love Jack’s outfit but my favorite character is Zero!!!! Hes bright, simple, happy but doesn’t get enough attention!!!! Joking, ts ok!!!! And I love the entire get up of the movie like its truly an art piece n every square inch and corner of the movie combining the scenery with the characters inside of it aswell like its “Abstract art!!!!” I love Zero most cause the bright nose fits the perfect personality of a simple, happy feeling dog!!!! I think the songs mix in well aswell!!!! My favorite ones nowadays are “Oogie Boogie’s Song, What’s This, This is Halloween, Jack’s Obsession, Kidnap Sandy Claws, Making Christmas, Poor Jack, Jack Lament and Sally’s song!!!!” 

I love the Oogie Boogie song and “sound” more cause it reminds me “of green slime with corset red threads in x’s going down to up spitting out red and lime green slime all over the blanket or quilt with it knitted on glowing in our eyes shining from the quilts.”

And the other ones I watched that are really good I love to watch and that are my favorites and that don’t grow old on me or to everyone they can say it doesn’t grow old on them are “Singin’ in the rain, Willy Wonka and The Chocolate factory and El Dorado!!!!” 

Nowadays for singing in the rain I like “Gotta Dance, Good Morning, Moses Supposes, Make em’ Laugh, Fit as a Fiddle, Beautiful Girls, Singin’ in the Rain and you were meant for me!!!!” 

I love the Gotta dance scene most cause “Its messy in background and cartoon or toon like but colorful and everybody else is perfectly normal and not sketched so sketched, cartoony with a neat clear feeling to it and they act like FROZEN STATUES IN TIME which made this abstract type of area in the movie and in broadway unique at that time!!!!” I love gotta dance cause it makes my heart feel like “fluttering scribbles all over a lying detector scribbled simply everywhere with lines all over the place creating a tension and beating from the machine there popping according to the lines being scribbled on the hyperactive lively machine not stopping!!!!”

And for the other one thats Willy Wonka and the chocolate factory I really like the “I want it now, Oompa Loompa/Violet Beauregarde Song (Oompa Loompa) Candy Man, Pure Imagination and Cheer up Charlie!!!!”

I love the I want it now because it reminds me of “confetti colorful in the sky with deep blood red fire burning through each of them in flames and a brownish red background with red stapled present bows torn into shreds still there but hanging broken up there....”

And the other ones for El Dorado I love are “Its tough to be a God, The road to El Dorado, The trail we blaze. Friends Will Never Say Goodbye and without question!!!!” 

I love “Its tough to be a God” cause it reminds me of “purple orbs floating beating and popping like a heart with drums in the sky colorful being drummed on continuously with a colorful misty air or rainbow!!!!” (like pride colors)

Oh ok so thats why I love those but mine are actually always all the songs from “movies most times but they’re all really good!!!! I can’t wait and now for now i’ve advertised Kura Sushi Bar, and Buff City Soaps and have rated all the Nigiri dishes actually and just talked about the new movies i’m gonna watch on repeat so i’m gonna go now and fulfill my wishes!!!! On top of that we’re going to Disney soon!!!! And i’m gonna eat the daylight out!!!! Everybody make sure to bring flashlights!!!! I’m eating FUCKING daylight!!!!

[dan1bispo]

Wok Paradise! Papo de sayonara! Salmon, cream cheese e cebolinha! Sushi, Sashimi, Temaki! #sushi #sashimi #temaki #creamcheese #salmon #cebolinha #ceviche #japones #rachi #passeando #wok #paradise #patiopaulista (em Wok Paradise) https://www.instagram.com/p/B8xKmPAAc9r/?igshid=537hd8fe59r0

[businessliveme]

The 19 Dishes You Should Have Eaten in 2019

(Bloomberg) –Did anyone eat anything besides fried chicken sandwiches and fake meat this year?

The dishes that dominated the headlines in 2019 were the ones that, invariably, led to a fast-food counter. But no matter what the gourmands in the Popeye’s sandwich corner think, there was a lot else going on in the culinary world: next-level Japanese hand rolls, a Sicilian slice from cooks who have been obsessed since childhood, oysters from “oysteropolis” in England.

This year, my job as food editor took me around the U.S. from Chicago to Omaha to Brooklyn, N.Y., as well as to Mexico, Europe, and the U.K. These were the 19 dishes that proved impossible for me to stop thinking about. Put them on your bucket list now.

Anchovies | Table, Paris

Before he started preparing Michelin-starred food at Table, Bruno Verjus was a blogger. He’s also an excellent ingredient sourcer. These fatty, firm anchovies from the Loire are available only a few months a year. Verjus lightly cures them, then adds a splash of bright green fig leaf oil, along with chile-infused vinegar. They taste like they swam out of the sea, took a bath in a garden, and then arrived, dramatically arranged, on your plate.

Grilled Citrus-Marinated Chicken with Hot Sauce | Crown Shy, New York

The chicken at the Financial District’s new Crown Shy first captured my attention because the attached claw hung off the plate. (Chef James Kent will remove it for squeamish customers.) Equally compelling is the flavor that comes from marinating the bird in a mix that includes a lot of citrus and habanero-packed, house-made hot sauce, which infuses and tenderizes the meat. A dollop of the exhilarating, fruity hot sauce is served with the grilled bird, as is a salad that features sliced raw chiles for those who want to pile on additional heat.

Read: First, Burger King. Now Fancy Tasting Menus Are Ditching Meat

Cheeseburger | Red Hook Tavern, Brooklyn, N.Y.

Billy Durney, who lures smoked meat fanatics to Red Hook’s Hometown BBQ, highlights a different protein dish at his new spot. He and chef Allison Plumer have created New York’s most obsessed-over dish: a simple, impeccable cheeseburger. It’s made with a half-pound of beef—50% of which is funky, dry-aged N.Y. strip. A layer of white onion slices protects the bottom half of the sturdy, twice-baked bun from absorbing all the juices from its griddled patty. On top, a slice of American cheese melts over the side, doing its job perfectly.

Pescado a la Talla | Contramar, Mexico City

Chef and activist Gabriela Camara’s red and green fish, a nod to the Mexican flag, is her signature. I’d admired it on social media for years. Still, I was unprepared for how delightful the dish is. Half the red snapper is slathered with a bright parsley-garlic sauce, the other half with a multi-chile salsa that has a slow burn. As the fish cooks, the sauces form a crusty glaze. It also comes with bowls of beans, limes, house hot sauce, and tortillas. It’s the kind of dish you can linger over as you watch everyone from politicians to power shoppers walk into the restaurant.

Poularde de Bresse en Vessie | Epicure, Paris

On the other end of the spectrum from a fried chicken sandwich is poularde en vessie, or chicken braised in a bladder. At the grand, three-Michelin-starred dining room at le Bristol hotel, chef Eric Frechon recreates the forgotten classic. Part of the fun of this dish is the presentation: The bird arrives at the table in what looks like a balloon, and then is carved and plated in under a minute. There’s also the Bresse chicken itself, the gold standard of poultry. Silky and sumptuous with a gamey bite, the breast is embellished with a creamy sauce enriched with yellow wine, crayfish, and chanterelles.

Cinnamon Cayenne Pinwheels | Farine +Four, Omaha

Ellie Pegler baked at such notable New York spots as Aquavit before taking her skills home to Omaha to open a destination bakery. She uses clever flourishes to jump off classics such as the cinnamon roll. Her version is made with flaky, laminated croissant dough that’s sprinkled with a cayenne-cinnamon sugar blend, then finished with a swash of nutty, brown-butter frosting to cool it down.

Scallops With Butter Pudding | Café Cancale, Chicago

The most important thing about this starter is the butter pudding in the title, loosely based on a recipe from the side of a cornstarch box. It’s an airy mousse that’s a masterpiece of texture: The dish is irresistible, even if—like myself—you’re not a fan of scallops. Chef AJ Walker sprinkles fennel pollen on top, which adds a hit of anise to the sweetness of the pudding and the seafood.

Sicilian Slice | F&F Pizzeria, Brooklyn, N.Y.

This remarkable slice was engineered by a team of experts: Frank Falcinelli and Frank Castronova, who started the Frankie’s empire; their pizzaiolo Tyler Black; Chris Bianco of Pizzeria Bianco; and Chad Robertson of Tartine Bakery. There’s only a handful of options. Front of center are the thick, eye-grabbing Sicilian squares. The focaccia-styled, chewy crust has been generously brushed with olive oil, ensuring amazing crunchiness and char in the oven. It’s also coated with a layer of concentrated tomato sauce and enough cheese to provide a salty, melty contrast. The Franks source exceptional products from Southern Italy; I recommend adding a drizzle of their olive oil to the Sicilian slice, even if it doesn’t need it.

Tomato & Egg Hand-Pulled Noodles | Shang Artisan Noodle, Las Vegas

Off the Strip, this minimal storefront features the kind of noodles that people obsessively watch videos about—cooks whipping around yards-long lengths of dough like an Olympic sport until they evolve into masses of noodles, ready for a quick splash in hot water. Shang has a concise list of dishes that showcase its irregularly thick, chewy strands, but the bowl that stands out is the one with stir-fried tomatoes, adding a tangy sauce that coats the chewy noodles, and scrambled eggs that add a further dimension to the comfort-food staple.

Read: London Readies for Hot New Restaurants

Condensed Goat Milk Tart | Meroma, Mexico City

Set on a quiet, plant-filled street in Roma, Meroma acts as the neighborhood version of the bar in Cheers, a convivial neighborhood spot where a local might drop in with a new mezcal for everyone to sample. (At least, that’s what happened while I was there.) Mercedes Bernal and Rodney Cusic serve modern Mexican dishes straight through to dessert. Their knockout tart is like the ultimate version of dulce de leche: a delicately crusted round filled with cateja made from condensed goats milk and sweetened with honey. The oozy custard filling, as soft as caramel, is hidden by whipped cream and dusted with soothing chamomile pollen. It went great with that mezcal.

Steak Sandwich | Pastis, New York

Downtown Manhattan’s reincarnated Pastis has a section of steak frites on the menu, but the best meat in the house is the steak sandwich, a holdover from the original location. The steak in question is a pile of sliced griddled hangar that delivers a great, beefy chew. Plus, there’s the unstoppable combination of sautéed onions, Gruyère, and mustard-y frisee (ostensibly to cut the richness), all packed into a toasted roll. It’s a next-level Philly cheesesteak but with the crispy, skinny Pastis fries. To go even farther over the top, add a side of béarnaise sauce.

Salmon Temaki | Nami Nori, New York

In an energetic, white-walled space, Taka Sakaeda and Jihan Lee craft temaki, or Japanese hand rolls, so that they’re U-shaped, like a hardshell taco. They’re more visually fun than a closed roll; the chefs, who both worked at Masa, say the open shape also helps keep the ingredients evenly distributed. One of their inspirations is to pile salt- and sugar-cured Atlantic salmon, onion cream, tomatoes, and chives on top of the warm rice inside the crisp nori shell to create an uncanny riff on the New York bagel that inspired it.

Read: Cadbury candy maker sees ‘no stopping of growth’ in demand

Japanese Milk Bread With Truffles | Kumiko, Chicago

Milk bread, the ubiquitous fluffy Japanese loaf, gets to live its best in this fanciful dessert. The brainchild of chefs Noah Sandoval and Mariya Russell, the thick, toasted bread slice is topped with a scoop or two of fermented honey ice cream and shavings of the truffles of the season. The result is creamy and funky, with the crackle of the bread’s caramelized sugar crust slowly melting with the ice cream.

Scarlet Prawns with Yuzu Kosho | Flor, London

“It’s not revolutionary to say, but the best part of prawns are the heads,” says James Lowe. In an effort to get guests to eat them, the chef sources striking red prawns from the Atlantic, and then serves those heads separately from the tails. The glistening bodies are presented raw, with a sauce made from the roasted shells, and then splashed with piquant, yet floral, yuzu kosho, a Japanese chile sauce. Still, the heads are the stars. Lowe quickly grills them, leaving a bit of the body’s meat attached to retain the creamy, briny juices—but also to tempt diners who might leave the heads untouched.

Seared Wagyu | Yoshitomo, Omaha

It’s patently ridiculous to think a sushi place in landlocked Omaha would be home to a fireworks dish. Chef Dave Utterback is a disciple of elite Japanese sushi spots and imports a lot of his fish from Asia. Still, because he’s in Nebraska, Utterback found it hard not to add beef to his 17-course omakase. He rubs local wagyu with koji, a Japanese rice starter that has the effect of hacking the dry-aging process, then sears it quickly and finishes the supple beef with sea urchin butter to add a lingering bite.

Stracciatella | Rezdora, New York

The creamy center of burrata cheese, stracciatella shows up a thousand different ways on menus now, but never like this. Chef Stefano Secchi, a veteran of the world’s best restaurant, Osteria Francescana in Modena, Italy, lays a blanket of sautéed king trumpet mushrooms under the soft cheese; on top is a sprinkling of porcini powder that adds a powerful, woodsy element. It’s even better with the house bread: griddled, oil-doused fett’unnata. “Dipping the fett’unta in the stracciatella is 100% the best move, and we actually make ‘stracci snacks’ later in service for the whole crew,” says Secchi.

Poached Rock Oysters | The Sportsman, Whitstable, England

Whistable, in Kent, on England’s southeast coast, has such good-quality, juicy bivalves, it has earned the nickname “oysteropolis.” The best place to eat them is at the Sportsman, a pub-turned-world-class restaurant near the ocean. Chef and owner Stephen Harris offers them in multiple guises, but the most attention-getting are the ones that are poached and doused with a luxurious, tangy butter he makes in-house. He adds diced pickled cucumber and a pungent avruga caviar that looks like lush fish roe but is actually from local herring.

Butter and Za’atar Bagel | K’Far, Philadelphia

As a New Yorker, I pledge allegiance to my city’s classic bagel. But Jerusalem bagels—long, lean ovals with less doughy filling than their Big Apple counterparts—have been gaining traction. Camille Cogswell’s phenomenal examples at the new bakery K’Far are a formidable 10 inches long with a surfeit of crusty, seed-crusted surface area. Though there’s a variety of fillings, the simplest one is the best: Za’atar spiced butter that soaks into the toasty dough.

Read: Give Up Meat (for a Day, at Least)

Mapo Tofu | Momotaro, Chicago

Mapo tofu is a dish most cooks leave alone. Gene Kato saw opportunity and tweaked the Sichuan classic. His stew-like dish cuts out a lot of oil and features a sauce made with 30-plus components, including XO sauce, to accent the overall umami-ness. Chunks of notably tender tofu, Chinese roasted pork, and chili sesame oil are also present. It’s served in a cast-iron skillet with a lid that, when removed, unleashes aroma.

The post The 19 Dishes You Should Have Eaten in 2019 appeared first on Businessliveme.com.

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[nycsushisushi]

Cut Junk Fats + Add Sushi

You’ve heard the popular advice on weight loss diets. Cut the fat! Cut the carbs! Cut the calories! Eat a balanced diet! Yes it’s true. But it’s confusing. So many people fail because of “information overload”. How can you eat a diet that’s balanced and healthy in order to cut fats, carbs and calories? Here’s the advice from nutritional science: Cut the JUNK fats: Most people do not need an ultra low fat diet. But most of us could improve our diet by cutting out the junk fats. Basically, these are the processed fats: hydrogenated fats, polyunsaturated oils that have been heated, and fats that are combined with junk carbs. Processed fats are the fats most likely to put on flab and clog your arteries. Cut the JUNK carbs. Most people do not need an ultra low carb diet. But unfortunately, so many people who go on a low fat diet continue to eat highly processed foods – they switch from processed high-fat to processed low-fat. And when food manufacturers create low fat foods, they tend to replace the fat with junk carbs, which tend to pile on the pounds. Basically, junk carbs are low-fiber carbs, like sugar, fructose (and all the other *oses), flour, cornstarch, fruit juice. Yes, fruit juice is a junk carb too! – After all, how much fiber is there in fruit juice? – Virtually none – it’s yet another junk carb. You should eat the whole fruit instead, with its fiber intact. Cut the JUNK calories. Most people do not need an ultra low calorie diet. But just think what your diet would be like if you dropped the processed fats and the low-fiber carbs. You’d be eating mainly natural proteins, with lots of vegetables plus whole fruits – and the odds are that you would be eating far fewer calories as well. That’s the kind of calorie cutting most of us should be doing. Eat a balanced NATURAL-FOODS diet. By natural foods, we mean the foods that would have been eaten by your hunter-gatherer ancestors: – lots of whole vegetable foods for vitamins and fiber; moderate to small portions of meats, fish, seafood, and other animal and protein foods, grilled, stewed or baked; and small portions of fresh whole fruit in season. This is the diet on which the human race evolved, and the diet which, for the vast majority of people, makes for optimum health So the next time you’re about to order a meal with fries and sugary soda, think about how it could be improved. Replace the fries with a salad, and the soda with mineral water, and you’ve already made significant progress towards a healthier, balanced meal. And at home, look for recipes that use whole, fresh foods, with a minimum of processing. Make sure your meals include natural unprocessed foods, with lots of healthy vegetables, both cooked, and raw in salads. Avoid processed fats and processed low-fiber foods. A sample menu: – grilled fish with steamed green beans, and peppers – mixed salad, dressed with small amounts of olive oil and vinegar or lemon juice – fresh fruit platter – Sushi : fish and seafood (low-fat and well balanced in terms of nutrition) – Tofu (bean curd): low-fat, quality protein food. Highly recommended I personally recommend Sushi for your healthy weight-loss. Cheap junk food is OK(I actually like junk food too). But don’t eat junk food too much for health! Would you like to try sushi? Sushi is very healthy. With the rise in popularity of sushi in western countries you may be invited by friends to join them at the local sushi bar. Many of Hollywood celebrities love to eat Sushi in fact. While you may be anxious about the prospect of eating anything raw, don’t worry, all you need is a little bit of information to take the anxiety away from the experience and enjoy this wonderful delicacy. Sushi is a very simple dish, although the making of it is considered an art form. The Itamae (sushi chef) traditionally needs to train for 10 years before being hired to prepare sushi. However, the popularity of sushi has forced the hiring of chefs with only a few years experience. There are four main types of sushi you can order: Nigiri sushi: nigiri means “grab”. These are hand pressed balls of rice with raw fish on top and bit of wasabi between the fish and rice. Sashimi: sliced raw fish (technically not sushi since the term sushi refers to the rice and sashimi is not prepared with any rice). Maki sushi: maki means “roll”. The maki sushi is rolled with bamboo mats. Traditionally the seaweed is on the outside; rice on the outside is called ‘inside-out’ (ie: California roll). Temaki is a hand rolled version of Maki. It is cone shaped like an ice cream cone. Sushi comes in an amazing variety of combinations, however you’ll find these common ingredients or garnishes with nearly every version: The word sushi actually refers to The rice, also called ‘sticky rice’. Sushi rice is short grained and cooked with a 1:1 ratio of water. Sushi vinegar and sugar is added which makes the rice both sweet and tart. Wasabi: Japanese horseradish. Often served as a green paste alongside your sushi as an additional condiment; a word of caution – wasabi is VERY hot, so use it sparingly while developing a taste for it. Gari: Thinly sliced, pickled ginger is also served with sushi. Some use it as a garnish although it is technically to refresh your palette between bites. Nori: The seaweed sheets used to roll rice for sushi. Soya Sauce (Shoyu): used as a dipping sauce. The wasabi can also be mixed with the soya sauce for those who enjoy the intense flavor. Sushi can be made with a single ingredient or several. Single ingredients include avocado, cucumber (kappa), tuna (tekka or maguro) or salmon (sake ? but not the rice wine). There are also many modernized combinations designed to please American palettes. These include the California roll made with avocado, crab, and cucumber and the Philadelphia roll made with smoked salmon, cream cheese, and cucumber. As you can see, despite the unusual presentation you can easily find identifiable and delicious combinations you are sure to enjoy. Despite what you may think, the nori (seaweed) has very little flavor and is nearly undetectable when combined with the flavors of the sushi and the addition of soya sauce or wasabi. In fact, like many other converts, you may just have found yourself a new addiction!

[gessvhowarth]

London's Best Sushi... Delivered To Your Door

Finding London's best sushi for delivery. Produced in partnership with Deliveroo. Atari-Ya, speeding sushi to your front door. Looking for a delivery option that lets you stay right there on your sofa but still feels healthy? Look no further. London has incredible sushi restaurants -- from Soho sashimi-merchants to Brixton maki-makers, and with menus ranging from traditional to Brazilian fusion. We've gathered up the best of them, ready to speed an order of futomaki right to your door. Chopsticks at the ready...  Yoobi This is London's first temakeria chain, doing sushi with a Brazilian twist to great effect, and with a focus on sustainably sourcing their fish. And the 'temakeria' bit? It means their speciality is temaki -- Japanese hand-rolls, wrapped in seaweed. If you work near one of their locations, they make for a portable way to wedge some sushi into your lunch hour. No chopsticks needed... Order the crunchy black tiger prawn temaki, with the crunch of tempura fragments balancing the creaminess of the avocado and chilli sauce. Available to order on Deliveroo from the following locations. Please follow location for menu.  Deliveroo now from Battersea York Road | Deliveroo now from Blackwall | Deliveroo now from Dulwich Melbourne Grove | Deliveroo now from Fitzrovia | Deliveroo now from Queenstown Road | Deliveroo now from Soho Source loveyoobi Source instagram Sushi Shop Despite the name, you aren't limited just to sushi when you order from these stalwarts of the sushi scene. If you want to have a mix of cuisines they offer global slants on raw fish including tartares, Latin American ceviches and Hawaiian poke. But for a sushi-centric path through the menu try their signature rolls section. Most popular are the Fire Rolls -- topped with tuna and hot sauce, and filled with prawn tempura, avocado and citrusy mayonnaise.  Available to order on Deliveroo from the following locations. Please follow location for menu.  Deliveroo now from Marylebone | Deliveroo now from Shoreditch | Deliveroo now from South Kensington (platters) | Deliveroo now from South Kensington | Deliveroo now from Westbourne Source Source Chisou Chisou cover both the classics and more unusual, innovative dishes from their high-end Mayfair sushi counter and Knightsbridge restaurant. As they pride themselves on seasonality, the menu changes regularly. But our ideal Chisou order would hit the nigiri section, hard -- try one of the lesser-spotted types like butterfish or tobiko -- with their Crunch Maki rolls thrown in for good measure (soft-shell crab and tempura flakes). And if you wanted to wash it down with something strong and smoky? It's worth checking out the impressive sake selection, currently featuring dark, oak-flavored Cowboy Ginjo.  Available to order on Deliveroo from the following locations. Please follow location for menu.  Deliveroo now from Chelsea | Deliveroo now from Mayfair Source Chisou Restaurant Fujiyama This Brixton restaurant's relatively short sushi menu manages to pack some interesting things in. Check out their Bay Ridge rolls for a salmon and cream cheese combination, fried in tempura batter for extra crunch. Or the crispy duck rolls, their take on Chinese duck pancakes, with crispy duck, spring onions and yakitori sauce. If you want to stick to more traditional choices, though, you could do worse than their sushi and sashimi bento, with enough pieces of nigiri and sashimi to give you a short tour of the menu.  Available to order on Deliveroo from the following location. Please follow location for menu.  Deliveroo now from Brixton Source Fujiyama Brixton Source Fujiyama Brixton Atari-Ya This is a sushi and sashimi bar from the excellent Atari-Ya Japanese supermarket. They use their own supply of fish, so you’ll find options on the menu you won’t see in other places in the same price range. Its selection is extensive, with lesser-known delicacies including two sorts of fatty tuna and masago (orange fish roe). Fans of natto (fermented soy beans) can order their fix too.  Available to order on Deliveroo from the following location. Please follow location for menu.  Deliveroo now from Temple Fortune Source atariya Source atariya Kappa The menu at Kappa is no-nonsense, covering all the classics. The nigiri and sashimi sections are where you see the extent of their range, offering among other things two sorts of fatty tuna and hokkigai (surf clam). The Special Sashimi and Maki set is a good way to explore a lot of those in one go. We recommend throwing in some of the chicken yakitori or deep-fried chicken kara age when you order -- it's not sushi, but it's still damn good.  Available to order on Deliveroo from the following location. Please follow location for menu.  Deliveroo now from Earl's Court Source instagram Source instagram Bonbori Sushi Izakaya The sushi sets at this Southwark restaurant are great value. For our money the Salmon set, a 14 piece mix of nigiri and rolls, would make for a great shared lunch at £12.95, though top up with their bite-size Crab Bombs if you're really hungry. And that might just leave you with room to share the yuzu cheesecake after...  There are also plenty of non-raw fish dishes on the menu. If your lunch or dinner group includes some sushi-sceptics, steer them to the katsu chicken curry -- one of the best we've tried -- or one of their teriyaki salmon dishes.  Available to order on Deliveroo from the following location. Please follow location for menu.  Deliveroo now from Southwark Source tripadvisor Source instagram Taro Sushi  The option of having salad and ramen dishes alongside sushi ones is no bad thing, and we like the buckwheat noodle options. But it’s the good-value and delicious sushi offerings that are the reason to order from here. With a range of temaki (cone-shaped hand rolls), it's a good way to brighten up the prospect of a desk lunch, if you happen to work near the West Hampstead location. If you're ready for a bigger spread, order as much as you can handle from the maki section and tear into it with a friend.  Available to order on Deliveroo from the following location. Please follow location for menu.  Deliveroo now from West Hampstead Source tripadvisor Dozo This Soho Japanese restaurant does a lot more than just sushi, with soups, hot dishes and gyoza dumplings on offer. But it's worth at least dabbling in the sushi section as they offer more difficult-to-find delicacies like uni (sea urchin), and unusual slants on traditional forms like Wagyu beef maki, with miso and caviar.  If you're sceptical about eel this is also a good place to start. The unagi bento box is an ideal gateway to the world of grilled eel. They're so meaty and tender, you might find yourself ordering their Volcano Maki, topped with eel, by the dozen next time.  Available to order on Deliveroo from the following location. Please follow location for menu.  Deliveroo now from Soho Source instagram Source instagram Sticks'n'Sushi This chain is one of Denmark's finest, and their presence on Deliveroo is something for Greenwich natives to celebrate. Hosting a harmonious marriage of yakitori (aka ‘tiny bits of meat on sticks’) and sushi, there are some incredible fusion dishes to be had (raw fish and BBQ sauce? Trust us, it works). One of the reasons its fare is so damn good is the fact the chain owns its own rice field in California. The Japanese are (understandably) reticent to export large quantities of its high grade rice, but these guys have their own supply. Available to order on Deliveroo from the following location. Please follow location for menu.  Deliveroo now from Greenwich Source Sticks'n'Sushi UK Source Sticks'n'Sushi UK Alternative sushi choices Places also popular on Deliveroo and ready to rush maki rolls to you are Hana in Holloway, Miyako near Liverpool Street and SUSHINOEN in Whitechapel. And of course, YO! Sushi, with branches across London including Finchley Road, Fulham, Kingston and Baker Street.

http://feedproxy.google.com/~r/londonist/sBMe/~3/S87Y96wcsbQ/london-s-best-sushi-delivered-to-your-door

[chiveburger]

I want to eat all you can eat sushi so bad right now like I’m imagining what I would order if I was eating it right now. I would eat so many tuna, salmon n ebi nigiris loaded with wasabi, then I would order like 49 million shrimp tempuras n just shove all that in my mouth. I’d stuff in a piece of tonkatsu every now n then because I am loyal then I would eat some fancy rolls like spicy chopped scallops or PHILADELPHIA ROLLS which is a roll with cream cheese n as white as that sounds I do not fucking care. then then then, I’d order like spicy tuna temaki or soft shelled crab because I am an influential food blog with good taste. 

[nankurunaisafukanona]

Lego Land!!!! (2/12/2022)

Ahhh!!!! So i’d gone to Lego Land Florida one more time again!!!! Although, I started the day waking up pretty late and i’d gotten pretty good dressed since yesterfay with a “outfit i’ve never put together before and put alot of clips in my hair so they can have such a good family time on my head before going out into the real world!!!! The Lego World!!!! Yes, they went to a magical land where Legos have come to life and move around!!!! Joking!!!! And, it was pretty fun!!!! Like we found out that Legos also was in the past aswell!!!! You see?!?!?! Real proof legos were a big part of our history and we just needed these drawings to prove it!!!! As you can see the two men are carrying boxes of Lego on their heads!!!!

Aswell as i’d gotten on some more rides and have liked some other rides more now and we literally just “flew in the freaking SKY!!!! And, we went and adventured in past lands!!!! We didn’t get to be ninjas this time!!!! I was a sly ninja!!!! Just don’t look at my score!!!! Lol!!!! All the best ninjas get 0!!!! Joking I wasn’t that bad!!!!” My best experience is “flying on a couch!!!!” Which basically is “Masters of Flight!!!!” And, I like the Masters of Flight, The Great Lego Race, (roller coaster like the dinorama in Disney) Merlin's Challenge, Aquazone Wave Racers, Ninjago and Lost Kingdom Adventure most in that order!!!! They’re my favorites!!!!  We saw Lego people from the past too I think we opened a portal to the “freaking past!!!!!!” I’m quite impressed Lego World can do that they’re really impressive I need to invite some people to the past everything is crazy there!!!!

Well, anywhose!!!! We after got “one of my favorite meals form Lego Land the Fish with Aioli Citrus sauce and my second favorite dish is Veggie Burger I think and then the Mac and cheese sandwich I think!!!! I love Veggie burgers most of the time if they’re on the menu most but the Aioli sauce really makes the Fishie taste too good!!!! Good little fishys in the oven!!!! Sort of!!!! Fishie(s) have a good second life!!!! Stop haunting me!!!! 

Afterwards we had some other of my favorite foods!!!! It was so freaking delicious though!!!! I ate 7 rolls I think of one of the only sushi I love thats not just “eh......” to me!!!! Its “Smoked Salmon sushi” with sweet sushi rice that mixes great with cream cheese in it!!!! And I had to make it though and “surprisingly this is the best CONE TEMAKI I’VE ever made!!!! Just “have some sense of imagination and ITS A CONE!!!! I helped your MIND A BIT!!!! Bam!!!! Its a freaking CONE NOW!!!! Looks restaurant style!!!! Somebody should completely hire me for that!!!! Then I got rid of all the smoked salmon today my family ate way less then me!!!! And, I like organic seaweed more for some reason you would think it tastes the same but it taste better and I even like it alone!!!! So weird!!!! So, I ate all of that good fish too!!!!! Fish must hate me!!!! Don’t tell them what I did!!!! They will hate me then!!!! Haha, fishies its good stop looking at me!!!! I think all that meat we eat makes humanity haunted by alot of animals from all over the world!!!! This is why people go vegan!!!! So they aren’t haunted by millions of animals all over the world!!!! Forget about feeling bad for the animals!!!! 

                                                Me and Crystal! (cousin)

And, well after that we watched “a movie” and drank some tea with some family!!!! Well, I always drink tea so that isn’t new but it always doesn’t get so late thats why I can’t even dance its 12:44am while i’m typing this sentence!!!! But, I have a large amount of typing time for tomorrow and journaling!!!! So, have fun or be bored!!!! Your LIFE decision!!!! BYE BYE!!!! BEAUTIFUL HUMANS-OR LEGO PEOPLE..... OR EVERYBODY!!!! THAT SUMS IT UP!!!!

                             Me and My auntie!!!! Titi Millie is my Auntie!!!!

[ganimaly]

今年もあっという間にあと1か月。 とはいえ、来年にかけてもいろいろ目白押し。 楽しい年末になりそうです。 11月はほぼ東京にいたので、 よく作って食べました。

最初の頃はまだそばとか食べてましたが、 だんだんとあったかいものが増えます。

今月のペアリングイベントはビール。 3品作りました。 はまったのは伊勢うどん。

海外ものは、 久しぶりのキューバンサンドに、 台湾のパイクーハン弁当、 イギリスのコッドパイから、 レフトオーバーのターキーメニュー、 コペンハーゲンのグリルドサーモン。

和風なら、 づけ丼のかわいい写真も撮れました。 それと、納豆丼に手巻き寿司はちょっとゴージャスに。

朝ごはんやスイーツは、 ハイキー（明るめ）で透明感がある感じに撮ってます。

下のどの画像でもクリックすればスライドショーが始まります！

伊勢うどん / Ise Udon 最近はまっている伊勢うどん。今回は牛肉といっしょに。うどんのたれが甘辛いので、肉と卵によく合います。 Ise Udon is a kind of Udon noodle, that is really soft. Today with beef, that goes really great with the sweet seasoned soy sauce.

ターキーのトマトパスタ / Turkey Tomato Spaghetti 残り物のターキーももうこれでおしまい。トマトソースのパスタにしました。ターキーの丸ごとローストは、また来年です。 The last bit of leftover turkey turned into spaghetti with tomato. The next one should be around this time of 2018.

ターキーサンド / Leftover Turkey Sandwiches まだ残っているターキーで、ターキーサンド。煮凝り状になったグレービーとマヨを混ぜて、ちょっとスパイシーなパプリカを振りました。で、グリーンは好きなパクチー。 The leftover turkey now turned into Turkey sandwiches having chilled gravy mixed.

七面鳥麺 / Leftover Turkey Noodle ターキーを丸ごと焼いて集まった週末。残っているターキーと、食べ終わったターキーのガラを洗ってとったスープでラーメンを。濃厚だけど上品。こんなことしてる人、他にいないかも。 The leftover turkey now turned into Ramen having soup from its bones. Bit creamy and very clear.

納豆ご飯スペシャル (笑) / Natto Rice Bowl 納豆を混ぜて混ぜて��玄米ご飯に海苔をちょっと敷いて、納豆のせて、ちりめんジャコ振って、高菜のっけて。こんなにおいしいもん、すぐできるって、日本人でよかった。 Natto is fermented soy beans, and I put it with other layers of Nori (dried black sea weed), Chirimen Jako (dried young sardines), and Takanazuke (pickled and fermented leaf vege) on wild rice. So tasty and easy, as all of them are ready to use and sold at a local super market.

サバのタイカレー / Mackerel Thai Curry 生きのいいサバを手に入れて三枚おろし、骨を全部取ってタイカレーに。オクラもいい感じ。うまいです。 Got really a fresh mackerel and filleted having all bones taken off for Thai red curry. Yum.

#伊勢うどん / Ise Udon 近所のスーパーで売っていて、気になっていた伊勢うどんを買ってきました。数年前に、伊勢神宮の参道で食べた、ふんわりとした歯ごたえのなさと、意外にも黒く濃いたれ。また食べてみたかったんです。 Ise Udon is a akind of Udon noodles, that texture is super soft, and goes with dark soy based sauce.

手羽元を焼いて、ビール！タイのスィート&チリソースで、すすみます。 Chicken wing with beer. Thai sweet and chili sauce accelerates beer.

三色弁当 / 3 Color Bento 23日の勤労感謝の日。雨はやんできましたが、うちで詰めておいた弁当を食べる。午後は天気よさそう。三角の弁当箱がいい感じ！！ Bento is Lunch Box, and this is quite popular one with 3 colors.

Turnip soup / カブのスープ 蕪がおいしい季節になりました。で、スープ。ほんわかした蕪本来の味を楽しむために、ほんのちょっとの塩と、クリーム。炒めた玉ねぎとセロリが、やさしい味のベースです。 It’s been a season for turnip, so soup. A little of salt and cream to enjoy the taste of turnip.

新米 / Rice of this season 新潟の農家の娘さんとして生まれた友人からコシヒカリをいただきまして、土鍋で炊きました。ふんわりとして、ちょっと甘い香りがして旨い。完全な #一汁一菜 で、朝から元気になります。 New rice of this season, cooked with a cray pot, that gives extra flavor of sweetness and texture.

サーモンとキャベツのグリルとローストポテト / Grilled salmon and cabbage with roasted potatoes. コペンハーゲンで食べたサーモンのグリルとポテトが忘れられず、そして、うまかったビールも忘れられず、作って食べました。満足！

小倉トースト / Sweet Red Bean Paste on the Bread 近所にある旨いパン屋さん、#満 の食パンに、#ホイップバター そして #��あん 。文句なしに、いいおやつ。 Ogura Toast is its Japanese name, and Ogura means sweet red bean paste. Great for late afternoon snack.

豚キムチラーメン / Pork Kimchi Ramen 寒い寒い。ということで、豚キムチでラーメン。旨くってあったまる！ So cold, and Pork Kimchi Ramen to warm up. Works great, and tasty!

づけ丼 / Marinated Sashimi Bowl 刺身をづけにして、小さなづけ丼。ぬとっとした舌触りと旨味が最高！ One night marinated Sashimi (raw fish) with soy sauce +. Lovely with softer texture and super Umami.

手巻き寿司 / Self Rolling Sushi うちの近所のスーパーは、土曜日に鮮魚が充実していてうれしい。ので、手巻き寿司にしました！ Temaki Sushi means self rolling sushi, that often comes up family tables. It’s fun making your own version with the ingredients of your favor.

ビールのペアリング 4 / Beer Pairing 4 このかわいいチーズの名前は #こばん 。清澄白河の北海道チーズのお店 #チーズのこえ で手にいれた、マイルドなウォッシュ。シメイの白と性格がにてました。 This cheese from Hokkaido has quite same characteristic to Chimay white.

ビールのペアリング #3 / Beer Pairing #3 豚肩肉を、リンゴベースのマリネ液につけてからグリル。柔らかくっておいしい。ホースラディッシュもピリリで。ガッツリ系には、IPAがいいな。 Grilled pork shoulder marinated with ground apple. So tender and tasteful. Horse radish does great with it. Such a bit heavy dish goes super with IPA.

Beer Pairing #2 / ビールのペアリング #2 二つ目はシーフードで、ハマグリと海老。これにはヒューガルテン。ベルギーの白ビールです。華やかに香る、ほんわかしたテイストなので、シーフードの繊細な味を邪魔しないどころが、引き立てあう感じ。 The second is about shellfish and prawn, with Hoegaarden. This Belgian white has fragrance of flower without hard taste, so that goes well with detail tastes of seafood respecting each other.

#1 / ビールのペアリング #1 ビールと食事をあわせるのも楽しい。野菜のローストには、#ギネス 。この時期のおいしい根菜の旨さが、ギネスの実は奥深いアロマを、もっと感じさせてくれました。 It’s fun to pair beer and food. Roasted root veges are with #Guinness . The root veges are great around this time of the year, and the aroma of Guinness is well enhanced. 1 / ビールのペアリング #1 ビールと食事をあわせるのも楽しい。野菜のローストには、#ギネス 。この時期のおいしい根菜の旨さが、ギネスの実は奥深いアロマを、もっと感じさせてくれました。 It’s fun to pair beer and food. Roasted root veges are with #Guinness . The root veges are great around this time of the year, and the aroma of Guinness is well enhanced. 1 / ビールのペアリング #1 ビールと食事をあわせるのも楽しい。野菜のローストには、#ギネス 。この時期のおいしい根菜の旨さが、ギネスの実は奥深いアロマを、もっと感じさせてくれました。 It’s fun to pair beer and food. Roasted root veges are with #Guinness . The root veges are great around this time of the year, and the aroma of Guinness is well enhanced.

ハムチーズエッグマフィン / Ham, cheese & egg muffin 朝から、見た目いけない系のマフィンサンド。野菜はジュースでね。 Looks not perfect nutrition, so need fresh juice.

タイのレッドカレーヌードル / Thai Red Curry Noodle うちの平��ランチの定番です。ナンプラーとパームシュガーがいいんだなぁ。 Grand menu for my lunch at home. Love Nam Pu La and Palm sugar.

鱈のパイ / Cod Pie イギリスに住んでた頃、作って食べたタラのパイ。パイ生地は使わずに、マッシュポテトでふたをします。あったかくって、やさしい味。好きなブロッコリーも入れました。 I often cooked this while living in London. Not using pie crust, but covers with mushed potatoes. Added broccoli, as I like it.

ラオス風スープヌードル / Lao Soup Noodle (ish) ラオスで、米粉の麺にシンプルなスープ、それにフィッシュボールが入った「カオ・ピアック・セン」。生のモヤシやミントもいれて、チリパウダーもたっぷり入れる、お昼ご飯にうれしい逸品。で、それ風に作って、ランチ。 Kao Piak Sen is a kind of Lao noodle soup, with simple soup, some fish balls, and fresh been sprout and mint leaves, seasoning with a lot of chili powder. Good for lunch.

プルドポークサンド / Pulled Pork Sandwich 豚肩肉をアップルサイダーでぐつぐつ煮込んで、全粒粉入りのパンを捏ねて焼いて、ワカモレ作って、挟んでシラチャー！皿はまるたつさん。 Cooked the pork with cider, baked the bread with wholewheat, made guacamole, and sanded having sriracha!

I like English #muffin. / #イングリッシュマフィン イングリッシュマフィンは、市販のパンの中でかなり好きなほう。大きさもそうだし、ライ麦に全粒粉入りなんかもあって。しっかり食べれる重みも〇。 English Muffin is quite what I like of bread I get from stores. The size, and rye or whole wheat. The dense is also good to feel as having had.

鯛の昆布締めでごはん。おろした粗で味噌汁！！ Snapper sashimi pressed between Konbu, kelp. Great with Miso soup with broth from that.

Popcorn / ポップコーン たまーに食べたくなるポップコーン。あまいのとかコーティングされてなくて、シンプルで、塩味でさえ薄いやつです。 Rarely often feel like popcorn. Not with sugar coating, but rather simple with slight salt.

#台湾 の #パイコーハン #排骨飯 のお弁当。骨付きTボーンが手に入らないので、肩ロースだけど、うま！ Lunch box with Taiwanese fried pork. Couldn’t fine T-Bone, but yum!

Goulash / グーラッシュ ハンガリーのグーラッシュを。ほんとなら、クネドリーキ（蒸しパン）とか、ハルシュキかもしれないけど、今日はパスタで。 Goulash is great with short pasta.

Soba and Age / 蕎麦と揚げづけ とてもいい天気で、原稿書きも、掃除も洗濯もはかどります。この天気なので、冷たいそばをあったかい汁で。高山名物あげづけも。 Great sunny day today. Cold Soba noodle with hot soup to dip. Agezuke is the one from Takayama, an old city in Gifu pref., that is soy sauce seasoned deep fried thin Tofu.

ソーセージ・キャセロール / Sausage Casserole これはロンドンに住んでいたころに、たまに作って食べたもの。だれでも簡単にできて、栄養素のバランスもいいな。 This is the one cooked while living in London. Good balance of nutrition, I guess.

Thai Red Curry Noodle / タイのレッドカレーヌードル 天気のいい月曜日のお昼に、タイレッドカレーをヌードルで。山盛りパクチーで、デトックスを高めたい！どうかな。パームシュガーの甘さと香りがいいんだなぁ。

Sweet Potato in a Cup / スイートポテトカップ いろんな種類のサツマイモが店頭に並びますが、これは九州の紅はるか。ねっとり甘くっておいしい。

English muffin and tea. / イングリッシュマフィンと紅茶 Good morning on the Japan national holiday of the Culture Day, with breakfast of English kinds. 文化の日の朝は、イングリッシュな感じのあさごはんで、おはよう。

Cooked and Shot / Nov 2017 今月作って撮ったごはんです。 今年もあっという間にあと1か月。 とはいえ、来年にかけてもいろいろ目白押し。 楽しい年末になりそうです。 11月はほぼ東京にいたので、 よく作って食べました。 最初の頃はまだそばとか食べてましたが、 だんだんとあったかいものが増えます。 今月のペアリングイベントはビール。 3品作りました。 はまったのは伊勢うどん。 海外ものは、 久しぶりのキューバンサンドに、 台湾のパイクーハン弁当、 イギリスのコッドパイから、 レフトオーバーのターキーメニュー、 コペンハーゲンのグリルドサーモン。 和風なら、 づけ丼のかわいい写真も撮れました。 それと、納豆丼に手巻き寿司はちょっとゴージャスに。 朝ごはんやスイーツは、 ハイキー（明るめ）で透明感がある感じに撮ってます。 下のどの画像でもクリックすればスライドショーが始まります！

[kteatstheworld]

Tetsujin // Sushi Train

Tetsujin is a popular Japanese restaurant located on the 4th level of the Emporium. At first glance into the restaurant, you’ll notice the large sushi train dining table surrounding the open kitchen. Tetsujin, however, also offer a japanese BBQ dining option with the dining area located at the rear of the restaurant.

We came here for a quick lunch as a group of five and were seated pretty quickly considering how busy it was. We were seated at a booth with a touch screen tablet for ordering rather than collecting from the train.

We ordered quite a few dishes so I don't remember all the names! This will be more of a photo post than an actual review.

These oyster shooters had a nice spicy kick to it with the cool raw oyster.

The unagi nigiri was brought out within minutes of us pressing ‘order’, but it was cold to touch. The eel was cooked well, but bland in flavour. The rice was also flavourless.

These balls were packed with delicious shredded crab and coated in a light batter.

The kakiage was cooked perfectly with a deliciously crisp batter.

The soft shell crab was meaty, with a delightfully crispy shell. The rest of the temaki was fresh but again, didn’t have much flavour.

The sashimi was fresh and tasty, with that melt in your mouth texture. The slices were pretty thick, but still bitesized.

This one was a marinated soy tuna or something… It didn’t taste very fresh and was surprisingly warm.

I believe this maki was the cream cheese spicy salmon. I found it strange to have cream cheese in the centre. The sauce was tasty, but the overall flavour lacked that punch.

The sauce in this inari (?mayo) was off, tasting sort of plastic-y. There was a good amount of filling, but the overall flavour was unpleasant.

For the sushi train, Tetsujin has the set price of $3.80 per standard sushi train plates. The tablets have the higher prices on the menu so you have a slight idea of what your total bill will be however, the standard $3.80 dish prices are marked as $0.00! As a result, we actually underestimated our bill and went a bit too crazy on ordering.

Overall, the cost was quite steep. I don't really get the appeal for Tetsujin. The plates are nice, but nothing special. There are plenty of other sushi trains that are nicer and more affordable in the CBD.

Tetsujin Emporium Melbourne Level 4, 295 Lonsdale Street, Melbourne (03) 9663 9993 Website / Facebook

Hours: Sunday - Thursday // 11:30am - 10:45pm Friday - Saturday // 11:30am - 11:45pm

[esteparame]

MAIDO

http://www.maido.pe/en/carta_postres.php

salad: Avocado spread, cod mousse, crunchy rice, (garlic, pickled red onion, cerano pepper) relish, cherry tomato

Ceviche and Tiraditos

Nikkei Ceviche with Crispy Squid

Fish and seafood,lemon, aji limo, garlic, dashi, ginger,shoyu, cilantro, corn, candy sweet potato.

Tasting Ceviches

Ceviche of fishwith Nikkei tiger’s milk, of clams with small scallops and of pejerreywith yellow pepper

From Chiclayo to Tokyo

The classical fish ceviche roasted inspired in the creation of Hector Solis from “Fiesta” with Nippon touch.

Tiradito of pejerrrey with scallops

Tiger’s milk with smoked yellow pepper, chalaca, tenkatsu, black sesame.

Usuzukuri

• Similar to tiradito but thinly sliced, served upon your choice: Fish, yolk sauce with hot shoyu, truffle oil, lemon drops, crispy potatoes.

• Fish, ponzu, crunchy garlics, rolled tomato, red hot pepper, olive oil.

• Wagyu (Japanese beef), maca emulsion and citrics, crunchy negi, crunchy garlic and peppersauce from popular local food carts.

Sushi

Fish and Seafood

Fish of the day.

Our nigiris with Peruvian heart.Indulgent style

Angus skirt steak, quail egg, chalaquita

Nigiri from the Jungle

Cecina (smoked meat), crunchy potato,cocona pepper, chonta palm, quail egg

Characato

Seasoned pork jowls cooked for 50 hours

The Intruder

Grilled duck foiegras, eel sauce, salt of Maras

Pejerrey

Hook type Pejerrey, cream of tiradito with yellow pepper.

Amazing Scallops

Scallops from Paracas, maca emulsion, chalaca,cushuro marinated in tiger´s milk.

Salmon and tomato

Salmon belly, sautéed tomato.

Salmon and Pepper

Salmon belly, smoked yellow pepper, tiger´s milk.

Porcon

Grilled mushrooms of Porcon, dried fungus oil, salt of Maras

Pituco

Angus skirt steak, duck fois gras terrine, apple chutney

Makis

Avocado way

Ebifurai, Philadelphia cream cheese and harusame inside, avocado and tare outside

Ceviche way

Ebifuraiand avocado inside, white fish in ceviche sauce outside

Maido

Tempura of onions, prawns with panko, avocado inside, beef tataki, ponzu and grated white radish with rocoto outside.

Guratan

Filled with avocado and prawns with panko, covered with cream cheese flambé, Nikkei chimichurriand tare.

Breaded

Filled with breaded loin and eggs with rocoto, covered with toasted banana, creole sauce (thinly sliced onions marinated in lemon, salt and yellow pepper) and special pepper sauce of the house.

Furai

Cream cheese, fresh salmon andcrab with yellow pepper inside, breaded with panko outside.

Cevichero

Similar to Ceviche Way, but upgraded withchalacaand crispy squid.

Sea and Jungle

Tempura of pejerrey and wakame inside, banana, thin tartar sauce, creole sauce with cocona and chonta palm outside.

Shimabukuro Maki

Filled with Japanese cucumber and crispy salmon, covered with scallops, masaki sauce and crunchies.

Cocktail Maki

Prawns, lettuce and avocado inside, golf sauce, quail egg and lyophilized onions outside.

Saki Maki

Japanese cucumber, cheese, smoked trout and crunchy fish skin inside, unagi and eel sauce outside.

Taira Maki

Filled with breaded crab and prawns covered with smoked trout and tiradito cream with yellow pepper.

Something Fresh

Kaisen Sarada

Fish and Seafood over bed of lettuce, avocado, onions and kaisen sauce.

Tori Kara Karada

Filete de pierna crocante sobre verdes mixtas y vinagreta japonesa.

Wakame sarada

Japanese seaweed salad, sesame oil, mirin,aji limo.

Sea floodand Salad was created

An homage to our sea supplies, seaweeds, fishes, seafood, ginger cream, sachatomate.

Kiuri Salad

Organic cucumber, hot sesame oil, ponzu, salt of Maras.

Snacks

Yukkeof Salmon belly

Tartar of salmon, avocado, dehydrated onions, yogurt ice cream with miso, artisan honey, crunchies.

Grilled Octopus

First grilled, then sautéed in hot batayaki, native potatoes, fresh mushrooms, holantao, onions, cherry tomato, tiger´s milk

Kushiageof veal loin at indulge style

Skewers of breaded veal loin with panko, quail egg, creole sauce

Crunchy Temaki

Of white fish with ceviche sauce, of tuna with yolks and shoyu, of salmon with kaisen sauce.

Tartar of Toro

Yolks injected wiyhshoyu, anticucho’s rocoto, Ossetra caviar, crunchies.

Harumaki–Spring Rolls

Two of confited bacon and two of ox tail stew

Teriyaki Sweetbreads of veal

Grilled, hot teriyaki, white radish cake, leaves from the garden, creole sauce.

Tataki

Traditionally flame sealed, panzu sauce with with radish and grated rocoto, white onions and sliced garlic: • Tuna • Angus skirt steak

Rib Tip in three cooking styles

Cooked for 36 hours and sautéed with hot dressing.

Scallops from Paracasand Butters

Butter of eel, shoyu and garlic, nira and yuzu, yellow pepper and butter of northern stew.

Ika no Karaage

Crispy scallops at Japanese style.

Tori no Wafu Karaage

Crispy chicken at Japanese style with salad of cabbage.

Yakiniku de Calvi

Grilled American thick ribs in thin cuts with yakiniku sauce; an orient delicacy.

Small Nikkei lettuces

The classical lettuce wraps in a different way, prepare yourself to your taste; stew ox tail in Japanese sweet sauce, Nikkei chimichurri, crispy rice, anticucho´s rocoto and vegetables wok.

Gyoza

Japanese dumplings filled with pork and prawns accompanied with hot ponzu sauce

Kushiyaki

Japanese anticucho (skewers).At your choice: with salt of Maras, teriyaki sauce or panca miso: Tsukune (Japanese sausage) Negima Paiche Angus skirt steak

Tempura

Tempura came to Japan by Portuguese, and Japanese improved the technique to give a unique crispy taste. We prepare it with their secrets. Aubergines, sweet potato, onions, kakiage, prawns, red peppers Pumpkin Loche, Zucchini Prawns Kamaboko White Fish Moriawase (variety)

Small Sandwiches

All served in steamed bread Your choice: - Bread with fish Crispy pejesapo with creole Nikkei sauce and tartar sauce.

- Crispy Rib tips in hot dressing, lettuce and crunchy onions.

- Royal Hamburger Hamburger 70/30, lettuce, quail egg, furai onions, tonkatsu sauce and cheese from Oxapampa.

Nikkei Passion

*******Nikkei thick ribs

Our version of Northern stew, vacuum cooking for 50 hours with loche, yellow pepper,shoyu and sake served with sautéed rice.

******Misoyaki fish

Fish marinated in sweet miso, creamy smash sweet potato and crunchy bacon.

With Potato

Fish in crust of native potatoes, reduction ofvongoles, seafood umami, yellow pepper and leaves from garden.

Crunchy Bacon

Vacuum cooking, reduction of ramen soup, spicy sweet potato, native potatoes salad with wasabi and creole Nikkei touch.

Kansai Yakimeshi

Japanese seafood chaufa, egg tortilla with prawns and ankake sauce. Served in an iron pan. If you like “concolon”, try this dish!

Nikkei Steam

Steamed Sea Bass at Northern style with touch of red miso and rice

Yuanyaki Salmon

Marinated salmon in citric sauce of shoyu, dehydrated onions, arracacha cream, crunchy skin and capirona smoke.

Tacuchaufa

Kakuniof bacon, our Tacuchaufa and creole Nikkei sauce.

Wafu Spaghetti with Vongoleand Yellow Pepper

Reduction of vongoles, seafood seasoning, yellow pepper, cilantro,shisoandnori.

Divorced Tortilla

Tortilla of egg white, natural yolks, crab, mushrooms, native potatoes and crispy roe.

Wafu Steak

Grilled Thick beef, bed of sweet native potatoes, sautéed onions, grated white radish with rocoto and crunchy garlic.

Bread with tail

Ox tail cooked with patience, crunchy bread and reduction of “patita” with garlic.

Rice with Duck

Rice from Chiclayo cooked in dashiand cilantro infusion, topped with duck confitin shoyu and sansho.

LomoSaltado

A classical dish that has no need for introductions.

Udon or Sautéed Noodles at Creole Style

A classic dish of our cuisine with oriental influences; At your choice: - Tender-loin. - Bacon. - Seafood.

Okonomiyakiat Hiroshima style

Crêpe type batter consisting of flour and eggs, accompanied by frisée cabbage, fried noodles at Japanese style, topped with fried eggs, tonkatsu sauce, mayonnaise of wasabi and katsuobushi.

Soups

Misoshiru

White miso soup with dashi, wakame and tofu

Maido Udon

Udon noodles, kamaboko, tenkatsu, yakibuta and vegetables over Japanese sauce.

Ramen

A soup of Chinese origin with Japanese heart; Japanese noodles, sautéed vegetables, roll of pork and beef gravy with taste of miso, shoyu ortonkotsu.

[nankurunaisafukanona]

Ahh!!!! So I got "nabeyaki udon noodle soup" from mizu with "two temaki smoked salmon rolls!!!!" I love "smoked salmon in riceball with cream cheese first then the same with sushi then as temaki then sushi rice bowl with ponzu and then just simply alone as sushi then smoked salmon with cream cheese bagel and it alone too!!!!" So I love smoked salmon in alot of ways and alone too!!!! I missed my old thing I used to get too so I got nabeyaki udon soup now too!!!! And my sister shared my new favorite raw fish with me "yellow mackerel!!!!" But it's my second favorite so I love "yellowtail jalapeno most still!!!!" I'm eating my fish and their bestfriend too!!!! Yup, the salmon and yellow mackerel are bestfriends....