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Overview


Hibachi

The hibachi (火鉢 "fire bowl") is a traditional Japanese heating device. It consists of a round, cylindrical or a box-shaped open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. In North America, the term "hibachi" refers to a small cooking stove heated by charcoal (actually calledshichirin in Japanese), or to an iron hot plate (teppan) used in teppanyaki restaurants.

The traditional Japanese hibachi is a heating device and not usually used for cooking. In English, however, "hibachi" often refers to small cooking grills typically made of aluminium or cast iron, with the latter generally being of higher quality. Owing to their small size, hibachi grills are popular as a form of portable barbecue. They resemble traditional, Japanese, charcoal-heated cooking utensils calledshichirin. It has been suggested that these grills were confusingly marketed as "hibachi" when they were introduced to North America because that word was easier than "shichirin" for English speakers to pronounce.

Alternatively, "hibachi-style" is often used in the United States as a term for Japanese teppanyakicooking, in which gas-heated hotplates are integrated into tables around which many people (often multiple parties) can sit and eat at once. The chef performs the cooking in front of the diners, typically with theatrical flair—such as lighting a volcano-shaped stack of raw onion hoops on fire.

hibachi


Sushi

Sushi (すし, 寿司, 鮨, 鮓, 寿斗, 寿し, 壽司) is a Japanese food consisting of cooked vinegared rice (shari [しゃり]) combined with other ingredients (neta [寿司ネタ]), usually raw fish or other seafood. Neta and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is shari. Shari is also referred to as sushi-meshi (寿司飯, "sushi rice"). Raw meat (usually but not necessarily seafood) sliced and served by itself is sashimi.


Sushi roll

The increasing popularity of sushi around the world has resulted in variations typically found in the Western world, but rarely in Japan (a notable exception to this is the use of salmon which was introduced by the Norwegians in the early 80's). Such creations to suit the Western palate were initially fueled by the invention of the California roll. A wide variety of popular rolls has evolved since.

sushi


Sashimi

Sashimi (Japanese: 刺身, pronounced [saɕimiꜜ]; /səˈʃiːmiː/) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces. The word sashimi means "pierced body", i.e. "刺身 = sashimi, where 刺し = sashi (pierced, stuck) and 身 = mi (body, meat). The word sashimi has been integrated into the English language and is often used to refer to other uncooked fish preparations. Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are actually distinct and separate. Sushi refers to any dish made with vinegared rice; and, while raw fish is one traditional sushi ingredient, many sushi dishes contain seafood that has been cooked, and others have no seafood at all. Sashimi often is the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls.

sushi


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Nigiri Sushi List


Tuna is the most popular fish sold to Americans. It is the fish that wins people over to sushi. It has a soft, meaty, clean flavor and tastes best in the winter.  
Toro is cut from the tuna's belly and is the most choice part of the fish. It is praised for its high fat content. It is rich, tender, and literally melts in your mouth like butter.  
Sea Bream is only available in Japan and the fish that Americans associate with Tai is porgy or red snapper. Porgy is closely related to sea bream, while red snapper is only in taste.  
The body of the squid is usually served. It's flesh is white, shiny, and almost sticky. Either you will love this one or hate it.  
Halibut has transparent, and tender. It's flavor is delicate and often accented with ponzu sauce.  
Salmon is perhaps the most easy fish to point out in the sushi case (other than octopus). It is never served raw in sushi bars, it is either cured with salt and sugar or smoked.  
This large clam is popular on the West coast where it is always fresh. It is slightly crunchy and sweet tasting.  
Mackerel is alwasys served after being salted and marinated for a few days, so in a sense, it is cooked. Mackerel is oily, tender, and distinctive.  
Not to be confused with yellowfin tuna, hamachi is a species of amberjack. It is rich, smooth, and buttery. The tail and cheek of the fish are considered the most delicious part and often put aside and cooked for special customers.  
The abolone is a sea snail and is often displayed in a shell in the sushi case. They may be peach, gray, or even blue in color.  
Preparation of tamago is considered the test of a sushi chef's skill. If prepared skillfully, it is an inch thick consisting of paper-thin layers. It is light and sweet in taste. If overcooked it may be chewy and time to go somewhere else.  
Unlike ama ebi, ebi is cooked. Ebi is familiar to sushi newcomers and therefore easy to try.  
One of the greatest delicacies in the sushi case, ama ebi, when cleaned, is shiny, almost transparent, and sweet.  
Salt water eel is precooked and then grilled before serving. It is more lean than unagi, and therefore not as rich.  
Unagi is grilled and then brushed with a teriyaki-like sauce. Because it is already seasoned it should not be dipped in soy sauce.  
Consider yourself lucky if you don't like this at first as it can run up the bill to satisfy an uni craving. Sea urchin roe is actually the sexual organs of the fish, the gonads.  
Salmon eggs are the most common fish eggs in sushi bars. They are bright red-orange in color and salty to the taste.  
Hotategai, or Scallops, is another worldwide favourite and also a source of dispute caused by illegal poaching, international or domestic.
The season is summer and the shellfish is sometimes called Akitagai, as of Akita Prefecture.
They are caught off Hokkaido, Aomori, Iwate and Miyagi Prefectures.
 
The California roll is a maki-zushi, a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. In some countries it is made with mango instead of avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice (in an inside-out roll) is sprinkled with toasted sesame seeds, tobiko or masago.  
Kappamaki, a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. Traditionally, Kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods.  
Tekkamaki is a kind of Hosomaki filled with raw tuna. Although some believe that the name "Tekka", meaning 'red hot iron', alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba", much like the sandwich.  
Temaki (hand rolls) is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks.  


How to use Japanese Chopsticks

1. First chopstick:

Hold the first stick between 4th finger and the bottom of thumb. Close the thumb to stabilize the stick. Point: Put the stick on the top joint of 4th finger.
 
2. Second chopstick:

Pinch and stabilize the stick with fingertips of direction finger, middle finger and thumb.
3. How to move:

Do not move the first stick because this is the base stick. Move only direction finger and middle finger to open and close the tips of sticks.

Point: Try not to move the thumb at all.

4. How to use:

Closing the chopsticks to pick up food.
Opening the chopsticks to peel off or break into a part.

Enjoy Japanese meal!



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