Why is Fugu so delicious?
Sushiuniversity Blog
by tabimori
1w ago
  We will first explain how the deliciousness of fish is understood scientifically. Then we will explain why fugu (pufferfish or blowfish) is so delicious. In general, the deliciousness of fish, or the taste of fish meat, is thought to be related to four main factors. (1) The type and content of umami components (2) The type and content of lipids (3) Texture (4) Aroma When eating fish raw, such as sashimi, factors (1) and (2) are of course important, but (3) is also a very important factor. However, the difficulty with sashimi is that there are big differences in how it is perceived depen ..read more
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Types of dried fish
Sushiuniversity Blog
by tabimori
6M ago
  Cod has long been an important source of nutrition for mankind. The European culture of cod has a particularly long history, and it is no exaggeration to say that Atlantic Cod has supported European civilization for more than 1,000 years. Salted and dried cod have been used as a high-quality preserved food in every country since ancient times and has supported human history. One reason for the development of dried fish is that there were good fishing grounds in Iceland, the Arctic Ocean, and the continental shelf of North America, far from the major consumption areas of Europe. Another ..read more
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What is Shirako?
Sushiuniversity Blog
by tabimori
6M ago
Shirako is the name given to the testes of fish when they are used as foodstuffs. Shirako (白子) is the testis of the male fish, while the ovary and fish roe of the female fish are called Mako (真子). Among them, Blackhead seabream (Kurodai), Pufferfish (Fugu), Mackerel (Saba), Sweetfish (Ayu), and Red seabream (Tai) are considered delicious and have high commercial value and are called the five major shirako. Recently, Pacific cod (Madara) and Chum salmon (Sake) have been added to the list, making seven major shirako. It can be prepared as tofu, deep fried, steak, grilled, tempura, salted fish, s ..read more
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What is white tuna?
Sushiuniversity Blog
by tabimori
7M ago
A major cause of poor performance by sushi restaurants is that the seafood they purchase remains unsold. Instead of being served to customers as sushi or sashimi, it begins to rot and is discarded. When this situation persists, people resort to things they should not do. It is used as a freshness preservative to extend shelf life because it prevents oxidation of perishable items by absorbing oxygen in a sealed condition. It is used to prevent the deterioration of pharmaceuticals, clothing, cosmetics, etc., so it is not a suspicious chemical, but it is used in the wrong way. On the other hand ..read more
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What is Atarinegi?
Sushiuniversity Blog
by tabimori
7M ago
If you are wondering what this term means, you must have had quite a few sushi and Japanese cuisine experiences. Only a few sushi chefs use the word. This may be since the sushi chef who first invented the condiment did not give it a name. Still, it is a very stylish word, so we will explain it in detail. Suribachi (grinding bowl or mortar) is a tool used to crush food. It is widely known to the Japanese public as suribachi. In Japanese culinary circles, the first half of the word suri is avoided and replaced with the word atari. The Japanese word “Suri” means to steal something from … The pos ..read more
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What is Murasaki?
Sushiuniversity Blog
by tabimori
7M ago
The quality of soy sauce is determined by its clear reddish-brown color. By the time you know some of the jargon used in sushi restaurants, you are already fully immersed in the world of sushi. The first jargon you will probably learn is Murasaki. Jargon is a word, phrase, or jargon that is understood only among certain professionals and their peers, so it is used among people who work at sushi restaurants. It is not used by customers, of course. Now, what does Murasaki mean in a sushi restaurant? Actually, “Murasaki” is a jargon for soy sauce. So, we did some research to find out how soy sauc ..read more
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What is Anisakis?
Sushiuniversity Blog
by tabimori
7M ago
Anisakis is usually found on the surface of internal organs, but can also appear on the surface of the fish. Anisakis is a parasite of fish and shellfish, including mackerel, horse mackerel, sardines, bonito, squid, cod, saury, flatfish, and salmon. Three groups of parasites, Anisakis simplex, Anisakis physeteris, and Pseudoterranova decipiens, are considered to cause Anisakis disease in Japan. Larvae are elongate, 2~3 cm long and 0.5~1 mm wide, and most are translucent white. The species of Anisakis parasitizing fish and shellfish vary depending on the species of fish, the sea area, and the h ..read more
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What is Japanese red fish?
Sushiuniversity Blog
by tabimori
8M ago
Red fish cannot be distinguished even by fish professionals when filleted. Red fish is a common name for several species of fish. In Japan, it is most commonly applied to certain deep-sea rockfish in the genus Sebastes. Red fish means the word ‘Akauo’ (赤魚). ‘Aka’ (赤) is red, and ‘uo’ (魚) is fish. Since there are numerous red looking fish, Splendid alfonsino (Kinmedai) and Broadbanded thornyhead (Kichiji) may also be considered Akauo. Originally, Akauo referred to Akoudai (Sebastes matsubarae Hilgendorf, 1880). This fish is in season during the winter. It was once used as a substitute for Madai ..read more
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What is Mochigatsuo?
Sushiuniversity Blog
by tabimori
8M ago
Modori-gatsuo are those that migrate southward from off Sanriku to the Boso Peninsula from mid-September to late October. In Japan, bonito is called variously Hatsugatsuo, Modorigatsuo, Mayoigatsuo, Netsukigatsuo, and so on. The quality of the fish is unique depending on the season and size, and bonito lovers will be able to enjoy a variety of flavors throughout the year. Now, bonito, a popular fish since the Edo period, has recently been given a new name, Mochigatsuo, which we have never heard of, and we would like to dig deeper into it. The quality of bonito cannot be determined until it has ..read more
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Do you know what kind of Salmon you’re eating at a sushi restaurant?
Sushiuniversity Blog
by tabimori
8M ago
Salmon is by far the most popular topping at conveyor-belt sushi restaurants. If you ask people around the world what their favorite fish is, the answer is sure to be salmon. Its flesh is tender and fatty, with few small bones, and its color is appetizing. But we don’t think most people around the world pay much attention to the type of salmon they eat. This is not surprising, since people do not have the habit of eating many kinds of fish in their daily lives. In Japan, it is common for the species offered to change with the seasons, even among fish of the same family. We sometimes sense that ..read more
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