What is Torokinme?
Sushiuniversity
by tabimori
15h ago
Fusenkinme (Red bream) is occasionally caught along with Splendid alfonsino (Kinmedai). Until recently, they were considered to be the same species. Kinmedai has elongated slit-like posterior nostrils, while Fusenkinme has oval-shaped posterior nostrils. Kinmedai can grow over 50 cm long, whereas Fusenkinme stops at 40 cm. Fusenkinme is fattier than Kinmedai and is called Aburakinme or Torokinme by fishermen, in areas that distinguish between Fusenkinme and Kinmedai, there is a difference in market price, but it is rarely distributed and is consumed locally. Torokinme does not refer to the be ..read more
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What is Torokarei?
Sushiuniversity
by tabimori
15h ago
The appearance of Torokarei fillet Consumers are inevitably confused by the word Toro. It isn’t easy to separate the word from a mere marketing term. Therefore, the market contains fish names with Toro as a prefix. Torokarei (karei means flounder) is a trade name for a fish named after the toro of tuna, which has a rich, tender texture, and is an arrowtooth halibut (Aburakarei). Aburakarei is distributed north of Choshi, the northern Sea of Japan, the Sea of Okhotsk, and the western Bering Sea. Aburakarei is a typical eating fish among flounder species, and unfortunately, it is considered the ..read more
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What is Kudoa septempunctata?
Sushiuniversity
by tabimori
1w ago
Kudoa septempunctata is a species of parasite (mucous sporozoite) of the genus Kudoa that parasitizes Bastard Hailbit (Hirame). It is approximately 10 µm in size and has a “hemispherical” shape when parasitized on fish. Most cases of food poisoning due to cudweed are associated with fresh flatfish for raw consumption (e.g., flatfish sashimi). The infection rate and amount of infection are particularly high in farmed flatfish, which accounts for 60% of the food ingredients that cause kudoa food poisoning. It is characterized by transient vomiting and diarrhea within a few hours after eating, wi ..read more
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Standing sushi bar in Tokyo that foreigners should definitely try!
Sushiuniversity
by tabimori
1M ago
Isami zushi, which has a long history, is as inexpensive and delicious as Conveyor belt sushi, and has the atmosphere of a traditional sushi bar. A quick cup of coffee and off to work I go. In this case, of course, you are standing rather than sitting on a chair. But when it comes to eating, sitting on a chair is the universal practice, isn’t it? In Japan, however, many restaurants allow customers to eat standing up, such as standing buckwheat noodles. Why do these restaurants exist? Certainly, a businessman who does not want to waste time will not allocate elegant time for a meal. In a sense ..read more
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What is Kewpie mayonnaise?
Sushiuniversity
by tabimori
1M ago
Since its launch in 1925, this mayonnaise has been the most popular mayonnaise in Japan!Find out why Mayonnaise has become a citizen on the dinner table Japan is not a large country. Even so, fresh produce from the sea and mountains is abundant. Even without a large-scale distribution system in place, we Japanese have been able to obtain fresh ingredients in fresh conditions easily. This is thought to have given rise to a raw food culture in which vegetables, eggs, fish, and even internal organs such as horse meat, beef, and liver are eaten raw. Since fresh ingredients are readily available, i ..read more
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What does texture have to do with the taste of sushi?!
Sushiuniversity
by tabimori
2M ago
Texture is a tactile sensation that is felt when food is physically stimulated in the mouth. Tactile sensations are felt by pressure receptors in the skin, tongue, and periodontal ligament of the mouth that are deformed. The role of the pressure receptors in the mouth is to obtain information to determine if food can be digested and nourished. Digestion is made possible by physically destroying the food, making it smaller, and breaking it down with enzymes. Only when the molecules are small enough can they be absorbed by the small intestine and other organs. Chewing in the mouth is the first s ..read more
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What is development fish?
Sushiuniversity
by tabimori
2M ago
The Fisheries Research Center of the Fisheries Research Agency (FRA) is engaged in a project to find new fish from the world’s oceans that suit the Japanese palate. In 1971, the former Marine Fisheries Resource Development Center was established as a public organization to research new fishing grounds and fish and shellfish, and to study business feasibility, and was given the mission to find fish and shellfish that had not been distributed in Japan before. The seafood distributed domestically by the Center was called “development fish”. The term “development fish” does not refer to the creati ..read more
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Do you know the dangers of eating raw tuna?!
Sushiuniversity
by tabimori
8M ago
Sushi chefs make sushi toppings from tuna.We would like to examine this challenging title that appears regularly in the media. This story has not recently come to a boil; in fact, it is already widely known. However, the reason it is a recurring topic is due to the fact that the assumptions between the writer and the reader do not match. The reason for this is that the writer tends to exaggerate a bit in order to get people to read the article. The readers, on the other hand, are overwhelmingly uninformed and are led to feel uneasy about what they hear. Here’s what we guess. So, in order to ex ..read more
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What is traditional Ikejime?
Sushiuniversity
by tabimori
9M ago
In order to fully drain the blood from the red seabream, the spinal cord at the base of the tail is also cut off. Articles related to Sushi are now filled with jargon such as Shinkeijime, Chinuki, Noujime, Ikekoshi, and Korijime. That much confirms the fact that opportunities to eat fish are increasing all over the world. And it has also become a common occurrence to find articles written by people who have heard Ikejime in bits and pieces. According to what we have heard, Ikejime processing is one of the reasons why red seabream from Akashi, which is said to be the best in Japan, is so tasty ..read more
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Authentic sushi toppings only eaten in Tokyo!
Sushiuniversity
by tabimori
9M ago
A sushi chef adds wasabi to sushi topping. Sushi continues to spread throughout the world. Nowadays, not only sushi rolls but also Nigiri sushi can be eaten all over the world. But if you have the opportunity to come to Tokyo, we want you to go home with sushi toppings that you can only eat in Tokyo. Not seafood exported from your country, but sushi made from natural seafood caught in the seas around Japan. First of all, what kind of sushi do you think of when you hear the word “Nigiri sushi”? Most people think of sushi with Hamachi or Salmon on top of vinegared rice. This is correct if you on ..read more
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