Sushi part3

The recommendation set course, Osusume set in Japanese, at a sushi restaurant in Tokyo, contains 12 pieces of sushi and chefs cook them in order. The order and kinds of sushi change up to shops and seasons. At this shop, the first is a small squared piece of rolled egg, the second is chu-toro, the third is mako-garei and ..., the eighth is white little shrimp. (See yesterday's and the day before yesterday's post.)

Now, let's continue where we left off!


The ninth is horse mackerel, Aji in Japanese and one of typical Hikarimono, as well as mackerel, Saba in Japanese. Hikarimono is a group of fish, whose surfaces are glittering. Spring to summer is best season for Aji and fatty in these seasons. This fish is also good with ponzu, soy sauce with vinegar and citrus juice.




The tenth are "cut sushi roll", norimaki in Japanese. The rolls on this photo have two kinds: tuna roll and sliced squid, salted cod egg, Mentaiko in Japanese, and cucumber roll. The style of sushi, norimaki, is easier to cook than any other sushis on other photos. So we sometimes cook them by ourselves at house parties.




The eleventh is sea eel, or conger, Anago in Japanese. Its taste and appearance look like eel very much. But it is less fat and softer than eel. The sauce on the sushi is slightly sweet than soy sauce and goes well with the fish. This fish contains rich Vitamin A, as well as eel, and better for summer fatigue in Japan.




The last one is alfonsino, Kinme-dai in Japanese, a kind of red sea bream. This fish in the shop is tasted with kelp. It is fatty and yummy. Unlike this case, the fish is usually cooked by boiling with soy sauce, sugar, Japanese Sake and salt, added slice ginger on it.

Oh, I am full!! How much?

It is about 4,000 yen and rather reasonable for these quality.

Anyway, eating is believing!!
Let's have a try!