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Bowl Made Japan
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 5 PCS. 6" Round Japanese Chinese Rice Bowl, Clover Pink. Authentic Made in Japan  US $58.95
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 5 PCS. 6" Round Japanese Chinese Rice Bowl Clover Green, Authentic Made in Japan US $58.95
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Sushi started in the 7th century when the Japanese presented the process of pickling. Fish was packed with rice and as it fermented, lactic acid was made. This long procedure (taking two months to a year) gave the fish the signature flavor that is now known as Nare-Sushi. Sushi making has since grown into a culinary art that has been mastered by chefs around the world and sushi itself became known as the pieces of raw fish placed rice on or wrapped in seaweed (nori), rolled and cut into slices. Stylish Sushi restaurants are popular for their ambience, sake (rice wine) and exhibitions the chefs put on of their knife skills as well as the excellent sushi. There are many different types of sushi:
1. Nigiri-zushi - bundles of rice, topped with wasabi and fish.
2. Sashimi is simply raw fish, sliced thinly, served without rice.
3. Chirashi-zushi or sushi salad is prepared in a bowl, with several different kinds of fish and vegetables mixed in with rice.
4. Maki-zushi is rice and seafood, rolled up in nori seaweed. This is the most popular type of sushi
If you want the sushi without the restaurant, this beginners' guide to Maki-zushi will get you on your way.
Required Materials
Japanese rice
Japanese rice vinegar
Meat: Sashimi-Grade fish (fish that has been frozen at under -4 F for to kill any parasites) shellfish tofu or eggs
Vegetables: avocado, carrots, and cucumber
Nori - thin sheet of seaweed
Ginger root
Wasabi
Soy sauce
Sushi (bamboo) mat
Chopsticks (optional)
Sharp kitchen knife
Instructions
Part one: Preparing the rice
Step one:
Warm the rice vinegar with and dissolve sugar and salt in it.
Step two:
Wash the rice in cold water.
Step three
Steam in a rice cooker or boil water add the rice, then cook over very low heat until the water is vaporized. This will leave the rice sticky and just right for placing on on your nori. Use the rice soon after preparing it, or cover it with a damp towel to keep it damp.
Part two: Rolling and Cutting the Sushi
Step one:
Put a sheet of clear plastic wrap over the bamboo mat.
Step two:
Spread the Nori down on the bamboo mat with the shiny side face down
Step three:
With damp hands, take the cooked rice and put it onto the Nori. The layer of rice should be thin enough so that you can see the nori under it.
Step four:
Leave approximatly half an inch of space at the edge of the nori furthest from you. Put a little warm water on it to permit the two sides of nori stick together.
Step five:
Place your constituents in the center of the nori.
Step six:
Using the closest edge of the bamboo mat, roll the sushi away from you.
Step seven:
Tighten the roll as you go, do not make it too tight as the fillings will fall out
Step eight:
Unwrap the sushi mat (if rolled correctly, it will not fall apart).
Step nine:
Place the bamboo mat over the roll and press to compress the roll further.
Step ten:
Place the roll on to a cutting board. Slice it first down the middle. After that you can cut it into sixths or eighths.
Step eleven:
Serve roll on a flat plate, garnished with wasabi and ginger root.
To eat, put a small amount of soy sauce into a small platter or bowl, put wasabi and ginger root onto a roll and dip in the soy sauce and then place the entire roll in your mouth and enjoy!
Tips and warnings:
1)Only use Sashimi-Grade fish when making sushi, regular frozen fish is not safe to be eaten raw and can result in serious cases of food poisoning. In order for seafood to be safe for consumption in sushi, it must be frozen at under -4 F for a significant enough time to have killed any parasites.
2)At all times use Japanese rice, regular rice is not sticky enough and the roll will fall apart.
Please visit these links for more information on: How to Make Sushi and Make Sushi.
Curry in Japan
Visitors to Japan may be surprised at the popularity and volume of curry rice served and eaten in Japan. Curry rice in Japan is actually different from curry and rice, or rice and curry, which started on the Indian subcontinent, spread throughout South Asia, and then moved to other parts of the world. In Japan, if you would like to provide a meal that almost everybody will eat, curry rice may be your best option. Few people dislike curry rice.
Although curry leaves are from the curry tree, a tree native to India, not all curry contains curry leaves. When we hear rice and curry, or curry and rice, curry does not refer to the curry tree. Curry is thought to come from the Tamil word "kari," which refers to gravy or sauce, not spices. Curry uses a wide range of different spices that vary according to the dish and the region.
We visited the Curry Spices Department at Wally's Delicatessen and found the following spices listed: bay leaves, cardamom pods, cayenne pepper, chilli powder, cinammon sticks, coriander powder, cumin powder, curry powder, fennel seeds, fenugreek seeds, garam masala, paprika, black peppercorns, turmeric, curry leaves, star aniseed, coconut milk, tamarind paste, vegetable ghee. The British spellings are because Wally's is in England.
Curry in Japan is served in a number of ways including curry rice, curry udon, curry bread, curry buns, katsu curry, and dry curry. Curry rice is simply curry served partly over and partly next to rice in the same shallow bowl. Curry udon is curry served over udon, which are thick wheat noodles. Curry bread is bread with curry inside. The last one, curry buns, are just like the pork buns you can find in Chinese dim sum and other restaurants. Instead of pork inside, the buns have curry inside. Katsu curry can use deep fried chicken, but it is usually a deep fried pork cutlet on rice with curry poured on top of it and next to it. The word "katsu" comes from cutlet. Dry curry is simply curry without all the sauce. Dry curry is served over rice too.
Returning to the difference between curry rice served in Japan and the rice and curry from the Indian subcontinent, curry rice can almost be thought of as a sweet curry flavored stew. The sweetness comes from fruit. House Foods Corporation is the largest curry company in Japan. One of their most popular brands, Vermont Curry, was launched in 1963.
S&B Foods, Inc. is another major Japanese curry company. We visited their home page to discover what they call the Japanese curry story. According to S&B, the first Japanese to eat curry and rice was Kenjiro Yamakawa when he was served curry and rice on a ship while traveling to the United States in 1871. Yet, the Japanese curry story tells us that he only ate the rice. We are left unsure of who actually was the first Japanese to eat curry. The S&B story continues, telling us that a curry recipe was introduced to Japan in 1872.
The Japanese viewed curry as Western since the British introduced it to Japan, not the Indians or other Asians. Now curry is an economical dish and most curry restaurants are economical too. In 1870s Japan, however, curry and rice was expensive. The S&B narrative tells us that the cost for curry rice was 800% more than a bowl of plain noodles.
After 1872, curry became increasingly popular in Japan. Japanese chefs altered the recipe, creating the curry that we eat today in Japan. If you live in the United States and would like to try Japanese-style curry, you could either find packaged Japanese curry or you could look for a Japanese curry restaurant. The Japanese curry packages are sold in many Asian grocery stores. Preparing and cooking the curry is just like preparing and cooking stew. For Japanese curry restaurants, check the Internet for one near you. If you live in California, you might want to try one of the 11 Curry House restaurants in California, a restaurant chain owned by House Foods America Corporation. We can't guarantee you will like the curry, but having Japanese curry may be a pleasant experience.
About the Author
Aaron Language Services on the web at
http://www.aaronlanguage.com
is a translation and editing business primarily serving a Japanese client base. We are always looking for experienced editors specializing in medicine and the hard sciences. Click personnel on the menu on our top page.
what do you call the doll that looks like a bowling pin?
what do you call the doll that looks like a bowling pin? (no offense)
it's made put of porcelain, I think. I think it's from china or japan or whatever.
thank you.
I think they are called Matryoshka dolls. Here is a link.
http://en.wikipedia.org/wiki/Matryoshka_doll
The Swell Season Lights Up Hollywood Bowl
What's Your Reaction? It was couples night at the Hollywood Bowl if there ever was one - three boy/girl pairs lit up the stage for an evening of vigorous tambourine, jumping jack dance moves, and heartfelt crooning.
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