Anago is conger eel. It is normally served grilled rather than raw, shimmering with a glaze of a tasty sweetened sauce.
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How To Prepare Anago For Sushi/Sashimi
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How To Prepare Aji For Sushi/Sashimi
Horse mackerel, or aji, is normally topped with green onion and grated ginger, or crushed garlic, to make a delightfully flavoured explosion in your mouth.
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How To Prepare Kohada For Sushi/Sashimi
Kohada is a type of herring, and when you eat it as sushi, it is generally marinated in vinegar.
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How To Prepare Hirame For Sushi/Sashimi
Hirame, or flounder, is whitish pink, prized for its buttery taste. Yummy!
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How To Prepare Maguro For Sushi/Sashimi
Maguro is the reddest part of the tuna, which is near the spine. Generally, lighter and shinier meat is the best quality. It is easy to tell when maguro is old, as the meat gets darker red and leathery.
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How To Prepare Chutoro For Sushi/Sashimi
Chutoro is the part of the tuna that isn’t as fatty as otoro, but not as lean as the reddest part of the tuna. It’s halfway, but is also part of the tuna belly.
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The Rice Ball in Nigiri Sushi
Follow these steps to make the rice ball that is under the fish in nigiri sushi.
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How To Prepare Otoro for Sushi / Sashimi
Because tuna is generally sold in big chunks, you can ask for the piece that is the fattiest part of the belly (it is a pale light pink).
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Sushi Rice
Here’s a general recipe for making sushi rice. You can add more or less of any ingredient according to your taste.
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For the New Year
For the days proceeding January 1st, department stores stock their shelves and food stalls with Osechi ryori. Osechi ryori is the name for the traditional spread of food served on New Year. At home, housewives also prepare the food so that on the first days into the new year, they don’t have to cook or for that matter, do any housework at all.