If you try to make it a few time,you can enjoy having high-grade Sushi less than 20 doller.
Japanese famous manager said "Sushi is raw material game".
Tools to make Sushi
rice 360ml(300g,2 gou)(It is said that old rice suits well to sushi,however newly harvested rice is okay.)、Wasabi、[ginger]、[garlic]、
Rice scoop made of wood(Shamoji)、[sushi-oke bowls(handai)]、rice cooker(you can have two)、[burner]
Flesh Fish、[a kitchen knife for Sashimi(Yanagiba Knife)]、vinyl gloves、rice vinegar50ml、sugar20ml、salt4ml。
measuring cup、a few cloth or many paper towels(kitchen roll)、[Plastic wrap]、[timer]
It is complex to fillet a fish for beginner,so you should use fillet or slice cut.
ranking of taste
rank:fish name-----------------------------------------------------------------------------------------------------------------
S:mackrel(fresh)、large bluefin tuna(Japan)、Longtooth grouper
A:Thread-sail filefish（soy sauce with liver）、ground prawn（boiled）、tilefish（roasted）、right eye flounder、sea urchin、abalone
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B:large bluefin tuna(Europe)、gizzard shad(flesh)、parrot bass、flounder、golden culltefish、bigfin reef squid、grouper（Yellow、Hong Kong）、
C:sardine、skipjack(flesh)、horse mackerel(large size)、seriola、sea buss、black scrapper(（soysauce with liver）)、splendid alfonsino、Botan shurinp、sweet shurinp
Largescale blackfish、halfbeak、cured mackerel、salmon roe、(salted)salmon roe、Hairtail、red snapper、Turban shell、wagyu(rare)、bettarazuke(radish)、Minced skipjack Finely chopped skipjack
D:little trevalley、unicorn filefish、small shrinp（boiled）、yellowtail、salmon(Norway)
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E:squid（spear、water、dried）、tuna（albacore、yellowfin、longtail）、red prawn(south america)
black buss(boiled)、bluegill(boiled)
F(depend on sea condition):mullet、seabream（silver、red、black porgy）
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red：suited for sushi、orange：good deal、light green：bad for health?
red fish or oily fish goes well with vinegared rice.However,
you will get bored without white fish or light taste fish.
Unexpectedly,sweet shrinp(botan shrinp) or northen pink prawn(sweet) is incompatible with vinegared rice.
salmon(sweden)contains dioxin.
Some studies show that big fish containsmercury.According to one theory mercury accumulates in the placenta.
Cost-effective fish：Roasted red tilefish、bluefin tuna(abroad)、dotted gizzard(flesh)、filefish(liver soy souce)、
How to Nigiri
1.Sharpen ricewash rice with water.
first time,discard the water immediately.(reason：dirt is contained)
wash rice and throw cloudy water away to be transparent water
until you throw it about 4 times.
when you wash rice,you should make your hand like scissors,
and bend your pointer and middle finger,
and move your hand in a circle.
2.steam rice
Steam rice can be cooked in 45minutes.
after rice is steamed,mix sushivinegar in 5 minutes.
This is most important procedure.
（If you don't do on time,rice become unpleasant.
3.To make the sushi vinegar,
blend in rice vineagr,sugar 20ml and salt 4ml.(sugar can be reduced.)
mix steamed rice and sushi vinegar together in the rice steamer.
4.take mixed shari out from rice boiler.
cut shari(=vinegared rice) in the rice steamer.
(don't cut too many times.)
put shari into wooden rice mixing,and cut shari.(don't knead shari.),fan shari with uchiwa lightly.
reverse shari carefully with syamaji.fan shari with uchiwa lightly.
5.
put shari into rice steamer again.
cover shari with clean cloth or wetted baking paper.
(vinegared rice is good to be eaten 90minutes later.
actually,you can have it in less than an hour or after 4 to 7 hours,
but it would be not the best taste.)
6.
Slice block thinly from back to the front.
sushi knife(yanagiba) is rusted in a dezen or so minutes
without wiping out the attached water drops.)
7.Put wasabi on a small plate in advance.
Pick up a pinch of vinegared rice in your right hand.Then,forn syari into sphere.
Spread a dab of wasabi on topping(fish).
8.Set syari between middle finger and ring finger.
9.grab in youe left hand and suppress with right pointer and middle finger simuitaniously.
Shape the syari into an oval.
10.Grab vinegared rice(shari) in your hand carefully,and rotate rice 180 in your left hand.
11.If the 9 to 10 procedures are not perfect, you have to do that routine again.
12.Complete! When you eat ,snare topping and lowerside(bottom) with your chopstick.
and dip topping into soy souce(syouyu).
Cautionary
three times practice makes you form Syari into boat form.fifteen times practice will help you to avoid a fatal mistake.
the thirtyth try,you can learn how to cut vinegared rice.
Even if you practice over 100 times,it is difficult to slice fish thiniy and
judge the amount of salt and sugar.
white fish sushi is not liked by person who is not close.
About tool
Wooden Sushi box or Shamoji(wooden spoon) is desirable.
Plastic Sushi box or spoon could be useful.
When you wash your Sushi Box, you have to wash it with water carefully.
(You should water your wooden Sushi Box from below persistently.)
Soup complements Sushi.
Peak ripeness
you have to eat bluefish(mackerel,jack(horse) mackerel) as soon as possible.White fish（sea bream、flounder、sea perch(bass)、Striped beakfish etc.）
should be eaten one day before expiration day.
To determine when to eat is difficult to guess without buying white fish many times.
Which liquor match with Sushi?
I heard that White fish goes well with Chardonnay(white wine)、red fish goes well with Pinot Noir(red wine).
wine(Italy or France).
I felt refreshed after drinking a bite of wine.
I dont have alchole,so I can't distinguish it accurately.
About Gunkanmaki
A simple warship roll can be made at home.1. Make rice balls.
2. Stick the seasoned seaweed with water.
3. Put water drops on the rice and wrap it with seaweed with rice balls.
4. Apply water droplets to the joints and connect the seaweed.
(A little difficult)
5. Place the ingredients on the rice balls.
About tuna🐟
It is said that the tuna from Oma in Aomori in winter has the best fat and smell,but the production area is different depending on the season.
The taste also depends on the food you are eating.
It is said that domestic production is better than overseas production,
and large individuals weighing over 200 kg are considered to be delicious.
(On the contrary, if the sea bream is large, the taste will drop)
Yellowfin tuna and albacore other than bluefin tuna and southern bluefin tuna (Indian tuna) have a considerably low taste.
It is a craftsman's technique to lay tuna aged (on the verge of rotting) aiming at the timing when the muscles become soft.
Fujita Fisheries, a wholesaler specializing in tuna,
is used by Jiro and Mizutani for purchasing.
It is said that the quality of a sushi restaurant is determined
by the quality of the tuna, but in reality,
the personal connections and economic power of the store appear
in the purchase of tuna rather than the technical strength of the store.
Technically difficult are dotted gizzards, octopuses and conger eels.
Overseas sushi restaurant
It seems that there are many patterns in which Japanese craftsmen are not confidentin their skills and attracting customers,
and have opened stores overseas. Highly sociable craftsmen seem to be good at America.
There are a lot of sushi restaurants in the United States,
but it is difficult for Ginza craftsmen to serve customers in the United States.
Also, foreign-affiliated sushi restaurants seem to have considerably better working conditions than Japanese-affiliated sushi restaurants.
Overseas, refrigeration technology is poor, purchasing is difficult,
and negotiations among workers are fierce, so it is often difficult to hire craftsmen.
In Australia, Cuba, Poland, etc.,
Chinese and Koreans often make suspicious sushi by imitating their appearance.
Sushi vocational school graduate shop🏫
It seems that there are some procedural mistakes such as not being able to handle the sushi rice very well,the size of the sushi rice is not uniform,
and the sushi rice is gripped after touching the hair.
Since I have only practiced for about 3 months to 1 year,
there is no technique such as connoisseur of fish or reworking.
Cospa is also highly evaluated by Michelin because you can eat sushi prepared for about 3,000 yen.
(Not evaluated as a luxury store)
Adjusting the amount of salt 🧂
The optimum type of rice and vinegar and the amount of salted sugar vary depending on the fish species.Depending on the sushi restaurant,
the amount of vinegar and salt in the rice is decided whether to match it with tuna or white meat.
The style differs depending on the area of fish you can catch.
The taste of sushi rice is quite different between Kansai (small white fish) and Tokyo (tuna),
so troubles often occur.
The material that the craftsman's skill comes out
Dotted gizzard, Dotted gizzard: Adjust with salt content according to fat content.It is difficult to judge the time to soak in vinegar.
Conger eel, octopus, clam: It is difficult to boil softly,
mix soup stock and soy sauce, and handle it neatly.
Skill comes out in refining the boiled down (sauce).
Squid: It's a little difficult to remove the skin and cut the squid.
Squid is difficult, and squid is a little easier.
Some soy sauce does not go well with squid,
so it is necessary to combine it with salt and sudachi.
Eggs: Eggs tend to lose their shape, and if they are not melted properly,
the white meat tends to have a mottled pattern.
The veteran of the store is not a business to do,
but you can see the quality of young people in the store.
Matching with rice is also difficult.
Tilefish: It's basically delicious, but it's soft and hard to cut,
and it needs some ingenuity such as roasting.
sea bream, sea bass, blackthroat seaperch: There are large individual differences,
and it is difficult to determine the connoisseur and the time to eat.
Tuna (red meat): If the freshness is poor,
the color will change or the smell will come out.
If you want to make zuke, you need to adjust the time to soak in soy sauce depending on your body.
Tuna (Kamashita): The most delicious of the fatty belly. Difficult to purchase,
It is also difficult to determine how long it will take to lie down until you feel soft.
The economic power of the store and the creditworthiness of the middleman will affect it.
Eatable material depending on the area
Raw mackerel: Freshness is important,and it is difficult to eat raw because parasites are in the muscles outside Kyushu.
Seki Aji: You can eat Seki Aji and Seki Saba,
which have a very unique taste and are fresh in the vicinity of Oita.
Sea urchin: Especially delicious in certain areas such as Nagasaki.
Que: It's a standard price in Fukuoka, but it's an unusually high price in Tokyo.
Conger eel: There is a theory that the food in Tokyo Bay is delicious,
but there is no problem in other areas.
Some stores are particular about size.
(15 cm is good because the bone is thin or large is good because it has fat etc.)
Salmon, salmon roe (natural): Natural domestic salmon are not distributed in western Japan.
Also, luxury stores in Tokyo do not put salmon in stores due to branding issues.
You can eat it at a sushi restaurant in Sapporo.
Fish liver: You can't eat it unless it's near the place of origin because of freshness.
Mullet: The mullet taken in a beautiful sea area such as the East China Sea (Karatsu) is delicious.
The material that craftsmen don't want to put out
Sea urchin: The cost is high and there is no profit.Dotted gizzard, Dotted gizzard: It takes time, but generally it is cheap,
so it is difficult for the store to set a high price, labor costs are high,
and profits are not generated.
Tuna (Toro): The large Toro is the greasy part of the abdomen.
Since the rank of the store is decided by the tuna,
it may be put out with a deficit preparedness.
It is a barometer of the economic power of the store.
It is not suitable for estimating skill
because it has a lot of fat and the skill of craftsmen is not easily reflected in the taste.
Tokyo luxury sushi restaurant
Sushi was a culture of Tokyo in the Edo period,and was popularized by sushi chefs who went to Osaka in modern times.
Also, in the Edo period, the shakes needed to be stored frozen,
so avoid putting out shakes with the image of freezing at high-end stores in Tokyo that do not freeze.
Whether it is featured on TV or popular with business people depends on the star character of the craftsman,
and does not necessarily guarantee the skill of the craftsman or the taste of sushi.
(Conversely, it's easy to get rid of it)
However, the craftsman's work is generally refined because he has practiced unreasonably for decades.
In particular,
years of experience tend to appear in the behavior when grasping and the handling of kitchen knives.
Also, it is difficult to make a reservation for a large-scale store like Kyubei,
and it seems that the probability of having the store owner hold it is quite low.
I checked the reputation of sushi restaurants that can be seen on Youtube now.
In addition, although sushi restaurants are a customer business,
it is a status for customers to come to a high-class sushi restaurant,
so there is a strong tendency for high-end stores to choose customers.
There is a description that Kyubei has a lot of foreigners and groups of customers
because the taste is different depending on the craftsman. (Tabelog reputation: 3.7)
Sushi Aoki was opened by a craftsman who was active in a super famous restaurant,
and now the second generation is the owner,
but there are many reviews that he is a high-pressure and regular favorite. (Tabelog: 3.76)
Even Sukiyabashi Jiro, who is said to have the highest evaluation,
has many comments that the craftsmen are intimidating and not worth the price. (Tabelog rating: 4.23)
Kiyoda, where legendary sushi chefs such as Shigezo Fujimoto and Takeaki Niitsu were enrolled,
still has many popular reviews. (Tabelog rating: 4.20)
However, Mr. Takeaki Niitsu says that
it is doubtful in chronological order whether he received Mr. Fujimoto's scent,
and he has only trained for a week.
He doesn't seem to eat vinegar or fish.
It is said that the bullish business of purchasing the best tuna in Mr. Niizu's Tsukiji,
not letting customers choose the material (Random 50,000 yen),
and refusing 90% of customers by answering the phone became famous to business people.
There is also a theory.
Araki of Mr. Mizutohiro Araki, who calls himself a disciple of Mr. Niitsu,
is difficult for Mr. Araki to enter at first glance,
and there are many reviews that the taste and preparation in Edomae are not good.
(Tabelog : 3.5)
There was also a scene in a documentary program
where Mr. Niigata visited Mr. Araki's shop and denied the taste of the finished sushi.
Sawada is a counter with only 6 seats,
with no photography allowed and multiple guests refused,
but he is soft and highly evaluated. (Tabelog: 4.56)
Mr. Isamu Masuda from Kiyota's Ginza store is highly evaluated.
I am particular about Edomae,
and if I am not satisfied with the fish in Tsukiji,
I will cancel the business of the store.
It was open on Saturdays and Sundays in Kitashinchi (Osaka) (currently closed),
but there are many complaints from Kansai people such as the number of items on the net is small,
the rice does not fit, and Mr. Masuda talks too much.
Short Notes
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