#Chirashi nori for free#

It has a very soft texture and sweet taste. The shell becomes crispy and the brain is a delicacy by itself.ДЄnago Conger eel, a type of salt water eel. The whole head can be consumed when itвЂ™s deep fried, preferably after itвЂ™s lightly coated with potato starch. The original amaebi, also known as the Alaskan pink shrimp, is often replaced by the larger and more abundant botan shrimp, thatвЂ™s also called sweet shrimp. This shrimp has a clear and sweet aftertaste, unlike the regular raw shrimp. See also chu-toro (medium fatty tuna) and oho-toro (the fattiest and best part of the tuna).ДЄmaebi A sweet type of shrimp (ama is sweet in Japanese), great for making shrimp nigiri. The red, вЂnormalвЂ™ tuna you usually get in sushi or sashimi. Akagai is traditionally presented in a flower pattern, with the white rice base of the sushi flowing into the bright red tips of the clam flesh.ДЄkami Lean tuna, piece from the back of the tuna fish. Akagai can be served as sashimi, although it is often cooked to enhance the flavor. As it is slowly chewed the taste becomes more prominent, as a result of the sweet flavors and aromas being released during consumption. The Atlantic Japanese/Spanish horse mackerel however is currently not threated.ДЄkagai Ark shell clam, also known as surf clam and red clam. The variety from the southern Pacific Ocean is heavily overfished. The fish is a popular sushi fish, admired for its pronounced flavor. According to legend this fish was such a powerful swimmer that smaller fish could ride on its back.

This tea is known for its astringent taste, rich aroma and lingering flavor.ДЄji Japanese horse mackerel, also known as Spanish horse mackerel and many other names.

#Chirashi nori for free#

Outside mythology, cats and various animals are very fond of abura-age.ДЄgari Japanese green tea, in Japan traditionally given for free to customers after meals at local sushi restaurants. The Japanese Shinto-gods are also big fans, thatвЂ™s why abura-age may be offered to the gods at Shinto shrines. A thicker variation of abura-age is called atsuage (regular tofu, with an outer shell of abura-age).ДЇun fact: according to Japanese legend, foxes like deep-fried tofu. ItвЂ™s also often added to miso soup and to stews and noodle dishes. In this state, it keeps for a long time.ДЄbura-age is often used for wrapping inari-zushi (fried tofu pouches typically only filled with sushi rice). Most abura-age is produced in large factories and often sold frozen. Frying it makes it flexible, tasty and resilient.ДЄlthough frying tofu sound simple, it is in fact quite hard to get it right. Frying it solves a typical problem of tofu: itвЂ™s very soft, often so soft that itвЂ™s hard to pick up with chopsticks.

Before frying again, the abura-age can be stuffed with various ingredients. The tofu (which is made from soybeans) is cut into thin slices and deep fried two times first at 110-120 вЊ (230-250вЏ), then again at 180-200 вЊ (360-390 вЏ).

Abura-age Fried tofu, usually seasoned with sugar, mirin and soy sauce.