Sushi -寿司、鮨、鮓、すし-

"Sushi", needless to say, is one of the most popular and well known type of Japanese cuisine in the world!

 

ibuki's platinum nigiri platter with nine pieces and maki rolled sushi 

Tuna belly, cuttlefish, salmon belly, sword fish, scallop, tuna maki roll with spring onion

botan prawn, sea eel, salmon caviar, sea urchin and homemade sweet omelet

 

 

"Edo-mae" Nigiri sushi

-Marinated tuna, Kohada (dotted gizzard shad), Aoyagi clam, Poached prawn, Simmered sea eel-

 

It's often confused with "Sashimi", as I explained before when I wrote about "Sashimi"(See→2012, May 25 "Sashimi"). The ones come with rice are "Sushi". "Sashimi" is sliced raw seafood comes without rice.

Sushi also has many different types. Most popular one is called "Edo-mae" or "Nigiri" sushi.

A piece of sliced raw, marinated or cooked seafood (sometimes vegetables or meat) on top of cooked vinegared rice.

"Maki" rolled sushi is also a popular one, specially outside Japan.
California roll is one of the most well known maki roll all over the world, though it wasn't originally from Japan... It was created in California and spread to other cities in America, Canada, Europe and even came into Japan.
So, inspired by California roll, I have created "Taiwan" maki roll when I was working in Taiwan. Using local ingredient, "Karasumi" -salted mulet roe-, which is unique and represents Taiwan. Grated it into powder and sprinkled around the roll. And sliced it in pieces then placed them on top of each cut rolls. I am hoping it to become a popular and famous maki roll which represents Taiwan's sushi!!

Taiwan maki rolls

"Karasumi" salted mullet roe, steamed chicken breast meat, cucumber and mayonnaise

"Oshi" sushi with poached prawn (left), "Futomaki" rolls (middle), "Chakin" sushi (right) 

There are many other types of sushi other than "Nigiri" and "Maki". Those might be less popular outside of Japan.

"Oshi" -pressed- sushi is originally from Kansai region, a favorite and specialty of Osaka. The ingredients and sushi rice are pressed together in box shaped special tool and cut into pieces.

Most popular one is the one with marinated "Saba" -mackerel- called "Battera" or "Saba" sushi.

But, since Japanese cuisine always respect seasons and use seasonal ingredients, it can be with many other ingredients. Usually, "Saba" is better in Winter time (mackerel in winter has more fat). In Summer time, "Aji"-horse mackerel- or "Unagi" -fresh water eel- can be used, late Summer to Autumn time "Sanma" -pacific saury pike- can be used.

"Oshi" sushi with "Sanma" pacific saury pike

-thinly sliced konbu seaweed which is marinated in sweet vinegar, is placed on top-

"Oshi" sushi with grilled "Unagi" -fresh water eel- and "Sansho" -Japanese pricklyash-

(on the left top is "Uzaku" cut grilled eel and cucumber with savory sweet vinegar)

Chirashi sushi is simply a rice bowl but using sushi rice instead of regular steamed rice. Many different types of ingredients can be placed on top of sushi rice.

If I may explain more details, Chirashi also can be different interns of looks and preparations. In Tokyo or Kanto region, raw ingredients are commonly used, on the contrary, in Kyoto or Kansai region, cooked ingredients are used traditionally. Simple one can be just a sashimi on top of sushi rice, but the one I prefer is "Bara" Chirashi sushi (see the picture below).

When I make "Bara" Chirashi sushi, I mix sushi rice with other ingredients, like simmered and chopped "Kampyo" -dried gourd-, simmered and chopped Shitake mushrooms, chopped "Gari" sushi ginger and toasted white sesame. And on top of that, variety of dice cut sashimi marinated in soy sauce, dice cut Japanese omelet, cucumber, "Taku-an" -pickled daikon radish- to give different flavor and texture. At the end, put "Ikura" -marinated salmon roe- and "Uni" -fresh sea urchin- on top, and freshly grated wasabi and kumquat for ones who like tangier taste.

Bara Chirashi Sushi

-dice cut sashimi on sushi rice-

Sushi has been loved by people in many countries. Some say sushi is popular because it is not only delicious but also healthy (low fat, high mineral...etc). That is true but I think there's more to it.

Sushi is popular because it has many different varieties in tastes, looks and levels. 

Many varieties in levels means, there are high-end very expensive, fancy sushi restaurants and also the less expensive, reasonable priced ones, like conveyor belt sushi.

Sushi also can be enjoyed in bento box to go or by delivery, for a home party or picnic. Or, it even can be enjoyed through making it with friends and family at home.

So, that's why it became so popular not only in Japan but also in the world!!

Assorted sushi for 3-4 people

Assorted Sushi in Bento Box for a family and friend gathering

Assorted sushi in "Osechi" -New Year's food- bento box

Clear Water Bay (清水湾) & Po Toi O (布袋澳), Fishing village in Hong Kong

It was a nice beautiful day for a drive... A good friend of mine in Hong Kong took me for a drive to Clear Water Bay Peninsula in the afternoon.

The village probably hasn't been changed for a long time...

Clear Water Bay is located in Sai Kung District in the New Territories. About 10-15km East from Kowloon Bay. Po Toi O Fishing Village is a popular weekend drive destination for Hong Kong people, specially in the summer time. Towards the dinner time, more and more cars around the village and there wasn't enough parking space.

Dried seafood are sold at their shops for the tourists

From the village's entrance, follow a narrow path leads to the village for a minute, then you see a few shops on the both side of the alley. Selling fresh seaweed, dried fish and renting a boat for fishers.
Actually, I have seen the similar scene in Japan... it was also a small fishing village somewhere in Ito Peninsula. I think the way of the fishing villager's life is a common practice anywhere in the world. Their life style probably has been the same for hundreds of years and it shall stay the same for another hundreds of years...

Entrance to the village (top left), Over view of the Po Toi O village (top right)

Hung Shing Temple (bottom left) probably built in 1663, Seafood restaurant(bottom right) 

 Beautiful view of Clear Water Bay!!

Beautiful ocean view in the beautiful afternoon!! I must say, I was very lucky to be there on such a beautiful day and, thanks to my friend, I could enjoy the scenery from the Clearwater Bay Golf & Coutry Club -the club opened in 1982 and it has been one of the best club in the region ever since-.

Shenzhen Life, 深セン生活

I wrote about Shenzhen on this blog right after I moved to Shenzhen about one and half year ago. (See→2011 Jan.30 "Hello Shenzhen!")

Beautiful twilight time scenery in Futian district

One and half year is not considered to be a long period of time, I guess..., but I still did taste some Shenzhen Life.
Universiade 2011 was taken place in Shenzhen , New subway (MTR) lines have been opened within this period, construction sites are still everywhere and quite a few international 5* hotels have been opened or planned to open soon in Shenzhen.

St Regis has been opened in the end of 2011 as the world's tallest St Regis hotel, as well as the tallest building in the city. It is located in the Kingkey 100 building in Louhu district, only takes 5 minutes walk from Grand Theatre subway (MTR) station.
The Langham Shenzhen is opening in September this year in Futian district, also only 5 minutes walk from Chegongmiao subway (MTR) station. It will be the first Langham hotel in South China.
Also, The Four Seasons, Renaissance and Hilton are scheduled to open their hotels in Shenzhen within a couple of years...

Grand Hyatt Shenzhen in Luohu district.

The hotel is surrounded by luxury boutiques and connects to the MIXC shopping mall.

Futian Shangri-La Hotel located between two shopping malls -COCO Park and Central Walk- and 5 minues drive to the Shenzhen Convention and Exhibition Centre

Newly opened St Regis inside the Kingkey 100 (left)
-the Chinese sign on the side says "For Rent Worldwide" with a phone number-and Shenzhen's icon Shun Hing Square (right) -the tallest building in the city before St Regis- 

Shenzhen is a city with sky scrapers, bunch of theme parks and shopping malls. Not much of historical site or buildings.
Most of the people are from other region of China, come to get a benefit of China's first and one of the most successful Special Economic Zones. Therefore, it's hardware is nice and new but the software is still need to be updated. People there still need time to learn basic morals and ethics to be a part of internationalization...

COCO PARK ,

One of the most popular shopping mall in Futian

Past one and half year, I have enjoyed being in Shenzhen in many ways, and now I am leaving this city for another challenge in another part of the world!
Journey still continues...

JW Marriott Hotel Hong Kong, JW マリオット香港

JW Marriott Hotel Hong Kong opened its door in 1989 as the first Asian and flagship hotel of the Marriott hotel group.

The entrance of JW Marriott Hotel HK

The hotel with 602 guest rooms (including 25 suites) and 7 restaurants is located in Pacific Place -only 5 minutes walk from Admiralty MTR subway station-, Hong Kong Island. 

It's a 23 years old hotel but still looks pretty stunning!

 Appearance of the hotel

Hotel room with king size beds(left), huge space (middle) and nice & clean bathroom

Wide windows and fantastic view of downtown Honk Kong 

The guest room is big for a Hong Kong hotel standard -hotel guest rooms in HK can be quite small-.Luxurious bedding with fluffy pillows & thick mattresses, Two huge wide windows you can enjoy the view of Hong Kong city, Harbor or Mountain. 

Outside swimming pool located at 7F along with "Fish Bar and Grill" seafood restaurant

Cease the summer heat at the swimming pool and relax at whirlpool or sauna at the poolside. Or enjoy a meal at the seafood restaurant "Fish Bar and Grill".

"The Lounge" and "Q88 Wine Bar" at Lobby Level

At "The Longe" you can enjoy from the morning coffee, lunch, afternoon tea and all the way to dinner. Located at same lobby lebel, there is also "Q88 Wine Bar" you can enjoy their live music show.

Conrad and Island Shangri-la,

just across the street from JW Marriott

There are many 5*hotels in Hong Kong for the travellers to choose... but JW Marriott is definitely one of the top hotels in town.

Renaissance HK Harbour View Hotel -New Room-

Modern designed new room with plasma TV, reading light besides bed

see through glass window, a door between bathroom area and bed room

Let's see, recently renovated new guest room in Renaissance Hong Kong Harbour View Hotel!

As soon as you step into the room, you can feel the difference from the old rooms.

No doors to the bathroom but a wooden door to the bedroom area. A glass window in between the bathroom area and bed room area, wooden floor, trendy lighting setup... all these make it looks more stylish and creates calm ambiance.

Open bathroom area with no bathtub

However, the room size stays the same which means "small". Or, maybe little bigger...because a small bathtub in the old room is now disappeared in the new room.

Some people might feel uncomfortable with new room's layout though... specially with the open bathroom space. Get into the room and you can see the bathroom area immediately.

Also, no bathtub means a lot to Japanese guests. They need to take a bath, not only a shower!!

It makes feel like staying in "Courtyard by Marriott" or other 4*hotel...

Old room with cathode ray TV

Old rooms had more classic taste, even though their furniture were bit scratched and old fashioned cathode ray TV were used in the rooms... I believe there are many regular room guests still prefere　the original rooms. (*I am not sure if they still keep the original styled rooms after renovation or not...)

Entrance at ground floor and lobby/front desk at upstairs

You can find more information about the Renaissance Harbour View Hotel's renovation on the website below.
↓
Renaissance Harbour View Hong Kong completes renovation | MICE | SCMP Directories | SCMP.com

Teppanyaki -鉄板焼き-

Teppanyaki is a style of Japanese cuisine that you can enjoy watching chefs preparing food in front of you, just like seating at a sushi bar.

Fresh ingredients for Teppanyaki

-Wagyu beef, Salmon, Lobster, Clams and seasonal vegetables-

Teppanyaki room,

Shizuku Japanese Restaurant in JW Marriott Hotel Shenzhen

Chinese "Snow Dragon" wagyu beef

Teppanyaki, literally means "Iron"(Teppan) "Grill"(Yaki), is a modern and western influence cooking method. It is not considered to be a traditional, authentic Japanese, as far as I know...

It's origin goes back to 1945, from a stake house restaurant "Misono" in Kobe. The idea of cooking in front of the customers came from a sushi restaurant. At the beginning, it wasn't so popular among Japanese customers but it became more popular to foreigners.

In my childhood life, teppanyaki wasn't either high-end or popular thing...

Though, I enjoyed "Okonomiyaki" and "Monjayaki" (Japanese style savory pancake, both prepared on Teppan iron plate) specially when I was out with bunch of friends and prepare the food on an iron plate which was installed in the table. Those are not expensive and goes good with beer!

(* In Kansai-western Japan- region, people are custom to eat "Okonomiyaki" as a side dish served together with steamed rice but Kanto -eastern Japan- region, most people don't eat it with rice)



tools and seasonings for Teppanyaki

Nowadays, Teppanyaki is a one of the most popular cuisine which represents Japanese cuisine in all over the world!

Four Seasons opens high above Guangzhou

"Four Seasons Hotel Guangzhou will begin welcoming guests Aug. 1 in the top 30 floors of the 103-story International Finance Center" -HOTELSMag.com-

Hot Openings: Four Seasons opens high above Guangzhou

Sashimi -生魚片、刺身-

When you talk about Japanese cuisine, most of people think of Sushi, Tempura, Sukiyaki... and Sashimi is one of them.
(p.s. Often people get confused with "sushi". one comes with vinegared rice is "sushi") 

Assorted 10 types of seasonal seafood sashimi platter

Sashimi seems to be the simplest of all, "It's just pieces of sliced raw fish served with wasabi and soy sauce!".
Yet, it is the most delicate one and only chef with knowledge and experience can prepare it in a proper way. If someone without knowledge and experience prepared sashimi, it could not only be appeared unpleasant but also poisonous.

Sashimi platters with different style of plates

Many types of seafood in different seasons in different places. Each ingredients has it's suitable way of preparation and slicing technique. 
Like bonito fish, it is usually slightly seared on the surface of the skin before sliced and served with chopped spring onion and grated ginger or radish mixed with spicy red pepper, in autumn time in Japan it has more fat than the one in spring time.   
The ones with soft meat texture, like tuna or salmon, should be sliced thicker and the ones with harder texture, like red snapper or flounder, should be sliced thinner.

Sashimi stations in all day dining buffet

After many years, "Sashimi" has been accepted in many countries outside Japan and became one of their favorite dishes, there are also many  different style of sashimi in all over the world. That even influenced the style of "Sashimi" in Japan.

Dice cut sashimi with fresh vegetable salad

Well, it is not only "Sashimi" or "Japanese" all types of cuisine keep changing and evolving by the flow of time. I think we should accept the change and enjoy it, but at the same time, we must not forget the basic tradition.

Marriott International Expands In Thailand - Marriott News Center

"The Rayong Marriott Resort & Spa, The Bangkok Marriott Hotel Sukhumvit and the Marriott Executive Apartments Bangkok - Sukhumvit Thonglor will all open in 2012 bringing Marriott International’s portfolio to 16 hotels in the country"

Marriott International Expands In Thailand With The Opening Of Three Stunning New Hotels This Year - Marriott News Center

"Umeshu" Plum Wine, 2012, 自家製梅酒

今年も梅酒作りの季節がやってきました!　作り方は去年五月の”梅酒の作り方”を参考に。

 Plum wine 2012

-Need to wait for at least 6months to be served-

Spring has come! Time to make some plum wine again.
 *If you too want to make your own homemade Umeshu, see 2011 May's "How to make "Umeshu" -plum wine-" This time, whole making process was much easier than the last year, because last year was 1st time making homemade "Umeshu" here in Shenzhen. So, last year, I needed to start from a scratch... buy a glass jar, ask around and make sure fresh plums and Shochu(35% alcohol) were available...

The one on the right side is from last year.  

JW Marriott Marquis Dubai Set To Be World's Tallest Hotel And Landmark Of Global Business Hub

Q4 of the year 2012, Marriott International is opening JW Marriott Marquis in Dubai, the first JW Marquis branded property outside of North America. 

JW Marriott Marquis Dubai Set To Be World's Tallest Hotel

And Landmark Of Global Business Hub - Marriott News Center

Media Exposure, テレビ出演

'12 March 21, I was on the Shenzhen's local TV program!! Introducing Shizuku Japanese restaurant in JW Marriott Hotel Shenzhen and the essence of Japanese cuisine.

A producer of the TV program came to see me few weeks ago, along with hotel's PR associate. They told me about the TV program and what kind of things they want to show on the program.
They came back with the crew about a week before the program was showed on TV. I wasn't so nervous about cooking and showing how to do things but the parts I had to speak in Chinese... that made me nervous and they had to re-take so many times to complete a shot!
It took us about 3hours to film a minute and 20seconds program... Of course, they have edited and took out like half of the actual shooting time.

At the end, it was quite fan but I couldn't do it for a living (I was so tired after the shooting...).
I admire those TV reporters, actors or actresses. They are very smart to memories all e lines and I couldn't believe how energetic and passionate they do things in front of the cameras.  

Please check out the link below and see the video between 25:55 to 37:12...
(All in Chinese though... >< )  
['12 March, TV Food program Shi ke zhun bei "食客准备" by SZTV Entertainment Channel]

* for more media exposure, please go click "Press"


Enjoy!!

Fusion cuisine, フュージョン料理

Some people may think of "Fusion Cuisine" as new or trendy, but some others may think it's confused or rubbish cuisine.

Is ramen noodles a Japanese cuisine? Well, It is not considered as a "Traditional" Japanese....but it is known as one of the most popular Japanese food in the world.
I think it is a great example of Chinese-Japanese fusion. It originally came from China and mixed with Japanese cuisine such as the stock base from soy sauce, miso, pork born, fish and so on... 

What about tempura? It is originally from Portugal, introduced in the mid-sixteenth century to Japan. But it is worldly recognised as "Traditional" Japanese food.

So, "Fusion Cuisine" appeared to be odd and controversial to some people from time to time, but cuisine should be evolved with each cultures as times change and we should welcome those new ideas.
It may become one of foods which represents it's culture and country, like ramen noodles or tempura.
However, we should still respect the traditions and understand the meanings of the cooking methods which passed on to us through generations after generations.

Sashimi "Bagna Cauda" with miso dip, Inaniwa udon noodles with seafood tomato soup,
Seafood Sushi Pizza with rice paper crust

Record numbers of Chinese hit the sights and the malls in U.S. - USATODAY.com

Recent growth of Chinese economy let their people traveling the world easier.
Record numbers of Chinese hit the sights and the malls in U.S. - USATODAY.com

For Chinese people, it used to be a difficult thing to get VISA and travel abroad freely, but it changed in the past few years.
Not only US government but Japanese, Taiwanese and some other countries welcome Chinese travelers to come fry over and spend money in their countries. They made their regulations much easier for Chinese travelers to enter their countries. 

In Tokyo, I noticed more and more Chinese signs in and outside of the stores. Even the sign of "Union Pay" -Chinese bank debit card- can be found in some stores to attract Chinese tourist to spend their money. 
Surprisingly many numbers of shops in major towns like Shinjuku, Shibuya, Ginza,.... hire Chinese spoken service associates for those tourist from China.

Mid '80s to early '90s, Japanese economy growth was exactly the same. Japanese personal investors kept buying land and facilities in Tokyo and institutional investors had spent so much money on buying American facilities and companies till the "Bubble" economy burst and gone.
Nowadays, Chinese investors are buying land and facilities in Japan, USA and others.

We will see if we, human beings, learn something from the past... or "History repeats itself"!?

"Setsubun" -節分-

Every February 3rd is "Setsubun" in Japan. It literally means "seasonal division" but it usually refers to the beginning of spring season. It is actually related to the Lunar New Year.
Not like other Eastern Asian countries, like Mainland China, Hong Kong, Taiwan, Korea, etc.., people don't celebrate Lunar New Year's in Japan. So, Japanese set the Feb 3rd as the Lunar New Year's Eve for every year.

Old time Japan, people believed that we need to drive away the evil spirits from the previous year and bring good fortune to come in the New Year. 
So, on the "Setsubun" day, people through good luck beans -roasted soybean- at to someone, can be your family members or colleagues, who are costumed as the "Oni"-demon- and scream "Oni wa Soto, Fuku wa Uchi!" -Damon Out, Fortune In!-

Nowadays, this custom became very commercialised and many sushi restaurants
put so much effort to sell take away "Eho-maki" on that day 

Also, on that day, they like to eat "Eho-maki, 恵方巻き" -Lucky direction roll- which is similar to "Futo-maki" -Big sushi roll- without cutting it into small pieces and look into the direction of the year (this year was NNW). If you eat it, you will be healthy and fortunate in the coming new year.

I also had "Eho-maki" but didn't have a gut to try eating the whole roll without cutting! 

Crab Delicacy at "Kani Doraku" -かに道楽-

I had a chance to enjoy "Crab" delicacy while I was back in Tokyo last time.
Crab is also considered as winter delicacies, like "Fugu" -blowfish-.

Their signature dish is "Kani suki" -crab hot pot, Eye-catching moving crab on the wall


"Kani Doraku" is a very famous restaurant, specialized in crab. In 50 years of history, the company built over 40 restaurants all over the Japan.

There are many specialized restaurants in Japan. Specialized in sushi, tempura, skewered grill, soba noodles, grilled eel, pork cutlet, etc... Not like Japanese restaurants outside of Japan.
Usually, sushi restaurants in Japan don't sell skewered grill, or tempura restaurants don't sell pork cutlet...

Crabs everywhere! chop sticks, ash tray, stone ornament, cushion, painting...

Poached snow crab with vinegar, crab sashimi with wasabi and soy sauce 

Deep fried crab meat croquette, steamed rice with crab served with savory broth for "Chazuke"

 

Signature "Kani Suki" -crab hot pot, Crab shaped pot & carrot!!

 You can enjoy the hot pot first and rice soup after

Cup with crab logo for shells, Lantern with letters of "Doraku"-diversion-, Entrance of the restaurant

Blowfish "Fugu" -河豚-

Blowfish (or Pufferfish) is known as poisonous fish. It's liver, skin, eyes (and some other parts) are highly toxic. But, it is also known as one of the winter delicacies in Japan.

Live "Fugu" in a fish tank in front of the restaurant (left),
"Hire sake" -dried blowfish fins in a cup of hot sake- warms you up in winter time (right) 

Because of it's deadly poison, Fugu is also called "Teppo" in Japanese, means a gun -if you are hit, you will be dead-.
It needs to be carefully prepared by licensed chefs. In Japan, almost every year, we see one or two (or even more!) cases on the headlines say "a man who prepared and ate fugu by himself died from fugu poisoning..."

Poached "Fugu" skins with chopped onions in ponzu -citrus- sauce (left),
"Tessa" -thinly sliced fugu sashimi with ponzu sauce(right)

Fugu, specially "Torafugu", is considered to be luxurious food.
It was not common, ordinary people's food till farming technologies and delivery system (fish tank car) got improved in past few decades.




Deep fried fugu meat, Charcoal grilled marinated fugu meat in special soy sauce

"Tecchiri" (or "Fugu-chiri") -fugu hot pot, and "zosui" -rice soup- at the end of the hot pot