Profile: Henry Chan — Giapponese Sushi
History
- Member for
- 1 year 39 weeks
Recently written
Sushi fit for Bugs Bunny
Who says sushi has to be raw fish?? The actual meaning of the word sushi means vinegared rice, so anything with vinegared rice is sushi.
As a chef my job is to provide the best products and cater to all tastes and pallets, and one that has always stuck in the back of my mind is vegetarians and vegans. So its time to put the thinking cap on.
In the next few weeks my team and I will be creating a sushi menu for vegans and vegetarians here is a teaser.
Sushi fish from start to finish
If you have ever wondered how the fish in the display case starts out here ya go!
This is suzuki (new 30cc model)
http://img.photobucket.com/albums/v199/Bistro2930/Picture011-2.jpg
japanese fish scaler
http://img.photobucket.com/albums/v199/Bistro2930/Picture012-2.jpg
http://img.photobucket.com/albums/v199/Bistro2930/Picture013-3.jpg
After scaling cut behind the head and through the spine then repeat on other side
http://img.photobucket.com/albums/v199/Bistro2930/Picture014-3.jpg
Start at the rear end and slit tward the head.
Sake That's Still Alive!
As with seasonal fish, seasonal sake is something often overlooked, or unfamiliar. Most Midwesterners are used to sake served warm, and cold sake is still new and unfamiliar.
Namazake is still fairly rare in the United States, especially here in the Midwest. Namazake is unpasteurized sake, fresh off the press and not aged.
I have been fortunate to taste a vast variety of great sakes, but this Taiheikai Shiboritate namazake genshu nigori is just amazing!
Tsukiji fish market, Kinmedai
With the end of winter around the corner this is a great time for some of the best tasting fish. Smaller fish, such as seabream, Akoudai, and Kinmedai, are at their best, as these fish pack on the fat for the cold winter months. Now, at the end of winter, they are plump and tasty!
The kinmedai I recived today is an amazing fish. Wild, caught from a hook and pole in Japan, it is amazing that it ended up in Woodbury, Minnesota with the hook still in its mouth!
Sushi: The Naked Truth — Edamame
Anyone who has tried to make sushi knows it is harder than it looks. But when you are plopped at the sushi bar watching the chef make rolls, nigiri, or sashimi it looks easy. I, too, thought it was easy when I first watched my master show me how to make a roll — until I rolled my fist roll. When I was done I didn't know if he was pissed or if he was going to burst out laughing.
