Sushi – The Japanese Delicacy

Sushi – The Japanese Delicacy

Sushi Definition is a Japanese dish, popular all throughout the world. Sushi lovers, young and old alike, mistakenly think Sushi refers to raw sea fish. Sushi actually means vinegar-flavored rice and the raw food accompanying it are called Sashimi.

Types of Sushi Preparations

There are five kinds of Sushi preparations like Nigiri, Maki, Temaki, Chirashi and Inari Sushis. Sushi rice is the staple ingredient in all of them. The types are determined by the kind of fillings or toppings used. The same ingredients can be served, assembled in both traditional and modern ways.

-Nigiri Sushi is the most popular form of Sushi. It is served with an oblong mound of rice topped by wasabi and a thin slice of egg, seafood or any meat. While the egg is always served cooked, the seafood and the meat may be raw.

Maki Sushi is served rolled in nori, which is a kind of pressed seaweed. This is what sushi is traditionally wrapped in – The rice, seaweed and the toppings are rolled into a cylindrical shape using a bamboo mat. The roll is then sliced into various thick and thin pieces. The California and Boston rolls are examples of this Sushi.

-Temaki Sushi is similar to Maki except that it is hanrolled into a cone and is not chopped into small pieces.

-Chirashi Sushi: A rare Sushi, it consists of a bowl of rice with toppings of Sashimi or raw seafood or fish.

-Inari Sushi: Rare than even Chirashi are served as fried pouches of tofu stuffed with rice.

Ingredients for cooking up the best Sushi preparations

Rice: All Sushi preparations use short – grained Japonica rice mixed with a dressing of rice vinegar, sugar, salt, kombu and sake. The right stickiness is its essential quality.

Nori: These are wrappers made from sea weed, a type found in Japan. It is toasted before use. Nori by itself is edible. There are many kinds of ‘nori’ but the best quality is used in Sushi.

Toppings used in Sushi

Fish: For culinary, sanitary and aesthetic reasons the fish eaten raw must be fresher and of higher quality than fish which is cooked. In fact, professionals are employed to select the fish. Fish served raw are sea fish like tuna, mackerel and salmon. Fresh water fishes are cooked and never eaten raw since they are likely to contain parasites. The most valued Sushi ingredient is “toro”, the fatty cut of tuna. Toro comes in many qualities.

Sea food: Squid, octopus, shrimp and various shell fishes are used for sea food.Vegetables: Pickled Daikon radish, pickled vegetables, fermented soya beans, asparagus, yam, tofu and gourd are some of the topping vegetables.

Red meat: Beef, ham, sausage and horse meat, often lightly cooked, are used for toppings.

Eggs: Slightly sweet layered omelettes and raw quail eggs are used as toppings.

Condiments used for preparing Sushi

The three main condiments are:

– shoyu which is soy sauce

– “wasabi” which is the grated root of the “wasabi” plant. Real “wasabi”, called “hon-wasabi” has anti-bacterial property which prevents food poisoning.

– “gari” which is sweet pickled ginger, cleanses the palette and aids in digestion.

Presentation is most important

Traditionally Sushi is served in an austere style in single or double tone colored plates. In smaller Japanese restaurants, plates are dispensed with, and the dish is had straight from the wooden counter. However in many places, particularly in U.S. (check out for a sushi restaurant near you) a European sensibility has been imparted in to Sushi serving, resembling French cuisine.

We found some cool sushi bars by using the site:logo

Cool food recipes

lambStout lamb, lentils & cranberry

2 Tbsp rapeseed oil
800g leg or shoulder of lamb, cut
into large dice
2 Tbsp plain (all-purpose) flour
1 Tbsp malt vinegar
500ml (2 cups) stout
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
2 cloves
500ml (2 cups) vegetable stock
400g baby pearl onions
100g dried cranberries
200g dried green or brown lentils
1 Tbsp chopped dill
Preheat the oven to 180°C (350°F).
Heat 1 tablespoon of the oil in a large
frying pan over a high heat. Brown the
lamb for a few minutes on all sides.
Season and scatter over the flour. Cook
for 1 minute until the flour has soaked
up all the liquid. Pour in the vinegar and
1 tablespoon water. Use these to deglaze
the pan, scraping up any bits stuck to the
base. Transfer the lamb and the juices to a
casserole dish and pour over the stout.
Wipe the pan clean, and fry the onion,
celery and garlic in the remaining oil for
4-5 minutes, until the vegetables are soft.
Add the cloves and deglaze the pan with
the stock. Transfer to the casserole. Cover
with foil then top with the lid and cook in
the oven for 1½ hours. Halfway through
cooking, add the pearl onions; in the last
15 minutes add the cranberries.
While the lamb is cooking, thoroughly
rinse the lentils under running water. Tip
them into a saucepan with ¾ teaspoon
salt and pour in 500ml (2 cups) water.
Bring to the boil over a medium-high
heat, then reduce the heat to maintain a
gentle simmer. You should see only a few
small bubbles and some slight movement
in the lentils. Cook, uncovered, for 20-30
minutes, until they are al dente. Add
water as needed to make sure the lentils
are always just covered. Drain the lentils
then stir through the dill. Serve alongside
the lamb with a green salad.

barley220g (1 cup) pearl barley
1 Tbsp apple cider vinegar
2 Tbsp olive oil
600g lightly smoked pork sausages
1 Tbsp rapeseed oil
25g dill fronds
100g pickled beetroot
2 onions, cut into 1 cm-thick rings
Natural yoghurt, to serve (optional)
Soak the barley in 1 litre (4 cups) water
for 10 minutes. Drain and then boil in at
least 4 litres (16 cups) water for about 50
minutes. It should be slightly al dente.
Drain, rinse briefly in cold water and
Pork, barley & beetroot salad
drain again. Tip into a serving bowl and
leave to cool for a few minutes, then stir
through the vinegar and olive oil.
Fry the sausages in the rapeseed oil
in a frying pan over a medium heat until
cooked through. How long they take will
depend on how thick the sausages are but
they should be done in 10-12 minutes.
Slice the sausages on an angle into
roughly 2 cm-thick pieces. Mix through
the barley with the dill and beetroot.
Season to taste.
Preheat a chargrill pan to high and
char the onion rings for about 2 minutes
on each side until they are almost black.
Add to the warm salad. Serve immediately
with some yoghurt on the side, if desired.

Dream cake with barley & berries

cakeSERVES 8 –10
300g (2 cups) plain flour
3 Tbsp baking powder
3 large eggs
300g caster sugar
90g unsalted butter, melted
2 tsp vanilla extract
200ml pouring cream
175g fresh or frozen blackcurrants
or blueberries
Cream or custard, to serve
180g unsalted butter
60ml (¼ cup) full-cream milk
300g soft brown sugar
175g barley flakes or rolled oats
3 Tbsp dark malt (optional)
Preheat the oven to 190°C (375°F).
Sift the flour and baking powder into
a bowl.
In a separate large bowl, whisk together
the eggs and sugar for about 10 minutes,
until pale and fluffy.
Sift the flour and baking powder into
the egg mixture and fold to combine. Stir
in the melted butter, vanilla and cream.
Fold in the currants or berries.
Pour the dough into a 20 cm round
springform cake tin (you can use a larger
cake tin, but bear in mind to reduce
the cooking time). Bake for 40 minutes,
or until the middle of the cake is firm
to touch.
About 5 minutes before the cake is
ready, make the topping.
Mix together all the ingredients for the
topping in a saucepan over a medium heat.
Cook, stirring, until it bubbles slightly.
Remove the cake from the oven and
increase the temperature to 220°C.
Pour the caramel over the cake then
return it to the oven for 5-7 minutes, until
you see it set and start to turn dark brown
at the edges. Allow the cake to cool in its
tin for a few minutes before running a
knife around the edge and releasing the
springform. Cool and allow the topping to
set before cutting into slices. Serve with
cream or custard.

Vegetables, Three Ways

Whole-Roasted Cauliflower with Anchovies & Capers
whole-roasted-cauliflower-with-capersESSENTIAL STEPS
1. BRUSH head with olive oil. Season well. Bake at high heat and watch for char.
2. COMBINE ingredients for sauce while cauliflower roasts.
3. SLICE roasted cauliflower head into wedges and drizzle with sauce.
whole-roasted-cauliflower-with-capers-_main-imageDon’t cover the cauliflower with tinfoil as it
darkens in the oven — it’s the deep colour
that makes the flavour so interesting.
1 large head cauliflower
½ cup olive oil, divided
Salt and freshly ground pepper
⅓ cup finely chopped parsley
2 tbsp lemon juice
2 tbsp chopped capers
5 anpocket-rocked-potatoes-stepschovy fillets, chopped
1 tsp chopped garlic
Pinch dried chili flakes
1. Preheat oven to 450°F.
2. Remove leaves from cauliflower and
discard. Cut out small portion of core, leaving
head intact.
3. Place cauliflower into greased 9″ cake pan.
Brush with 2 tbsp olive oil, allowing oil to
absorb into cracks. Season with salt and
pepper. Bake for 50 minutes to 1 hour, or until
top is crispy with charred tips and cauliflower
is tender.
1. Stir remaining ingredients with remaining
oil. Slice cauliflower into wedges and serve
drizzled with sauce.
blackened-brussel-sprouts-stepsALMOST-BURNING CREATES CRISPNESS, AND
1. PREP brussels sprouts by trimming off ends, removing any damaged
outer leaves and slicing in half lengthwise
2. HEAT oil in pan. Add sprouts,
cut side down. Cook for 5 minutes
without stirring until bottoms are
charred. Baste sprouts with butter.
Stir in currants and hazelnuts.
blackened-brussel-sprouts-main-imageBlackened Brussels Sprouts
This recipe was inspired by Michelin-starred
chef Christian Puglisi of Relæ restaurant in
Copenhagen. Here, brussels sprouts are
almost burnt, creating a crisp, delicious char.
The butter turns brown and nutty when
added to the pan and serves as a great baste.
2 lb. brussels sprouts
2 tsp vegetable oil
⅓ cup butter, cold, cubed
2 tbsp dried currants
2 tbsp peeled, chopped and
toasted hazelnuts
1. Trim brussels sprouts and remove
any damaged outer leaves. Slice in
half lengthwise.
2. Heat oil in large skillet, preferably cast iron,
over medium. Add half of brussels sprouts
cut side down. Cook without touching for
5 minutes or until pan is smoking and cut side
is blackened. Spoon into bowl to reserve.
Repeat with remaining brussels sprouts,
adding another teaspoon of oil if needed.
1. Return first batch of brussels sprouts to pan
and remove pan from heat. Immediately add
butter and swirl in pan. Carefully tilt pan and
spoon butter over tops of brussels sprouts,
continuing to baste until tender, 2 to
3 minutes. Stir in currants and hazelnuts.


20 minutes
READY IN 1 hour
1. PEEL and cut potatoes into irregular
shapes, about 2″ to 3″ in size.
2. FILL large pot with cold water and
bring to a boil. Cook potatoes for
5 minutes, or until outer layer flakes
off when touched with a fork. Drain.
3. SHAKE pot vigorously to create a fuzzlike
outer coating on potatoes. Turn them
out onto a large metal roasting pan or
baking sheet.
4. STIR together oil and butter. Pour over potatoes and
toss to coat. Season well and roast until crisp. Add
rosemary during last 15 minutes of roasting.
Pot-Rocked Potatoes
Giving the parcooked potatoes a good shake
in the pot creates a fuzz-like coating that
transforms into a crispy crust once coated in
oil and roasted at high heat.
4 lb. golden-flesh potatoes, peeled
¼ cup olive oil
2 tbsp melted butter
Salt and freshly ground pepper
6 rosemary sprigs
pocket-rocked-potatoes-steps-main-imagePREPARE POTATOES
1. Arrange rack in lower third of oven and
preheat to 425°F. Cut potatoes into irregular
shapes, about 2″ to 3″ pieces. Place in large
pot and cover with cold water. Place over high
and bring to boil. Boil for 5 to 6 minutes, or
until outer layer of potato flakes off when
touched with fork. Drain.
2. Return half of the potatoes to pot over low
and allow to rest for 30 seconds or until any
excess water has evaporated. Shake pan
vigorously to create a fuzz-like coating on
outside of potatoes. Turn out potatoes onto
large metal roasting pan or baking sheet.
Repeat with remaining potatoes.
1. Stir olive oil into melted butter. Pour over
potatoes. Toss to coat evenly. Season well
with salt and pepper. Roast for 40 to 45
minutes, turning once halfway through, or
until potatoes are tender and have dark,
crispy edges. Stir in rosemary sprigs during
the last 15 minutes.
TIP: Wait until bottoms of potatoes are deep
golden before flipping them to get the
crispiest and most flavourful results.
This recipe is dedicated to the team at
For all your catering in Essex requirements.

Shieldaig Bar & Coastal Kitchen

logoWe Use Only The Finest Ingredients and Nothing Else…

We are Shieldaig Bar & Coastal Kitchen- Shieldaig.

We are passionate about food, and the coastal bar and kitchen vibe.

OH and we love bar stools. This is why…  

Regular Bar Stools Are Such a Comfort

Bar stools come in all shapes, sizes and styles, the standard bar stool height is 30 inches. 30 inches have been deemed the standard height for bar stools, this is for a multitude of reasons. When you consider the average person stands at just over 5 and ½ foot, then there is the height of the bar counter, restaurant counter top or a kitchen breakfast bar to keep in mind.

Unless you fall into 1 of the 2 categories of being either very tall or being very short, having a 30 inch bar stool is just about the most comfortable stool you can use. Most bar stools have a foot rail about halfway between the seat and the floor.

The purpose of this foot rail is to give the person on the bar stool a place to rest their feet and take the pressure of the back of the legs. It’s simply a case of being able to sit for prolonged periods of time and not feel too fatigued when you stand up. This size of bar stool works well for those people who have a standard leg span.

Another reason why the 30 inch bar stool is the standard for all stool height is to match the manufacturing standards required for home kitchen counters. Kitchen counters tend to be around the 40 – 45 inches mark, so having a 30 inch bar stool would fit in perfect when your having a bite to eat or leaning having a chat with a friend over coffee.

If in your home you have an open plan living room, dining area and kitchen and there is a breakfast bar dividing the areas, they often have overhangs to extend the surface area. This is just another reason why 30 inch stools are very convenient as, most people have around 8-12 inches of thigh on both legs that has to fit in between the bar stool seat and the bottom of the overhang. Having a 30 inch stool is just right for a snug fit that doesn’t feel to cramped.

In restaurants and bars they have a few special tables for those customers who wish to eat and drink at the bar. These tabletops are always higher than regular restaurant tables, so they require bar stools or tall chairs. These tables run along the same principals as the kitchen counters regarding height and space to move your legs.

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