Archive for the ‘Sushi Ingredients’ Category

Toro

December 23rd, 2011

While a fat belly is a generally unfortunate thing to have, it’s considered culinary gold in Japanese cuisine. Toro, cut from the underside of the tuna, is one of the most treasured ingredients in sushi and sashimi.

The difference between chutoro and otoro refers to where the meat comes from. Chutoro, or “middle toro,” is posteriorly located on the tuna. Otoro, on the other hand, comes from the area just below the head and is considered much higher quality. The best of the best.

Toro is characterized by a pearly pink tint, with creamy white marbling similar to that of beef. True appreciation of this delicacy, however, is experienced not with the eyes but with the mouth. The combination of its delicate flavor and buttery, melt-in-your-mouth texture induces pure, unadulterated nautical bliss.

When the weather gets colder, the toro gets tastier. Tuna pack on the pounds during the winter to keep warm, and as a result, they’re more flavorful than ever. Although it’s available at Zama year-round, winter is the perfect time to enjoy toro – whether it’s your first time or your fiftieth.

Abalone

December 14th, 2011

One of the most sought after sea snail varieties is considered to be the abalone. Harvested in far away New Zealand, this delicacy isn‘t easily obtained. Despite its rarity, the abalone has many benefits to offer.

The demand for this species has become so large that in many countries harvesting is very limited and controlled. In New Zealand, they do what they can to protect the wild abalone and have created abalone farms specifically for harvest. Keeping the two separate allows the species to thrive and repopulate without much interference.In addition to the sustainable harvest, abalone have been prized for not only their taste but their decorative shells.

Many cultures use the shells as trays to display sashimi or as jewelry pieces. Galleries carve the shells into small works of art often worn by prestigious figures and celebrities. The shell is extremely hard and comparable to opal, so the quality of the work lasts many years. Pearls from this snail are also collected and used for decoration and jewelry.

At Zama we feature delicious abalone prepared as sashimi. It’s indescribable taste and its crunchy texture adds to its appeal. Also, abalone is rich in selenium, magnesium, Vitamin B12, and Vitamin E, so keep the health benefits in mind when you’re dining away.

The Incomparable Uni

November 30th, 2011

 

What makes something a delicacy? Perhaps it is the rare nature of the food, the unique taste, the fineness of preparation, or some other generally pleasing intrinsic quality. In the case of uni, each of these apply.

Uni is the Japanese name for the edible part of sea urchin. Within the pointy spines of the sea urchin lies a treat for any adventurous diver. While it is colloquially referred to as the roe (eggs), uni is actually the organs that produce the roe — the sea urchin’s gonads. It ranges in color, from rich gold to light yellow, and has a creamy consistency that almost melts in your mouth. Uni has a light, sweet, somewhat briny flavor with an aroma similar to a bouquet of flowers. While cherished by many throughout the world, be aware that uni can be an acquired taste for some.

Harvesting uni is a very delicate process. A sea urchin contains five lobes, and harvesters must be careful because the meat falls apart easily. Uni is harvested all around the world, predominantly along the coasts of California and Maine.

Uni can be enjoyed at Zama anytime as sashimi, and is featured from time to time in sushi rolls. Try it by itself, with some soy sauce and wasabi. It is a good source of vitamins A, C and E, protein, fiber, iodine and calcium. The Japanese consider uni to be an aphrodisiac, so perhaps enjoy this delicacy with someone you love.

Anago, the Other Eel

November 23rd, 2011

You’re probably familiar with unagi – freshwater eel is a common ingredient in sushi (and our previous blog feature). A much lesser known type of eel is emerging as a favorite among sushi lovers: Anago.

Often translated as “conger eel,” anago refers to any marine eel that does not migrate from freshwater to sea or vice versa. The anago is rarely farmed. Most anago comes from the wild, predominantly out of the seas of Japan.

It’s a rare item, but if you come across anago at Zama, enjoy it as nigiri or sashimi, rather than the typical barbeque-style of unagi. Leaner than unagi, this eel is light, soft and fragile. No soy sauce or wasabi is needed for this delicious dish.

Uncover Unagi

November 16th, 2011
Vetri Roll

The Vetri Roll, which features unagi.

It’s said that “unagi,” or freshwater eel, has been a delicacy in Japan for thousands of years. Unagi is prized for more than just delicious flavor. With plenty of protein, vitamin A and E, it’s believed to give people stamina. For this reason, unagi is traditionally eaten in the summer months, but we think it’s good all year round.

As a popular ingredient of Japanese cuisine, you’ll find unagi in a variety of preparations at Zama. The Vetri Roll features a paper thin slice of daikon radish wrapped around barbeque unagi, crispy shallots, tempura flakes, scallion and shiso. The maki roll is then drizzled with a white-truffle eel glaze, and topped with a tuft of uni sauce-dressed cucumber (if you don’t know much about uni, look for a post next week). Or, for a truly unmasked unagi tasting, you can try it as nigiri.

Sustainability is an issue for the farming of many aquatic delicacies. Unagi is no exception. Wild eel populations around the world are declining severely. Habitat alteration, overexploitation, climate change, pollution and disease all factors in the decline. For this reason, Zama uses only high quality, Japanese farm-raised unagi.

Be on the lookout for upcoming posts about anago, uni, and other delicious seafood found at Zama.

Tiny Tobiko, Big Flavor

November 9th, 2011

To most Philadelphians, hearing the word “tobiko” may not conger up much of an image. At Zama, we are passionate about tobiko, so we’d like to change that. If you’re among those who don’t know, “tobiko” is the Japanese word for flying fish roe, used commonly in sushi. You’ll find wasabi tobiko, a green derivative of its namesake, in our Wasabi Lobster roll (pictured below).

Tobiko is larger than masago (or capelin roe), but smaller than salmon roe. It is often orange in color with a mild smoky/salty taste and crunchy texture. To give it a green coloration, we prepare it with generous helping of wasabi. It can be also be dyed pale orange (with yuzu), or jet black (squid ink).

Japanese cuisine uses many other interesting ingredients, a few of which we will be detailing here on our blog every week.