Valentine’s Day is just around the corner, so I have come up with some tips and ideas (from Sushi Stu’s Love Bible TM) on how to celebrate in style, with an unforgettable, love-filled sushi evening…
Onigiri Hearts
Use an onigiri mould to make onigiri and slice to create beautiful sushi love hearts! Colour your rice with pink food colouring, top with pink salmon or with S+B 7-Spice Pepper. Cut in half and share with your loved one!
Oysters and Sushi
Oysters are a perfect partner to sushi, and are a frequent topic of interest in my love bible. Oysters are high in protein and low in fat. They are rich in zinc and contain many other minerals such as calcium, iron, copper, iodine, magnesium and selenium. They also make your partner into a raging love tank.
Fruity Japanese Gummys
When the evening is in full swing, (and Barry White is in full song) tearing open a pack of fruity, Japanese gummies is sure to ignite the fires below. Apple, Muscat, Orange, Grape and Pineapple Gummy sweets are a real tangy taste sensation, to get your senses in the mood!
Build a Heart-Shaped Platter
This one is for the less lazy amongst you (probably women) who wish to woo their sushi loving men. Make a large amount of pinky coloured maki rolls (a mix of salmon, tuna, any other pink foods) and arrange on a platter in a nice heart shape and serve. When I did that for my partner, let me tell you, there was more than the sushi in a roll… (?)
His and Hers Chopsticks
It’s all about the finer details! Blue and pink chopsticks (or pink and pink! Or blue and blue!!) make a really nice addition to the Japanese themed evening. You can even feed each other sushi, like some kind of Japanese version of Lady and the Tramp.
Check out sushisushi’s options to eat healthily in 2012
1. Brew it Green
Dump your caffeine packed tea bags for green tea. 2011 research by Oregon State University found that EGCG in green tea has a powerful ability to increase regulatory T cells in the body, boost the immune system and suppress autoimmune disorders.
2. Sprinkle Sesame On it
Sesame seeds are used in culinary as well as in traditional medicines for their nutritive, preventive, and curative properties. Its oil seeds are sources for some phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins and dietary fiber with potent anti-cancer as well as health promoting properties.
3. Turn Your Sushi Brown
Yume Nishiki Super Premium brown rice has a much higher content of Vitamin B, Vitamin E, Calcium and minerals in the rice bran layer and the germ of brown rice than is contained in white rice.
4. Replace Cheese With Tofu
Mori-nu tofu is made from non-GM soyabeans, contains 0% cholesterol and is lactose free. Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft “silken” tofu with about 5% and 2% fat.
5. Finish Off With a Ginger
Ginger aids digestion after sushi and cleanses the palette. There is no fat or protein in ginger and, while there are few proven facts, herbalists swear by its antioxidant, disease curing properties.
6. Try a Healthy Kombu
Lower rates of breast cancers have been reported in Japanese women eating a diet high in kelp. It is claimed that Lignans, which help to fight cancer are found in high quantity in kelp and may provide protection against certain cancers. Kombu is good for Iodine deficient individuals Seaweed can be treated as an energy booster in those who are iodine deficient and have underactive thyroids.
7. Make Your Own Nori Snacks
Cut up into strips, coat with water, add salt and bake for 10 minutes on a minimal heat until really crispy. Great, nutritional crisp replacements.
8. Miss Miso Miss Out
Miso paste is an excellent source of dietary fiber (59%) and protein (64% DV), as well as a good source of minerals . Miso paste is also high in amino acids, the basic building blocks of protein. An excellent source of vitamin K and a decent source of riboflavin (38% DV), miso also provides small amounts of other vitamins. One major benefit of miso is its extremely high omega-3 and omega-6 fatty acid content.
9.Bosh a Few Plums Off!
Umeboshi plums are considered good for digestion, prevention of nausea, and for systemic toxicity, including hangovers. The citric acid acts as an antibacterial, helps to increase saliva production and assists in the digestion of rice
10. Konnyak Who?
Konnyaku is used in making shirataki noodles. It is an ideal food for weight control since Konnyaku expands in the digestive system and gives the feeling that the stomach is full. At the same time, Konnyaku cleans toxins in the intestines.
*sushisushi uses verified sources and believes this information to be correct. If any of these facts are found to be incorrect, sushisushi takes no responsibility.
Sushi makes for a great starter for Christmas day and it’s a great way to use your leftovers.
As followers of sushisushi will know, we like to promote sushi as being a very adaptable food. It really is! Seasoned rice goes with anything, sweet or savoury. So instead of bashing out another turkey curry this year, why not make turkey sushi, with cranberries and all the trimmings? Sushi also makes a great starter on Christmas day. Use festive ingredients like figs, dates or even sprout sushi!
Use food colouring to give your sushi a Christmas look. A touch of red wine can be used to colour, and flavour your rice, or add a drop of red food colouring to salmon or tuna. With a green wasabi blob, your sushi starter will be a colourful way to start the day! The adventurous among you could even make little Christmas tree sushi pyramids. Garnish with cranberries, blueberries and balls of wasabi.
Whatever you decide to make, sushisushi wishes you a very happy Christmas and a wonderful New Year!
Whether you are celebrating Halloween with a bang, or getting spooked out for bonfire night, sushi is the perfect partner to enjoy through the Autumn festivities.
Pumpkin Sushi
Instead of making pumpkin soup this year, why not make sushi with your pumpkin? It’s a perfect vegetable for sushi, with a touch of pepper to give it a kick. You can make a roll with just the pulp and then wrap this in another roll like on the picture, or just mix in the pulp with your rice. Carefully cut out pieces of nori for the eyes and mouth and there you have it. A sweet but spooky treat!
Toffee Apple Nigiri
Remember sushi is great for desserts as well as a tasty lunch or evening snack! This is a juicy Japanese twist on the Bonfire night favourite. Simply skin and core an apple and cut into thin pieces, pop on top of a piece of nigiri sushi and pour on enough toffee sauce to cover the apple and sink into the rice. Pop in the fridge until hardened and serve!
Trick or Sushi Treat?
Imagination is the key to making a success of this one and the kids will love it if you do! (Please post any pics on our Facebook page!) Make nigiri sushi and add horrifying toppings to scare your trick or treaters! Cut out nori into bat shapes, make ghostly eyeballs out of beetroot and cucumber, with red food colouring to make a bloody affect. Turn a prawn into a bloody finger, make tamago into the shape of a ghost and add eyes. Like I said, the only limits are your imagination!
Miso and Pumpkin Soup
We haven’t tried this one but are pretty sure it will work a treat to warm up your cockles on bonfire night. The salt of miso mixed with the sweetness of condensed pumpkin is sure to work a treat. Please let us know if you try it!
The next time you are at a Japanese restaurant, or having a sushi party, why not pull out one of these facts and wow your friends!
1. The original type of sushi, known today as nare-zushi was first developed in Southeast Asia, spread to south China before introduction to Japan. Literally, sushi means “sour-tasting”, a reflection of its historic fermented roots.
2. Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Pakistan, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness.
3. The sushi condiment wasabi is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. The paste is made from the grated root of the Wasabia japonica, which grows naturally along streambeds in Japan.
4. Nori is a type of algae, traditionally cultivated in the harbours of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun. The nori eaten in the west is always toasted, however in Japan it is often eaten fresh.
5. Traditional nigirizushi (nigiri) is made so that the entire piece can be consumed in one bite, and etiquette considers this the correct way to eat it. Some chefs may include too much rice or too much topping, requiring more than one bite.
6. 50 to 60 percent of sashimi in America is frozen at some point in its journey from the ocean. If the fish has not been frozen, it is illegal to serve it in the United States.
7. YO! Sushi is the most popular sushi chain restaurant in the UK. It opened its first restaurant in 1997 in Soho and now operates 59 restaurants in 5 countries; 44 in the UK and 15 in Ireland, Russia, Malaysia and the Middle East.
8. While the world’s sushi love affair continues, stocks of blue fin tuna remain at an all time low. People are looking for more and more sustainable ways of enjoying sushi. Fruit, vegetables, pork and beef offer new and exciting flavours to try with sticky rice.
You say tamaygo I say tamargo...
9. Tamago is a Japanese omelette commonly eaten with sushi. It is made in tamago pans (square pans) using mirin and sugar to give it a sweet taste.
10. sushisushi.co.uk is the most popular Japanese food shop for British people. It was created in 2007 by Sheffield born Graphic Designer Stuart Turner.
Here it is… The one we know you have all been waiting for…
sushisushi’s top 10 Japanese food blogs for your eating pleasure.
Please report any culinary results right here!
http://www.tokyoeater.blogspot.com/
Eating Out in Tokyo With Dominic – A brilliant guide to the best restaurants in Tokyo – where most Michelin star restaurants are in the world – FACT.
http://www.tomeatsjencooks.com
Some beautiful food photography from amazing Japanese restaurants in Hong Kong – not Japan! Japanese food is the best in the world!
http://www.japanesefood101.com
Really informative Japanese food source. Our favourite post is about sushi etiquette. Read this if you are travelling over to Japan anytime soon.
http://www.japanesefoodreport.com
This is the best site for Japanese food on the planet! Recipes galore, for everything from Chicken Soba Hot Pot to Soup and Sake Steamed Clams!
http://justbento.com
Who new there was so much to learn about the world of bento? Immerse yourself in this world with this high-quality bentography.
http://kyotofoodie.com/
Rocking chef from Japan’s former Imperial capital. Check out the ice cream…
http://www.savoryjapan.com
Cultural Queen Risa Sekiguchi takes us through a journey of Japanese savoury sensations.
http://www.sustainablesushi.net/
Scientist Casson Tremor looks at the all-important issue of sustaining global fish stocks whilst continuing to enjoy our favourite foods.
http://sushiday.com/
Beautifully designed website with some nice videos and fun. Every day is a sushi day!
7-Spice Pepper. Cut in half and share with your loved one!
Instead of making pumpkin soup this year, why not make sushi with your pumpkin? It’s a perfect vegetable for sushi, with a touch of pepper to give it a kick. You can make a roll with just the pulp and then wrap this in another roll like on the picture, or just mix in the pulp with your rice. Carefully cut out pieces of nori for the eyes and mouth and there you have it. A sweet but spooky treat!
