Sushi 101

[yellowfish78]

Does anyone know if sushi was an option at the Food and Wine Festival last year? We won't be going to WP this year and thought the F&WF might be the next option to try it...

 

[lexmelinda]

I need to mention the best (IMHO) - Hamachi, aka yellowtail! That stuff is soo good and tastes sooo good. It melts in your mouth!

I agree here...yellowtail is the best! I also love ahi tuna and I'm sure you can order the tuna steak at Jiko medium rare or rare.

 

[Mister Disney]

I might have to try this trip (not just because of the promise of banana splits ) I don't think we have ANYWHERE locally. . . sushi just isn't big in WV. Although we have a pretty big Japanese population in this area, you'd think we'd have something.

Although I can not vouche for this....here is a website that lists Japanese (Sushi) Restaurants in West Verginia....


West Virginia Sushi Restaurant List

 

[MyGoofy26]

Although I can not vouche for this....here is a website that lists Japanese (Sushi) Restaurants in West Verginia....


West Virginia Sushi Restaurant List

Thanks, looks like none near me. All south. I'm in that little wedge that smushed between PA and OH. LOL! It amazes me there is nothing - there's a local plant that is part owned by a Japanese company so they send a LOT of people to work there for a few years at a time. . . you'd think someone would have opened a Japanese restaurant near it by now! LOL

I see there's a bunch in Pittsburgh. . . might have to try and talk someone into going with me one day.

 

[hbehrman]

I know this probably defeats the purpose, but are there any good vegetarian options? I'm not big on seafood (just the smell has a tendency to turn my stomach) and not sure that I'm psychologically ready to put raw seafood into my mouth. Baby steps. I need baby steps if I'm going to try this.

Vegetable:

Cucumber Roll
Daikon Roll (type of pickle)
Avocado roll

Milk or egg:

Tamago (egg) nigiri - often one gets this to taste how good the chef is as personal recipes are a source of pride ( when you get a good tamago you will know it )


Sushi for the Cautious:

Ebi nigiri - cooked shrimp
Smoked Sake (Salmon) nigiri or roll
Sake (Salmon) nigiri or rolll
Crab Stick nigiri or roll
California roll (crabsitck and avocado)
Tempura roll (or variant thereof)
Scallop nigiri (warning asked it is cooked or not, depends on the chef)


Sushi for the More adventurous:

Tako (Octopus) nigiri
Uni nigiri (sea urchin) -- that green is not wasabi
Baby Octopus Nigiri
Masago (Smelt roe) nigiri
Ikura (Salmon roe ) nigiri
Spicy Tuna nigiri or roll
Any sushi with a quail egg


Note I have not listed the mainstream choices; only IMHO the extremes.


Sushi etiquette is a personal decision, but traditionally the ginger, radish, etc and other edibles on the plate are palate cleansers while the wasabi is for personal taste tweakings. Also, most restaurants in the USA do not use REAL fresh wasabi, but a powder. So what you do with it depends on what you get. From what I have been told from friends that have lived in Japan (with a Japanese family) is that it is used to flavor the soy sauce to the eaters taste.

Of course all of this is a matter of personal taste and will undoubtably start a great debate similar to the one on the use of DDP credits.

 

[Sarnia]

Basically, our over all impression of sushi ON PROPERTY is that they tend to cater to the basic "American" tastes. You will not find anything adventurous on the menus of the Sushi bars at Disney.

Kimonos has some interesting stuff, such as Sea Urchin, Conch, Octopus and Squid etc:

Asparagus Roll - Asparagus tempura - $4.00
Bagel Roll - Smoked salmon, cream cheese and scallions - 5 to 6 pieces per order. - $6.00
California Roll - Crab, avocado, cucumber, and smelt roe - 5 to 6 pieces per order - $4.75
Chirashi - 8-10 pieces per order - $19.00
Conch - 2 pieces per order - $4.00
Crab - 2 pieces per order - $8.00
Dancing Eel Roll - Crab, avocado and eel - 5 to 6 pieces per order. - $9.75
Eel - 2 pieces per order - $5.00
Egg - 2 pieces per order - $3.00
Fresh Salmon - 2 pieces per order - $4.50
Futo-Maki - Crab, avocado, mushroom and egg. - $6.50
Grouper - 2 pieces per order - $4.00
Hawaiian Roll - Spicy tuna, various fish and avocado - 5 to 6 pieces per order - $9.95
Ichiban Roll - Assorted veggies - 5 to 6 pieces per order. - $5.00
Kimonos Roll - Various fish, avocado, and cucumber - 5 to 6 pieces per order. - $10.50
Mackerel - 2 pieces per order - $4.00
Mexican Roll - Shrimp tempura - 5 to 6 pieces per order. - $6.50
Octopus - 2 pieces per order - $4.00
Salmon Roe - 2 pieces per order - $5.00
Sashimi Deluxe - 8-10 pieces per order - $21.50
Sea Urchin - 2 pieces per order - $12.95
Shrimp - 2 pieces per order - $4.00
Smelt Roe - 2 pieces per order - $4.00
Smoked Salmon - 2 pieces per order - $4.50
Spider Roll - Soft shell crab - 5 to 6 pieces per order. - $10.95
Squid - 2 pieces per order - $4.00
Sushi Deluxe - 8-10 pieces per order - $21.50
Sushi/Sashimi Combination - 8-10 pieces, chef's choice - $22.50
Tekka-Maki - Tuna Roll - 5 to 6 pieces per order. - $4.75
Tuna - 2 pieces per order - $4.50
White Tuna - Two pieces per order - $4.50
Yellowtail - 2 pieces per order - $5.00

I've tried pretty much all of the fish options at Kimonos as Sashimi, and quite a bit in sushi. They were all fantastic The only one I wasn't keen on was the Sea Urchin, but that's because I had a bad experience eating a Sea Urchin I found scuba diving

 

[Mister Disney]

Kimonos has some interesting stuff, such as Sea Urchin, Conch, Octopus and Squid etc:

I've tried pretty much all of the fish options at Kimonos as Sashimi, and quite a bit in sushi. They were all fantastic The only one I wasn't keen on was the Sea Urchin, but that's because I had a bad experience eating a Sea Urchin I found scuba diving

Thanks for the info....we had intended on trying Kimonos last spring, but the Hotels there kinda scared us off. We'll have to give it a try.

Sea Urchin.....we like it also, but find it is hit and miss regardless of where we go.

If you like to try cool things....ask for monkfish liver. Its REALLY creamy, almost like pate or foi gras.

 

[MyGoofy26]

Vegetable:

Cucumber Roll
Daikon Roll (type of pickle)
Avocado roll

Milk or egg:

Tamago (egg) nigiri - often one gets this to taste how good the chef is as personal recipes are a source of pride ( when you get a good tamago you will know it )


Sushi for the Cautious:

Ebi nigiri - cooked shrimp
Smoked Sake (Salmon) nigiri or roll
Sake (Salmon) nigiri or rolll
Crab Stick nigiri or roll
California roll (crabsitck and avocado)
Tempura roll (or variant thereof)
Scallop nigiri (warning asked it is cooked or not, depends on the chef)


Sushi for the More adventurous:

Tako (Octopus) nigiri
Uni nigiri (sea urchin) -- that green is not wasabi
Baby Octopus Nigiri
Masago (Smelt roe) nigiri
Ikura (Salmon roe ) nigiri
Spicy Tuna nigiri or roll
Any sushi with a quail egg


Note I have not listed the mainstream choices; only IMHO the extremes.


Sushi etiquette is a personal decision, but traditionally the ginger, radish, etc and other edibles on the plate are palate cleansers while the wasabi is for personal taste tweakings. Also, most restaurants in the USA do not use REAL fresh wasabi, but a powder. So what you do with it depends on what you get. From what I have been told from friends that have lived in Japan (with a Japanese family) is that it is used to flavor the soy sauce to the eaters taste.

Of course all of this is a matter of personal taste and will undoubtably start a great debate similar to the one on the use of DDP credits.

Thanks!! I'm going to save all this info and "study" before I find a place to try out. I'd rather start out with the mundane and work my way up than jump into something a little too adventurous before I've acquired a taste for it and ruin it forever for me. I'd hate to start out with something that doesn't agree with me and forever have that association.

 

[MrToad]

After speaking to many a sushi chef, including those that make "traditional" sushi and had actually come from Japan to work in a very authentic establishment, here is what I would like to state...

- Putting additional wasabi on your sushi is considered bad form and an insult to the sushi chef. By doing this, you are pretty much saying that he made the sushi incorrectly or that the fish is bad.

- Sushi should never taste FISHY! Fish, when fresh, should have a very subtle flavor. If it tastes "fishy" then it is not fresh.

To correct a few of these statements: If wasabi is not meant to be used they would not put such a large dollup on the plate when serving the sushi. This may be an Americanized version of sushi, but wasabi is meant to be used nonetheless. I don't typically ever put it on top, but I do mix with my soy.

Some sushi DOES taste fishy. Ever had fresh mackerel? If not, try it.

On your other points I agree...I've been eating sushi for over 20 years and probably eat it 2-3 times a week. There may be some cultural differences in how to prepare and eat it, but I think putting wasabi in your soy is what is generally accepted in American sushi restaurants. The ginger is as others have pointed out for a palette cleanse.

Others have also given great recommendations on how to start. Cali Roll, Tuna, or Salmon have always been my suggestions to people that are interested in trying. All have a very mild flavor and are not too chewy.

 

[LilyWDW]

Like I stated, the information I posted was what I have learned over the years. My DBF learned to eat sushi with his best friend, whose parents had actually just come over from Japan to work in the Medical Industry in our area. I personally have talked to a few Sushi chefs, both in the states and London.

I will say that many of those I have spoken to have also said that most Sushi in the US is made to American tastes. If you are going to use the Wasabi, please mix it in the Soy. This will help reduce the "heat" and won't be as... blatant (for a lack of a better word atm).

Some sushi DOES taste fishy. Ever had fresh mackerel? If not, try it.

I was making generalizations, but you are correct. Thank you for pointing this out.

As for chopsticks, *shrug* that is what I was always taught. Whichever way you eat it... it is yummy!!!!

 

[goofie4goofy]

FYI, it is not considered 'good form' to mix the wasabi with your soy sauce.

Also, the ginger isn't intended to be used 'on' the sushi. It is used to cleanse your palate between different types of sushi

Furthermore, sushi is typically supposed to be eaten in a single bite.

While we're at it, don't dip the sushi in the soy sauce with the rice side down, as it will fall apart.

Hope that helps!

You 100% correct...

Also, you may really enjoy Tekka Don, it is a basic dish of thin sliced tuna with rice. It is not a roll, instead it is a strip of prime tuna thinly sliced and arranged on a plate along side rice. I prefer this over rolls because I cannot tolerate the taste of seaweed wrappers. You might also enjoy Edamame boiled salted soy beans in their pods. Not really an appetizer, more of a table nibble. Vegetable Gyoza are also delicious they are streamed vegetable dumplings, but are very light as they are made with wonton skins. You can also order by the piece, so you can try to see what you like. You might also enjoy Saki. There is warm and cold. Personally I prefer the cold variety, namely Shiko bai (sp?). Most sushi bars have thier own speciality. We like sitting at the Sushi Bar, as you can talk to the chef and he will help you and tell you about the fish....it's also lots of fun to watch

look here www.thesushibar.com and click on etiquette (on the left)....some good info for you

 

[MrToad]

You 100% correct...

Most is correct, except for this....taken from the ettiquite page that you linked:

Wasabi is pale green, very spicy horseradish. Wasabi is mixed with soy sauce in the little saucer. Do not make wasabi soup and do not drown the sushi and sashimi in the soy sauce.

Thus, while it is considered fine to mix wasabi with soy, you don't want to put too much in the soy (i.e. wasabi soup).

 

[Deb loves Disney]

Does anyone know if sushi was an option at the Food and Wine Festival last year? We won't be going to WP this year and thought the F&WF might be the next option to try it...

Yes.....we had it last year in Japan's Kiosk. They had two offerings of Sushi avaliable for just a few dollars for each portion. One choice was the Tokyo roll - very good, my daughter and I shared this, was similar to the CA roll but much tastier. The second offering was a spicy tuna - I can't vouch personally for this one because we didn't try it (we were saving room in our bellies for other countries ), but can say that we witnessed many others happily enjoying it.

Hope this helped some. We can't wait for this year to try it again .

 

[d-r]

After speaking to many a sushi chef, including those that make "traditional" sushi and had actually come from Japan to work in a very authentic establishment, here is what I would like to state...

- Putting additional wasabi on your sushi is considered bad form and an insult to the sushi chef. By doing this, you are pretty much saying that he made the sushi incorrectly or that the fish is bad.

I've heard this and I followed it while I was in Japan, and I agree that "correct form" is to lightly dip/dredge the sushi in soy sauce. But what I don't understand is WHY they put the wasabi on the dish to begin with if you aren't supposed to put any on your sushi? Just to give you the chance to insult the chef if you want to? Like others, I've noticed that sushi in the US doesn't seem to have a dash of wasabi already put in it by the chef, at least I haven't noticed it. So I don't think it is insulting the chef's form if the chef didn't put any in there in the first place. Its kind of like the best chefs don't put salt and pepper on the table because you aren't going to need it. I know that "wasabi" in the US probably really isn't wasabi, but I like the taste of it mixed with soy sauce, and I'll just go ahead and do that, thanks.

FWIW, my understanding is that it is bad form to pass sushi (or any food) from one person's chop sticks to another person's (this is Japanese tradition, not Chinese) or to "press" the chopsticks straight down on your plate (to "line them up") but I see people in the US doing both all the time. Also, FWIW, I think it is OK to just pick up sushi and eat it with your fingers if you want to.

 

[MartDM]

...Lemon-Cumin Marinated Ahi Tuna - with heirloom beans and "Zough" yogurt sauce at Jiko. I assume it will be raw...anyone ever try? Have a comment???...

I've never had it but I suspect it won't be totally raw. My guess is that it would be seared on each side and very rare in the middle (cooking it any more than that is a waste of good tuna IMO!).

 

[MartDM]

Whats the worst thing that happens? You hate it and go over to Ghiradelli's and grab a huge bannana split or something

As always, a brilliant culinary observation from one of the dynamic duo. You guys are my heros!

 

[MrToad]

After reading this thread last night I was all fired up for some sushi! I took one of my sons (DS10) today. He LOVES sushi. We went to a dollar-a-piece place near where I work. Well, after 36 pieces and a $46 dollar tab (post-tip) I am re-thinking my WDW sushi budget!!!

I cannot believe how much this kid eats....he loves salmon, yellow tail, red snapper, tuna, shrimp, and his fav is eel. I love my two boys, but I never imagined it would be this expensive to feed them!!

 

[Sarnia]

Thanks for the info....we had intended on trying Kimonos last spring, but the Hotels there kinda scared us off. We'll have to give it a try.

Sea Urchin.....we like it also, but find it is hit and miss regardless of where we go.

If you like to try cool things....ask for monkfish liver. Its REALLY creamy, almost like pate or foi gras.

Thanks for the tip, if I can find Monkfish Liver i'll definately try it, sounds interesting.

 

[PamNC]

I LOVE sushi! Wasabi, as you've learned by now, is the green "stuff" and you need to be careful just to use a little bit. It can be overpowering. Mix it in the soy sauce. I use my fingers to eat sushi. Chopsticks or even a fork are acceptable. Nobody cares. Just get those delicious morsels in your mouth somehow! That's my best advice.

I don't like ginger. But, my DH does and he uses it to cleanse his palette in between eating different kinds of sushi. Not sure if that works, but I'm not going to find out because I really don't like ginger.

Enjoy! It's addictive. And such pretty food, almost too pretty to eat.

At WDW, we like to go to Kimonos at the Swan.

PamNC

 

[notnothin]

After reading this thread last night I was all fired up for some sushi! I took one of my sons (DS10) today. He LOVES sushi. We went to a dollar-a-piece place near where I work. Well, after 36 pieces and a $46 dollar tab (post-tip) I am re-thinking my WDW sushi budget!!!

I cannot believe how much this kid eats....he loves salmon, yellow tail, red snapper, tuna, shrimp, and his fav is eel. I love my two boys, but I never imagined it would be this expensive to feed them!!

Wow, those are good prices! Wish it was that cheap around here!