Search results
Results from the WOW.Com Content Network
The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a species of jack fish in the family Carangidae, native to the northwest Pacific Ocean. It is known as shiyu ( 鰤魚) in China, bang'eo ( 방어) in Korea, and buri ( 鰤) or hamachi ( 魬) in Japan . Although it is frequently listed on menus as "yellowtail tuna," it is a fish of ...
Hamachi. Hamachi may refer to: Hamachi (fish), a Japanese amberjack or buri /yellowtail commonly used in sushi. Hamachi (software), a virtual private network (VPN) application. Hamachi, a fictional character in the manga Yōkaiden. My Youth Romantic Comedy Is Wrong, As I Expected, a light novel series also known as Hamachi (はまち) Category ...
California: Q. Los Angeles. While L.A.'s Ursawa is regarded as having the best sushi outside of Japan, the long waitlist for a reservation (fans say it can be two or more months) leads us to ...
Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item; Oshi sushi (押し寿司, "pressed sushi"), also known as hako-zushi (箱寿司, "box sushi"), is formed by molding the rice and toppings in a rectangular box, then slicing into blocks.
These cultured species are increasingly used in raw sushi, where they are known as hamachi, buri, kampachi, and hiramasa. Several trials are underway for land-based Seriola culture, but currently, most Seriola fish are produced in cages, either in nearshore pens or in high-technology, submersible cages out in the open ocean. They are fed a ...
The sushi has a fishy origin story. For many Americans, a California roll is their first foray into the world of sushi. Purists however have derided the fusion food as “not real sushi” — but ...
Origin. The word sashimi means 'pierced body', i.e., "刺身" = sashimi, where 刺 し = sashi (pierced, stuck) and 身 = mi (body, meat). This word dates from the Muromachi period (1336 to 1573) and was possibly coined when the word "切る" = kiru (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai.
Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in a commercial inspection. Commonly used fish are tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake).