Sushi was originally fast food, sold at roadside stalls on the train and can eat anywhere, "said Warren Ransom sushi fan, the founder www.sushifaq.com." Eating with chopsticks is considered by many Japanese sushi chefs as bad etiquette, and only really performed in the Western world. "Strange, because we often do this. Here is the proper way according to Ransom:
* How to get it:
Take a piece of sushi using rice and then carefully turn it over or overturned to the side. Taking fish with rice will help to keep your hand does not smell of fish.
* Dip
Dip fish in soy sauce. Do not dip the rice part, this will eliminate the taste of soy and rice will make a mess of sauce.
Open Your Mouth Wide-width
Place the sushi in your mouth so that the topping of sushi (fish parts) on your tongue first. Taste of fish is certainly a reason for you to eat sushi. In addition, you definitely do not want to lose your appetite by making the first cooked rice soft on your tongue.
* Eating in Two Bites
Eat sushi in two bites. Not polite to put back half a piece of sushi go back to your plate.
* Get pickles
Clean your tongue with a piece of pickle before moving to other sushi menu. Or beer, if you pleased.
Source: menshealth.co.uk
See also:
Sate
Steak
Tampilkan postingan dengan label sushi. Tampilkan semua postingan
Tampilkan postingan dengan label sushi. Tampilkan semua postingan
Rabu, 01 Desember 2010
Selasa, 30 November 2010
5 Dim Sum that Lucky
If you know only Dim Sum buns, hakau and siomai, means now is the time you dig the new science. Incredible variety of new Dim Sum from Hong Kong and Shanghai will be revealed the secret of the making by the chef. Your direct practice with the guidance of the Dim Sum chef, and can dig up as much knowledge as possible. We only provide 20 (twenty) places for lovers of authentic Dim Sum!
Dim Sum, little snacks that originated from South China and popular in Hong Kong is indeed experiencing tremendous growth. Now, with our easy breakfast better Dim Sum from class to class resto pavement special. A variety of Dim Sum are also offered in a variety of prices. Well, if you intend to start a new venture and hope to get a promising new business, Dim Sum can be an option. Given any fan of Dim Sum increasingly widespread and more. Like years past, this year we also choose the materials cooking class with a choice of Dim Sum variants are more diverse. Starting from the Dim Sum steamed, fried until that matured with a little oil (pan fried). Chef Lauw Pak Wai from Tien Chao Restaurant, Hotel Gran Melia Jakarta, willing to take the time to reveal the secret manufacture of Dim Sum is delicious, beautiful and not too fatty. Dim Sum is the type favored by many people in the world today.
In particular, the Dim Sum chef, choose 5 (five) kinds of Dim Sum is: Mixed Vegetable Dumpling, Fish and Minced Beef Dumpling Dumpling. Three types of dumplings had a unique and interesting ways of making. Not only that stuffing dumplings also has a variety of more healthful. Unless steamed vegetables also use materials and fish. Dim Sum For 2 others; Chicken Shrimp Dumpling that matured with a little oil and Sesame Seed Roll Seafood for fried crispy and tasty. Second Dim Sum is also unique because it will destabilize the delicious tongue.
Cooking class requires thoroughness, the class will be held with hands-on system aliases direct practice. That's why we only opened 20 (twenty) places for those who are truly interested. After practicing to make dim sum, as usual, the event will close with lunch bermenu complete and could taste the food your heart's content offerings include a variety of typical Chinese BBQ.
It is better, record the first time so you can manage; Saturday, January 26, 2008, at 09:30 to 14:00 am, at Tien Chao Restaurant, Hotel Gran Melia Jakarta, 1st floor, Jl HR Rasuna Said, South Jakarta. So as not to run out of tickets, just register yourself right here! We will only provide a place for those who are truly interested. Therefore, after pendafaran, please immediately finalize paperwork! (Ely / Odi)
Source: Odilia Winneke - detikFood
See also:
Burger King
Sushi
Dim Sum, little snacks that originated from South China and popular in Hong Kong is indeed experiencing tremendous growth. Now, with our easy breakfast better Dim Sum from class to class resto pavement special. A variety of Dim Sum are also offered in a variety of prices. Well, if you intend to start a new venture and hope to get a promising new business, Dim Sum can be an option. Given any fan of Dim Sum increasingly widespread and more. Like years past, this year we also choose the materials cooking class with a choice of Dim Sum variants are more diverse. Starting from the Dim Sum steamed, fried until that matured with a little oil (pan fried). Chef Lauw Pak Wai from Tien Chao Restaurant, Hotel Gran Melia Jakarta, willing to take the time to reveal the secret manufacture of Dim Sum is delicious, beautiful and not too fatty. Dim Sum is the type favored by many people in the world today.
In particular, the Dim Sum chef, choose 5 (five) kinds of Dim Sum is: Mixed Vegetable Dumpling, Fish and Minced Beef Dumpling Dumpling. Three types of dumplings had a unique and interesting ways of making. Not only that stuffing dumplings also has a variety of more healthful. Unless steamed vegetables also use materials and fish. Dim Sum For 2 others; Chicken Shrimp Dumpling that matured with a little oil and Sesame Seed Roll Seafood for fried crispy and tasty. Second Dim Sum is also unique because it will destabilize the delicious tongue.
Cooking class requires thoroughness, the class will be held with hands-on system aliases direct practice. That's why we only opened 20 (twenty) places for those who are truly interested. After practicing to make dim sum, as usual, the event will close with lunch bermenu complete and could taste the food your heart's content offerings include a variety of typical Chinese BBQ.
It is better, record the first time so you can manage; Saturday, January 26, 2008, at 09:30 to 14:00 am, at Tien Chao Restaurant, Hotel Gran Melia Jakarta, 1st floor, Jl HR Rasuna Said, South Jakarta. So as not to run out of tickets, just register yourself right here! We will only provide a place for those who are truly interested. Therefore, after pendafaran, please immediately finalize paperwork! (Ely / Odi)
Source: Odilia Winneke - detikFood
See also:
Burger King
Sushi
Senin, 29 November 2010
Namanari
Jenis asli Sushi, hari ini diklasifikasikan sebagai nare-Zushi (馴れ 寿司, 熟 寿司), pertama kali dikembangkan di suatu tempat di Asia Tenggara, menyebarkan ke Jepang. Ikan asin dan dibungkus dengan padi fermentasi, hidangan nasi tradisional lacto-fermentasi. Nare-Zushi terbuat dari ikan ini memusnahkan disimpan dalam padi fermentasi untuk pengawetan. Nare-Zushi disimpan selama fermentasi selama beberapa bulan kemudian dihapus. Beras difermentasi dibuang dan ikan adalah bagian hanya dikonsumsi. Sushi awal ini menjadi sumber protein.
Orang Jepang lebih suka makan ikan dengan beras, dikenal sebagai namanare atau namanari (生成, なまなれ, な ま なり). Selama periode Muromachi namanare adalah jenis yang paling populer sushi. Namanare adalah sebagian ikan mentah terbungkus beras, dikonsumsi segar, sebelum hilang rasa nya. Cara baru mengkonsumsi ikan tidak lagi menjadi bentuk pelestarian melainkan hidangan baru dalam masakan Jepang.
Selama era Edo (awal periode modern, 1603-1868 di Jepang), jenis ketiga Sushi diperkenalkan, haya-Zushi (早 寿司, 早 ずし). Haya-Zushi dihimpun sehingga baik nasi dan ikan bisa dikonsumsi pada saat yang sama, dan hidangan menjadi unik untuk budaya Jepang. Ini adalah pertama kalinya bahwa beras tidak digunakan untuk fermentasi. Beras sekarang dicampur dengan cuka. Ikan, sayuran dan makanan kering diawetkan akan ditambahkan. Jenis sushi masih sangat populer saat ini. Setiap daerah memanfaatkan rasa lokal untuk menghasilkan berbagai Sushi yang telah diwariskan selama beberapa generasi.
Ketika Tokyo masih dipanggil Edo, pada awal abad ke-19, warung makan mobile menjadi layanan makanan dominan. Selama periode Zushi nigiri-(握り 寿司) diperkenalkan. Nigiri-Zushi adalah jenis yang paling umum sushi di restoran Sushi todays. Ini adalah gundukan oblong beras dengan sepotong ikan tersampir di atasnya. Setelah gempa bumi Great Kanto pada tahun 1923, nigiri-Sushi koki kehilangan pekerjaan dan tersebar di seluruh Jepang dan mempopulerkan hidangan di seluruh negeri.
Hari ini piring Sushi internasional dikenal sebagai "Sushi" (nigirizushi; varietas Kanto) adalah makanan cepat saji ditemukan oleh Hanaya Yohei (华 屋 与 兵卫; 1799-1858) pada akhir periode Edo di hari ini di Tokyo (Edo). Orang-orang di Tokyo tinggal tergesa-gesa bahkan seratus tahun yang lalu. nigirizushi ini ditemukan oleh Hanaya tidak difermentasi dan dapat dimakan menggunakan jari atau sumpit. Itu adalah bentuk awal dari makanan cepat saji yang dapat dimakan di sisi jalan atau di teater.
Funazushi
Funazushi adalah jenis langka nApakah-Zushi masih siap dekat danau Biwa, Shiga Prefektur. Delapan belas generasi dari keluarga Kitamura telah mempersiapkan piring (dengan telur utuh) di Kitashina sejak 1619.
Segar Funa (ikan mas crucian dari danau) adalah skala dan memusnahkan melalui insang mereka menjaga tubuh (dan sering telur) ikan utuh. ikan ini kemudian dikemas dengan garam dan berusia selama setahun sebelum dikemas ulang setiap tahun di beras hingga empat tahun. Ikan yang difermentasi yang dihasilkan dapat dilayani diiris tipis atau digunakan sebagai bahan dalam masakan lainnya.
Sumber: en.wikipedia
Lihat juga:
Dim Sum
Soto
Orang Jepang lebih suka makan ikan dengan beras, dikenal sebagai namanare atau namanari (生成, なまなれ, な ま なり). Selama periode Muromachi namanare adalah jenis yang paling populer sushi. Namanare adalah sebagian ikan mentah terbungkus beras, dikonsumsi segar, sebelum hilang rasa nya. Cara baru mengkonsumsi ikan tidak lagi menjadi bentuk pelestarian melainkan hidangan baru dalam masakan Jepang.
Selama era Edo (awal periode modern, 1603-1868 di Jepang), jenis ketiga Sushi diperkenalkan, haya-Zushi (早 寿司, 早 ずし). Haya-Zushi dihimpun sehingga baik nasi dan ikan bisa dikonsumsi pada saat yang sama, dan hidangan menjadi unik untuk budaya Jepang. Ini adalah pertama kalinya bahwa beras tidak digunakan untuk fermentasi. Beras sekarang dicampur dengan cuka. Ikan, sayuran dan makanan kering diawetkan akan ditambahkan. Jenis sushi masih sangat populer saat ini. Setiap daerah memanfaatkan rasa lokal untuk menghasilkan berbagai Sushi yang telah diwariskan selama beberapa generasi.
Ketika Tokyo masih dipanggil Edo, pada awal abad ke-19, warung makan mobile menjadi layanan makanan dominan. Selama periode Zushi nigiri-(握り 寿司) diperkenalkan. Nigiri-Zushi adalah jenis yang paling umum sushi di restoran Sushi todays. Ini adalah gundukan oblong beras dengan sepotong ikan tersampir di atasnya. Setelah gempa bumi Great Kanto pada tahun 1923, nigiri-Sushi koki kehilangan pekerjaan dan tersebar di seluruh Jepang dan mempopulerkan hidangan di seluruh negeri.
Hari ini piring Sushi internasional dikenal sebagai "Sushi" (nigirizushi; varietas Kanto) adalah makanan cepat saji ditemukan oleh Hanaya Yohei (华 屋 与 兵卫; 1799-1858) pada akhir periode Edo di hari ini di Tokyo (Edo). Orang-orang di Tokyo tinggal tergesa-gesa bahkan seratus tahun yang lalu. nigirizushi ini ditemukan oleh Hanaya tidak difermentasi dan dapat dimakan menggunakan jari atau sumpit. Itu adalah bentuk awal dari makanan cepat saji yang dapat dimakan di sisi jalan atau di teater.
Funazushi
Funazushi adalah jenis langka nApakah-Zushi masih siap dekat danau Biwa, Shiga Prefektur. Delapan belas generasi dari keluarga Kitamura telah mempersiapkan piring (dengan telur utuh) di Kitashina sejak 1619.
Segar Funa (ikan mas crucian dari danau) adalah skala dan memusnahkan melalui insang mereka menjaga tubuh (dan sering telur) ikan utuh. ikan ini kemudian dikemas dengan garam dan berusia selama setahun sebelum dikemas ulang setiap tahun di beras hingga empat tahun. Ikan yang difermentasi yang dihasilkan dapat dilayani diiris tipis atau digunakan sebagai bahan dalam masakan lainnya.
Sumber: en.wikipedia
Lihat juga:
Dim Sum
Soto
Minggu, 28 November 2010
Kombinasi Wine dan Makanan
Bagaimana cara mengkombinasikan berbagai jenis Wine dengan makanan sehingga meningkatkan cita rasa dan kenikmatan hidangan? Ada beberapa hal pokok dalam mengkombinasikan makanan dan berbagai varian minuman beralkohol ini.
Hindari beberapa jenis makanan yang merusak rasa wine seperti rempah-rempah, bawang putih, cuka (yang bisa digantikan white wine), serta buah- buahan segar.
Anda juga harus menghindari kombinasi antara daging merah dengan wine manis (sweet wine).. Hindari paduan antara menu makanan berupa ikan, sayuran segar dan keju dari kambing dengan red wine yang akan membuat rasa wine hilang kelezatannya. Agar tidak mematikan rasa, ganti wine dengan Gamay dingin atau fruity Pinot.
Hal lain yang harus dihindari adalah kombinasi antara makanan penutup, Foie Gras, dan keju yang dengan aroma kuat (Munster, keju biru), dengan wine Loire Cabernet, pink wine, atau crisp white (seperti Loire, sampanye, atau Vinho Verde).
Kombinasi Makanan dan Wine
Wine yang tepat akan meningkatkan cita rasa makanan. Hampir semua jenis makanan dapat dipadukan dengan berbagai wine. Orang memiliki selera dan keinginan yang berbeda-beda yang mempengaruhi kombinasi perpaduan makanan dan minuman.
Sebagai contoh, Anda bisa menggunakan keju dengan jenis white wine. Keju bisa disantap bersama Chardonnay dan keju ringan dengan Sauvignon Blanc.
Agar memperoleh pengalaman padu-padan yang menarik, ada beberapa anjuran yang harus diikuti yakni:
- Gunakan hiasan untuk mempercantik tampilan wine
- Wine yan berusia tua sangat cocok untuk disajikan dan dipadankan dengan makanan. Gunakan gelas yang tepat dalam penyajiannya
Makanan manis atau sedikit pahit makanan makin menguatkan rasa asam dan samak dari wine. Sebaiknya hindari menggunakan wine beraroma kuat dengan makanan manis. Sebaliknya, makanan asin atau asam cocok dihidangkan bersama wine dengan rasa manis yang memberikan rasa segar.
Masih banyak referensi lainnya dalam padu-padan wine dan makanan. Sebaiknya Anda menikmatinya proses dan pengalamannya. Kombinasi makanan dan minuman akan semakin mudah apabila jenis wine yang Anda miliki makin beragam dan seimbang.
Sumber : Petti Lubis, Anda Nurlaila- VivaNews
Lihat juga:
Dim Sum
Sushi
Hindari beberapa jenis makanan yang merusak rasa wine seperti rempah-rempah, bawang putih, cuka (yang bisa digantikan white wine), serta buah- buahan segar.
Anda juga harus menghindari kombinasi antara daging merah dengan wine manis (sweet wine).. Hindari paduan antara menu makanan berupa ikan, sayuran segar dan keju dari kambing dengan red wine yang akan membuat rasa wine hilang kelezatannya. Agar tidak mematikan rasa, ganti wine dengan Gamay dingin atau fruity Pinot.
Hal lain yang harus dihindari adalah kombinasi antara makanan penutup, Foie Gras, dan keju yang dengan aroma kuat (Munster, keju biru), dengan wine Loire Cabernet, pink wine, atau crisp white (seperti Loire, sampanye, atau Vinho Verde).
Kombinasi Makanan dan Wine
Wine yang tepat akan meningkatkan cita rasa makanan. Hampir semua jenis makanan dapat dipadukan dengan berbagai wine. Orang memiliki selera dan keinginan yang berbeda-beda yang mempengaruhi kombinasi perpaduan makanan dan minuman.
Sebagai contoh, Anda bisa menggunakan keju dengan jenis white wine. Keju bisa disantap bersama Chardonnay dan keju ringan dengan Sauvignon Blanc.
Agar memperoleh pengalaman padu-padan yang menarik, ada beberapa anjuran yang harus diikuti yakni:
- Gunakan hiasan untuk mempercantik tampilan wine
- Wine yan berusia tua sangat cocok untuk disajikan dan dipadankan dengan makanan. Gunakan gelas yang tepat dalam penyajiannya
Makanan manis atau sedikit pahit makanan makin menguatkan rasa asam dan samak dari wine. Sebaiknya hindari menggunakan wine beraroma kuat dengan makanan manis. Sebaliknya, makanan asin atau asam cocok dihidangkan bersama wine dengan rasa manis yang memberikan rasa segar.
Masih banyak referensi lainnya dalam padu-padan wine dan makanan. Sebaiknya Anda menikmatinya proses dan pengalamannya. Kombinasi makanan dan minuman akan semakin mudah apabila jenis wine yang Anda miliki makin beragam dan seimbang.
Sumber : Petti Lubis, Anda Nurlaila- VivaNews
Lihat juga:
Dim Sum
Sushi
Kamis, 25 November 2010
Delicacies of Fried Ice cream
Delicious fried Ice cream - known as the city of Bogor city culinary tour. No wonder that many restaurants are popping up to offer a different menu with an evocative sense of taste. One of them is on the road Shop Nu Teteh Pandavas Raya no.1 A, North Bogor District.
Restaurant that stood on 20 February 2005 offers another mainstay of the menu, fried ice cream. The price is quite affordable Rp8.000 per serving. "Ice cream is most interested visitors. Usually the meal is always ordered fried Ice cream, "said owner Nu Teteh Cafes, Rina Agustina.
According to him, can spend one week in five gallons of Ice cream per week, or 80 pieces in one day. Interested in the ice because Ice cream is still rare and cooking can be said is the only place in Bogor that sells unique menu. "Yes, besides that, also because it's unique and different," he said.
According to Rina, fried Ice cream is very interested visitors, especially young people, such as middle and high school students that every day can be found at the diner. Visitors also come from the employees around as well as consumers from Greater Jakarta.
Mom who likes to read the book also adds, if he deliberately offers a menu of fried Ice cream because Rina look for areas of Bogor in particular there is no menu. "Yes, quite a large community anemo turned towards this food," added Rice. (FDY)
Source: radar-bogor.co.id
See also:
Hanamasa
Sushi
Restaurant that stood on 20 February 2005 offers another mainstay of the menu, fried ice cream. The price is quite affordable Rp8.000 per serving. "Ice cream is most interested visitors. Usually the meal is always ordered fried Ice cream, "said owner Nu Teteh Cafes, Rina Agustina.
According to him, can spend one week in five gallons of Ice cream per week, or 80 pieces in one day. Interested in the ice because Ice cream is still rare and cooking can be said is the only place in Bogor that sells unique menu. "Yes, besides that, also because it's unique and different," he said.
According to Rina, fried Ice cream is very interested visitors, especially young people, such as middle and high school students that every day can be found at the diner. Visitors also come from the employees around as well as consumers from Greater Jakarta.
Mom who likes to read the book also adds, if he deliberately offers a menu of fried Ice cream because Rina look for areas of Bogor in particular there is no menu. "Yes, quite a large community anemo turned towards this food," added Rice. (FDY)
Source: radar-bogor.co.id
See also:
Hanamasa
Sushi
Rabu, 24 November 2010
Dim Sum from Chinese
Better think twice before refusing serving Dim Sum while waiting for the main dish is prepared. Once tried delicious, many people find it difficult to stop. In fact, the dose eating Dimsum sometimes able to defeat the portion of the main menu.
Which provides Chinese food restaurant around Bandung such as King Duck in PVJ and Platinum Mall in Cihampelas Walk (Ciwalk) usually offers Dim Sum as appetizers. At least five variants think Dim Sum is served with spicy chili sauce cocolan and mayonnaise.
"Dim Sum delicious eaten while hot.'s Why chopsticks are provided for clamping tool. But if I personally, directly be dirty like this," said Rachman (30) visitors Platinum while mencocolkan Dim Sum contents of shrimp into the cup mayonnaise content.
Dim Sum was first known in Canton, South China. Since the 10th century in China has been known for 2,000 more types of Dim Sum. Large restaurants, now serves only about 100 kinds of Dim Sum. While in Indonesia is estimated at only tens of kinds of Dim Sum that can be enjoyed.
Apart from the field, variations in taste Dimsum obtained from the diversity of ways to process. Dim Sum steamed like hakau, dumplings, shrimp dumplings, buns, and xiao long bao, soft, savory, and warm on the tongue. Type of Dim Sum that is fried egg rolls, rice rolls. There is also functional zau, that is spiced chicken claw herb.
Dim Sum is very diverse fields. Among other fish meat, crab, shrimp, shellfish, meat minced meat (chicken and beef), various vegetables, and others. But in China there are certain types of Dim Sum which is made from meat or substance that should not be consumed by Muslims.
"I would not ever refuse offered Dim Sum. But I must ask again to the restaurant owner or employee of halal restaurants Dim Sum. Alhamdulillah been many places around Bandung that offers Dim Sum kosher," said Kiara (27) an employee of a publishing company.
It's just a veiled woman is more fun to enjoy the Dim Sum for breakfast or snacks, along with some other friends. "Incidentally wrote my dining portions not too big. Eat Dim Sum aja had enough," said Kiara, smiling.
Source: tribunjabar.co.id
See also:
Sushi
Hanamasa
Which provides Chinese food restaurant around Bandung such as King Duck in PVJ and Platinum Mall in Cihampelas Walk (Ciwalk) usually offers Dim Sum as appetizers. At least five variants think Dim Sum is served with spicy chili sauce cocolan and mayonnaise.
"Dim Sum delicious eaten while hot.'s Why chopsticks are provided for clamping tool. But if I personally, directly be dirty like this," said Rachman (30) visitors Platinum while mencocolkan Dim Sum contents of shrimp into the cup mayonnaise content.
Dim Sum was first known in Canton, South China. Since the 10th century in China has been known for 2,000 more types of Dim Sum. Large restaurants, now serves only about 100 kinds of Dim Sum. While in Indonesia is estimated at only tens of kinds of Dim Sum that can be enjoyed.
Apart from the field, variations in taste Dimsum obtained from the diversity of ways to process. Dim Sum steamed like hakau, dumplings, shrimp dumplings, buns, and xiao long bao, soft, savory, and warm on the tongue. Type of Dim Sum that is fried egg rolls, rice rolls. There is also functional zau, that is spiced chicken claw herb.
Dim Sum is very diverse fields. Among other fish meat, crab, shrimp, shellfish, meat minced meat (chicken and beef), various vegetables, and others. But in China there are certain types of Dim Sum which is made from meat or substance that should not be consumed by Muslims.
"I would not ever refuse offered Dim Sum. But I must ask again to the restaurant owner or employee of halal restaurants Dim Sum. Alhamdulillah been many places around Bandung that offers Dim Sum kosher," said Kiara (27) an employee of a publishing company.
It's just a veiled woman is more fun to enjoy the Dim Sum for breakfast or snacks, along with some other friends. "Incidentally wrote my dining portions not too big. Eat Dim Sum aja had enough," said Kiara, smiling.
Source: tribunjabar.co.id
See also:
Sushi
Hanamasa
Selasa, 23 November 2010
Kinds of Sushi for Beginner
Japanese cuisine is becoming a trend, which we can easily see from the tent hawker stalls to five-star hotel restaurant. Rival hot dog or hamburger that has long been popular. And for the people of Indonesia who are familiar with the cuisine of the all steamed and digodog, Sushi is very different. Menu sushi is usually served raw department. Food fish, shrimp or vegetables are often served raw, so that sometimes feels fishy and cold. For fans the beginner, this is often a barrier to try it first.
Surely not all the sushi menu is served raw. Menus are usually presented for all-raw vegetarian sushi menu, for example, which contains cucumber (Japanese, kappa maki) or avocado. There are two types of sushi, the Nigiri and Maki. Nigiri is usually served all kind of raw.
To avoid the fishy smell of fish or shrimp, for beginners should eat sushi type Maki. On the sushi menu Maki, usually 'hide' fish or shrimp in rice and nori rolls, and sauces such as mayonnaise seringkai given that eliminate fishy odor. And selection of sushi rolls that contain tuna or salmon fish species. Shrimp is usually a bit stubborn smell decaying stench, but with mayonnaise sauce, the smell will be slightly neutralized.
Complementary while eating sushi is usually also provided Japanese Shoyu or soy sauce, but it usually also have gari, aka pink candied ginger, which can reduce the fishy taste of fish and neutralize our sense of taste among the different flavors of raw fish, which is for beginners, sometimes feel awkward and could make a throw.
Today sushi is also not entirely a monopoly of Japanese food. There have been many fast food-style sushi United States. This is because in the United States, sushi has grown rapidly as a popular cuisine. The beginner can start to try sushi, eating sushi with this American style.
Variations in American-style sushi, dubbed the new sushi fusion, in fact often more popular than traditional sushi. Among fushion popular sushi and familiar in our tongue, among others, Philly Roll, which sushi containing smoked salmon, cream cheese, avocado, and scallions. Then the California roll, sushi containing surimi (imitation crab meat), avocado, cucumber and sometimes sprinkled with tobiko on the outside (fish eggs). There is another Hawaian Roll, which contains unagi sushi, avocado, and nuts. Meanwhile, Boston Roll, which contains shrimp, avocado, cucumber and sprinkled with Tobiko.
Sushi of this type, can be tried for the beginner, or even mothers who are pregnant young, which usually will vomit when smelling fishy odor.
Source: Rev. - tempointeraktif.com
See also:
Hanamasa
Dim Sum
Surely not all the sushi menu is served raw. Menus are usually presented for all-raw vegetarian sushi menu, for example, which contains cucumber (Japanese, kappa maki) or avocado. There are two types of sushi, the Nigiri and Maki. Nigiri is usually served all kind of raw.
To avoid the fishy smell of fish or shrimp, for beginners should eat sushi type Maki. On the sushi menu Maki, usually 'hide' fish or shrimp in rice and nori rolls, and sauces such as mayonnaise seringkai given that eliminate fishy odor. And selection of sushi rolls that contain tuna or salmon fish species. Shrimp is usually a bit stubborn smell decaying stench, but with mayonnaise sauce, the smell will be slightly neutralized.
Complementary while eating sushi is usually also provided Japanese Shoyu or soy sauce, but it usually also have gari, aka pink candied ginger, which can reduce the fishy taste of fish and neutralize our sense of taste among the different flavors of raw fish, which is for beginners, sometimes feel awkward and could make a throw.
Today sushi is also not entirely a monopoly of Japanese food. There have been many fast food-style sushi United States. This is because in the United States, sushi has grown rapidly as a popular cuisine. The beginner can start to try sushi, eating sushi with this American style.
Variations in American-style sushi, dubbed the new sushi fusion, in fact often more popular than traditional sushi. Among fushion popular sushi and familiar in our tongue, among others, Philly Roll, which sushi containing smoked salmon, cream cheese, avocado, and scallions. Then the California roll, sushi containing surimi (imitation crab meat), avocado, cucumber and sometimes sprinkled with tobiko on the outside (fish eggs). There is another Hawaian Roll, which contains unagi sushi, avocado, and nuts. Meanwhile, Boston Roll, which contains shrimp, avocado, cucumber and sprinkled with Tobiko.
Sushi of this type, can be tried for the beginner, or even mothers who are pregnant young, which usually will vomit when smelling fishy odor.
Source: Rev. - tempointeraktif.com
See also:
Hanamasa
Dim Sum
Senin, 22 November 2010
Cara Memasak Steak
Ketika menunjukkan teknik untuk memasak Steak, koki-koki di Le Cordon Bleu ragu untuk memberikan siswa waktu memasak yang tepat karena ada begitu banyak variabel yang perlu dipertimbangkan. Jelas ketebalan steak dan sejauh mana itu harus dimasak (sangat jarang, jarang, sedang, atau baik dilakukan) akan memiliki pengaruh yang besar terhadap waktu. Suhu daging sebelum memasak (jika anda suka steak anda langka atau sedang langka itu harus pada suhu kamar sebelum dimasak), kehadiran tulang, metode memasak (menumis, memanggang atau memanggang), dan panas kompor, grill, atau batubara juga akan mempengaruhi waktu memasak.
Cara terbaik untuk menguji apakah daging dimasak adalah dengan sentuhan dan penglihatan serta berdasarkan jam: sebagai juru masak steak, daging menjadi lebih kencang dan mencerahkan warna interior dari ungu tua-merah ke merah muda. Dengan pengalaman Anda akan dapat menentukan kapan semua daging, unggas, dan bahkan ikan dilakukan, hanya dengan sentuhan.
Berikut adalah panduan untuk memasak steak dengan derajat yang diinginkan: kali perkiraan diberikan untuk 2-2,5 cm (3/4-1 inci) steak tebal.
Very Rare (bleu disebut dalam bahasa Perancis)
Menghanguskan kedua belah pihak hanya sampai kecoklatan (sekitar 1 menit setiap sisi) dalam minyak yang sangat panas dan mentega. steak akan merasa sangat lembut bila disentuh, warna interior tidak akan berubah dari warna ungu-merah daging mentah.
Rare (Saignant)
Menghanguskan fot 2 menit setiap sisinya dan 1 menit di tepi dalam minyak yang sangat panas dan mentega. steak masih akan terasa lembut bila disentuh, warna interior akan merah.
Medium (à point)
Menghanguskan selama 3 menit setiap sisinya dan 1 menit di tepi dalam minyak yang sangat panas dan mentega. steak akan memberikan perlawanan bila disentuh, warna interior akan merah muda, dan jus pink akan manik-manik pada permukaan sisi menyengat dari steak ketika dinyalakan.
Well Done (cuit bien)
Menghanguskan kedua nafsu sisi sampai kecoklatan (sekitar 1 menit setiap sisi) dan kemudian masak selama sekitar 15 menit dalam 170 C (325 F) tanda 3 oven. steak akan sangat tegas bila disentuh, warna interior tidak akan lagi sama sekali pink.
Sumber: ibiblio.org
Lihat juga:
Wine
Sushi
Cara terbaik untuk menguji apakah daging dimasak adalah dengan sentuhan dan penglihatan serta berdasarkan jam: sebagai juru masak steak, daging menjadi lebih kencang dan mencerahkan warna interior dari ungu tua-merah ke merah muda. Dengan pengalaman Anda akan dapat menentukan kapan semua daging, unggas, dan bahkan ikan dilakukan, hanya dengan sentuhan.
Berikut adalah panduan untuk memasak steak dengan derajat yang diinginkan: kali perkiraan diberikan untuk 2-2,5 cm (3/4-1 inci) steak tebal.
Very Rare (bleu disebut dalam bahasa Perancis)
Menghanguskan kedua belah pihak hanya sampai kecoklatan (sekitar 1 menit setiap sisi) dalam minyak yang sangat panas dan mentega. steak akan merasa sangat lembut bila disentuh, warna interior tidak akan berubah dari warna ungu-merah daging mentah.
Rare (Saignant)
Menghanguskan fot 2 menit setiap sisinya dan 1 menit di tepi dalam minyak yang sangat panas dan mentega. steak masih akan terasa lembut bila disentuh, warna interior akan merah.
Medium (à point)
Menghanguskan selama 3 menit setiap sisinya dan 1 menit di tepi dalam minyak yang sangat panas dan mentega. steak akan memberikan perlawanan bila disentuh, warna interior akan merah muda, dan jus pink akan manik-manik pada permukaan sisi menyengat dari steak ketika dinyalakan.
Well Done (cuit bien)
Menghanguskan kedua nafsu sisi sampai kecoklatan (sekitar 1 menit setiap sisi) dan kemudian masak selama sekitar 15 menit dalam 170 C (325 F) tanda 3 oven. steak akan sangat tegas bila disentuh, warna interior tidak akan lagi sama sekali pink.
Sumber: ibiblio.org
Lihat juga:
Wine
Sushi
Minggu, 21 November 2010
Abuba Steak Bandung
Abuba Steak adalah salah satu tempat makan steak yang nge-top dan ramai dikunjungi di Jakarta. Outlet pertamanya adalah yang terletak di Jalan Cipete Raya, kemudian disusul dengan outlet-outlet berikutnya di daerah Kelapa Gading, Pluit Indah Raya dan Wahid Hasyim Jakarta dan segera akan menyusul di Bandung yang menurut kabarnya akan dibuka tanggal 1 Mei 2008. Alamatnya di Jalan Prabudi Muntur No 12 (Dago Area), Bandung.
Yang saya ingin ceritakan adalah perubahan tampilan outlet yang terletak di Jalan Cipete Raya. Abuba yang sekarang sudah pindah lokasi, dari tempat yang penuh dengan asap (kata orang-orang) dan parkiran yang susah tapi tetap saja ramai (kata orang-orang lagi) ke tempat yang lebih nyaman dan interior masa kini (ini bukan kata orang, tapi kata saya). Lokasinya masih di Jalan Cipete Raya. Soal parkiran gak usah kuatir, apalagi soal tempat duduk (buanyak banget). Mau yang saling tatap-tatapan ada, mau yang lagi 'musuhan' dan duduk berdampingan saja dengan pembatas meja juga ada.
Menu yang disajikan masih sama. Mulai dari steak daging lokal hingga steak daging impor, ada juga steak ayam, steak salmon, steak kakap, grill sosis, grill beef burger dan steak daging goreng. Bagi yang gak doyan makan kentang jangan kuatir tersedia juga nasi putih. Harga steak berkisar dari Rp 32,000.- sampai Rp 80,000.- Ada juga menu yang sekarang lagi nge-trend yaitu daging Wagyu Australia yang dijual sekitar Rp 135,000.-
Minuman mulai dari air mineral, soft drink, hingga milo dan lemonade. Teh hangat juga gak ketinggalan. Harga minuman dari Rp 1,000.- sampai Rp 7,000.- Semua harga di atas belum termasuk Ppn 10 %.
Sumber : Meidy - wikimu.com
Lihat juga:
Dim Sum
Sushi
Yang saya ingin ceritakan adalah perubahan tampilan outlet yang terletak di Jalan Cipete Raya. Abuba yang sekarang sudah pindah lokasi, dari tempat yang penuh dengan asap (kata orang-orang) dan parkiran yang susah tapi tetap saja ramai (kata orang-orang lagi) ke tempat yang lebih nyaman dan interior masa kini (ini bukan kata orang, tapi kata saya). Lokasinya masih di Jalan Cipete Raya. Soal parkiran gak usah kuatir, apalagi soal tempat duduk (buanyak banget). Mau yang saling tatap-tatapan ada, mau yang lagi 'musuhan' dan duduk berdampingan saja dengan pembatas meja juga ada.
Menu yang disajikan masih sama. Mulai dari steak daging lokal hingga steak daging impor, ada juga steak ayam, steak salmon, steak kakap, grill sosis, grill beef burger dan steak daging goreng. Bagi yang gak doyan makan kentang jangan kuatir tersedia juga nasi putih. Harga steak berkisar dari Rp 32,000.- sampai Rp 80,000.- Ada juga menu yang sekarang lagi nge-trend yaitu daging Wagyu Australia yang dijual sekitar Rp 135,000.-
Minuman mulai dari air mineral, soft drink, hingga milo dan lemonade. Teh hangat juga gak ketinggalan. Harga minuman dari Rp 1,000.- sampai Rp 7,000.- Semua harga di atas belum termasuk Ppn 10 %.
Sumber : Meidy - wikimu.com
Lihat juga:
Dim Sum
Sushi
Senin, 15 November 2010
Enaknya Cake Isi Ice cream
Gak sengaja nemuin resep unik ini, Cake isi Ice cream hemmm... kayaknya enak nih. Abisnya saya suka banget ma Ice cream. Yawda saya ambil aja resepnya dari kompas buat referensi, kali aja besok-besok mo bikin. Dari tampilannya sih uenak banget tuh, apalagi makannya pas siang-siang gini. Mo tau cara bikinnya??
Bahan Cake:
4 btr telur
150 gr gula pasir
125 gr tepung self raising flour
3 sdm cokelat bubuk
50 gr margarin cair
1 ltr Ice cream vanili
Saus Cokelat:
100 gr dark cooking chocolate
1 sdm mentega
4 sdm krim kental
Cara membuat:
Kocok telur dan gula sampai putih dan mengembang. Masukkan campuran tepung terigu dan cokelat sambil diayak sampai rata. Terakhir, masukkan margarin cair, aduk rata.
Tuang adonan ke dalam loyang berlubang di tengah dan berdiameter 24 cm yang sudah diolesi margarin dan ditaburi tepung terigu. Ratakan.
*Panggang dalam oven panas bersuhu 180 derajat Celsius selama 30 menit sampai matang. Sisihkan hingga dingin.
*Keluarkan cake dari loyang, potong melintang setinggi 1,5 cm dari bagian bawah. Angkat cake, keruk bagian tengahnya sedalam 1 cm hingga membentuk lubang. Sisihkan.
* Keluarkan Ice cream dari freezer, kocok sebentar hingga agak meleleh. Letakkan di atas cake, tutup dengan sisa cake. Bungkus dengan plastik.
* Simpan dalam freezer selama 2 jam. Keluarkan.
* Potong-potong cake, sajikan bersama saus cokelat. (azk4.com)
Lihat juga :
Sate
Sushi
Bahan Cake:
4 btr telur
150 gr gula pasir
125 gr tepung self raising flour
3 sdm cokelat bubuk
50 gr margarin cair
1 ltr Ice cream vanili
Saus Cokelat:
100 gr dark cooking chocolate
1 sdm mentega
4 sdm krim kental
Cara membuat:
Kocok telur dan gula sampai putih dan mengembang. Masukkan campuran tepung terigu dan cokelat sambil diayak sampai rata. Terakhir, masukkan margarin cair, aduk rata.
Tuang adonan ke dalam loyang berlubang di tengah dan berdiameter 24 cm yang sudah diolesi margarin dan ditaburi tepung terigu. Ratakan.
*Panggang dalam oven panas bersuhu 180 derajat Celsius selama 30 menit sampai matang. Sisihkan hingga dingin.
*Keluarkan cake dari loyang, potong melintang setinggi 1,5 cm dari bagian bawah. Angkat cake, keruk bagian tengahnya sedalam 1 cm hingga membentuk lubang. Sisihkan.
* Keluarkan Ice cream dari freezer, kocok sebentar hingga agak meleleh. Letakkan di atas cake, tutup dengan sisa cake. Bungkus dengan plastik.
* Simpan dalam freezer selama 2 jam. Keluarkan.
* Potong-potong cake, sajikan bersama saus cokelat. (azk4.com)
Lihat juga :
Sate
Sushi
Minggu, 14 November 2010
All About Maki Sushi
Maki refers to any type of Sushi which is made in a roll with Sushi rice, toasted seaweed nori, and various fillings. The word maki means “roll,” and most people who have eaten Sushi have consumed maki in some form or another. Some forms of maki, such as uramaki, are complex, requiring the attention of a skilled chef. Others such as temaki are very easy to make, and frequently eaten at home and at social gatherings.
Maki Sushi comes in several varieties, depending on how thick the roll is and how the roll is constructed. The most common form is hosomaki, or thin rolls. Thin rolls are made by making a small strip of Sushi rice and one or two ingredients along one edge of a sheet of nori and then rolling it up tightly to form a slender roll. Hosomaki is cut into small pieces before serving, and is usually served on a platter with several other types of Sushi for contrast. Common hosomaki types include cucumber rolls, carrot rolls, and tuna rolls.
Thicker maki is called futomaki, which means “fat roll.” Futomaki is usually made with multiple ingredients, and can be as much as one and one half inches (four centimeters) in diameter. Futomaki is often made vegetarian, and commonly includes ingredients like sprouts, fried eggs, and daikon radish. Usually futomaki is cut before it is served, although it is also served in the form of whole rolls at some traditional festivals.
Uramaki is an inside out roll, meaning that the Sushi rice is on the outside. Uramaki is made by layering a piece of nori with Sushi rice and then flipping it over to line the bottom edge of the other side with ingredients. Then the maki is rolled up, and usually dipped in garnishes like fish roe or sesame seeds. Uramaki is actually more common outside of Japan, and includes famous Sushi such as California and Philadelphia rolls. (wise geek)
See also:
Burger King
Steak
Kamis, 11 November 2010
Steak Ayam Goreng
Steak -Ayam goreng (juga dikenal sebagai ditumis Steak, Steak negara-goreng atau SRA) adalah masakan yang terdiri dari sepotong Steak (steak kubus tenderized) dilapisi dengan tepung bumbu dan ditumis. Hal ini terkait dengan masakan Amerika Selatan dan perhotelan. Namanya mungkin karena kesamaan Steak ayam-goreng dalam persiapan untuk ayam goreng, meskipun hidangan juga mirip dengan Austria hidangan Wiener klasik Schnitzel (dikenal dalam masakan Amerika Latin sebagai milanesa), sebuah sapi tenderized atau potongan daging sapi, dilapisi dengan tepung , telur, dan tepung roti dan digoreng. Hal ini mirip dengan resep untuk collops Skotlandia. Hal ini umumnya dikategorikan sebagai makanan yang menenangkan.
Asal tepat dari hidangan tidak jelas, namun banyak sumber atribut pengembangan untuk imigran Jerman dan Austria ke Texas pada abad kesembilan belas yang membawa resep untuk Wiener Schnitzel dari Eropa ke Amerika Serikat. Lamesa, kursi Dawson County di Texas South Plains, mengklaim sebagai tempat kelahiran steak-ayam goreng, seperti halnya Bandera, anak kesayangan Texas ', John "White Gravy" Neutzling.
Para Ibu Rumah Tangga Virginia, yang diterbitkan pada tahun 1838 oleh Mary Randolph memiliki resep untuk cutlets daging sapi muda yang merupakan salah satu resep awal untuk makanan seperti steak-ayam goreng. Resep untuk apa yang sekarang kita kenal sebagai steak ayam-goreng yang termasuk dalam buku resep masakan daerah banyak dengan akhir abad kesembilan belas. Istilah sebenarnya "Steak ayam-goreng" mungkin dikembangkan di tahun 1930-an. Ada kemungkinan bahwa perubahan nama untuk resep ini adalah karena perang dengan Jerman.
Sebuah 1943 Amerika resep Cookbook untuk Wiener Schnitzel mencakup garam merica putih dan saus krim.
steak-Ayam goreng adalah hidangan populer di antara banyak yang membentuk makanan negara resmi dari Oklahoma, ditambahkan ke daftar pada tahun 1988. (En.wikipedia)
Lihat Juga:
Hanamasa
Sushi
Asal tepat dari hidangan tidak jelas, namun banyak sumber atribut pengembangan untuk imigran Jerman dan Austria ke Texas pada abad kesembilan belas yang membawa resep untuk Wiener Schnitzel dari Eropa ke Amerika Serikat. Lamesa, kursi Dawson County di Texas South Plains, mengklaim sebagai tempat kelahiran steak-ayam goreng, seperti halnya Bandera, anak kesayangan Texas ', John "White Gravy" Neutzling.
Para Ibu Rumah Tangga Virginia, yang diterbitkan pada tahun 1838 oleh Mary Randolph memiliki resep untuk cutlets daging sapi muda yang merupakan salah satu resep awal untuk makanan seperti steak-ayam goreng. Resep untuk apa yang sekarang kita kenal sebagai steak ayam-goreng yang termasuk dalam buku resep masakan daerah banyak dengan akhir abad kesembilan belas. Istilah sebenarnya "Steak ayam-goreng" mungkin dikembangkan di tahun 1930-an. Ada kemungkinan bahwa perubahan nama untuk resep ini adalah karena perang dengan Jerman.
Sebuah 1943 Amerika resep Cookbook untuk Wiener Schnitzel mencakup garam merica putih dan saus krim.
steak-Ayam goreng adalah hidangan populer di antara banyak yang membentuk makanan negara resmi dari Oklahoma, ditambahkan ke daftar pada tahun 1988. (En.wikipedia)
Lihat Juga:
Hanamasa
Sushi
Selasa, 09 November 2010
Delicacies of Mushroom Soto
Soto is a typical Indonesian food made from meat and vegetable broth. The most common meat used is beef and chicken, but also pigs and goats. Various regions in Indonesia has its own type of Soto, with different content, such as Kediri Soto Soto Madura, Soto Betawi, Soto Padang, Soto Bandung, Soto Sokaraja, Soto Banjar Soto Medan, coto Makassar. Soto was also named after it implies, for example Soto chicken, tripe Soto, Soto goat. Soto has many similarities with the soup.
Tasty, fresh, and healthy, that's what can be disclosed when eating brown rice mushroom Soto menu. The problem, materials Soto is different from the material in general. No wonder the soup is a mainstay in the food stalls in Umoyo, Salam, Magelang, Central Java. The idea of making red rice fungus Soto began from trial and error, the article during the Soto only made of the monotony.
Soto pembutan process sanggatlah simple mushroom brown rice. At first, the fresh oyster mushrooms cleaned and then boiled for a few minutes and then removed. Furthermore, shredded mushrooms and mixed with red rice, rice noodles sliced carrots, bean sprouts, salt, flavorings, sledri leaves, fried onions, chicken broth and watered. Brown rice mushroom soup was ready to serve.
To one portion of brown rice mushroom Soto is we just pay Rp 4,000. In a day oyster mushroom soup stall is able to sell 40 to 55 servings. Uniquely, Soto served with bowls of clay, thus making the addiction will be delicious. If you're passing in Magelang, do not forget to stop by the shop Soto mushrooms brown rice. (ADO - Yon Daryono - Coverage 6)
See also:
Steak
Sushi
Tasty, fresh, and healthy, that's what can be disclosed when eating brown rice mushroom Soto menu. The problem, materials Soto is different from the material in general. No wonder the soup is a mainstay in the food stalls in Umoyo, Salam, Magelang, Central Java. The idea of making red rice fungus Soto began from trial and error, the article during the Soto only made of the monotony.
Soto pembutan process sanggatlah simple mushroom brown rice. At first, the fresh oyster mushrooms cleaned and then boiled for a few minutes and then removed. Furthermore, shredded mushrooms and mixed with red rice, rice noodles sliced carrots, bean sprouts, salt, flavorings, sledri leaves, fried onions, chicken broth and watered. Brown rice mushroom soup was ready to serve.
To one portion of brown rice mushroom Soto is we just pay Rp 4,000. In a day oyster mushroom soup stall is able to sell 40 to 55 servings. Uniquely, Soto served with bowls of clay, thus making the addiction will be delicious. If you're passing in Magelang, do not forget to stop by the shop Soto mushrooms brown rice. (ADO - Yon Daryono - Coverage 6)
See also:
Steak
Sushi
Senin, 08 November 2010
Makan di Tengoku Sushi
Laperrrr….. and lagi ngidamnya tuh Sushi makanan Jepang. And kebetulan di mall Emporium ini gua liad tengoku Sushi and keliatannya tempatnya cozy. Jadi gua berdua bareng temen langsung masuk sini and cobain ramen dll-nya. Hasilnya yummy…. Sayangnya ga kefoto makanan2nya.
Kedua kalinya kesini gua iseng sendirian. Kirain nih waiters bakal nyepelein gua kan mesen 1 menu doang. Beef katsu curry yang paling gua pengen (pertama kali ke sini karenya abis) with ocha dingin. Di sini gua duduk lama banget. Nyambi santai and kerja dikit. Tapi tetep…. Gua ga diusir, malah ocha gua selalu diisi terus (sampe kembung booo). Setelah puas gua minta bill and ternyata ochanya free loh. No charge. Padahal di menu tertera harganya 5.000,- and gua baru sadar waktu pulang.
Ketiga…. Berhubung cowo gua mau makan2 bareng temennya, gua usulin di sini karna di sini ada promo BCA disc 20%. Tapi untuk cek and ricek gua coba telp dulu, takutnya F&B doang. tapi ternyata semuanya disc 20%.. yippieeee……
Ketiga kalinya karna kita dateng rombongan, jadi agak susah cari tempatnya karna nih tempat juga lagi dalam keadaan penuh and mungkin karna rame, jadi waitersnya ada sedikit salahnya. Tapi ga fatal koq, cuman orderan ada 1 yang kurang doang. And mereka tetep ramah mau ngisiin ocha kita” semua yang minumnya udah kaya onta. And waktu terakhirnya kita bawa kue, waitersnya dengan kesadaran sendiri tanpa kita minta langsung bawain sendok and piring baru untuk potongan2 kue kita loh. And kita ga diusir sama sekali padahal kita masih di sini sampe jam 10 malem. Oh iya satu lagi…. Ochanya tetep free….. padahal kita sepertinya udah abisin 1 galon lebih deh.
Sayangnya ketiga kalinya dateng ke sini, kare-nya abis lagi… jadi kita ga bisa makan kare”an deh… pesennya? Banyak dah… hampir semuanya dipesen and Sushi dan yang lainnya, enak. Untuk foto makanan and harganya, langsung di cek aja deh yah
Harga blom termasuk – disc 20% + Service 5.5% + Tax 10% (Delzy - id.openrice.com)
Lihat juga :
Ice cream
Steak
Kedua kalinya kesini gua iseng sendirian. Kirain nih waiters bakal nyepelein gua kan mesen 1 menu doang. Beef katsu curry yang paling gua pengen (pertama kali ke sini karenya abis) with ocha dingin. Di sini gua duduk lama banget. Nyambi santai and kerja dikit. Tapi tetep…. Gua ga diusir, malah ocha gua selalu diisi terus (sampe kembung booo). Setelah puas gua minta bill and ternyata ochanya free loh. No charge. Padahal di menu tertera harganya 5.000,- and gua baru sadar waktu pulang.
Ketiga…. Berhubung cowo gua mau makan2 bareng temennya, gua usulin di sini karna di sini ada promo BCA disc 20%. Tapi untuk cek and ricek gua coba telp dulu, takutnya F&B doang. tapi ternyata semuanya disc 20%.. yippieeee……
Ketiga kalinya karna kita dateng rombongan, jadi agak susah cari tempatnya karna nih tempat juga lagi dalam keadaan penuh and mungkin karna rame, jadi waitersnya ada sedikit salahnya. Tapi ga fatal koq, cuman orderan ada 1 yang kurang doang. And mereka tetep ramah mau ngisiin ocha kita” semua yang minumnya udah kaya onta. And waktu terakhirnya kita bawa kue, waitersnya dengan kesadaran sendiri tanpa kita minta langsung bawain sendok and piring baru untuk potongan2 kue kita loh. And kita ga diusir sama sekali padahal kita masih di sini sampe jam 10 malem. Oh iya satu lagi…. Ochanya tetep free….. padahal kita sepertinya udah abisin 1 galon lebih deh.
Sayangnya ketiga kalinya dateng ke sini, kare-nya abis lagi… jadi kita ga bisa makan kare”an deh… pesennya? Banyak dah… hampir semuanya dipesen and Sushi dan yang lainnya, enak. Untuk foto makanan and harganya, langsung di cek aja deh yah
Harga blom termasuk – disc 20% + Service 5.5% + Tax 10% (Delzy - id.openrice.com)
Lihat juga :
Ice cream
Steak
Minggu, 07 November 2010
Eat Sushi in Takarajima
YOU find a Japanese restaurant with a menu of Sushi and youthful atmosphere in the region serving elite dishes delicious and the prices are friends? None other is not, Takarajima only should you came into to eat Sushi.
Another Japanese restaurant that you can make choices when dining Sushi or another japanese food with friends or family. His name Takarajima. It still sounded strange to the ear because of this new restaurant in operation since 1 April 2010. Located on the 2nd floor Plaza Adorama, Kemang, South Jakarta, the local elite and popular as a hangout child slang, Takarajima is targeting the young consumer.
Of course the concept of office design, Takarajima ngepopdan seem more dynamic, like a casual cafes are far from conservative impression at all. Dominated by shades of brown and black, this restaurant uses wooden benches, ornamental cherry tree artificial, rectangular lanterns and wall hangings of Japanese pictorial with kimono.
You certainly feel comfortable and feel at home while here. "Our concept is to make the restaurant a cozy and comfortable for the young child. Hence, we also provide long sofas for lounging. So, here is not just eating Sushi and another dish, but also enjoy to hanging out and socializing, "said Agnes Ekaristiany, Takarajima owners.
Moreover, according to Agnes, the price of food offered at the restaurant is relatively affordable and not "strangle" the bag considering the youth market share as the target visitors. "The price is certainly affordable. Although cheaper, the quality of our cuisine and service is not less than other Japanese restaurants that already have names, "he said.
Agnes express, selected segments of young people considering they proved more loyal than adults. Especially in terms of choosing a place to relax or enjoy your favorite foods. "If they've liked one place, they will return again. And, even invite other friends to play along, "said Agnes.
Takarajima means island treasure. It refers to the menu offered here is not just Sushi, but very varied, ranging otoshi (appetizer), sashimi, noodle, alacarte, bento up to the menu sets. For available types of nigiri Sushi (hand-fromed Sushi), maki (rolled Sushi), and Gunkan (washiproll). According to Agnes, his attempt to present a special menu is different and there is no elsewhere.
"We are combining an existing menu in the market with additional ingredients of raw materials, ingredients, and special cooking process so that a typical menu Sushi and another dish from Takarajima unique and special," he said. In the ranks of otoshi or appetizers for example, available edamame, salmon salad, or savory nan shitake maki beef that you can choose. (SINDO / / tty - okefood)
See also:
Ice cream
Steak
Another Japanese restaurant that you can make choices when dining Sushi or another japanese food with friends or family. His name Takarajima. It still sounded strange to the ear because of this new restaurant in operation since 1 April 2010. Located on the 2nd floor Plaza Adorama, Kemang, South Jakarta, the local elite and popular as a hangout child slang, Takarajima is targeting the young consumer.
Of course the concept of office design, Takarajima ngepopdan seem more dynamic, like a casual cafes are far from conservative impression at all. Dominated by shades of brown and black, this restaurant uses wooden benches, ornamental cherry tree artificial, rectangular lanterns and wall hangings of Japanese pictorial with kimono.
You certainly feel comfortable and feel at home while here. "Our concept is to make the restaurant a cozy and comfortable for the young child. Hence, we also provide long sofas for lounging. So, here is not just eating Sushi and another dish, but also enjoy to hanging out and socializing, "said Agnes Ekaristiany, Takarajima owners.
Moreover, according to Agnes, the price of food offered at the restaurant is relatively affordable and not "strangle" the bag considering the youth market share as the target visitors. "The price is certainly affordable. Although cheaper, the quality of our cuisine and service is not less than other Japanese restaurants that already have names, "he said.
Agnes express, selected segments of young people considering they proved more loyal than adults. Especially in terms of choosing a place to relax or enjoy your favorite foods. "If they've liked one place, they will return again. And, even invite other friends to play along, "said Agnes.
Takarajima means island treasure. It refers to the menu offered here is not just Sushi, but very varied, ranging otoshi (appetizer), sashimi, noodle, alacarte, bento up to the menu sets. For available types of nigiri Sushi (hand-fromed Sushi), maki (rolled Sushi), and Gunkan (washiproll). According to Agnes, his attempt to present a special menu is different and there is no elsewhere.
"We are combining an existing menu in the market with additional ingredients of raw materials, ingredients, and special cooking process so that a typical menu Sushi and another dish from Takarajima unique and special," he said. In the ranks of otoshi or appetizers for example, available edamame, salmon salad, or savory nan shitake maki beef that you can choose. (SINDO / / tty - okefood)
See also:
Ice cream
Steak
Sushi in Kemang
YOU find a Japanese restaurant with a menu of Sushi and youthful atmosphere in the region serving elite dishes delicious and the prices are friends? None other is not, Takarajima only should you came into to eat Sushi.
Another Japanese restaurant that you can make choices when dining Sushi or another japanese food with friends or family. His name Takarajima. It still sounded strange to the ear because of this new restaurant in operation since 1 April 2010. Located on the 2nd floor Plaza Adorama, Kemang, South Jakarta, the local elite and popular as a hangout child slang, Takarajima is targeting the young consumer.
Of course the concept of office design, Takarajima ngepopdan seem more dynamic, like a casual cafes are far from conservative impression at all. Dominated by shades of brown and black, this restaurant uses wooden benches, ornamental cherry tree artificial, rectangular lanterns and wall hangings of Japanese pictorial with kimono.
You certainly feel comfortable and feel at home while here. "Our concept is to make the restaurant a cozy and comfortable for the young child. Hence, we also provide long sofas for lounging. So, here is not just eating Sushi and another dish, but also enjoy to hanging out and socializing, "said Agnes Ekaristiany, Takarajima owners.
Moreover, according to Agnes, the price of food offered at the restaurant is relatively affordable and not "strangle" the bag considering the youth market share as the target visitors. "The price is certainly affordable. Although cheaper, the quality of our cuisine and service is not less than other Japanese restaurants that already have names, "he said.
Agnes express, selected segments of young people considering they proved more loyal than adults. Especially in terms of choosing a place to relax or enjoy your favorite foods. "If they've liked one place, they will return again. And, even invite other friends to play along, "said Agnes.
Takarajima means island treasure. It refers to the menu offered here is not just Sushi, but very varied, ranging otoshi (appetizer), sashimi, noodle, alacarte, bento up to the menu sets. For available types of nigiri Sushi (hand-fromed Sushi), maki (rolled Sushi), and Gunkan (washiproll). According to Agnes, his attempt to present a special menu is different and there is no elsewhere.
"We are combining an existing menu in the market with additional ingredients of raw materials, ingredients, and special cooking process so that a typical menu Sushi and another dish from Takarajima unique and special," he said. In the ranks of otoshi or appetizers for example, available edamame, salmon salad, or savory nan shitake maki beef that you can choose. (SINDO / / tty - okefood)
See also:
Ice cream
Steak
Another Japanese restaurant that you can make choices when dining Sushi or another japanese food with friends or family. His name Takarajima. It still sounded strange to the ear because of this new restaurant in operation since 1 April 2010. Located on the 2nd floor Plaza Adorama, Kemang, South Jakarta, the local elite and popular as a hangout child slang, Takarajima is targeting the young consumer.
Of course the concept of office design, Takarajima ngepopdan seem more dynamic, like a casual cafes are far from conservative impression at all. Dominated by shades of brown and black, this restaurant uses wooden benches, ornamental cherry tree artificial, rectangular lanterns and wall hangings of Japanese pictorial with kimono.
You certainly feel comfortable and feel at home while here. "Our concept is to make the restaurant a cozy and comfortable for the young child. Hence, we also provide long sofas for lounging. So, here is not just eating Sushi and another dish, but also enjoy to hanging out and socializing, "said Agnes Ekaristiany, Takarajima owners.
Moreover, according to Agnes, the price of food offered at the restaurant is relatively affordable and not "strangle" the bag considering the youth market share as the target visitors. "The price is certainly affordable. Although cheaper, the quality of our cuisine and service is not less than other Japanese restaurants that already have names, "he said.
Agnes express, selected segments of young people considering they proved more loyal than adults. Especially in terms of choosing a place to relax or enjoy your favorite foods. "If they've liked one place, they will return again. And, even invite other friends to play along, "said Agnes.
Takarajima means island treasure. It refers to the menu offered here is not just Sushi, but very varied, ranging otoshi (appetizer), sashimi, noodle, alacarte, bento up to the menu sets. For available types of nigiri Sushi (hand-fromed Sushi), maki (rolled Sushi), and Gunkan (washiproll). According to Agnes, his attempt to present a special menu is different and there is no elsewhere.
"We are combining an existing menu in the market with additional ingredients of raw materials, ingredients, and special cooking process so that a typical menu Sushi and another dish from Takarajima unique and special," he said. In the ranks of otoshi or appetizers for example, available edamame, salmon salad, or savory nan shitake maki beef that you can choose. (SINDO / / tty - okefood)
See also:
Ice cream
Steak
Selasa, 02 November 2010
Ice cream arrived in America
Ice cream arrived in America during the 1700's. George Washington himself brought pewter pot freezers to the United States -useful souvenirs of a trip to France. Thomas Jefferson, the great gourmet president had an icehouse that stored vast quantities of ice, as well as enough servants to laboriously turn and turn and turn the ice canisters used for the ice cream. He didn't have enough vanilla for the taste he preferred but ordered them later from France. With a local river supplying him with ice, he was able to have ice cream all year long.
It was two freed slaves working for Dolly Madison, whose culinary interests are well known,who continued the elite use of ice cream. Sallie Shadd, who ran a catering business, used strawberries from the garden to create a strawberry ice cream. But it was a chef in the White House, Augustus Jackson, who shaped the ice cream into elegant molds that were served on a silver tray. Ice cream was an elite dessert, available to the wealthy.
The industrial age made ice cream available everywhere to everyone. Making ice was a business of its own, one that provided ice for ice boxes, that primitive refrigerator. It was the air inject freezer, however which brought ice cream into the world of commerce. This freezer is able to inject as much as 60% air into the mixture of ice cream. Aptly, it was in Philadelphia where a woman, Nancy Johnson, who came up with a design for a 'machine' with a crank that produced a smooth, creamy ice cream. This was a hand cranked machine, however, and a tedious job for the lover of ice cream, but it did make it possible for the average person to enjoy this cool dessert.
Once established, there was no stopping the rage for ice cream. The eskimo Pie appeared in 1921 and the Good Humor followed rapidly in 1923. In that same year, ann ingenious gent named, Hood, invented a tub-shaped paper cup for serving ice cream. This revolutionary cup was first presented at the National Ice Cream Convention in Cleveland, Ohio. It ultimately found the name Dixie Cup and is still sold, now coated with wax and accompanied by a small plastic spoon. Thee was no rest for innovative ice cream makers and soon that lovely sherbet on a stick appeared, that which is called a Popsicle. This was followed by the invention of a machine that could make soft ice cream to be dispensed in a swirl right on the spot. This became Carvel.
With such enthusiasm and such ingenuity being applied to ice cream it was inevitable that the commercial enterprises would want to lure customers with the promise of variety. At a soda fountain in Boston, an entrepreneur named Howard Johnson promised "28 Flavors" to his customers and an empire was born. Not to be outdone, two gentlemen, one Mr. Basking, the other Mr. Robbins went beyond Johnson and promised 31 flavors.(inmamaskitchen)
See also :
Dim Sum
Sushi
It was two freed slaves working for Dolly Madison, whose culinary interests are well known,who continued the elite use of ice cream. Sallie Shadd, who ran a catering business, used strawberries from the garden to create a strawberry ice cream. But it was a chef in the White House, Augustus Jackson, who shaped the ice cream into elegant molds that were served on a silver tray. Ice cream was an elite dessert, available to the wealthy.
The industrial age made ice cream available everywhere to everyone. Making ice was a business of its own, one that provided ice for ice boxes, that primitive refrigerator. It was the air inject freezer, however which brought ice cream into the world of commerce. This freezer is able to inject as much as 60% air into the mixture of ice cream. Aptly, it was in Philadelphia where a woman, Nancy Johnson, who came up with a design for a 'machine' with a crank that produced a smooth, creamy ice cream. This was a hand cranked machine, however, and a tedious job for the lover of ice cream, but it did make it possible for the average person to enjoy this cool dessert.
Once established, there was no stopping the rage for ice cream. The eskimo Pie appeared in 1921 and the Good Humor followed rapidly in 1923. In that same year, ann ingenious gent named, Hood, invented a tub-shaped paper cup for serving ice cream. This revolutionary cup was first presented at the National Ice Cream Convention in Cleveland, Ohio. It ultimately found the name Dixie Cup and is still sold, now coated with wax and accompanied by a small plastic spoon. Thee was no rest for innovative ice cream makers and soon that lovely sherbet on a stick appeared, that which is called a Popsicle. This was followed by the invention of a machine that could make soft ice cream to be dispensed in a swirl right on the spot. This became Carvel.
With such enthusiasm and such ingenuity being applied to ice cream it was inevitable that the commercial enterprises would want to lure customers with the promise of variety. At a soda fountain in Boston, an entrepreneur named Howard Johnson promised "28 Flavors" to his customers and an empire was born. Not to be outdone, two gentlemen, one Mr. Basking, the other Mr. Robbins went beyond Johnson and promised 31 flavors.(inmamaskitchen)
See also :
Dim Sum
Sushi
Senin, 01 November 2010
Sandwich Ice cream labu yang mejadi kegemaran
Mencari sesuatu yang berbeda untuk menemani musim ini? Bagaimana kalau coba untuk membuat Sandwich Ice cream Labu. Makanan ini bisa dinikmati orang dewasa sampai anak-anak kecil. Makanan ini dibuat dengan 2 bahan utama, yaitu Whoopie Cokelat Pie yang diisi oleh Ice cream labu. Penampilannya menarik, tapi rasanya jauh lebih menarik lagi. Ice cream labu yang dipakai juga harus enak. Sandwich Ice cream Labu ini dapat dibuat dalam waktu yang singkat. Bungkus saja Ice cream labu sandwich tersebut kedalam kertas lilin, lalu menyimpannya dalam freezer sampai beku.
Sandwich Ice cream labu mulai dengan dua putaran, bundar coklat berbentuk Pies Whoopie yang lembut dan lembab dengan tekstur seperti kue yang sempurna untuk membuat sandwich Ice cream. Mereka sering digambarkan sebagai Iblisnya kue dalam bentuk cookie. Warna coklat gelap dan aromanya berasal dari coklat bubuk Belanda yang diproses dan penambahan mentega susu untuk membantu agar teksturnya menjadi basah. Bahan lain dalam kue ini adalah kopi, tapi kopi bisa diganti dengan menggunakan air.
Jika Anda tidak dapat menemukan cokelat Belanda, bisa diganti dengan bubuk cokelat itu adalah kakao untuk menetralisir asam dari kopi. Karena netral dan tidak bereaksi dengan baking soda, maka harus digunakan dalam resep menyerukan baking powder, kecuali ada bahan asam lainnya dalam jumlah yang cukup digunakan. Bubuk cokelat memiliki warna coklat kemerahan, rasa ringan, dan mudah larut dalam cairan. Rasanya yang lembut membuatnya bercampur pas dalam makanan yang dipanggang, misalnya saja seperti kue dimana bumbu halus yang melengkapi bahan lainnya. Droste, Lindt, Valrhona, Poulain dan Pernigotti adalah beberapa merek populer cokelat bubuk.
Lihat juga:
Sushi
Steak
Sandwich Ice cream labu mulai dengan dua putaran, bundar coklat berbentuk Pies Whoopie yang lembut dan lembab dengan tekstur seperti kue yang sempurna untuk membuat sandwich Ice cream. Mereka sering digambarkan sebagai Iblisnya kue dalam bentuk cookie. Warna coklat gelap dan aromanya berasal dari coklat bubuk Belanda yang diproses dan penambahan mentega susu untuk membantu agar teksturnya menjadi basah. Bahan lain dalam kue ini adalah kopi, tapi kopi bisa diganti dengan menggunakan air.
Jika Anda tidak dapat menemukan cokelat Belanda, bisa diganti dengan bubuk cokelat itu adalah kakao untuk menetralisir asam dari kopi. Karena netral dan tidak bereaksi dengan baking soda, maka harus digunakan dalam resep menyerukan baking powder, kecuali ada bahan asam lainnya dalam jumlah yang cukup digunakan. Bubuk cokelat memiliki warna coklat kemerahan, rasa ringan, dan mudah larut dalam cairan. Rasanya yang lembut membuatnya bercampur pas dalam makanan yang dipanggang, misalnya saja seperti kue dimana bumbu halus yang melengkapi bahan lainnya. Droste, Lindt, Valrhona, Poulain dan Pernigotti adalah beberapa merek populer cokelat bubuk.
Lihat juga:
Sushi
Steak
Sate Domba Spesial
Sate domba spesial kini menjadi menu baru kesukaan pecinta Sate. Selain rasanya gurih dan manis, sate domba spesial juga diyakini berkhasiat. Seorang ibu rumah tangga, Yenny, memperagakan dan menceritakan seputar pembuatan sate domba spesial di Sate Bhaliboel Bumi Serpong Damai, Tangerang, baru-baru ini.
Menurut Yenny, sate domba spesial begitu diminati karena dagingnya sangat empuk. Sebab, domba yang dijadikan bahan untuk sate berusia lima bulan. Selain itu, sejak awal, domba tersebut diperlakukan secara istimewa. Artinya, dia tak boleh jalan-jalan seperti domba atau kambing lain. Tapi harus berada di kandang sampai disiapkan sebagai bahan sate. "Itu yang membuat daging sate domba spesial menjadi empuk," ujar Yenny.
Untuk mengolahnya tergantung selera. Maksudnya, bisa saja penikmat sate hanya membuat dari bahan daging. Namun, bisa juga dicampur dengan lemak. "Semuanya tergantung selera. Namun, banyak yang dicampur antara daging dan lemak karena lebih gurih rasanya," kata Yenny, menambahkan.
Sedangkan bumbu satenya sama dengan menu sate kebanyakan. Bisa kacang, bisa juga kecap yang dicampur dengan tomat, irisan cabai rawit, dan bawang merah. Namun, untuk sate domba spesial, akan jauh lebih sedap bila dicampur dengan susu kental manis. "Ini membuat rasa menjadi gurih karena susu menyerap ke daging sate," ungkap Yenny.(ULF) (yahoo)
Lihat juga : Sushi, Burger King
Menurut Yenny, sate domba spesial begitu diminati karena dagingnya sangat empuk. Sebab, domba yang dijadikan bahan untuk sate berusia lima bulan. Selain itu, sejak awal, domba tersebut diperlakukan secara istimewa. Artinya, dia tak boleh jalan-jalan seperti domba atau kambing lain. Tapi harus berada di kandang sampai disiapkan sebagai bahan sate. "Itu yang membuat daging sate domba spesial menjadi empuk," ujar Yenny.
Untuk mengolahnya tergantung selera. Maksudnya, bisa saja penikmat sate hanya membuat dari bahan daging. Namun, bisa juga dicampur dengan lemak. "Semuanya tergantung selera. Namun, banyak yang dicampur antara daging dan lemak karena lebih gurih rasanya," kata Yenny, menambahkan.
Sedangkan bumbu satenya sama dengan menu sate kebanyakan. Bisa kacang, bisa juga kecap yang dicampur dengan tomat, irisan cabai rawit, dan bawang merah. Namun, untuk sate domba spesial, akan jauh lebih sedap bila dicampur dengan susu kental manis. "Ini membuat rasa menjadi gurih karena susu menyerap ke daging sate," ungkap Yenny.(ULF) (yahoo)
Lihat juga : Sushi, Burger King
Minggu, 31 Oktober 2010
NigiriSushi
Have you ever eat Sushi? Sushi is a japanese food that well known for it's freshness. Sushi usually made from fresh fish. There are many kind of Sushi, there are :
* Sashimi
Raw seafood served chilled and sliced, and elegantly arranged. It's usually prepared with fish fresh from the water, refrigerated but never frozen. How to slice the fish for sashimi is one of the most rigorous skills to learn during the itamae's training. Fish cut too thick or too thin make a different impression on the taste buds, and different fish require applying different techniques. Depending on what was served, you will be handed soy sauce, ponzu, or red pepper to dress it.
* Nigirisushi
Nigirisushi means something like "hand pressed". This type of sushi is the most common type at the sushi bar: A small oval made with rice, with an expertly cut slice of fish on top, and with a dab of wasabi on it. Most types of nigirisushi are meant to be dipped in soy sauce, and must be eaten in one bite, slowly. Close your eyes and feel the different textures in your mouth while you eat every piece.
* Gunkan
Battleship sushi. This looks like a nigiri piece wrapped once in seaweed. It's called "battleship sushi" because it resembles the cylindrical sail of a submarine or battleship. Most caviar sushi (e.g. uni, tobiko, ikura, masago) are wrapped in the gunkan style.
* Makisushi
Maki means "rolled". This kind of sushi consists of fish (or crab) and vegetables rolled in a sheet of nori (roasted seaweed) and rice. Makisushi is usually served sliced into bite-size portions. In some restaurants it will be listed as norimaki (seaweed roll) in the menu. Makisushi is an excellent choice for those venturing into the sushi bar for the first time, particularly if they are squimish about eating raw fish. The taste and crackling texture of the the seaweed, the visual delight from its appearance, and the combination of salty seaweed, sweet rice, and delicate fish and vegetables soon win even the most reluctant experimenters.
* Temaki
Te = hand. Temaki describes the hand rolls, something like a Japanese nori taco, that you bite into. Many of the ingredients you'll find in makisushi also exist in temaki.
* Kansai-style sushi is not covered here because it's not very common in western countries. Osaka-style sushi, made with more vinegar (or some times pickled fish), and set in a box. See the photo for details. Its history and tradition require a whole chapter contrasting it with Edo-sushi, the one you're most likely familiar with. (eugeneciurana)
See also :
Hanamasa,
Burger King
* Sashimi
Raw seafood served chilled and sliced, and elegantly arranged. It's usually prepared with fish fresh from the water, refrigerated but never frozen. How to slice the fish for sashimi is one of the most rigorous skills to learn during the itamae's training. Fish cut too thick or too thin make a different impression on the taste buds, and different fish require applying different techniques. Depending on what was served, you will be handed soy sauce, ponzu, or red pepper to dress it.
* Nigirisushi
Nigirisushi means something like "hand pressed". This type of sushi is the most common type at the sushi bar: A small oval made with rice, with an expertly cut slice of fish on top, and with a dab of wasabi on it. Most types of nigirisushi are meant to be dipped in soy sauce, and must be eaten in one bite, slowly. Close your eyes and feel the different textures in your mouth while you eat every piece.
* Gunkan
Battleship sushi. This looks like a nigiri piece wrapped once in seaweed. It's called "battleship sushi" because it resembles the cylindrical sail of a submarine or battleship. Most caviar sushi (e.g. uni, tobiko, ikura, masago) are wrapped in the gunkan style.
* Makisushi
Maki means "rolled". This kind of sushi consists of fish (or crab) and vegetables rolled in a sheet of nori (roasted seaweed) and rice. Makisushi is usually served sliced into bite-size portions. In some restaurants it will be listed as norimaki (seaweed roll) in the menu. Makisushi is an excellent choice for those venturing into the sushi bar for the first time, particularly if they are squimish about eating raw fish. The taste and crackling texture of the the seaweed, the visual delight from its appearance, and the combination of salty seaweed, sweet rice, and delicate fish and vegetables soon win even the most reluctant experimenters.
* Temaki
Te = hand. Temaki describes the hand rolls, something like a Japanese nori taco, that you bite into. Many of the ingredients you'll find in makisushi also exist in temaki.
* Kansai-style sushi is not covered here because it's not very common in western countries. Osaka-style sushi, made with more vinegar (or some times pickled fish), and set in a box. See the photo for details. Its history and tradition require a whole chapter contrasting it with Edo-sushi, the one you're most likely familiar with. (eugeneciurana)
See also :
Hanamasa,
Burger King
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