When it comes to sushi and pairing things together there are a lot of different things that could go together. I think that for me this was a big one because I knew about all the different flavors and seafood combinations but didn't know how they went together or what went good with them so in today's article i'm going to be breaking down some of the different sushi ingredients and will also be going into some different reasons this is something that you should definitely be paying attention to.
I think this is something that I get from a lot of people and usually the best answer to things like this is to just go out there and try it for yourself. I know that for me this was a big one and after I went out there and actually started tasting some of the different flavors and ingredients I was pleasantly surprised at just how incredible these things were.
In today's article I'm going to be going over some different reasons this is easily one of the most interesting things you could be doing with your time and of course if you've got any additional questions about anything then please feel free to include them below and I'd be more than happy to help you out with whatever it is you're having trouble with.
Things That Go Good Together
There are a lot of things that go good together when it comes to pairing sushi but I think that this is going to be something that you have to go out there and try for yourself. In this day and age it's so vital to go out there and really make sure that you're tasting and testing all the different flavors out there and of course if there's anything that you're not sure about just ask!
I think this is the best way to go about doing this and of course if there's something more specific that you have questions about then please feel free to ask or you could even go out and ask around for some advice on what you think you should get...
Here's what Listverse; has to say about some of the different sushi toppings out there:
EelWe’ll start with an easy one in eel. Unagi (the freshwater variety of eel, as opposed to its marine brother Anago) has long been a mainstay in Japan, and has recently surged in popularity in the United States too. It is described as rubbery but not chewy, earthy and mushroomy, if that makes sense. Probably the most chicken-like sushi meat, it isn’t too big of a leap for first-timers once they get over the fact that it’s an eel.
Also rubbery, the meat cut from an Octopus tentacle can be quite dense and chewy. It has a subtle, cleanly delicious taste that gives it a particular, yet loyal, fan base.
Attitudes towards the human consumption of horse meat depend on the region. It is vastly most popular in East Asian countries, Japan, China and Korea, where it is a frequent delicacy. Elsewhere in the world it is less common, but present; places like South America, the Middle East and Continental Europe. It is far more scarcely available in the UK, Australia and Canada, and least of all in the United States, where it strongly opposed and viewed by many as taboo.
TobikoTobiko is the roe (ovaries) harvested from flying fish. It is used as a component in many Japanese dishes, and in the US it is most commonly seen on the outside of California Roll or “Golden” California Rolls. However, it earns a spot on our list for when it is served as the primary ingredient, in a style known as Gunkan-maki or “Battleship Style.”
ToroPerhaps the single most extensively used wild-caught fish in sushi, on a global scale, is the Bluefin Tuna. It is so overfished, in fact, that it is very threatened as a species, which in turn is considered a major sustainability risk to the world oceans as a system. A Greenpeace activist once told me that there are more frozen Bluefin tunas than live ones. For this reason, a lot of people, including myself, have started to avoid Bluefin more and more. Now having said that, as long as you’re not eating it everyday, I would be the last person to cast aspersions.
Shime Saba is the sushi name for a Mackerel (Saba) that has been pickled. It is very potently flavored, too intensely for some, very vinegary and salty (naturally, from the curing process), very fishy (in a good way), and very, very oily. Eating more than one piece at a sitting would definitely be over-doing it. Unless you just really love it, I suppose.
Fugu (pufferfish, or blowfish) must surely be one of the most, if not the most, dangerous glamour food that exists, and the most glamorous danger food that exists. Prepared sashimi-style, it is called Fugu Sashi. It is notorious because of the lethal poison contained in the fish’s liver, intestines and skin. When contaminated by the poison, which can be as much 140,000 times as powerful as cocaine, humans will gradually become fully paralyzed until they die from asphyxiation from not being able to breath. This is all while they remain completely conscious. There is no known antidote.
Putting It All Together
At the end of the day this is something that I really think you'll want to pay attention to. I know that for me this was something that was really big for me and was really something that paid off big in the long run.
If you've been curious about going out and trying some of the different sushi options out there then I really think this is going to be a great way for you to go out there and really sample some of the different selections out there and really get a feel for some of the different options as well.
There's a lot out there and it's really important to make sure that you're going out and testing this out as I really think this is going to be the best way to go out there and sample some of the different flavors as well as really get a feel for the different ingredients out there as well.
Tasting and Testing Your Sushi
When it comes to sushi there are a lot of flavors out there. I know that for me this was a big one and I've always been a fan but for whatever reason I've just not been able to get out there and really spend the amount of time on this as I'd like and doing this really opened my eyes to all the different things that were available out there.
At the end of the day this is really something that I think you're going to benefit from but is once again going to take a little testing on your part so make sure you go out there and really test out some of the different ingredients and get back to me on your thoughts as well!
If you've got any additional questions please feel free to leave anything below and I'd be more than happy to take a look at whatever it is you're having trouble with!