Sorry for the late reply. The place is called HARUKOMA.
Here's the tripadvisor page: http://www.tripadvisor.com/Restaurant_Review-g298566-d3749727-Reviews-Harukoma-Osaka_Osaka_Prefecture_Kinki.html
I definitely recommend it! It was better than the high-end places I visited in Tokyo and I only spent about 2000 yen for 14 pieces (including 4x tuna belly and eel).
> Thank you! So then the reason more traditional japanese sushi knives are single bevel is because they can get them much sharper than the double theoretically if you really know what you are doing?
That's my understanding, yes. Emphasis on theoretically. In practice, I'd say you can get either one of them literally sharp enough to shave with.
> Also, is this the same knife you linked me but $80 on amazon? https://www.amazon.com/Tojiro-DP-Sujihiki-Slicer-10-5/dp/B000UAQOTQ
Looks like it!
> As far as a whetstone I see there are some highly reviewed ones on amazon for $30. Is that what I should get?
I started with some stuff like that, absolutely. Good starting point. King (and others) make some combination stones which are a good bargain - two grits joined together. 1000/6000 is a good medium/fine combination for upkeep of a new knife. If you have some old beat up chipped knives you wanted to bring back to life is where you'd drop down to a coarse ~200-ish grit thing.
> And where the heck do I buy a wooden knife cover? They are also $30 usually?
Chef Knives To Go sells some I think. It can be tricky sometimes finding one that fits a specific type of knife. And you don't really need one, I mean you can put stuff in a knife block. Not a big deal.
find japanese short grain rice. 1:1 water ratio. for mixing with vinegar, use 1 part sushi vinegar to 3 parts sushi rice (the amount of rice you began with before it was cooked). for a pro tip, do not let the rice come to room temperature after mixing like other people are suggesting. mix as fast as possible and place a warm clean damp towel over the rice and let rest for at least 30 minutes.
after you let it rest it should be at about body temp (~100°F/37°C) which is where you want it to be at. letting the mixed rice rest will allow the rice to absorb the vinegar and make it much easier to use with your hands. Sushi rice is still very sticky so wet your hands all over and maybe check your grocery store for gloves like this which helps a lot.
Though I would recommend the dollar store too first. Plastic bottles should never be almost $10
^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?
If you are on a budget, I'm sure this is sacrilege, and I've used it exactly once (tonight) but it worked fine.
But it sounds like you take good care of your knives, if you can splurge on something nice you should. Just bear in mind that single bevel knives can be somewhat difficult to sharpen properly.
Just realized that I never actually linked the freezer, my bad! The freezer was purchased on Amazon, and though the ad states it gets down to -8 degrees F (which is enough to make the fish fully safe to eat raw after 7 days) mine temps at around -20 degrees F. Although I still let it freeze the full 7 days. If anyone has anymore questions feel free to DM me or ask me here!
https://www.amazon.com/gp/product/B07SRZ9331/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
Certainly a whetstone for sharpening. They work with water too which seems to be what people mainly use and what I was taught. I use something like this with a fine side that should be sufficient for sharpening knives that haven't been abused. Many of the cooking Youtubers have videos on sharpening and it's pretty easy to pick up.
There is another far more course side for thinning the blade, removing chips and the such. Just something I'm getting into and knives don't easily end up in this state.
Surprisingly awesome for the price, the tip end is a bit dull and had to be sharpened
If you dont want to spend a lot but want to still have a nice flavor i like this one
If you want to spend some money i recommend this.
Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce, 18 Ounce https://www.amazon.com/dp/B0036TFXYK/ref=cm_sw_r_apan_i_AWRJKMV1X7KZZNDSC6W0?_encoding=UTF8&psc=1
Seriously. I used to have a Japanese rice cooker and it was awful to clean. The lid cannot be removed and washed under pressurized water. It's disgusting.
I would recommend this style just FYI the other kind is impossible to clean. The vent collects grime and is a breeding ground for botulism.
I've been a Chef for twenty years and I ONLY use a rice cooker. I'm having a hard time trying to think of any Chef I know that doesn't use one. I couldn't tell you there last time I saw anyone use a pot - the rice cooker is just perfect every single time.
I worked at a seafood place that had a pretty aggressive sushi program. One afternoon, the rice cooker wasn't working - and this was a commercial model that had been worked hard every day for years. The Cook came to the Chef and said, "...so, do you want me to get a pot of water and do it on the stove?" The Chef, who happened to be second generation Japanese-American says, "...What? On the stove? Are you fucking nuts? Some has to go to Target, right now!" We bought two of the smaller machines and they were fine for the night, but we had a brand-new commercial one in the Restaurant the very next morning.
The small Panasonic ones are great, and not expensive at all. Mine lasted over fifteen years getting used about four times every week. I replaced it with an Aroma several years ago and it's perfect. This is the one I have:
I don't think the technology has changed in these things at all since they started getting made. More bells and whistles on some, but this is perfect for a home setting, and it makes great sushi rice.
I don’t know if this will help, but it’s available on Amazon.co.jp.
After dicking around and spending too much money I would recommend going with this:
I found this recipe that says you need to drain the tofu and fry 2 times on different temperatures. Makes sense to cook it thorougly inside and then finish off the outside.
Just FYI, if you make spicy mayo using Kewpie Mayo and Sriracha instead of America Mayo it will taste more like the restaurant sauce
My number one recommendation is a rice cooker is you don't have one.
This one is cheap, cooks rice in about 20 minutes, and lasts years and years with weekly use. 1 cup rice to 1.5 water generally works well.
Just a heads up, this is a message I sent to another user who had messaged me about this very same question, so sorry if the format is a little off. Here was my reply.
https://www.amazon.com/gp/product/B07SRZ9331/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
It is the 1.1 cu feet one as we only use it for fish, the website says that it only gets down to -8 on the coldest setting, but we tested it with 3 different thermometers and it gets to about -20 on its coldest setting (there is a nob on the back of it that you have to turn and is not set at the coldest by default.) Even if it only got down to -8, the FDA guidelines are -4 for 7 days so you would be in the clear anyways. Even though the one we got goes down to -20, we still do a week just to be safe, as well as vacuum sealing the fish to eliminate any sort of freezer burn! We have used it about 10+ times with over 5 fish and it works like a charm! Saves us a bunch of money on sushi that's for sure! Can use any type of fish (other than fresh water for obvious reasons) just so long as you trust the source of where you're getting it! If you have any other questions just let me know, I don't mind answering them!
My wife gave me a good Benriner Japanese mandolin and it completely changed my sushi game, best kitchen tool for carrots and cucumbers!
Thank you. I have one of these. Is that ok? Also, would you mind sharing the recipe? I think I add the Su and just toss it around and wait for it to cool. Not wait for Su and rice to cool and then cut/flip (I'm also about to look up what "cutting" sushi rice is...).
I bought this one and it has been a game changer. Check often for deals. I got mine for $50. Comes up on lightening deals often. Doesn't have a sushi rice button but the ones that do go for $150+
https://www.amazon.com/Cooker-Multi-Function-Programmable-Steamer/dp/B07CK58RPN
About an hour to cool down is what I do covering it with a tea towel so it does not dry out.
A sushi making kit is where I started. Not sure where you are but look up sushi making kit on amazon. Has a bazooka and mat and paddles. I think i got it for $22 on a daily amazon deal and bought an extra as a gift that I still have.
This is the one:
No joke, I got it off of Amazon, Organic Nori sheets. Here’s a link.
ONE ORGANIC Sushi Nori Premium Roasted Organic Seaweed (50 Full Sheets) https://www.amazon.com/dp/B00I01ZXYE/ref=cm_sw_r_cp_api_glt_fabc_J6MG8RZNMCDV9ZH1DGJT
If you’re in USA, it’s on Amazon and there 12 different variety. Search: Choba Sushi Cushion.
The wrap underneath the generic clear case is from a generic wrap site that you shouldn't have too much problem finding. Here's the link to the popsocket. I didn't get it from Amazon but this seems to be the same exact one.
The wrap underneath the generic clear case is from a generic wrap site that you shouldn't have too much problem finding. Here's the link to the popsocket. I didn't get it from Amazon but this seems to be the same exact one.
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would something like this work? says minimum temp is -20C. I personally would like one that gets just a little colder just in case it's not really getting down to -20C, but maybe someone else with some experience could chime in. I have also been looking to buy one.
https://www.amazon.com/EdgeStar-CMF151L-1-Medical-Freezer-Lock/dp/B00NO58JLK
i have two left handed yanagi and a deba. i have plenty of input i can give you. i don't know how much you already know about hitachi steels , but i assume you've done some window shopping already and have experienced some serious sticker shock. so, what's your price range? i have the lefty version of this guy which would be OK for home use and practice sharpening. the lefty version of this dude is my nicer one, both way more expensive than the prices listed for the righties.
If you end up getting it a few notes, carbon steel rusts and must be dried like right away after washing. Otherwise its amazing! Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) https://www.amazon.com/dp/B003WGTFCI/ref=cm_sw_r_cp_api_i_Gav7EbYJPQNZ6
The ginger grater could probably work.
I would try a ceramic garlic rasp (plate-style) like this: https://www.amazon.com/BonCera-Premium-Ceramic-Garlic-Grater/dp/B07Y8SVTNF/ref=sr_1_5?dchild=1&keywords=garlic+plate+rasp&qid=1596704417&sr=8-5
The mechanism seems to mimic the movements you would use on a sharkskin wasabi board (which are also on Amazon for about $55-65.
the one in this kit is the one I use.
Maybe find a similar style for cheaper on Amazon?
Hello. Write Japanese so that you can search the unagi sauce on Amazon Japan website. Whether you create an Amazon Japan account is your choice. unagi Sauce うなぎのたれ Unagi sauce
The thing that worked for me was getting a sushi-grade knife. Something like this. Just owning a good sushi knife increased my excitement and ultimately my confidence.
I'm really enjoying this book:
Sushi at Home: A Mat-to-Table Sushi Cookbook
The Kindle version is currently only $5.38. I prefer eBooks, but I know a lot of other people do not.
Thank you! So then the reason more traditional japanese sushi knives are single bevel is because they can get them much sharper than the double theoretically if you really know what you are doing? Also, is this the same knife you linked me but $80 on amazon? https://www.amazon.com/Tojiro-DP-Sujihiki-Slicer-10-5/dp/B000UAQOTQ
As far as a whetstone I see there are some highly reviewed ones on amazon for $30. Is that what I should get? And where the heck do I buy a wooden knife cover? They are also $30 usually?
Check this site out: http://www.chefknivestogo.com/ That's a tough one, ususally sujihiki or yanagiba knives are 240mm and up. I would actually suggest getting one of those sizes if you can. With a slicing knife more length is almost always better, you want as little back and forth sawing action as possible. A sushi/sashimi knife is a specialty tool and its worth investing in the best you can afford. Tojiro has a knife in the same series as a 240mm for $70 US on the site I linked above. I don't know if the US amazon will work for you but here is a link if you insist on buying the 210mm. https://www.amazon.com/Magnolia-Knife-Cover-Sujihiki-Slicer/dp/B00UUF1J5K/ref=sr_1_fkmr0_3?ie=UTF8&qid=1477414770&sr=8-3-fkmr0&keywords=210mm+sujihiki+saya
It's a Whetstone Cutlery stone 400/1000 grit. http://www.amazon.com/gp/product/B0055B2RGO?psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s01
The knife is a yanagiba I picked up for 40$ from kohls which is suprisingly well weighted.
It seems like tons of people have touched on the flavor issues, but as far as rolling and cutting not so much, so heres my take on it;
Invest in a mat, i bought a set from amazon that was less than 8 bucks and came with two types of mats, a rice paddle and a spreader. http://www.amazon.com/gp/product/B005IYR43E/ref=s9_simh_gw_p79_d7_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=desktop-1&pf_rd_r=0YW0QKW7AGQPPZN59WP4&pf_rd_t=36701&pf_rd_p=2079475242&pf_rd_i=desktop
While youre learning id suggest sticking with the nori on the outside rolls, and make sure youre pressing the rolls firmly but not squeezing too hard. You dont want air gaps in the rolls. When i was first learning how to Make sushi i cooked up the rice and practiced rolling with just cucumber until i got a feel for it.
For cutting make sure to dip your knife in water and wipe it clean often. Use your sharpest knife available(personally my boning knife is my sharpest knife, as i cant afford a sushi knife just yet lol) and it should cut through even the flimsiest rolls.
Get a good chef's knife and you are even better off.
It doesn't have the length but for the home sushi chef it will be perfectly fine.
You are aware, I hope, that all of the sushi-grade fish must be frozen in US, EU, Japan, etc.
For example, Tuna sold in Japan must be frozen at -50 to -60 C.
See http://en.wikipedia.org/wiki/Sashimi#Safety and http://www.amazon.com/Freezing-Refrigerated-Storage-Fisheries-Technical/dp/9251035792 (page 7)
Even if the fish is not frozen when you buy it, it has been frozen in the past.
That's a great budget! My favorite chef's knife (not a sushi knife, but it gets the job done & versatile) is the 8" Global Chef's Knife (http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44). Hands down, one of the best knives I've ever used in my life. Rated highly by pros too!