


yakisoba: pan fried noodles in a tangy yet spicy japanese sauce, usually tossed with fresh asian vegetables, chicken or seafood.

nigri: this type of sushi begins its life as a
rectangular mound of rice carefully sculptured by a sushi chef. next, a slice
of perhaps high grade raw salmon, or yellowfin tuna, is placed on top to serve. and don’t forget the wasabi, a hot paste made from a plant from the same family
of horseradish and mustard, to compliment sushi with its spicy and peppery
taste.

temaki: also known as handrolls, these little masterpieces are your own personal sushi bouquet with your favourite filling. popular combinations are salmon and avocado, soft shell crab with radish pickle or crispy duck drizzled in hoi sin sauce. the nori wrapped around is dried edible seaweed which has been toasted, seasoned with sesame oil and rolled out into sheets.

sashimi: despite most people thinking sushi is raw fish sashimi is actually the technical term for it. sashimi means ‘pierced body’ in japanese as is the art of creating delicate slices of high grade raw fish, sometimes with a sesame crust, which taste divine dipped in soy sauce.

temaki: also known as handrolls, these little masterpieces are your own personal sushi bouquet with your favourite filling. popular combinations are salmon and avocado, soft shell crab with radish pickle or crispy duck drizzled in hoi sin sauce. the nori wrapped around is dried edible seaweed which has been toasted, seasoned with sesame oil and rolled out into sheets.

sashimi: despite most people thinking sushi is raw fish sashimi is actually the technical term for it. sashimi means ‘pierced body’ in japanese as is the art of creating delicate slices of high grade raw fish, sometimes with a sesame crust, which taste divine dipped in soy sauce.
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