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Katsu ika odori-don (活いか踊り丼, dancing squid rice bowl) is a Japanese dish consisting of a fresh squid atop either rice or noodles. Upon pouring soy sauce on the squid, it squirms ("dances") as the muscles react to the sodium in the sauce, in a similar manner to how frog legs twitch when being seasoned. [1]
Ikameshi is prepared by removing tentacles from and gutting the squid, which is then stuffed with washed rice and cooked in dashi. Toothpicks and other such items may be used to keep the rice in place. The rice itself is usually a blend of both glutinous and non-glutinous rice. [2]
Kazari maki (飾り巻き寿司, flower or decorative roll) is a type of sushi designed frequently with colored rice into simple or complex shapes. [4] [3] Temaki (手巻き, hand roll) is a cone-shaped maki sushi [4] [1] [2] [3] Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of ...
Japanese-Canadian sushi chef Hidekazu Tojo says he is the true pioneer of the California roll, which is called Tojo Maki at his still-operating sushi spot Tojo’s Restaurant in Vancouver, Canada ...
A soy sauce on the sweet-side, [8] or a marinade blending soy sauce with (sweet) mirin are said to be used. [9]Nowadays, there a Matsumae zuke sets or kits (precut squid and kelp) available [10] for easy preparation, but to create from scratch, below is a home-cooking recipe published in newspaper: [11]
Japanese-born chef Hidekazu Tojo, a resident of Vancouver since 1971, claimed he created the California roll at his restaurant in the late 1970s. [23] Tojo insists he is the innovator of the "inside-out" sushi, and it got the name "California roll" because its contents of crab and avocado were abbreviated to C.A., which is the abbreviation for ...
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
For a sushi party at home with DIY hand rolls, all you need is a big bowl of sushi rice, a tall stack of nori and whatever fillings you want.