好鍾意食飯，特別係日本米... 自從要煮飯後，注意多左食乜落肚，所以順手買包糙米溝來食 🍚 越光米在日本廣泛栽種，但並非所有地方都是越光米的栽種適地，非栽種適地所生產出來的越光米在口感與風味上比不上栽種適地所出產的越光米。 🍚新潟縣魚沼所產的越光米品質最優，價格也最高，是越光米中的名牌，號為「魚沼越光」
食左佢會唔會返唔到轉頭... #koshihikari #uonuma #日本米 #飯桶 #rice #japanese
Homemade poke bowls made with the leftovers of nigiri night. Base is strongly vinegared sushi rice blanketed in furikake and sesame seeds. Toppings clockwise from top: pickled cucumber, fried onion strings, salmon roe, salted octopus, avocado, scallops with spicy mayo, green onions, salmon in sesame oil, serano chilies, tuna in soy and lemon, flying fish roe.
On weekends, Justin dreams of sushi... but it’s still a semi-nightmare. 😆 Here is my experimental 9-piece omakase: wild akami from Thailand, Alaskan salmon, hotate from Japan scored with aged soy, same hotate with smoked sea salt, tako from Japan, hirame from Spain, ikura, tobiko, maki with fish trimmings and firmer rice. Overall, quite delicious! Honestly the best part is the rice — bouncy and multidimensional in flavor profile. I was told the roe to rice ratio was too high (I didn’t realize you could have too much salmon caviar) in the gunkan makis and overall the seasoning was on the intense side. Another conclusion is I don’t much care for 🐙... might need to up the massage time to 40min. 😂 Shaping is still very tricky but I think I’ve progressed from “disastrous” to “barely presentable”. I’ve been trying to make the rice aerated and fall-apart, like a good bread crumb should be. Still a long ways to go, but at least the results are tasty!
Here are some simple neta (ネタ) and seasonings for nigiri experimentation: tamari soy, grated ginger and wasabi, salmon roe, flying fish roe, roasted seaweed for gunkan maki (the battleship nigiri), scallops, lemon juice, braised octopus (tenderized with a hammer), Alaskan salmon, blue fin tuna. I marinated the fattier haku blocks in soy/dashi for a few hours. The more delicate octopus and scallops were very lightly cured in salt.
80-90% of a piece of nigiri should be su-meshi (すめし), the vinegared sushi rice. Thus, the quality and treatment of the rice is more important than that of fish. I’ve been playing with different ratios of water and cooking time and found something reasonably good with this batch: 300g raw koshihikari (short grain Japanese rice) rinsed until water runs clear, soaked in water for 1hr, and then cooked at 69% hydration (mix of filtered water and green tea) for 15min under high pressure and then rested off the heat for 20min. The vinegar is roughly 1:3 mirin:rice vinegar boiled with kombu, added straight to the steaming hot rice, and comprises ~30% of the rice by weight. This cooking method results in a much drier rice texture than normal, and as a result, all of the grains that are crispy or hardened on the bottom shouldn’t be used. The final product is fluffy yet chewy. The rice packs a lot of sweetness with a ripple of sourness from the vinegar cutting through. Most importantly, the kernels are distinct and not mushy in the mouth. I was lucky enough to find a legit cypress hangiri (mixing tub in the first pic) at a thrift store back home in Hawaii for $20 — the wood is far superior for absorbing excess moisture than a normal bowl. The second pic is the finished rice resting in a cypress ohitsu I got on Kappabashi street in Tokyo. The cypress has anti bacterial and dehumidifying qualities that keeps rice for much longer than usual without needing to refrigerate and ruin the rice texture. Definitely one of my favorite kitchen items! The ohitsu also does a reasonable job insulating the rice, keeping it at slightly warmer temperature, ideal for sushi. Jiro and other sushi masters in japan seem to like putting their ohitsu in woven baskets for further temperature insulation but idk how much that actually helps.
El mirin es un tipo de sake dulce, con poco porcentaje de alcohol y de color ámbar, que
se utiliza únicamente para cocinar.
Complementa la función del vinagre de sushi y hace
muy agradable y apetecible el sabor del arroz. .
Este producto lo tenemos disponible en nuestra web.
Ingresá a www.naccato.com , con el código : NACCATOCOMPRA y obtené 10%OFF.
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#mirin #sushi #arroz #rice #Koshihikari #Wok #Restaurantes #sushiman #sake #味醂lo
Back from a hiatus of wedding dieting and holiday home-cooking, and I finally got to hit up one of my favorite spots for fresh seafood in the South Bay - @eat_fwd
🎣💥 here’s the run-down:
(1) Oyster sampler (1 dozen) & Peruvian scallops (half dozen) - I couldn’t tell you which oyster was which but they were all amazing, and the scallops were a must-order! Incredible
(2) Koshihikari Rice - chicken dashi, blue crab, shrimp, uni, egg, basil; this was my sleeper favorite of the night...high quality, delicious comfort food
(3) Grilled Octopus - white bean hummus, chermoula, kale, pine nuts, mint; delicious flavors, but the char taste was very heavy, so steer clear if that’s not your thang
(4) Purple Steamers - manilla clams in a broth of white wine, butter, garlic, herbs, and shellfish broth w/ a toasted baguette; another favorite due to the broth...definitely could have drank it straight and left satisfied
(5) Key Lime Pie - graham cracker crust, Italian lime meringue; just look at it...I’m not even a sweets person and imma be dreaming about this dessert for the rest of eternity.
At our bartender’s recommendation, we all had The Ghost of Tom Joad cocktail - a twist on a traditional whiskey sour (rye sour w/ sazarac rye, coconut, lemon, cio ciaro, and toasted cascaro husks), and it did not disappoint 🥃
#thatdishcray #whatsheorder #EEEEEATS #infatuation #infatuationLA #instafood #eatingfortheinsta #eatLA #LAfood #dineLA #eaterLA #losangeles #southbay #manhattanbeach #downtownmb #seafood #rawbar #oysters #scallops #octopus #steamers #koshihikari #fishingwithdynamite
in action to clear the fridge. Absolutely delicious Hokkaido Snow Beef yakiniku, seasoned with nothing but pepper and salt. Hydroponically grown baby bai cai with bird’s eye chillies, garlic and shallots served on just a little sundried koshihikari (this is terribly indulgent and hard to come by so I only eat no more than half a bowl). There’s something different about the Snow Beef and the regular Hokkaido Beef - there’s a sweetness (not unlikeable) about the meat-and it’s brought out by the little sea salt and pepper. I was frugal the whole week so this aberration is allowable since I will get free meals the coming week😁. Hope things get better There’s something different about the Snow Beef and the regular Hokkaido Beef - there’s a sweetness (not unlikeable) about the meat-and it’s brought out by the little sea salt and pepper. I’ve never had expensive Kobe/matsuzaka/higa/Morton’s etc beef and I doubt I will anytime soon but this is good enough for me. To a better march towards Xmas, hoping things get better with work in the next 3 weeks. #weekends #homecookedmeals #wagyu #hokkaidobeef #hokkaidosnowbeef #beef #koshihikari #tenpiboshi #simplejoysoflife #sginstafood #foodie #sgfoodie
A John Deere tractor🚜
Why is it here at a Yanmar exhibition??
They said that Yanmar supplies engines to John Deere🚜✨
Well, Idk much about their relationships😅
But the John Deere Tractors are so cool☺️
The price is 15,433,200 japanese yen😆