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Sushi Knowlege
useful info
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This fish is also commonly referred to as "Yellowtail" but is really Japanese Amberjack. It has a very buttery flavor and is rich in oils. One of the most common ingredients at a well stocked sushi bar.
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Literally meaning the head of the Yellowtail, this is the gill plate from the fish that is broiled with a Ponzu sauce. There is a lot of meat on the gill plate and is commonly seen as a appetizer for 2 people.
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Hashi
Hashi, the Japanese name for chopsticks. Sometimes hard to use if your used to a knife and fork. Hasi are a vital part of the art of eating sushi. Learning to use chopsticks is well worth the effort and will gain you some respect at any sushi bar.
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Hirame is one of the most popular white-meat sushi dishes. Hirame is most tasty during winter through the spring months. A good sushi dish of Hirame should be sliced so thin that it is almost transparent. Not only is Hirame low in calories and cholesterol, but it is also really easy to digest. It contains collagen which is responsible for healthy, young looking skin.
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Hokkigai surf clams are perfect for sushi and sashimi. The Hokkigai clam meat is sliced in half to make 2 pieces for sushi. Holligai surf clams are a delicious treat when formed into nigiri sushi and wrapped with a thin piece of nori.
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Hosomaki Rolls
Hosomaki rolls are small maki sushi rolls usually with one or two fillings.
Hosomaki sushi can be easily made using the Sushi@Home Maki Rolling Sushi machine, Click Here for more info. |
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The large adductor muscle is the only part of the hotategai scallop used. In the areas it is caught, sushi bars serve it raw on Hotategai nigiri, otherwise it is served as nimono-dane, spread with nitsume. Also served raw as sashimi.
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