Why Miyagi's sushi is wonderful
[Guide narration / Anthony]
The Kuroshio sea current moving northwards along the east coast of the Japanese islands converges with the Oyashio current moving south. The two meet in the sea off Miyagi prefecture, creating fisheries that produce a great variety of fish. Miyagi is also the only prefecture which has 3 large specific category fishing ports called “Tokusan” (please see below for details) out of 13 in Japan.
::image from Wikipedia
Furthermore, Brilliant white rice must be mentioned. Miyagi is the birth place of the Sasanishiki and Hitomebore rice brands, that have both established reputations for delicious rice. Super fresh fish, delicious rice and the wonderful skills of sushi chefs from Miyagi, whose knowledge of local ingredients bring perfection to Miyagi sushi. This is the reason why sushi from Miyagi is so exceptionally good.
Nori seaweed and delicious soy sauce
[Guide narration / Anthony]
Nori dried seaweed sheets from Miyagi, called Michinoku Kanryu Nori, are cultured in the beautiful calm sea of Sendai bay. Miyagi prefecture is the northern most area in Japan for nori seaweed culture. The seaweed is peculiar due to its deep black color and firmness which makes it a very important item for making Nori-maki (sushi rolled in nori) or Gunkan-maki (rice wrapped with nori and the ingredients placed on the top).
Additionally, soy sauce is also the essential seasoning for sushi. It is the representative seasoning of Japanese food culture, and is now appreciated worldwide. In the world of sushi, it is called Murasaki -むらさき- (purple) because of the transparent beautiful color, and is an important condiment to enhance the sushi’s flavor. The soy sauce made in Miyagi prefecture is of an excellent quality and made with great care. It is also a must seasoning for Miyagi’s true specialty dish, Sendai Zuke-don.
We have a blessed environment in Miyagi
There are about 3000 fishing ports in Japan, of which,
the ports specifically designated by government ordinance for fisheries processing promotion,
are called “Tokutei Daisanshu Gyoko - 特定第三種漁業 -” or “Tokusan - 特三 -”.
Tokusan fishing ports are placed in 13 locations around Japan, which is 0.5% of all the fishing ports in Japan,
yet these produce around 30% of the total Japanese fishery yield.
Miyagi prefecture has 3 of these Tokusan fishing ports out of 13,
therefore, Miyagi prefecture is the richest source of fish.
Using this fish rich environment, Miyagi Sushi Association makes every effort to be a safe, secure and delicious Sushi Kingdom.
The excellent dish made with Miyagi's recovery in mind
[Guide narration / Anthony]
Dr. Kazuo Hokkirigawa from the school of engineering of Tohoku University pondered whether he could invent a tasty rice bowl dish using fresh fish from Miyagi, while he was travelling on business throughout Japan. After much repetition, trial and error, the Kaisen-don (a bowl of rice topped with sashimi) was born and became a routine meal for the Hokkirigawa family.
One day he and Sendai city officials were having casual conversation, and came to the conclusion that Miyagi prefecture can offer great fish and rice which can be introduced to the world. Only sushi chefs in Miyagi have skills to provide these as original Sendai dishes. Then commercializing this new Sendai specialty dish was placed in the hands of the sushi chefs. They accomplished the project of Sendai Zuke-don by making the most of Miyagi ingredients, and in July 2009 the dish started being served in 12 restaurants in Sendai city. Each restaurant had their own original ingredients, sauce and presentation. Sendai Zuke-don grew a reputation and had acquired a following.
Around this time, on March 11, 2011, the Great East Japan Earthquake struck Miyagi prefecture. The sea and land of Miyagi which provides an abundance of wonderful food encountered serious damage. Since then, Sendai Zuke-don has become a true specialty dish for Miyagi, appearing on the menus of approximately 124 sushi participating restaurants in Miyagi prefecture, and it has been served with great thought and support for the recovery throughout the Miyagi area.
Otoro flesh is light pink and extraordinarily tender, is the most expensive item on sushi menu. King of modern sushi.Tuna is graded and priced according to fat content, the fattiest part of the fish, Otoro cut from the belly and taken only from Bluefin tuna.
Flesh texture and fatty flavor is mixed. Chutoro flesh is pink and moderately soft, is the second expensive item on sushi menu. Chutoro also cut from the belly and taken only from Bluefin tuna. Arranged sushi such as aburi-sushi which includes a large amount of Omega-3 are also possible.
Most standard item on sushi menu. Tuna sushi can be enjoyed by anyone. Tuna-flesh contain high quality protein, iron as well as other minerals, and many vitamins, and also includes a large amount of Omega-3. There are several types of tuna-flesh that has been used for sushi. Bluefin tuna, Bigeye tuna, Yellowfin tuna, Bottle butterfly tuna etc.
The flesh of Flounder cut paper-thin is pale pink translucent, a delicate flavor, which is full of flavor and contains amino acid. It is one of the most popular items in white fish sushi. Flounder is healthy sush, which is low in calories, easily digested, and includes a large amount of collagen. This fish is flutters across the sea bed at 100 to 200m deep.
The finest taste overturn the name of the "urchin". Texture is like a foie gras, creamy and rich, melts in your mouth. Truly fresh, high-quality sea urchin is fantastic.
In japan, sea bream is the king of white fish,
and we consider sea bream to be the best and most noble fish in the sea.
Noble flesh, noble flavor, and noble texture, the sense of value will only Japanese.
(A whole beautiful grilled sea bream with it's head pointing up the New Year Day celebration table is as important as a roast turkey at Christmas in the west.)
Sea bream flesh is full of flavor and contains amino acids, it is a healthy which is low in calories and includes a large amount of collagen.
Botan-shrimp is sweet and mellow plump flesh, so which is mainly used in sashimi. This shrimp it is called Button-shrimp because like the color of the japanese peony flower "Botan". Shrimp is high in protein and low in fat, and so make for a sushi with good nutritional balance that can be recommended to people of all ages. For sushi, both prawn and shrimp are referred to as "EBI". Which is one of the popular item in all types of sushi.
Abalone is including full of flavor with faint milky taste, contain a large amount of minerals such as iron and taurine. Normally abalone is rubbery as it cooks, so the best way to enjoy it's texture and delicate flavor is to eat raw and to slice it as thinly as possible, horizontally into 5/32in slices.In japan, Abalone are cultured commercially, through all stages from the seeds to the adult.
Meaty flesh and juicy texture in rich. Crabs are high in protein and low in fat, and so make for a sushi with good nutritional balance that can be recommended to people of all ages. Chitosan, which is processed from parts of the shell have also been attrating attention. Cooked long legs of crabs are served for sushi, ordinarily the king-crab caught from Hokkaido and the tanner-crab caught mainly from Sea of Japan.
Salmon roe "ikura" is the most common item in sushi menu year round, and is salted and marinated in soy sauce with sake. Its melts in your mouth, and rich taste spread to the smooth. Most of salmon roe will be put on the top of Gunkan-sushi.
Sweet shrimp will be used in sashimi, which because it is most delicious and strong sweetness, therefore it is called the "Sweet shrimp". so, Sweet shrimp is a alias of several types of shrimp for sashimi. it is high in protein and low in fat, so make for a sushi with good nutritional balance that can be recommended to people of all ages.
Bright beautiful orange flesh, Chutoro like a texture, rich and tasty flavor. Salmon contain high quality protein, iron as well as other minerals, and many vitamins. Arranged sushi such as aburi-sushi which includes a large amount of DHA and EPA are also possible. The most delicious season is around October.
Mackerel is available all year round in Sushi-shops. Only the freshest mackerel are eaten raw as it deteriorates rapidly. marinating fish in vinegar enhances flavor and also helps to preserve and tighten it is only flesh. Can be enjoyed either fresh or vinegared.
Scallop has sweet and meaty flesh, rich taste of seasonal. it is contain a large amount of minerals such as iron and taurine. Scallop has been mainly caught in Hokkaido and Tohoku area, they are cultured commercially, through all stages from the seeds to the adult.
Tsubu is a kind of Japanese spiral shell(snails).
These are lot of types, generally distributed in the name of Tsubu-gai.
It looks like a mini size form of trumpet-shell that Japanese warlords were using.
Tsubu have the kind of thick crispness texture, using for the sashimi.
Classic type maidens of Japanese pressed her ear against the Tsubu-shell on the beach, and say "oh, hear the sound of the sea", boys imitate blowing the trumpet-shell like a Japanese warlords. This is also one of the Japanese traditional culture.
Horse Mackerel is one of the most familiar item not only for sushi but a homely health food. The distinctive firm and red flesh of Horse Mackerel is served for sushi with the shiny skin intact and is milder in flavor than Mackerel. Blue backed and silver skinned fish, such as Horse Mackerel contain a large amount of Omega-3 which help prevent lifestyle-related diseases. It also rich in iron and vitamin D.
Squid flesh is glossy white, flat flesh of the body, firm and tasty. which is ordinarily served for sushi, sliced and notch slightly to tenderize it. Depending on the region and season, Squid of differing texture can be enjoyed as Cuttlefish, Common squid, and Spear squid. It is rich in taurine and so is thought to have health benefits.
Octopus can be made with live octopus, or boiled and stewed, which tenderizes the flesh and turn a deep rose color. Normally only the tentacles are used for sushi. It is rich in taurine and so is thought to have health benefits.
English name is Dotted gizzard shad. The name of Shinko changes in line with its stage of growth: it starts out as Shinko in its infancy and develops into Kohada and Nakazumi before finally becoming Konoshiro. Konoshiro is a member of herring family and is about 4in long with silvery gray skin decorated with a well-regulated pattern of black dots. This fish in a sushi menu has strongly flavored white flesh, The flavor of this sushi is heightened by varying the way it is hand pressed or by fine-tuning its vinegar seasoning, such as pickling the whole fish or just half of it.
Setting sun like a vivid vermilion, meaty texture, rich and sweet taste, steamed prawn is one of the most classic item of the Edo-style sushi. Prawns are dropped in boiling salted water, then split into a butterfly shape. It is high in protein and low in fat, and so make for a sushi with good nutritional balance that can be recommended to people of all ages. For sushi, both prawn and shrimp are referred to as "EBI". Which is one of the popular item in all types of sushi.
Flyng fish roe is normally salted or marinated in soy sauce with sake. it is normally salted or marinated in soy sauce with sake. Different from the Salmon roe, which have a popping texture and small size of about 3 / 64in. In Japan it is called "Tobiko", in the part of the western area is sold under the name of "Sushi Caviar" or "Tobiko Caviar".
Seaon refers to the period that sees increases in the catch of a particular fish or in the crop yields of other particular cooking ingredients, such as fruits and vagetables. It certainly is a time when a delicacy becomes tastier. In Japan, there are four seasons vary by fish specoes and the world of sushi cuisine is "a food culture that takes advantage of such seasons." Feel free to ask the Itamae-Sushichef on anything related to this topic.
Kesennuma branch : Having survived the earthquake disaster, the beginning of the recovery of our old hometown
"The Tsunami wave came up as high as ceiling of second floor of my restaurant, and the ground floor was completely flooded."
The building of the restaurant and home of "Yu-zushi" near a fish market was destroyed by the tsunami waves. Mr. Masayuki Kato,
the owner of Yuzushi, had to decide to leave Kesennuma with his family, searching for a new home and work.
Kyoto welcomed them, and they spent 10 months in refuge.
In April, 2012 he returned to Kesennuma and started preparing for the reconstruction of his restaurant. He also joined the group started with members of the Miyagi Sushi Association called Nagasare Sushi Nigiriyashu. He attended public events throughout Japan and kept serving sushi as the voice of the disaster area. Finally, in May, 2014 he reopened a long-planned new restaurant in Kesennuma.
In October, he participated in a project as a host restaurant allowing tourists the experience of being a sushi chef. He gave the participants experience from stocking fish to making sushi, comparing their sushi with Mr. Kato’s at the end of the experience. Mr. Kato says "I hope they have had fun and enjoyed the most of Kesennuma". He would like to continue showing the charm of Kesennuma and hopes many people will visit Kesennuma.
32-14 Akaiwaisikabuto, Kesennuma
Closed on Sunday
Watari Branch : The restaurant that came back to life with the "Noren" that survived the disaster. (Noren is a short curtain hung at the entrance of stores or restaurants)
"Hama-zushi" a well-reputed restaurant with local specialties,
such as Harako-meshi (a bowl of rice topped with salmon and salmon roe), and Hokki-meshi (rice cooked with surf clams), had its sushi restaurant right in front of Arahama port before the earthquake and tsunami disaster.
On that day, the restaurant of Mr. Masashi Ota was hit by severe shaking when he was preparing their meals. He and his wife Sawako evacuated along with his employees to a nearby elementary school. Mr. Ota, as a member of the local volunteer fire service, enforced evacuation guidance while big aftershocks were still taking place. Suddenly, the town was swallowed by huge tsunami waves and his restaurant and home were washed away. It took three days until the flood water had subsided, and he could see his family again. The restaurant site was left with nothing but a "Noren" lying on the building’s foundation, as if it were some kind of sign of support for the restaurant’s rebirth.
Facing various problems, such as a site for rebuilding and lack of ingredients, the restaurant managed to restart in a new location in April 19, 2012. It is now as busy as before the disaster, with many traveling far to eat there. He wishes for the areas revitalization strongly and said, "We would like many more people to eat our fresh dishes which are of the same quality as before the earthquake disaster."
18-2 Okumatazawaazahayakawa, Watari-cho, Watari-gun
Closed on Tuesday
This is a map of the area flooded by the tsunami after the Great East Japan Earthquake in Miyagi prefecture. Many restaurants of our members suffered tsunami damage. However, we are strongly rising up from the disaster and providing you with more delicious Sushi than ever.
The sushi has various kinds