Wasabi!

My perfect home...

I am neither a powder nor a paste. I am more like a water cabbage. Pollution in Japan's once pristine rivers and streams pretty much wiped me out. Clean, moving water is essential to my survival. Scarcity increases price, and my case is no different. You have probably never encountered me, even at your fanciest Japanese restaurant. I am now more expensive then the seafood I was originally intended to garnish.

Real wasabi root with traditional sharkskin grater

For the price you pay, you won't want to waste me! I'm delicious from the tips of my leaves, down my stalks to the tip of my spicy hot root. If you have the opportunity, add some wasabi leaves to a salad for a kick of pepper and heat.

Wasabi root is best known as a side to sushi and sashimi. Real wasabi starts to lose it's heat as soon as it is grated. That's why in Japan, your Itamae (Sushi Chef) will add the wasabi himself and sneak it in between the rice and the fish in your sushi. He knows how much you need for the fish you have ordered, and limiting the wasabi's exposure to air preserves it's heat and flavour. But even in Japan, it's rare to get the good (real) stuff.

There's nothing really wrong with my "imposters". They pack a punch and will give you the necessary quick sinus sear. Unlike chilis, wasabi's burn goes up through your nose, not down your throat. While intense up front, it fades quickly. Like real wasabi, wasabi mixes contain high amounts of sulforaphane which is believed to have cancer-fighting properties.

You can find many different "wasabi" powders and pastes at Mori Mori Grocery or your local Asian grocery. Wasabi mayo is a great dip for veggies or tempura yam fries. Wasabi flavoured snacks are also popular. Wasabi peas, rice crackers and seaweed are common.


I've made some influential friends over the years. My leaves feature prominently on the family crest of one of Japan's most poweful clans.

Tokugawa "kumon"(family crest)
Tokugawa Ieyasu was Japan's first Shogun and responsible for unifying modern Japan and moving the capital to Tokyo. Wasabi was presented to him as a gift in the early 1600s. He was impressed. Rumour has it that those who grew and consumed me recieved his protection...

Keep checking back for more on Japan's fascinating food and culture!

Tuna Time!

Mmmmm...Scombidae. Most of the the "family" tastes good. But Thunnus...now we're talking! Scombidae Thunnus in plain English means "tuna". Try it seared or grilled. Need cheap and easy? Straight out of a can, mix the "chicken of the sea" with mayo and slap it between slices of fresh bread. But if you can get the right quality, cut and freshness; serve tuna simply. And serve it raw.

Sanbiki's Big Eye (red) Tuna Sashimi is sustainably sourced

In Japan that means sashimi or sushi. Sashimi=slices of raw fish by itself, while sushi involves seasoned sushi rice. Don't soak it in soy! A splash will do, with a teeny bit of wasabi or citrus to let the fresh flavours shine through. Tuna rolls are traditionally called "Tekka Maki". They are named for the gambling dens (Tekka) where they first gained popularity. Rumour has it gamblers liked the fact that the seaweed wrapped on the outside of the sushi roll stopped rice from sticking to their fingers. The games could continue while they ate!

Sanbiki's Tuna Roll uses BC Albacore (white) Tuna

If price is not a consideration, Bluefin tuna is the first choice for a Japanese Sushi Chef. The red meat is tender and the fatty belly (toro) is melt in your mouth delicious. Toro is divided into different "grades" depending on how much fat is present and how well-marbled the meat is.

Earler this year a single bluefin tuna fetched a record-breaking $736, 000. The number of large Bluefin tuna left has dwindled and scarcity has driven prices sky high. Many Bluefin populations are considered to be endangered. Sadly, this does not seem to be slowing demand. Mr Kimura, who owns a chain of sushi restaurants in Japan, poses below with his $736, 000 fish. That works out to roughly $90/piece for nigiri sushi.

Fortunately, there are sustainable options when it comes to sushi quality tuna. The seas off the coast of our beautiful B.C. support a healthy population of Albacore tuna. The fishery is well managed and supports many coastal communities. Albacore tuna is a white tuna with a mild flavour and soft texture. They can grow very large, but in BC they are usually caught under the age of five. There are concerns over mercury and other contaminant levels in large fish such as tuna. Catching them earlier means less toxins have bioaccumulated in their flesh. But they are still rich in omega-3 fats (the good kind!)

Chef Hiro cuts Albacore at Sanbiki

Sanbiki buys the quartered tuna and our Chefs cut and trim the fish themselves. We sell precut tuna and salmon frozen next door at Mori Mori for making sushi at home. But we like to keep the quality as high as possible in the restaurant.

The fins and skin are removed and then the loin roughly cut. It is trimmed to order for sashimi and sushi orders.


Red tuna lovers need not go without. Many Big Eye and Ahi tuna fisheries are well managed and sustainable. There are now several excellent "sustainable seafood guides" which can be downloaded for free on the internet. Check the Vancouver Aquarium's website for Oceanwise guides that will help you identify the best seafood choices for the oceans. And look for the Oceanwise (fishhead) logo on restaurant menus. The program has recently gone nationwide with over 3000 partner restaurants and groceries. And Sanbiki was the first Japanese restaurant in Canada to join!

More soon!

FUGU: A Dinner To Die For?

"Fugu". Sounds exotic when you don't know the literal translation..."River Pig". "River", as puffer fish are known to inhabit brackish coastal waters and rivers as well as the open sea. The "pig" part...Well, one look at a pissed-off puffer is explanation enough..

Although there are over 100 species of puffer, fewer than 30 are caught and consumed by the Japanese. They are all deadly if improperly prepared. Most of the poison is in the liver, ovaries and other organs of the fish. Sushi Chefs take 2 years to learn the 30+ step process to rid the fish of its most dangerous bits.

Takafugu, the Tiger Puffer is the most coveted of all. One fish contains enough tetrodotoxin to kill 30 people. 1000 times more toxic than cyanide, a single fatal dose for a human fits on the head of a pin. Despite strict licensing of sushi chefs, several people a year still succumb to fugu's poison every year. Usually fisherman or housewives unafraid to prepare their deadly catch.

Takafugu
(Tiger puffer)

Fugu is considered best in the winter when it's fat content is high. Fugu restaurants often have aquariums full of the fish on display. They're rarely shy when it comes to advertising the specialty of the house....

A fugu meal has several courses. The live fish is usually shown to the guests. It's the end for the unfortunate fugu, but just the beginning for the diners. First, slices of raw fugu are served as sashimi, arranged on beautiful plates, sliced so thin that the designs of the dish can still be admired. Wasabi and soy sauce are no-nos. They would destroy the fish's delicate flavour. Instead a light citrus dipping sauce may be provided or finely chopped green onion. The fins are toasted and served in warm sake. Relax. Have a drink! It'll be ok...

Still alive? You're doing better than the puffer! Next course..fugu chirinabe. Into the hot pot, the fugu flesh goes. Tempura fugu is tasty too, and finally, a rice porridge is made from the broth and nabe (hot pot) leftovers.

Fugu Hot Pot

Was your fugu a boy? Another delicacy may find its way to your table. Shirako. Do you really want to know the English? Don't say I didn't warn you..."sperm sack". Too much information? Smile, nod and swallow. You certainly wouldn't want to offend the fugu Chef now would you? After all, rumour has it in times past he was honour-bound to take his own life if he slipped up with his knife and (literally) lost a customer...

Shirako

Times have changed somewhat. Bando Mitsugoro VIII was a top Kabuki (traditional Japanese drama) actor and considered a "National Treasure of Japan". Despite it being illegal to sell or serve, Bando was a fugu liver fan. Its the most dangerous, but some argue, the most delicious part of the pufferfish. Supposedly enough of the poison is present to make your lips tingle and induce feeling of euphoria. Bando had 4 servings. He went home to bed feeling "as if he were on a cloud" After 7 hours of convulsions and paralysis, his lungs quit and he asphixiated. Perhaps the worst part of death by fugu is that your brain is 100% operational even as the rest of your body (slowly) shuts down. The restaurant was fined, but it is busier than ever...

Puffer fish are also served in Korea. They have found a far more sinister use in some Caribbean countries....."Mix 1 part fugu poison with 1 part poison frog and 2 parts Datura weed to create....

ZOMBIE!

It takes time to get just the right mix, but with a little practice you can add "Black Magic" to your list of talents. Apparently the fugu/toad mix "kills" (almost) the victim and the nasty weed paste wipes out their memory and keeps them docile. Personally, I prefer my medical practitioners and my sushi chefs properly licensed...

More blogs to follow, suggestions always welcome! No fugu for now on our menu. Rumour has it that prepared fillets can be imported to Canada, but not sold at restaurants. Apparently fugu can be farmed and by controlling their diet, it may be possible to produce non-toxic fugu. Kinda takes away some of the excitement though!

Have a great week!

Kappa Monster!

"Hello! Are you ready to order?"
Customer: "Yes, I'd like a kappamaki please..."

Ah. A kappamaki. A cucumber sushi roll. A favoured food of the Japanese river demon/god Kappa. They're not big guys, Kappas, and they've got holes in their heads. More like a holding tank, actually. As their power comes from water, they must keep water in the indentation atop their heads when venturing onto land.

SCI FI Kappa man!

And when a Kappa hits town he's usually up to no good. Peeking up women's kimonos and farting loudly are minor offenses. A Kappa in a bad mood has been known to kidnap and drown children. They then feed on their victim's livers and entrails by yanking them out of their butts. I swear I am not making this up....


A Kappa in a good mood however may be willing to engage in a friendly sumo match. It's also believed that friendly Kappa were the first to teach humans how to set bones and make traditional medicines. They are also polite to a fault. Chance encounter with a Kappa? Bow. As deeply as possible. The Kappa will always bow back (even deeper to show greater respect) In doing so he will lose the water he carries around on his head and be powerless. Once you have captured him he will be a hard working and loyal servant.

Cute Kappa

Sanbiki has a resident Kappa....Our friend Mr. Kanto in Japan made him out of rolled tissue paper! Like Masato, he prefers rugby to sumo. He's on display at the restaurant along with many other original art works. I think our Kappa is the friendly sort...


We'll try to keep our blogs coming a couple times a month. We enjoy sharing information about Japanese food and culture and the many links between the two. We have a great team at the restaurant and next door at Mori Mori Grocery. We'll include them and their experiences in future blogs. Join us for a KAPPAMAKI soon!

Strange but True!

SUSHI is not raw fish!

SUSHI actually refers to the vinegared rice that is served in a variety of forms with different ingredients, raw and cooked. "Su"= vinegar"; "shi"= thing/food. The items that ride along with the rice may be from the farm, the field or the sea. Nigiri sushi (above) is the bitesize rice ball topped with something tasty, and maki sushi (below) is the roll with raw/cooked or vegetarian ingredients inside. Then there's chirashi sushi, inari sushi, oshiizushi etc. etc. etc!

SASHIMI is not the same. There's no rice involved, and sashimi is most often slices of raw seafood, although cooked edibles are not unheard of.

Of course, fresh is best. Is your seafood still moving? It's not necessarily all the sake you've been drinking. If you are actually in Japan, it could be you are experiencing "ikizukuri"; not impaired vision. Live fish, shrimp or lobster are sliced up and served reassembled, vital organs intact and heart still beating away....

Every so often a fish gets revenge. "FUGU" or pufferfish, are highly toxic and deadly if improperly prepared.

Sushi Chefs in Japan must be specially licensed to serve fugu. Even so, several deaths a year are reported from fugu poisoning. Usually they're the result of over ambitious homecooks falling victim to their own handiwork. And they probably can't make it look as pretty. Traditionally, fugu sashimi is sliced so thin you can see the design of the plate on which it's presented...

The sashimi has a light, delicate, slightly sweet taste. Is it worth the "risk"? Death by fugu poisoning is not the most pleasant way to make your final exit. Fugu's neurotoxin is 1000 times more powerful than cyanide. It shuts down your nervous system and paralyzes you but you remain conscious and alert. Eventually your lungs shut down and you suffocate. The process can take many hours. I'd spend the extra bucks and stick with a licensed Japanese Chef.

On a lighter note....

KAWAII! (ka wai ee!=Cute!)
And the Queen of Cute is Hello Kitty. Born "Kitty White" on November 1st, 1974 in London, England, she's got a twin sister Mimmy and fans all over the world. They earn her parent company Sanrio over a billion dollars a year. With her own line of diamond jewellery, an EvaAir Hello Kitty airbus and a maternity hospital in Taiwan, this girl deserves a blog of her own. I shall so enjoy researching and writing it. Stay tuned Kitty loving kids....


KAMIKAZE translates as "Divine Wind". Kublai Khan led Mongolian invasions of Japan in the 1200s. Not just once, but twice, massive typhoons drove the Mongols from Japan's shores, and destroyed hundreds of their ships. It was believed that the Japanese Gods had created the storms to protect the Japanese people from the foreign devils. Most non-Japanese understand kamikaze to refer to the WW2 pilots who led suicide attacks on Allied ships.

Modern day vodka drinkers think "kamikaze" and picture a tasty citrus shooter....

And on that happy note! "Kanpai"! (Cheers!)

Sanbiki hopes to see you soon!

New Year, New Staff, New Stuff....

"Akemashite omedouto gozaimasu!"= Happy New Years!



Its the most important holiday of the year for many Asians, and the Japanese are no different. New Years means special foods will be shared with special friends and family. "Mochi" (sweet rice cakes), red and white "kamaboko" (fish cakes), osechie gohan (rice cooked with red bean) and sashimi are just a few holiday treats. In Japan, ornate laquer ware "ju bako" (stackable bento boxes) are often prepared with exquisitely presented foods that will keep without refrigeration for a few days.


In the past this ensured there would be lots to eat on one of the few holidays when groceries and other businesses closed down. Even the housewives could look forward to a few days off! Meals were prepared ahead of time, and the homemade bento kept in cool areas of the house over the holidays. Nowadays, many department stores offer special order "ju bako" and the fancy versions can cost hundreds (even thousands!) of dollars. Favourites sell out months in advance.





Nowadays, Japanese homes are equipped with refrigerators and other modern convienences. Still, it is rare to have central heating or air con in Japan and many families will store food in a "cool" room. It is also uncommon for a family to celebrate the coming of the New Year without a trip to a favourite shrine or temple. Japanese spirituality or religion is generally a combination of Shinto and Buddhist beliefs.



Shinto is the indigenious Japanese religion/idealogy that encompasses all things, living and otherwise. "Jinja" are Shinto shrines and easily distuinguishable from Buddhist temples. "Tori" are the fantastic gates, usually red, that mark the entrance to a Shinto shrine. Fushimi Inari Shrine in Kyoto is famous for the thousands of brilliant red"tori" (paid for by families or companies) that wind up the side of a sacred mountain. "Kami" is a central concept in Shinto, and refers to the spirit that resides in, and unites all things. Gods, demons and everything in between have a place in Shinto.


Buddhism is one of many early imports to Japan by way of China. It remains a central pillar in Japanese life today. It's a cliche in Japan to say "We are born Shinto , but we die Buddhist". When a child is born or a couple married these events are celebrated by a visit to a Shinto Shrine. Funerals however, take place at Buddhist temples and this is where many rituals honouring the dead take place.

Sanbiki celebrated the holidays with our staff and their families and friends. New Chef Hiro is a new father as well! He got the best Christmas gift! His lovely wife (Seiko) and beautiful daughter (Reina) joined him in Canada in time for New Years! Thats him below with our other new Chef Yama and Marvellous Megumi!


As usual, an amazing assortment of food was prepared and washed down with far too much beer, wine and fruity cocktails. Masato's "te maki" is always popular. Its like fajitas, but Japanese style. Everyone prepares their own "mini maki sushi". It starts with a square of seaweed and a scoop of rice. Load it up with whatever raw or cooked seafood and veggies catch your eye. A dab of wasabi, a drop or two of soy sauce and down the hatch it goes!



There were homemade sweets (Japanese and Western) savoury Taiwanese style pastries, spicy Korean rice cakes and much more! Everyone got to take home leftovers after.



Crannog Ales Party Pigs were empty by the evenings end. Beer leftovers have never been an issue at our staff parties! Strange berry cocktails were consumed by the adults while the little people indulged in Ramune and Calpico.


Those with a sweet tooth were left satiated (albeit perplexed!) with a bizarre sweet rendition of a pizza. It invloved cheesecake, fruit and far, far too much strawberry cream cheese icing, green and red gummies and white chocolate shavings!


Keep in touch!

We'll continue to blog about restaurant news and special events. We'll be doing more fundraising this year as well. We'll start with the Kamloops SPCA and are arranging a Special Bento Dinner for January. $20 per person ($10 to SPCA) with your choice of special dinner bento boxes. Our new dinner menu features hot pots, spicy new sushi and much more. Check our facebook page for updates and we are on twitter as well!

Hope your holidays were happy! Things are getting back to normal and we all look forward to seeing you soon at Sanbiki and Mori Mori.