Eat eel? Unagi and Anago

BBQ freshwater eel is know as "unagi" in Japan. "Anago" is a sea eel that is often grilled in a similar fashion. Both unagi and anago are cooked and seasoned, often with a slightly sweet sauce called "kabayaki"

                             Unagi (left) and anago (right) nigiri sushi

The popularity of unagi has meant nowadays most freshwater eel is farmed. Japanese eels are small and slender, spending time in both fresh and saltwater.

                                                       Unagi before the BBQ......

Anago are larger than unagi but are also frequently farmed in ocean pens.

                    Farmed Conger eels (anago) are used in Chinese and other cuisines

  Anago is less fatty and rich than unagi. The flesh has a delicate, slightly sweet flavour. It is served as sushi, with rice or on it's own.

                        Anago is also lighter in colour than unagi but served in a similar fashion

                                  Nothing goes to waste! Deep fried eel bones....

Europeans have their own recipes for eel. Jellied or "potted eel" can be found in the United Kingdom. Smoked eel is popular in Scandinavia as well as mainland Europe. Sadly the popularity of European eel has led to its classification as critically endangered by the International Union for the Conservation of Nature. Amazingly, eels can live over 70 years!

                                        Smoked eel is a European delicacy

Unagi is a summertime favourite in Japan. High in protein, calcium and vitamins A and B; unagi is thought to to provide energy and replenish the body in hot and humid weather.

                                               UNADON is an unagi rice bowl

That's all for this time...Sanbiki has unagi on the menu and Mori Mori sells frozen unagi fillets that are cooked and seasoned. Easy for DIY sushi/rice bowl!

Chirashi Sushi

                                             
Sushi comes in many forms. To most non-Japanese, sushi rolls (maki sushi) and nigiri (piece sushi) are perhaps the most familiar. "Chirashi sushi" translates roughly as "scattered sushi". A bowl full of mixed sushi rice is topped off with an assortment of raw seafood.

Chirashi ingredients and presentation varies depending on where you are in Japan. There may be many ingredients mixed in with the rice, or none. The toppings can depend on the season, the Chef or the customer's preferences.

                                 Even vegetarian versions of chirashi are possible 

At Sanbiki, we mix unagi (BBQ freshwater eel) and tamago (savoury omelette) into our sushi rice. Shiitake mushrooms, ginger and fresh shiso (Japanese minty "basil") are added as well. Slices of sustainably sourced B.C. tuna and wild salmon are arranged on top. A slice of lemon and ebi (cooked prawn) complete the dish.

                                   Sanbiki's version of chirashi sushi

DIY chirashi is easy with premixed seasoning/ingredients. Mori Mori Grocery carries chirashi mix for rice and also sashimi quality seafood for toppings.

                         Add the mix to cooked rice and top with your seafood of choice

Another popular "sushi bowl" is tekkadon. Tuna sashimi is arranged on top of the sushi rice, sometimes in a flower shape. The presentation is stunning but simple to do!

                                      Tekkadon made with red tuna sashimi

Cooked lotus root is crunchy and resembles a white flower when sliced. It is also an attractive addition to a chirashi bowl and can dress up other dishes as well.

           Lotus root, shrimp and ikura (salmon roe) provide colour, texture and taste

 

Join us for chirashi at Sanbiki Japanese Kitchen! Or if you're in the mood to try something new at home, Mori Mori has sushi making supplies and we're open 7 days a week.

Thai Time!

                               FREE coconut ice cream with dishes on our new Thai menu!

Have you tried our Thai? Spring is in the air and it's inspired our Chefs to conduct delicious experiments with the flavours of South East Asia.....

 Thai food can seem spicy to the uninitiated. We've kept the heat on medium for our dishes. We've always got extra chili available on request; it's easier to add spice to your dish than it is to take it away!

                                            Pad Thai enjoys global popularity

Pad Thai involves rice noodles stirfried with seafood, meat, egg and bean sprouts or other veggies. Fish sauce, chilis and fresh herbs are used for seasoning. Cilantro (coriander) is particularly popular in Thai cusine. Peanuts or cashews can be added for crunch. Lime, tamarind and sugar "balance" each other out and give pad thai a complexity that is appreciated by Thai people.

"Gaeng" is Thai for curry. Garlic, ginger, fish sauce and coconut milk are usually found in all Thai currys. They may be served with steamed long grain rice; sticky rice in northern Thailand or roti style flat breads in the south.

                            Colourful curry pastes and powders on sale at a Thai market 
 Sanbiki's beef curry is the green kind. Other popular varieties are red curry (with shrimp and pineapple or even duck) and yellow curry. Chicken is commonly used but vegetarian and even vegan curries can be made with tofu, veggies and soy sauce instead of fish sauce. Coconut milk makes Thai curries rich and creamy.

                             Sanbiki's new Green Curry with beef and bamboo shoots

"Woon sen" are a clear noodle made from mung beans. We use it to make our version of "yam woon sen" a refreshing noodle salad with fresh herbs, baby shrimp, chili and garlic. It's perfect summer fare; and like most Thai dishes can be easily shared.

                                                  Summer salad, Thai-style!

Lemon grass is another central ingredient in Thai cuisine. We've made sure to include a healthy dose in our "kai yang" (grilled chicken)

                               "Kai Yang" is a specialty of Isaan in northern Thailand

We are always eager to get your feedback and favourite recipe ideas! Please try the dishes on our new spring menu and let us know what you think....

                      

SOBA Noodles

Soba are a thin Japanese noodle made with buckwheat. They usually contain a small amount of wheat flour as well. They can be served hot, usually in soup....

                "Tsukimi soba" is served with a raw egg which semi-cooks in the soup

And soba is perhaps even more popular served chilled....

                           "Zaru" refers to the bamboo tray traditionally used for serving

"Zaru soba" are chilled soba noodles served with "tsuyu"; a dipping sauce made with soy sauce, mirin and dashi stock. The noodles are swirled in the sauce before being slurped up by the diner. Green onion, wasabi, nori or other garnishes may be added to the tsuyu if desired. And yes, slurping is strongly encouraged! It's said to improve the flavour and to show the Chef that you are enjoying the fruits of his labour....

               Slurp it up! Forget everything your Mother told you about noise and your soup

Soba noodles are usually bought dry, but fresh handcut noodles are found in Japan.

                                             Soba in dry and fresh forms

Is your soba looking a little green? It's probably been flavoured with green tea.

                                       Soba made with green tea is "cha soba"

Sushi rolls can be made using soba instead of rice. Soba sprouts also find their way into salads and even as a topping for vegetarian nigiri sushi. Buckwheat is high in fibre, antioxidants, magnesium and other nutrients.

                                              Soba maki with vegetable filling

Most buckwheat is grown in Hokkaido in the north of Japan. It grows fairly quickly and can be harvested a few times a year. Bees like the flowers and a strong dark honey can also be produced.

                                              A field of buckwheat in flower
 Shochu is a spirit sometimes refered to as Japanese "vodka". It can be made from barley, rice, sweet potato or buckwheat.

                                            Soba shochu is usually served over ice

Soba can be found in restaurants, train station cafes and at food stalls all across Japan. Owariya soba restaurant in Kyoto has been serving soba and other buckwheat treats for over 500 years! The Japanese Royal Family have been regular customers for several generations.

                                   The entrance to Owariya Restaurant in Kyoto
More on all your Japanese favourite foods soon!

Sushi Basics

A highly simplified guide to DIY sushi....

The Rice...

Learn to get it right! The highest quality seafood will be wasted if served with improperly cooked or seasoned sushi rice. Simple ingredients will taste terrific when paired with well made sushi rice.

1) Use a Japanese type short grain white rice.

2) Wash the rice until the water runs clear

3) Cook the rice with the correct amount of water for the specified time. Using a rice cooker with it's own measuring cup/instructions virtually guarantees perfect rice every time.

4) After cooking, take the warm rice and season it with sushi rice seasoning (do NOT cook the rice in the seasoning!!) Premixed sushi seasoning is easy as it contains vinegar, salt and sugar in the proper proportions.

Fold the seasoning in gently, and do not "mash" the rice. You can cool the rice by fanning it but this is not neccesary.

5) Ready to Roll!!

The Rolling....

 Full sheet of nori with rice on the inside

 

Place the nori (seaweed) sheet on top of the sushi rolling mat. Add a thin layer of sushi rice and whatever ingredients you want inside your roll. If you prefer rolls with rice on the outside flip the nori and rice over and then add the filling to the nori side.

Half sheet of nori with rice on the outside

 If you like "hosomaki" (thin/smaller rolls) use a half sheet of nori.

     Full size "futomaki" rolls (top) or make hosomaki (thin rools) with 1/2 nori sheet

Use a sharp, non-serrated knife to cut the rolls. You should end up with 8 even pieces/roll. Keep the cuts clean by wiping the knife blade after each cut.

              Practice will make perfect when it comes to cleanly cut, even sushi pieces!

                                           Looking good and ready to serve.....

Nigiri Sushi....

Nigiri sushi is "piece sushi", with various toppings placed on top of a small "finger" of rice.

                         "Sake" is salmon nigiri sushi (sake is also an alcoholic beverage)
Form a small ball of rice on the palm of your hand. Keep your hands moist so the rice does not stick and do not use too much pressure.

 Top the rice with your favourite topping. This could be raw or cooked seafood, tamago (savoury omelette) or even veggies.

Traditionally, a Japanese sushi Chef would add as much wasabi as he thought was needed between the rice and the topping. Most non-Japanese prefer to add wasabi to soy sauce and dip their sushi to their own taste. Pickled ginger is used to cleanse the palate between different kinds of sushi.

Mori Mori has everything to make sushi! Wild salmon and sustainable BC Albacore tuna are available along with octopus, squid and other items. Pre sliced seafood is easy to use; just thaw, slice and serve. Open 7 days a week, enter off Lansdowne Street!

YAKITORI

                                "Yaki" means to grill and "tori" is chicken
It's pretty hard to go wrong with yakitori. Grilled chicken is an international favourite, most cultures having a slightly different take on this popular dish. In Japan, "yakitori" is bits of chicken cooked on a skewer. "Bits" can be white meat, dark meat or pretty much any other part of the bird.

                                  Sometimes leeks or other veggies are used

Nothing goes to waste. Crispy bits of skin, the gizzards and even the cartilage will find its way onto your stick. Usually diners have the choice of ordering yakitori simply seasoned with "shio" (salt) or "tare" (sauce)

                                      Yakitori using white meat and salt seasoning
Tare sauce is a sweet and savoury mix of sake, soy sauce, mirin and sugar. The chicken is basted with the tare sauce as it cooks.

                                          Dipping yakitori in "Tare" sauce
"Specialty" yakitori items include the skin....

                                         "Torikawa"; pieces of crunchy chicken skin

And the cartilage....

Nankotsu

Still not adventurous enough for you? How about chicken eggs...still in the chicken! Tamahimo uses eggs still inside the hen. Could you?  Would you?

                         "Tamahimo", chicken eggs that never got to the "being laid" part...

Unlike in western countries, Japanese high end yakitori restaurants will often serve chicken meat medium or medium rare. The meat in these establishments comes from ultra healthy free-range birds and is as fresh as possible. The likelihood of salmonella or other contamination is virtually nill.

                                  A Jidori rooster on a free range farm in Japan

Free range chicken may not produce the quantities of meat that factory farms do, but the quality is far higher and the birds are humanely raised. Chicken sashimi is in fact a specialty in Kagoshima in southern Japan. "Jidori" are a Japanese breed of chicken that are humanely raised and fed a natural diet without drugs and antibiotics. Raw or lightly seared Jidori chicken is an expensive delicacy....

                                               Looks like tuna sashimi, but its not!

Yakitori is also commonly found at festivals and street stalls throughout Japan. It can be an affordable and easy to enjoy finger food.

                                  A yakitori stand offers fresh, fast food to passersby

Condiments that may be seen alongside yakitori include "shichimi" a mix of Japanese chili, herbs and spices; wasabi and sometimes "yuzukosho" a paste  made from yuzu (citrus) and chili.

We've got yakitori on Sanbiki's menu! And you can watch it being prepared in our open kitchen...new winter menu items coming soon. Have a great week!