Morimoto's tips on good sushi

Who better than Iron chef Masaharu Morimoto to teach us about sushi! As one of the celebrity chefs invited recently to teach at the Culinary Institute in New York, chef Morimoto took the students on a step-by-step journey from gutting, deboning and slicing an entire tuna all the way to the finishing touches of what makes first-rate sushi. 

Photo by Laura Togut

Preparation:
1: The brighter the color, the fattier the tuna is likely to be.
2: Slice tuna filets in one long, clean stroke with a long knife.

Nigiri:
3: Sushi is supposed to be finger food, so use your hands.
4: Dip sushi fish-side-down into soy sauce so the rice doesn't sog up.
5: Eat your nigiri whole.

Maki (Rolls):
6: Dried sheets of nori have a shiny and dull side. Work dull-side-down for stability.
7: Shape the rice delicately. Don't press down hard.
8: If working from larger cuts of tuna, little scaps and end bits are perfect for maki.
9: Use a bamboo rolling mat after shaping by hand for best results. Don't use the map to shape the roll initially.

Photo by Laura Togut

Wasabi:
10: If using fresh wasabi, slice it for less heat and grate it for more heat.
11: The fattier the tuna, the more wasabi it can take. And DON'T mix your wasabi with your soy sauce!

Photo by Laura Togut

Tips from Serious Eats New York

Wasabi beer anyone?

Last week we shared with you a list of bright and summer cocktails to sip and share among friends, while enjoying the beautiful beach view. Today, to celebrate yet another lovely sunny weekend, we're showing you 3 very interesting craft beers from Japan served and loved here at Bamboo. Kampai!

#1. Wasabi Pilsner 

Not for the faint of heart, this green colored beer does taste like wasabi and packs a spicy punch! The flavors are herbal, spicy and earthy with a light and smooth finish.

#2. Tama no Megumi 

Tama no Megumi beer - meaning 'the blessing of Tama', is brewed with natural underground springs of the Nishitama area. There's no filtration nor pasteurization process, only the genuine taste of pale ale with a fruity aroma and smooth finish.

#3. Coedo sweet potato lager

From the Kawagoe region, this beer is made with roasted sweet potatoes and high quality malts. It  then ferments for a long period of time to fully develop its flavors as well as bring an alcohol content slightly higher than your average beer. The finish is smooth, slightly sweet with low to medium bitterness.

Sashimi - first order of your izakaya feast

You are comfortably seated at your table and ready to order a feast for everyone to share. So what is the proper way to order at an izakaya?

Is there an order to all these options?

YES.

Sashimi comes first.

Why you ask?

Because of its delicacy. Order sashimi first so your palate can fully enjoying the delicate and natural sweetness of the fish. Since most izakaya menu items are quite savory, we recommend you start with the most delicate items first and gradually move on to more savory dishes.

The cut of the sashimi is also important - the chef will decide what cut is appropriate for what fish. For example, chu toro, or fatty tuna is usually served in blocks so you can enjoy a hearty melt in your mouth bite, for full effect. Squid is served in strips because it's tougher, so a smaller and easier way to eat it is encouraged.


Don't ignore the garnishes!

Garnishes served with sashimi or sushi are there to be eaten. The most common garnishes are wasabi, shiso leaves, daikon and micro greens. Add a little on top of your fish to brighten up the flavors.


To soak or not to soak?

Do NOT soak your sashimi and sushi, that is considered a cardinal sin in the world of sushi masters!! The proper way to eat sushi is not to dip the rice, but rather flip the piece over and only dip the tip of the fish in soy sauce. The same is expected of sashimi.