It’s always interesting when two cultures merge and create interesting and delicious cuisine. Although seemingly strange at first, the concept of mexican-sushi is not so far fetched. Both cultures adore fresh seafood dishes, spicy toppings and fun textures. It actually makes a lot of sense to take a new twist on the rolled food.
What makes Japanese food so appealing to different cultures is its ability to assimilate into local fare. Futomaki is a type of roll that utilizes four different ingredients that do not have to include sushi. What is usually standard for the roll is that it is quite fat.
In the major cities throughout Mexico it is not surprising to see many different cultural restaurants. Besides offering a change from the ordinary for locals, it offers a taste of home for visitors from other countries and expatriates living in Mexico. The Nissan plant in Aguascalientes increases the rate of Japanese residents to 2% in that state. It makes sense for Mexican restaurateurs to offer indulges to many palates.
The popular Mexican roll is finding its way into many sushi restaurants around the world. The roll usually contains a tempura shrimp and some type of salsa or spicy sauce. Tomatoes, avocado and nopales are also sometimes added.
Just as in art, music and fashion, a mixing of cultures usually creates some amazing culinary creations. When in Mexico, take a walk on the wild side and give some Japanese/mexican food a try.
Shitake Mushroom (Image from The Best Years In Life )
The shiitake mushroom is a wonder of a mushroom. With endless ways of cooking this delectable shroom, the shiitake makes for a true & welcome guest in the kitchen.
Shiitake mushrooms are native to China where it has been cultivated for over 100 years, typically this mushroom is cultivated on the shii tree. The first written record of a shiitake can be traced to Wu Sang Kwuang, born during the Sung Dynasty 960-1127 A.D. Some documents, however, record the mushroom being eaten as early as 199 A.D.
Shiitake mushrooms are found in a variety of cultures & cuisines. Russia produces and consumes large amounts of shiitakes, although they are mostly sold pickled. Of course the shiitake has its home in Chinese & Japanese cuisines where you will find it in miso soup.
Shiitake mushrooms are commonly sold dried in preserved packages. All you need to do to re-hydrate them is to soak them in water prior to using.
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Image from The Best Years In Life
Japanese dish that's great for vegans!
2/3cupSliced Shiitake Mushrooms, by Dynasty
1pkgFirm Tofu, by Silken
2tbspPotato Starch, by Hinokuni
3tbspSoy Sauce – all purpose, by Marukin
1tbspManjo Aji Mirin, by Kikkoman
1/8tspWhite Pepper Powder
4tspVegetable Oil – divided
2cupsRice, by Calrose
2 Carrots – julienne cut
1 Yellow Onion – cut into thin wedges
- Soak shiitake in 2 cups hot water, 25 minutes.
- Drain tofu. Halve tofu horizontally and vertically to get 4 equal size “steaks.” Place tofu on paper towels, in single layer. Let drain 30 minutes, changing towels when wet.
- Drain shiitake, reserving liquid.
- Combine shiitake liquid, potato starch, soy sauce, mirin and pepper; stir until potato starch dissolves. Heat large frying pan, preferably nonstick, over high heat.
- Add 2 teaspoons oil; coat inside bottom of pan. Add tofu steaks, in single layer. Cook 2 to 3 minutes on each side, or until lightly browned. Remove from pan; keep warm.
- Heat remaining 2 teaspoons oil in the same pan. Add carrots and onion; sauté 2 to 3 minutes, or until tender crisp.
- Mix in shiitake, shiitake-cornstarch mixture. Cook and stir 1 to 2 minutes, or until mixture boils and thickens. For each serving, place a tofu steak on serving plate. Spoon 3/4 cup shiitake sauce over tofu. Serve immediately with rice.
Recipe and Image from Asian Food Grocer
(Robert DeNiro at the Opening of the new Cape Town restaurant)
Robert De Niro and Meir Teper are part owners of Nobu, a wonderful Japanese celebrity owned restaurant. Nobu Matsuhia is the main owner and chef who is very famous in his own right. Nobu has several great locations throughout the city with Tribecca location being the flagship.
Nobu has 24 restaurants in 20 different cities around the World. The most recent opening were Nobu Cape Town and Nobu Moscow in the spring of 2009. A new location is underway in Mexico City.
So what does the internationally reknown Chef Nobu have on the menu?
Cold dishes such as Monkfish Pate with caviar are available for lunch. If you are craving a hot meal then Chilean Sea Bass with black bean sauce is an option.
Visit : http://www.noburestaurants.com/ to find out if there is a location in your part of the world.
In the 1960’s Los Angeles became the Sushi Entry point for chefs from Japan to make their fortune in the United States. The Tokyo Kaikan restaurant then feature one of the first sushi bars in Los Angeles.
The California roll is a maki-zushi(roll), a kind of sushi roll, usually made inside and out , containing cucumber, crab meat, or imitation meat and avocado with an outside layer of rice and sprinkled with toasted sesame seeds or tobiko.