197A - Deck 3.1 Flashcards
Where, according to Shimizu, can fishermen find high-grade aka-gai (blood claims)?
all along the coast of Japan–as well as in other Asian countries
How does Shimizu prepare blood clams for a beautiful presentation? [2 techniques]
He
1) butterflies the meat to ceate an attractive shape;
2) scores the upper surface so that it wraps around the rice.
What specialized knowledge does Shimizu have about varieties of uni (sea urchin)?
1) There are hundreds of varieties.
2) Only 2 (the purple and the short-spined) are fit for high-grade sushi.
According to Shimizu, why does a sushi chef need to build trust with fish suppliers at the market?
because the supplier will then save the best fish for you
What is a typical day for Chef Shimizu’s as a sushi chef?
He:
1) wakes up at 4:30 in the morning;
2) goes to the fish market by 6:00 AM;
3) has his fillets prepared by 11:00 AM;
4) works lunch and dinner shifts till 10:00 P.M.
According to Chef Ono Jirõ, what does a sushi chef need to know about preparing saltwater eel (anago)?
It should be boiled–even if the customer wants it broiled!
(If broiled, the aroma is too strong and the flesh falls apart.)
What, according to Jirō, makes sumi ika (squid) so visually appealing? [2 things]
1) The white flesh glows.
2) The wasabi underneath shows through in an appetizing way.
What characteristic of a sushi chef is illustrated by Jirō’s 29-step preparation of nigiri?
perfectionism (or any similar word!
What is the name of Kimura’s restaurant? When did he open it?
Sushi Kimura; 2005
What sushi-preparing technique is Kimura Kōji famous for?
aging sushi (for up to 60 days)
How did Kimura discover his special technique for aging fish?
Early in his career, when his restaurant was not succeeding, he sampled a piece of rotting fish that seemed edible–and was amazed by the taste! He set out to reproduce the flavor.
Why does chef Saitō leave tuna for a long time in the ice box?
to age it
According to Saitō, which ingredient contributes the most to the delicious taste of sushi?
the rice or shari
How does Chef Saitō hope people feel after trying his sushi?
He wants them to feel the passion of all the people invovled in making it.
[He wants people to feel energized to persevere in their life.]
How do sushi chefs maintain their knives?
by sharpening them every day
What are the 3 main knives a sushi chef uses? Briefly explain the use of each.
1) a “willow-leaf”-shaped knife for most work
2) a rectangular blade for chopping vegetables
3) a triangular blade for filleting fish
Why do chefs not cut mackerel all the way through the head when preparing it?
because you want the “guts” to stay attached when you twist the head off
Why might a sushi chef need to be strong while preparing shrimp?
to lift the heavy pot
What are the 3 main stages of preparing octopus, according to the technique developed by Chef Ono Jirō?
1) Gouge out the eyes of the still-moving octopus.
2) Massage it until it stops oozing slime.
3) Hang it on a hook and dip it in boiling water until its legs curl up like a flower.
How large can a bluefin tuna (maguoro) grow?
up to 200 kilograms (440 pounds)
What do you notice about the thickness and consistency of the slices as Chef Terada cuts a cucumber blindfolded? What does this indicate?
they are consistently very then; his practice and skill as a sushi chef
_What percenta_ge of sushi chefs are women?
less than 10%
Why does Jirõ consider shrimp (ebi) from Tokyo Bay to be “superior”?
[3 reasons]
their aroma, their sweetness and their bright color
