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Japanese Cuisine Knowledge > Sushi Ota > Flashcards

Sushi Ota Flashcards

1
Q

What is the most oaky wine we have? Who prefer this wine & pair with what?

A

chardonay ferrari carrano

old people/ sashimi

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2
Q

What is the name of Pinot Grigio we have? Riesling? Chablis?

A

2016 Bottega Vinaia from italy

2015 Saint M from Germany

2015 Simonnet Febvre from Bourgogne

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3
Q

salmon skin

A

salmon skin, cucumber, green onion, gobo, bonito flakes

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4
Q

How do you recommend Bottega Vinai to the customer?

A

Nose: alluring floral perfume

Palete: Fresh, dry and flavorful with a firm structure leading into a lingering finish

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5
Q

Pike Mackerel

A

Sanma

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6
Q

How many pieces in Agedashi Tofu? What are the ingredients?

A

4 pcs

sallion, ginger, fish sauce that similar to tempura sauce

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7
Q

tekka

A

traditional tuna roll with seaweed outside

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8
Q

Kani

A

Crab

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9
Q

chawanmushi

A

steam egg custard, squid, scallop, shitakee, white fish top with yuzu sauce

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10
Q

Zuwaigani

A

Snow Crab

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11
Q

baby red snapper

A

kasugo

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12
Q

What are in the negitoro hand-roll?

A

green onion, negitoro, rice & nori

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13
Q

dragon

A

california (top: eel, eel sauce, sesame seeds)

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14
Q

red sauce

A

momiji oshi sauce, sugar, vinegar, mirin, dashi

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15
Q

What is unagi don?

A

Bowl of large portion of steam rice with bbq fresh water eel on top

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16
Q

What is moiji orashi sauce?

A

grated/puree radish with jap chilli pepper

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17
Q

How do you recommend squealing pig sauvignon blanc to the customer?

A

Nose: vibrant comprised of tropical fruit & fresh herb fragrances

Palete: refreshing with fruitiness of green pineapple, citrus and passionfruit. Long but lively focused finish

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18
Q

What type of sushi is this? Japanese Name

What does this sushi relate to?

A

Striped Jack - Shima Aji

Aji (Spanish Mackerel)

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19
Q

How do you recommend Flower Chardonay?

A

Nose: Expressive aromas of citrus zest and lime-blossom

Palete: The palate is hilighted by a compelling Sonoma coastal minerality, textural salinity that carries brilliantly finish

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20
Q

Tarabagani

A

King Crab

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21
Q

Futomaki

A

shitakee, squash (gobo), egg, krab, smelt roe, pickled radish

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22
Q

What sake is this? Do we serve it hot or cold? Size? Type of sake?

How do you recommend this to the customer?

A

Kokuryu/ Cold/ 24oz/ Daiginjo

An elegant daiginjo named after the fresh, clear liquid collected drop by drop from cotton bags filled with moromi, or sake mash. Its clean, gentle but also invigorating. It reminds me of the coldest day in winter in Boston.

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23
Q

What are those dry sake? Which one is driest?

A

Senshin/ Otokoyama/ Masumi

Senshin

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24
Q

Pen shell

A

Tairagai

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25
Q

What do we do with fishy fishes? What do they have on top?

A

We cured them with salt and vinegar

layer of kombujima

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26
Q

Spanish Mackerel

A

Aji

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27
Q

What is Otasan’s favorite sake?

A

Muku

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28
Q

Needle fish

A

Sayori

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29
Q

What sake is this? Do we serve it hot or cold? Size? Type of sake? How do you describe this sake to the customer?

A

Muku/ Cold/ 8oz or 24 oz/ Junmai Ginjo

Classic Niigata sake that has harmony and very unique flavor profile.

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30
Q

What in the Chirashi disgtinguish it from the other?

A

Surf Clam

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31
Q

How many pieces in the fresh catch of the day sashimi?

A

4-6 pieces including amae ebi

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32
Q

eel sauce

A

ss, sugar, eel juice, mirin

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33
Q

What type of sauvignon blanc we have?

A

2016 Squealing Pig from N.Z

2016 La Poussie Sancerre, France

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34
Q

What are in the eel hand-roll?

A

bbq eel, avocado, rice & nori

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35
Q

zuke

A

marinated tuna with pepper on top

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36
Q

What are in the soft-shell crab hand-roll?

A

avocado, cucumber, soft-shell crab, spicy mayo

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37
Q

kanpyo

A

japanese sweet squash

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38
Q

natto

A

fermented soybeans, green onion

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39
Q

What items in sashimi sampler?

A

Tuna, toro, spanish mackerel, amberjack, salmon, scallop

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40
Q

Japanese sardine

A

Iwashi

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41
Q

ume shiso yamaino

A

sour plum paste japanese herb, mountain potato

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42
Q

shrimp tempura

A

shrimp tempura, krab, avocado, cucumber, mayo, smelt roe

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43
Q

rainbow

A

california roll w/ 6 kinds of fish on top

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44
Q

spicy yellowtail

A

chopped yellowtail with spicy mayo

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45
Q

How do you recommend Ferrari Carrano?

A

This full-bodied Chardonnay boasts aromas of pear, green apple and honeydew

Palate: generous, creamy vanilla undertones balance layers of toast and spice.

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46
Q

jalapeno salmon

A

avocado,spicy scallop (top: salmon, jalapeno)

47
Q

tosazu

A

ss, vinegar, sugar, dashi

48
Q

how do you recommend Jarvis to customer?

A

Rich, toasty, attractive aromas and flavors of white chocolate

Palete: full bodied yet fruity with subtle medium-length spiced apples and nuts, minerals finish with moderate oak

49
Q

What distinguish Tokusen Sushi from other?

A

Tuna roll, salmon egg

50
Q

Protein

A

TYS wrapped w/ cucumber, seaweed w/ green onion, momiji-oshi, ponzu sauce on the side

51
Q

What sake is this? Do we serve it hot or cold? Size? Type of sake?

How do you recommend this to the customer? How to translate this sake into wine?

A

Dassai niwari sanbu/ Cold/ 10oz or 24 oz/ Junmai Daiginjo

Nose: Lively aroma With a nose of grapes, flowers, strawberries and mineral water

Pallete: the flavor is as luscious as the aroma. You are transported into higher realm with each sip.

Merlot/ Soft Chardonay

52
Q

Black pepper scallop

A

shrimp tempura, tuna, avocado (top: scallop, jalapeno, mayo w/ eelsauce, black pepper, tempura flakes)

53
Q

what are the hot sake?

A

ShochikuBai/ Kurosawa/ Otokoyama

54
Q

crunchy tempura

A

shrimp tempura, krab, avocado, cucumber (top: tempura flakes, eel sauce)

55
Q

philadelphia

A

smoked salmon, cream cheese, cucumber

56
Q

Crunchy salmon

A

salmon, shrimp tempura (top: spicy salmon, tempura flakes, eel sauce)

57
Q

The details of regular omakase?

A

Fresh catch of the day sashimi

8 pieces of selected sushi

58
Q

What are the items in Chirashi?

A

TYS, white meat fish, octopus, shrimp, eel, surf clam

59
Q

spicy tuna

A

chopped tuna w/ spicy mayo sauce

60
Q

What is on top of zuke?

A

Japanese Citrus pepper

61
Q

What kind of sake to recommend in the summer time?

A

Hakkaisan

62
Q

Japanese seabass

A

Suzuki

63
Q

What type of Chardonay we have?

A

2013 Ferrari Carano Tre Terre from Russian River

2014 Mer Soleil Reserve Santa Barbara

2015 Flower Sonoma County

2014 Jarvis Napa Valley

64
Q

Bonito or Skipjack Tuna

A

katsuo

65
Q

What sake is this? Do we serve it hot or cold? Size? Type of sake?

How do you recommend this to the customer? How to translate this sake into wine?

A

Manju/ Cold/ 10oz or 24oz/ Junmai Daiginjo

Hot word: clean, round, velvety & divine.

This is one of if not the most sought after Daiginjo in Japan. It has sophisticated aroma & elegant taste. You will experience subtle flavors of fuji apple and tart pear dance through the cleanest mouth in the sake world.

66
Q

what are the other miscellaneous drinks we have?

A

pepsi, diet pepsi, sierra mist, club soda, ice tea, ice green tea, lemonade, hot tea, voss sparkling water & still water.

67
Q

Albacore

A

Bincho Maguro

68
Q

What in the Sushi Combo A distinguish it from the other?

A

the california roll

69
Q

What size is the hot sake?

A

12 oz

70
Q

What are items in sushi combo A?

A

salmon, tuna, yellowtail, white meat fish, octopus, shrimp, eel & california roll

71
Q

scallop deluxe

A

kanikama, scallop baked with spicy mayo and fantasy sauce

72
Q

How does squealing pig differ from la poussie sancere?

A

Its drier

73
Q

What is on top of the Yari Ika?

A

Greentea Salt

74
Q

The details of the special omakase

A
  1. Tai shiokonbu shiso goma with tomato jelly w/ broccoli sauce
  2. Fresh catch of the day sashimi
  3. 5 pieces of selected sushi
  4. Buttered sauteed abalone w/ truffle & chino, panko baked yellowtail w/plum sauce topped with green tea pank
  5. 5 pieces of selected sushi
  6. Miso soup
  7. Ice-cream
75
Q

Turban shell

A

Sazae

76
Q

How do you recommend Mer Soleil to the customer?

A

Nose: tropical scents of pineapple and citrus blossom

Palete: White peach fruity, oak & buttery, medium to full-bodied with lengthy finish but not heavy

77
Q

kanpyo maki

A

sweet japanese squash

78
Q

Albacore

A

Chilli Pepper

Ponzu Radish

Green Onion

79
Q

Pizza

A

california roll topped with spicy mayo & baked w/ fantasy sauce

80
Q

How do you recommend Chablis?

A

a very pleasant wine which exhales uncommon but delicious notes of peach on the nose, the main feature of this vintage. On the palate, we find it sweet, crisp and mineral character

81
Q

Catepillar Roll

A

Eel, Krab, Cucumber (top: avocado)

82
Q

What sake is this? Do we serve it hot or cold? Size? Type of sake?

How do you recommend this to the customer? How to translate this sake into wine?

A

senshin/ cold/ 24oz/ Junmai Daiginjo

extremely elegant and sophisticated, this sake is an absolute joy and delight. It takes 3 days& nights to gently polish the rice grains to reach 28% of its original size. The sake is then brewed with great skill and aged slowly over a year.

Nose: laced with young cantaloupe and honey

Taste: clean, pristine & light

Zins/Zesty wines

83
Q

What are in Tokusen Sushi?

A

tuna, yellow tail, toro,halibut, spanish mackerel, albacore, salmon, scallop, ikura, eel, tuna roll

84
Q

Pacific lobster

A

Iseebi

85
Q

What are the those red wine half bottle? Name the year, vineyard and type if grape in that order

A

2012 Kenwood Vineyard Merlot from Sonoma County

2016 Summerland Pinot Noir from Santa Barbara

2014 Justin Carbenet Sauvignon from Paso Robles

86
Q

King mackerel

A

Sawara

87
Q

What are in the salmon skin hand-roll?

A

gobo, cucumber, green onion, salmon skin, bonito flakes

88
Q

What sake is this? Do we serve it hot or cold? Size? Type of sake?

How do you recommend this sake to the customer? How do you you translate this sake into wine?

A

Hakkaisan/ Cold/ 10 oz or 24oz/ Junmai Ginjo

Clean, Light, Dry, & Flavorful.

Nose: Spicy nose of apples & roasted nuts.

Hakkaisan is one of the premier Junmai Ginjo’s in Japan (rated #2 in its type). Like superbly clean sauvignon blanc

89
Q

What are in the shimp tempura hand-roll?

A

avocado, cucumber, spicy mayo, shirmp tempura

90
Q

Shako

A

Mantis Shrimp

91
Q

Kombu/ Kelp

A

King of seaweed

92
Q

What is tekka don?

A

thin sliced of tuna over large portion of sushi rice in a bowl

93
Q

What in the Deluxe Chirashi distinguish it from the other?

A

Toro, Sea Urchin

94
Q

What sake is this? Do we serve it hot or cold? Size? Type of sake?

How do you recommend this sake to the customer?

A

Dewasakura/ cold/ 10oz/ Junmain Ginjo

Floral nose filled with hints of cherry blossom & pear. It has a light and smooth beginning that greets a fruity middle mouth made up of peachy/green apple flavors, and the sake slips into round and fresh finish with no aftertaste.

95
Q

Japanese shad

A

Kohada

96
Q

What are in the Deluxe Chirashi?

A

toro, salmon, yellowtail, white meat fish, shrimp, octopus, surf clam, eel, uni

97
Q

seafood dynamite

A

kanikama, scallop, octopus, white fish, giant clam baked with spicy mayo and fantasy sauce

98
Q

soft shell crab

A

soft shell crab, krab, cucumber, avocado, mayo, smelt roe

99
Q

What sake is this? Do we have it hot or cold? Whats the volume? Type of sake? How do you recommend this to the customer?

A

Masumi/ Cold/ 24oz/ Junmai Ginjo

Nose: Fragrance reminiscent of young Fuji apples

Palette: Subtle astringency & superbly balanced dry sake

100
Q

Diego

A

spicy tuna, cilantro, sesame oil (top: serrano peppers)

101
Q

Oystera

A

Kaki

102
Q

Salmon dynamite

A

kanikama, salmon, avocado baked with eel sauce

103
Q

what are the japanese sho chu that we have? What size? How do you recommend them to the customer? and How do you serve them?

A

Yokaichi (barley) : crisp, lighter taste with pleasant aroma

Tominohozan (sweet potato): aroma of cherry and grapefruit with refreshing taste. Paired with grilled/ dried/ fried foods.

by the glass or bottle of 750ml

on rock or straight (ask the customer)

104
Q

What is the layer on top of mackerel?

A

Kombu paper

105
Q

What are sparkling wines? What size?

A

Borgo Magredo Proseco by glass

Roederer Estate Brut by half bottle

Veuve Clicquot by bottle

106
Q

How do you recommend Saint M to customer?

A

Nose: delicate peach aroma

Palete: medium-bodied, off-dry Riesling

107
Q

what are things in volcano roll?

A

spicy tuna, cucumber, krab, avocado, cream cheese then deep fried with fantasy sauce on top

108
Q

What are the full bottle redwine?

A

2014 Luigi Bosca Malbec Argentina

2014 Joseph Phelps Pinot Noir Sonoma County

2014 Caymus Carbenet Sauvignon Napa Valley

2013 Opus One

109
Q

What are those half bottle from Kenzo Estate Napa valley?

A

2016 Asatsuyu Sauvignon Blanc Kenzo Estate Napa Valley

2016 Yui Rose Kenzo Napa Valley

2014 Rindo Red Wine

110
Q

Name all the sushi from left to right

A

zuke -> hamachi -> Ikura -> Unagi -> chu-toro -> kasugo (baby red snapper) -> salmon belluy -> Kohada (Jap Shad) -> albacore -> Iwashi (Jap Sardine) -> Kinmei (golden eye) -> unknown

111
Q

What sushi is this? Name in Japanese

A

Herring Roe

Kazunoko

112
Q

What is mirin? What is it characteristic?

A

Japanese sweet rice cooking wine

Similar to sake but lower alcohol content and high sugar percentage

113
Q
A

Japanese Cuisine Knowledge (4 decks)

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