Part of Tuna for Sushi

Here’s something that many may not know about Maguro(Tuna) or may not know what parts of the maguro we use here in Japan. I have seen some shows on TV when I was in the US and other countries, alot saw that they throw away good parts of the maguro. Here in Japan we usually don’t waste the whole fish, we use every part of the tuna for different sushi and dishes.

I will explain the parts of the tuna, where they are located, and what type of dish it is used for. I hope that the photo above is clear for you to understand what I’m about to explain. I will explain from the top and go clock wise in order.

• Senaka: Is the center back part of the tuna, this part is mainly used for Sashimi and Chutoro Sushi. You can find this in any Sushi Restaurant and in fish markets that sell parts. This one of my favorite part to eat, cause it has a Medium level Fatty and usually not so expensive in sushi restaurants. *You may have to request this in Sushi Restaurants.

• Seshimo: Is the lower back part of the tuna, this part is mainly used for Sashimi and Chutoro Sushi. You can find this in any Sushi Restaurant and in fish markets that sells parts. *You may have to request this in Sushi Restaurants.

• Akami: Is the middle part of the tuna, this is the leaner part of the tuna. You can find this any where in Supermarkets, Sushi Restaurants, and markets. This is used in most sushi rolls, sashimi dishes, and sushi sets trays. My kids love this part of the tuna, cause it doesn’t have to much fatty and oil.

• O Te-ru: Is the tail part of the tuna. I’m not sure if you can find this in your country, It would have to be a Japanese Restaurant that server fish as their main course specialty. In Japan we use this part to make Steaks on the grill or at BarBQs and also have deep fried dish for this.

• Harashimo: Is the lower stomach part of the tuna, this part is also used for Sashimi, Otoro, and Chutoro. You may find this in Sushi Restaurants, but you may have to ask for it when ordering. This part is also very good, but it could be a little expensive. Due to it is very fatty and oily, the more fatty and oily the part of the tuna the more expensive it gets.

• Haranaka: Is the center stomach part of the tuna, this part is used for both Sashimi and Chutoro. You may find this in Sushi Restaurants, but you may have to ask for it when ordering. This part of the tuna is very good.

• Harakami: Is the upper stomach part of the tuna, this part is also used for Sashimi and Otoro. You may find this in Sushi Restaurants, but you may have to ask for it when ordering. This part is also very good, but it could be a little expensive. Due to it is very fatty and oily, the more fatty and oily the part of the tuna the more expensive it gets.

• Kama Toru: Is one part of the neck side of the tuna, this part of the tuna is used in Sushi, and in Donburi. You may find this in Fish Restaurants that specialty in fish menus. I haven’t tried this part of the tuna, but I have got a lot feed back that it’s very delicious.

• Kama: Is one part of the neck side of the tuna, this part of the tuna is used in Sushi, and in Donburi. You may find this in Fish Restaurants that specialty in fish menus. I haven’t tried this part of the tuna, but I have got a lot feed back that it’s very delicious.

• Noten: Is the upper head part of the tuna, this part of the is used in Soups, Donburi, and Grilled. You may also find this in Fish Restaurants that specialty in fish menus. I haven’t this part of the tuna also, I’m still waiting on my friends feedback on this.

• Hohoniku: Is the cheek part of the tuna, this part is mostly used for Nabe Meals(Hot pots). I haven’t tried this yet cause its very hard to find this part of the fish in the supermarkets. This maybe hard to find in your area. I have tried this as a Nabe dish and it’s very delicious.

• Sekami: Is the upper back part of the tuna, this part is used for Sashimi and Chutoro. This part of the tuna you can find in most Sushi Restaurants. You may have to ask for it when ordering. This part of the tuna is very tasty and it has about medium fatty and oil on it.

Source: www.naokoscooking.com

See Also: ramen, sushi tei

Puasa di Bulan Ramadhan

Puasa ramadhan bukan hanya menahan lapar dan haus tetapi bagaimana kita menahan seluruh hawa nafsu kita dan mengendalikannya mulai dari terbit fajar hingga terbenamnya matahari

Perintah puasa difirmankan Alloh swt pada Al-Quran surat Al-Baqarah ayat 183
"Yaa ayyuhaladziina aamanuu kutiba alaikumus siyaamu kamaa kutiba 'alalladziina min qablikum la allakum tataquun"
Artinya:
“ Wahai orang-orang yang beriman, telah diwajibkan ke atas kamu berpuasa sebagaimana telah diwajibkan ke atas umat-umat yang sebelum kamu, semoga kamu menjadi orang-orang yang bertaqwa."

Puasa adalah menahan. secaara artian adalah menahan keinginan hawa nafsu(atau jasad/diri).namun justru malah menjalankan keinginan keinginan Allah lah yang terkandung di dalam AlQuran. sehingga lebih optimal lagi dalam menjalankan ibadah yang Allah inginkan.

perintah puasa lebih menekankan kedalam aktifitas sendi kehidupan. dimana mampunya kita untuk menahan hawa nafsu kita (bahkan hingga makan dan minum pun kita tahan) kemudian menjalankan keinginan Allah sepenuhnya. sehingga meraih Taqwa

perintah pusa jatuh pada madinah. dimana dikondisi ummat islam saat itu baru saja hijrah dari mekkah setelah di tekan dari berbagai sisi kehidupan.. namun di sinilah terlihat sifat kesabaran(tidak lemah, tidak lesu, pantang mundur) dari semangat ummat islam untuk bangkit menyebarkan ayat-ayat Allah.ke seluruh wilayah

Adapun Syarat dimana Orang itu wajib Berpuasa adalah:
1. Beragama Islam
2. Berakal sehat
3. Baligh (sudah cukup umur)
4. Mampu melaksanakannya
5. Orang yang sedang berada di tempat (tidak sedang safar)

dan ketika saatnya berbuka tidaklah penting dimana dia berbuka dengan apapun baik dengan sushi atau pasta maupun dim sum yang penting adalah berbukalah dengan yang yang manis karena itu yang dianjurkan.


Lihat Juga:
Ramen
Wine

Kinds of Ramen Soup

Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, shiitake, and onions, and then flavored with salt, miso, or soy sauce. Other styles that have emerged later on include curry ramen and other flavors.

The resulting combination is generally divided into four categories (although new and original variations often make this categorisation less clear-cut):

• Shio ("salt") ramen is probably the oldest of the four and, like the Chinese maotang (毛湯). It is the lightest ramen, a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Shio is generally the healthiest kind of ramen; fat content tends to be low, and fresh vegetables like cabbage, leeks, onions, and bamboo shoots typically adorn the simple soup and curly noodles. Chāshū is sometimes swapped out for lean chicken meatballs, and pickled plums and kamaboko are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.

• Tonkotsu ("pork bone") ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白 湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy (depending on the shop). Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. Currently the latest trend in tonkotsu toppings is māyu (マー油/麻油), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds. The noodles are thin and straight. It is a specialty of Kyūshū and is often served with beni shoga (pickled ginger).

• Shōyu ramen typically has a brown and clear color broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that’s tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often adorned with marinated bamboo shoots or menma (麺媽), green onions, kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.

• Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaidō, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.

Source: www.wikipedia.com

See also: wine