The only place I've heard about having sushi for breakfast is at Tsukiji Fish Market, an area near to Ginza in Tokyo. And have I had sushi for breakfast? Yep, at around 5.30 am, I do believe!
This is an experience anyone who has the love of sushi must definitely try when in Tokyo. There are lots to see and do in Tokyo so one might not be able to wake up so early (4 am! unless you stay up the whole night ;-)) to venture for sushi!
Tsukiji is a wholesale fish market where the wholesalers auction for their salmons and tunas every early morning. This is where you see all the fishes in their raw state! By that I don't even mean sashimi. I mean the entire fish before they are cut up into pieces. If you stay behind and walk around the marketplace, you'll also get to see these "samurai" performing their skills at deboning those huge tunas and salmons. Highly interesting! I've never seen such a long knife actually in practice anywhere else!
Tsukiji is the largest fish market in the world handling over 2000 tons of seafood daily. It is one of the finest tourist destinations if you have any interest in food and seafood.
Do you know that all fish has to be frozen first before they can be eaten raw (with the exception of tuna)? That's to kill the germs. How about 80% of the bluefin tuna (maguro) catch is used for sushi? & The sushi grade bluefin tuna highest price ever recorded at the Tsukiji Fish Market was $173,600 for a 444 lb fish? (ie. $391/lb) Incredible, isn't it? A fish costing as much as a house!
Tuna & Salmon are most common fishes found on the sushi plate. You can get them in all sushi houses.
Types of Sushi:
Makizushi (or Makimono) These are rolled sushi normally wrapped in nori (seaweed). A single roll order normally is cut into 6 or 8 pieces. Hosomaki (thin rolls) has a diameter of around 0.75" while Futomaki is about double that, ie. 1.5".
My favorites of these is Temaki. Temaki is handroll sushi in a large cone-shaped nori. This has to be eaten fresh or else the crisp nori will absorb moisture from the fillings making the texture and taste not so great.
Nigirizushi Hand formed sushi. It takes an apprentice 10 years minimum to master this and it's been said that the chef's hands have to be of lower temperature (than normal) in order to prepare good sushi. Hence, many a times, they have to dip their hands in icy cold water before they begin making their sushi.
Common toppings are salmon, maguro (tuna), toro (tuna belly), hamachi (yellowtail), unagi (eel), ika (squid) & ebi (prawn).
Chirashizushi Chirashizushi is a bowl of sushi rice with raw seafood on top of it. I much prefer nigirizushi than chirashizushi; hence, I hardly order this.
Inarizushi This is sweet sushi and something I don't fancy. Fried tofu skin with just rice inside.
Ok. That's it. The place to have sushi for breakfast & the kind of sushi you can order. Sushi is freshest here in early morning and there are plenty of tourists and locals alike who'd be here to sample the most delicious sushi for breakfast! Yum Yum!!!
Inspired by devora's guide to eating Dim Sum, my review will consist of the how-to's and in's and out's of eating sushi. Disclaimer: I am not Japanese. So, I might not be 100% correct in all of the cultural nuances and etiquette when it comes to sushi. But, I have been a sushi chef for about a year during my college years. I've also had my share of sushi and have converted many "cooked sushi lovers" to die-hard raw fish eaters. Sit at the … more
Liking sushi is probably an acquired taste, but it doesn't take long. Once you get past raw fish phobia, you will love it. Something aboutthe deadly combination of perfectly prepared seasoned rice, fresh fish,stinging wasabi (Japanese horse radish), and some soy sauce gets youtotally hooked. Honestly, I don't understand the mental block people have with rawfish. Rare steak dripping with blood seems to pose much greaterpsychological challenge than almost pretty … more
In Japanese cuisine, sushi is vinegar rice, usually topped with other ingredients, including fish dishes.
Sliced raw fish alone is called sashimi, as distinct from sushi. Combined with hand-formed clumps of rice it is called nigirizushi ; sushi items served rolled inside or around nori (dried and pressed layer sheets of seaweed or algae) is makizushi, toppings stuffed into a small pouch of fried tofu is inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi.