sauce for sashimi的八卦，Yahoo名人娛樂都在討論

Sape peminat sushi mcm kite?
Jom buat sushi sendiri..
Bersih lg halal..nyam2..
Sy suka toping tuna..
Dah byk kali repeat menu ni.. Mmg puas hati.
Resepi sushi versi saya..

Bahan untuk nasi:
2 cawan beras sushi
3 cawan air untuk masak nasi
5 sudu besar cuka sushi
Secubit garam dan secubit gula
4 keping seaweed

Inti:
1 paket Filamen ketam dicelur
1biji timun jepun dihiris memanjang
2 biji telur dadar dipotong memanjang
Toping:
1 tin tuna dalam minyak dicampurkan dengan 3 sudu besar mayonese.

Bahan pencicah:
-Soy sauce for sushi/sashimi
-Wasabi

Cara-cara:
1. Masak nasi mcm biasa guna rice cooker
2. Bila nasi dah masak, pindahkan ke dalam bekas lain. Kemudian gaulkan dengan cuka sushi, suka masam letak lebih cuka.
3. Tambah sikit garam dan gula (taknak letak pun sedap juga)
*Jgn ambil kerak nasi nt sushi jadi warna perang.
4. Letakkan seaweed di atas tikar buluh. Rata kan nasi di atas seaweed.
5. Letak inti. Ikut suka nak inti apa. Sy guna inti yg kt atas tu jer.
6. Bolehlah digulung.. Mula2 gulung mmg tak kemas.. Tp lama2 confirm jadi. Tgk kt u tube pun ada cara gulung.
7. Bolehlah dipotong. Gunakan pisau tajam yg dicelup air untuk dapatkan potongan yg kemas.
8. Tambah toping yg disukai. Sy suka tuna mayonese.
9. Boleh la mkn..hihi.. Jgn lupa cicah la dgn soy sauce khas untuk sushi dan juga wasabi.

Oleh: Azuwasaluwah Ismail

今天Ho Chiak介绍的是一家老字号日本餐厅，这家Hana Yuzen日本餐厅有一位来自日本北海道的料理师傅Masami Koide坐镇，这位资深的师傅，早期在马来西亚为多家日本餐厅当总厨，过后就开创了这家Hana Yuzen。大家都知道日本师傅对于A-Z的严格要求、很多事情都亲自下手、对于食物方面更不会马马虎虎，大部份食材都是从北海道空运过来的，就连烧烤的盐都是从日本进口的，新鲜的食材加上纯熟的烹调，原汁原味就是这种意思啦！

店名：HANA YUZEN Japanese Restaurant 花友膳日本料理

地点：26, Jalan SS15/4, Subang Jaya, Petaling, Selangor.

Appertizer

1. Chinmi Santen Moriawase (3 small dishes)
It is originate from Hokkido by season

2. Avacado to Seafood Salada (salad) : Crab Meat, Slice sashimi, seaweed,
Most favourite salad and all the dressing are home made. (Dressing have Avacado, Carrot, Mayonaise, Fruits) ~ Mostly high demand for take away for surrounding offices.

3. Yu Roll ~ Signature Roll : Mayonaise homemade with chili padi added into it : thin sliced cucumber wrapped.

4. Rankon natto no Kinpira ~ Pan Fried Lotus Root with Fermented Japanese Soy Bean | The taste is Something like petai | Japanese longevity eat this fermented soy bean.

Add Ons
5. Hokkaido no Carpaccio – Carpassio of Salmon Scallop & Tako | Salmon dishes Hokkaido Special made sauce.

6. Ika Geso – Grilled Whole Squid without tentacles. (imported from Hokkaido)

7. Kushiyaki no Moriawase – Assorted Mixed Skewers

8. Hokkai Chawan Mushi – Hokkaido Steamed Egg with Seafood.

9. Stamina Hiya Yokko – Special beancurd with fermented soy bean.

10. Hotate no Isoyaki – Hokkaido Imported Scallop with special homemade sauce.

11. Ise Ebi Mentai Roll – King Prawn Roll topped with Spicy Cod Roe Mayo | King Prawn Freshly imported from Hokkaido. Spicy Cod Roe Mayo is specially home made.

Main Course
12. Tempanyaki Seafood Course – Tiger Prawns, Salmon, Scallop, and Squid Tempanyaki Set.
13. Pure Garlic Fried Rice with Egg.


Additional Programme

· Eat and Saves Lives in Nepal ! This is a RM 80 voucher. RM 30 of the proceeds will go to Nepal to save Lives. This is a collaboration with NGO Soroptimist International Club of Petaling Jaya (SIPJ) thru Club of Kathmandu.
· This Fund Raising Campaign is valid from 15th till 31st May 2015.

@HANA YUZEN Japanese Restaurant 花友膳日本料理

Subang, SS15
26, SS15/4
47500 Subang Jaya,
Selangor

Appertizer
1. Chinmi Santen Moriawase (3 small dishes)
It is originate from Hokkido by season
2. Avacado to Seafood Salada (salad) : Crab Meat, Slice sashimi, seaweed,
Most favourite salad and all the dressing are home made. (Dressing have Avacado, Carrot, Mayonaise, Fruits) ~ Mostly high demand for take away for surrounding offices.
3. Yu Roll ~ Signature Roll : Mayonaise homemade with chili padi added into it : thin sliced cucumber wrapped.
4. Rankon natto no Kinpira ~ Pan Fried Lotus Root with Fermented Japanese Soy Bean | The taste is Something like petai | Japanese longevity eat this fermented soy bean.

Add Ons
5. Hokkaido no Carpaccio – Carpassio of Salmon Scallop & Tako | Salmon dishes Hokkaido Special made sauce.
6. Ika Geso – Grilled Whole Squid without tentacles. (imported from Hokkaido)
7. Kushiyaki no Moriawase – Assorted Mixed Skewers
8. Hokkai Chawan Mushi – Hokkaido Steamed Egg with Seafood.
9. Stamina Hiya Yokko – Special beancurd with fermented soy bean.
10. Hotate no Isoyaki – Hokkaido Imported Scallop with special homemade sauce.
11. Ise Ebi Mentai Roll – King Prawn Roll topped with Spicy Cod Roe Mayo | King Prawn Freshly imported from Hokkaido. Spicy Cod Roe Mayo is specially home made.

Main Course
12. Tempanyaki Seafood Course – Tiger Prawns, Salmon, Scallop, and Squid Tempanyaki Set.
13. Pure Garlic Fried Rice with Egg.

Additional Programme

· Eat and Saves Lives in Nepal ! This is a RM 80 voucher. RM 30 of the proceeds will go to Nepal to save Lives. This is a collaboration with NGO Soroptimist International Club of Petaling Jaya (SIPJ) thru Club of Kathmandu.
· This Fund Raising Campaign is valid from 15th till 31st May 2015.

Bluefin tuna is one of the most highly prized fish used in Japanese raw fish dishes. About 80% of the caught Atlantic and Pacific bluefin tunas are consumed in Japan. The fish is renowned for fetching high bids at the first auction of the year in Tokyo's Tsukiji Market. The world’s most expensive fish is the 222-kilogram bluefin tuna that sold for $1.8 Million (155.4 million yen) in January 2017.

In this video, a large tuna is separated into sections of differing grades and prepared into a delicious sushi meal.

Japanese began eating tuna sushi in the 1840s, when a large catch came into Edo [old Tokyo] one season. A chef marinated a few pieces in soy sauce and served it as nigiri sushi. At that time, these fish were nicknamed shibi — "four days" — because chefs would bury them for four days to mellow their bloody taste.

The Pacific geoduck, scientific name Panopea generosa, is a species of very large, edible saltwater clam in the family Hiatellidae. The common name is derived from a Lushootseed (Nisqually) word gʷídəq.

The geoduck is native to the west coast of North America. The shell of the clam ranges from 15 centimetres (5.9 in) to over 20 centimetres (7.9 in) in length, but the extremely long siphons make the clam itself much longer than this: the "neck" or siphons alone can be 1 metre (3.3 ft) in length. The geoduck is the largest burrowing clam in the world. It is also one of the longest-living animals of any type, with a lifespan of up to 140 years; the oldest has been recorded at 168 years old.

The large, meaty siphon is prized for its savory flavor and crunchy texture. Geoduck is regarded by some as an aphrodisiac because of its phallic shape. It is very popular in China, where it is considered a delicacy, mostly eaten cooked in a fondue-style Chinese hot pot. In Korean cuisine, geoducks are eaten raw with spicy chili sauce, sautéed, or in soups and stews. In Japan, geoduck is prepared as raw sashimi, dipped in soy sauce and wasabi. On Japanese menus in cheaper sushi restaurants, geoduck is sometimes substituted for Tresus keenae, a species of horse clam, and labeled mirugai or mirukuigai. It is considered to have a texture similar to an ark shell (known in Japanese as akagai). Mirugai is sometimes translated into English as "giant clam", and it is distinguished from himejako sushi, which is made from Tridacna gigas.

◆POISON ALERT!◆
Be careful - The majority kinds of Fugu, Pufferfish are poisonous; the highly toxic poison can take human lives away. In traditional Japanese unique food culture, Fugu has a history of being eaten for hundreds of years, and Fugu is commonly available in restaurants and even online stores in Japan.
Fugu chefs in Japan are certified by the bureau of social welfare and public health. The Fugu chefs must acquire necessary knowledge, techniques and at least 2 years working experience under qualified supervision, and have passed both rigorous written and practical exams. They are trained specialists who can distinguish edible Fugu and remove the toxic parts completely. I purchased Fugu from a Fugu specialty store online so that the Fugu I ate in this video was safe. The taste was quite nice and amazing.
Let me emphasize this because this is very important. It is really dangerous to eat Fugu improperly. Wrong consumptions of Fugu could lead to death. Please comply with the law of your country. Do not eat Fugu if it is illegal to eat in your country.
ご注意を−フグのほとんどは有毒です。フグの猛毒は人を死に至らしめます。日本の伝統的かつ独特な文化では、フグは何百年と食べ続けられており、お店やオンラインで入手可能です。
日本のフグ調理人は福祉保健局により資格認定されています。彼らは必要な知識と技術、最低2年間免許を受けたフグ調理師のもとでの実務経験を得た後、大変難しい筆記と実技試験をパスしています。彼らは訓練されたスペシャリストで、食べれるふぐの種類を識別し、有毒部位を完全に取り除きます。私はフグ専門店のオンラインでフグを購入したので、このビデオで私が食べたフグは安全です。味は大変美味しく素晴らしいものでした。
とても大切なことなので強調させて下さい。フグを不適切に食する事は大変危険です。間違ったフグの摂取は死につながります。あなたの国の法律に従って下さい。あなたの国でフグを食する事が違法なら食べないで下さい。



◆この玩具について◆
［コレクションNo.0513］
どうも、おもしろ雑貨コレクターの伊勢海老太郎です。今回は解体パズルシリーズの新作「一尾買い‼トラフグ解体パズル」の紹介です。全34パーツで、可食部位と非可食部位パーツがあり、毒がある非可食部位パーツにはドクロマークがついています。どこに毒があるかなど、トラフグの部位をパズルで楽しく学べます。包丁と皿とてっさパーツもあるので、トラフグをさばいて刺身にする遊びもできます。今回はその流れで、天然トラフグのてっさとちり鍋を楽しみました。ネット通販で「『下関 古串屋の天然とらふくセット』　刺し身、ちり鍋用　4〜5人前」という商品を注文しました。実はフグを食べたことがなく、フグ初体験ということで、大盤振る舞いで天然ものにしました。薬味のネギもセットで付属していたのですが、業務用ネギカッターを使いたかったので、ネギは自分で用意しました。トラフグの味は大変美味しく素晴らしいものでした。メガハウスの「一尾買い‼トラフグ解体パズル」という商品です。フグの料理人や料理屋さんにプレゼントしても喜ばれそうです（笑）。完成度が高くおすすめです！詳細は下記関連リンクをご確認ください。



◆関連リンク◆
［トラフグ解体パズルAmazon商品ページ］
https://amzn.to/30rIxHE
［トラフグ解体パズル楽天商品ページ］
https://a.r10.to/hISiFV
［人体模型パズル / Human anatomical model puzzle］
https://youtu.be/KWwoJj2lKc0
［焼肉パズル / Yakiniku Puzzle］
https://youtu.be/tM0cLZR4A4g
［英語の牛解体パズル / Piece o' Steak］
https://youtu.be/KEAdvK-3tRo
［焼き鳥パズル / Yakitori demolition puzzle］
https://youtu.be/-mYvJDs3Wlk
［カニ解体パズル / Snow Crab Dissection Puzzle］
https://youtu.be/f5qV_hyUhnI
［マグロ解体パズル / Tuna demolition puzzle］
https://youtu.be/8cYxc5yDZgs
［黒豚パズル / Pork Puzzle. Pig Puzzle］
https://youtu.be/HRVbjmOMnp0
［ドクロのハサミ / Suck UK Skull Scissors］
https://a.r10.to/hz0VnM
［マンタ解剖パズル / MANTA RAY ANATOMY MODEL］
https://youtu.be/16zh9IHgPPk
［黒マグロ解体フィギュア / Figure Bluefin Tuna］
https://youtu.be/HPf8adPXFtU
［カツオのぬいぐるみ / Fillet a Fish - Bonito Plushie］
https://youtu.be/dxefoJqpYIo
［魚の干物になる筆箱 / Dried fish Pencil case. Japanese stationery］
https://youtu.be/ycha6OCwYs4
［サメのハンドパペット（人形）］
https://amzn.to/2V1ucQ1
［イカのペンケース］
ヴィレッジヴァンガードで購入
［魚の鍋つかみ（赤）KIKKERLAND］
https://a.r10.to/hIYCax
［軍艦カレー皿 / The Vessel Curry Plate］
https://youtu.be/fZzOQxe-yFI
［魚の醤油差しボトル / Big Soy Sauce Bottle］
https://youtu.be/DtmfkH7CYNw
［サメのおもちゃ］
https://youtu.be/twoaygx6s40
［フグの巾着］
https://vvstore.jp/i/vv_000000000154987/
［下関 古串屋の天然とらふくセット］
https://www.umai-mon.com/user/product/32557?option=41529
［七福ふぐ のれん］
https://amzn.to/2MHOgRo
［ヒートホークのような包丁 / GUSTAV kitchen knife］
https://youtu.be/Je6I2CO-5bo
［業務用ネギカッター / Green onion cutting machine］
https://youtu.be/fiOsmZKNJ0s
［フグ小皿］
https://a.r10.to/hImufy
［名刀包丁 土方歳三モデル / swordKitchen knife］
https://amzn.to/3behIII
［ふぐ提灯］
https://amzn.to/2AWDxQp
［ふぐ箸置き］
https://a.r10.to/hzziCs
［織田信長の刀の箸 / Samurai sword chopsticks］
https://youtu.be/i8nJPCGNIJo
［フグの醤油差し］
メルカリで購入
［フグの醤油皿］
https://amzn.to/3hc4Irj
［ふぐ燗瓶］
https://a.r10.to/hzII5o
［ふぐぐい飲み］
https://a.r10.to/hzjBw8
［ひれ酒 酒器］
https://a.r10.to/hIuPD8
［人生のともしび ひよこマッチ / kawaii design match］
https://youtu.be/jpyMVvUfFHw
［ふぐレンゲ ］
https://amzn.to/2XOyN8F
［ふぐとんすい］
https://amzn.to/3dPukIi
［ふぐキャップ］
https://amzn.to/3f8vLSt



◆日記◆
フグの提灯が出てきたじゃないですか。実はフグ料理の横に飾ろうと思ったのですが、サイズ見ないで購入したら、思ったよりデカすぎて画面におさまらず、悔しいのでああゆうかたちで登場させました（笑）。今月はあと2本動画を出したいと思っています。雑貨SNSも復活させたい。あっ、「どうぶつの森」はまだ開封していないですね……。



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◆Description◆
AEUGH? Introducing a puzzle to learn blowfish(Fugu) parts. It's a blowfish(Fugu) dismantling puzzle. There are edible and non-edible parts in all 34 parts. There are skull marks on toxic parts. I ate a blowfish dish such as sashimi. I purchased Fugu from a Fugu specialty store online so that the Fugu I ate in this video was safe. Be sure to read "POISON ALERT!" at the top of this summary column.
Thank you, Google translation.