For anyone who loves to look at those artfully arranged platters of sushi, but feels intimidated by the unidentified offerings, Ichiban co-owner Laura Miller offers a sushi primer.
For anyone who loves to look at those artfully arranged platters of sushi, but feels intimidated by the unidentified offerings, Ichiban co-owner Laura Miller offers a sushi primer.
First, a clarification. Those sliced rolls of sticky rice with centers of vegetables and seafood are not sushi. They're called maki and are a mild choice for first-timers to Pan-Asian cuisine. Some centers contain raw fish, but others have smoked salmon, or cooked shrimp and lobster. Others are vegetarian rolls.
Shrimp is always served cooked, unless it is "sweet shrimp." Clams are always cooked. If the ingredients aren't clear on the menu, just ask your server which rolls are particularly mild or don't contain raw fish.
"Our number-one roll is Lobster Crunch Maki, which has cream cheese, avocado, tempura crunch rolled in rice, then topped with lobster salad. It's topped with a sweet dark sauce," Miller said. So much for the notion that the requisite fresh ingredients would produce light fare. "Lobster Crunch Maki is definitely an indulgence."
The California roll is a popular choice for first-timers. Rolled in black seaweed paper, the center is a cooked imitation crab stick, cucumber and avocado. It's wrapped in rice bound together with rice wine vinegar. All rolls are cut into six or eight pieces and served with soy sauce spicy green wasabi and pink pickled ginger.
Some other notable maki combinations at Ichiban are Boston maki (lettuce, avocado and smoked salmon), Rainbow maki (avocado, smelt roe, crabstick and five kinds of fish), Philly maki (smoked salmon, cream cheese and cucumbers), and Almost Heaven maki (shrimp blue crab, green onions, spicy mayo and chili pepper.)
Some patrons mix the wasabi into their soy sauce to give the rolls extra bite when dipped in the sauce. Others dab the wasabi directly on their rolls for even more zing. A taste of the ginger between courses cleanses the palate.
Sushi is the next step up from maki. Sushi is molded rice with a thin piece of raw fish on top. The fish in sushi is always raw, but it's not just any fish.
"Sushi is made with 'sushi-grade' fish. It's the best you can get," Miller said. "Our suppliers must be certified that their fish is sushi-grade."
When discussing raw fish consumption, the topic of health and safety naturally comes up. The health department inspects Ichiban's facilities every three months, twice as often as establishments that don't serve sushi, said Miller.
For anyone who loves to look at those artfully arranged platters of sushi, but feels intimidated by the unidentified offerings, Ichiban co-owner Laura Miller offers a sushi primer.
First, a clarification. Those sliced rolls of sticky rice with centers of vegetables and seafood are not sushi. They're called maki and are a mild choice for first-timers to Pan-Asian cuisine. Some centers contain raw fish, but others have smoked salmon, or cooked shrimp and lobster. Others are vegetarian rolls.
Shrimp is always served cooked, unless it is "sweet shrimp." Clams are always cooked. If the ingredients aren't clear on the menu, just ask your server which rolls are particularly mild or don't contain raw fish.
"Our number-one roll is Lobster Crunch Maki, which has cream cheese, avocado, tempura crunch rolled in rice, then topped with lobster salad. It's topped with a sweet dark sauce," Miller said. So much for the notion that the requisite fresh ingredients would produce light fare. "Lobster Crunch Maki is definitely an indulgence."
The California roll is a popular choice for first-timers. Rolled in black seaweed paper, the center is a cooked imitation crab stick, cucumber and avocado. It's wrapped in rice bound together with rice wine vinegar. All rolls are cut into six or eight pieces and served with soy sauce spicy green wasabi and pink pickled ginger.
Some other notable maki combinations at Ichiban are Boston maki (lettuce, avocado and smoked salmon), Rainbow maki (avocado, smelt roe, crabstick and five kinds of fish), Philly maki (smoked salmon, cream cheese and cucumbers), and Almost Heaven maki (shrimp blue crab, green onions, spicy mayo and chili pepper.)
Some patrons mix the wasabi into their soy sauce to give the rolls extra bite when dipped in the sauce. Others dab the wasabi directly on their rolls for even more zing. A taste of the ginger between courses cleanses the palate.
Sushi is the next step up from maki. Sushi is molded rice with a thin piece of raw fish on top. The fish in sushi is always raw, but it's not just any fish.
"Sushi is made with 'sushi-grade' fish. It's the best you can get," Miller said. "Our suppliers must be certified that their fish is sushi-grade."
When discussing raw fish consumption, the topic of health and safety naturally comes up. The health department inspects Ichiban's facilities every three months, twice as often as establishments that don't serve sushi, said Miller.
News of mercury in fish, particularly the fish used in sushi, which is at the top of the feeding chain and frequently contains high levels of mercury, doesn't concern Miller. "We have customers who eat here three times a week," she said. "I wouldn't advise it for pregnant women, though."
Milder fish such as salmon, red snapper and halibut are popular introductory sushi choices. Scallops taste much like the seared scallops served in non-sushi restaurants, which are seared on the outside, but are basically raw inside. Tuna's dark, rich color makes it look as though it might taste strong, but it's actually a mild choice, Miller said. She wouldn't advise strongly flavored mackerel for a neophyte.
Salmon roe, squid, octopus, smelt roe, red clam, freshwater eel and sea urchin are also served as sushi. The sea urchin's spongy texture makes it off-putting to all but the most serious of sushi fans, Miller said.
If you love sushi, it might be time to move on to sashimi, which is a nicely cut piece of raw fish served all by itself. "Sashimi is the top grade," Miller said. "It melts in your mouth." It's served with soy sauce, which is meant to add a hint of flavor, but should be used sparingly to not overpower the fish.
To contact staff writer Julie Robinson, e-mail jul...@wvgazette.com">jul...@wvgazette.com or call 348-1230.
The chopsticks code of conduct
No matter how long I study experienced chopsticks-wielding diners as they deftly transport their meal from plate to mouth with two skinny sticks, I can't seem to get the hang of it. But it turns out you don't have to be a chopsticks expert to eat maki or sushi.
"It's considered correct to eat sushi with your fingers," said Laura Miller, who owns Ichiban restaurant with her husband, Scott. "Sushi started out as a street food years ago and was meant to be eaten with fingers."
More sushi etiquette:
When dipping sushi in soy sauce, always dip the fish side, not the rice side, into the sauce. The rice side falls apart and makes a mess in the sauce.Sashimi (raw fish served without rice) is always eaten with chopsticks. With the fingers is never acceptable.Never rub chopsticks together; that action implies that they have splinters, which is insulting to the host.Don't cross the sticks on a plate. Lay them down tightly together, just below the plate.Never stick chopsticks in a bowl of rice. "This is done at funerals when a chopsticks are left standing in a bowl of rice for the deceased," Miller said.Never stab food with chopsticks.To share from someone else's plate or move food from your plate to another, turn the chopsticks around and use the fresh end.Don't use chopsticks to move items other than food.Don't point at anything with chopsticks.Avoid the temptation to use them as drumsticks.
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