Essential Things to Know Before Visiting a Sushi Bar
Are you a sushi beginner? Never been out for an evening of Japanese seafood dining? Then get yourself ready with the following essential information about how to get the most out of your sushi dining experience.
10 things to know about dining out for sushi
1. This is NOT Chinese food. Far too many people walk into a fine neighborhood sushi establishment and immediately request the Chow Mein special with a chicken egg roll. That's Chinese food, people. Sushi is a fresh, raw and healthy delicacy from Japan.
2. Watch out for the sake. Sake looks harmless enough; it is served from decorative bottles in tiny cups and glasses. But watch out for the alcohol kick from this strong spirit. To experience a sushi restaurant in full, enjoy a glass - but in keep it all in moderation.
A Novices Guide to Sushi
There are thousands of outstanding sushi restaurant in the United States serving millions of foodies each year. Yet many people remain intimidated by the sushi-dining process, and never allow themselves to enjoy one of the healthiest, more delicious cuisine styles on the planet.
To help beginning sushi lovers-to-be, we present the follow glossary of basic sushi terms and definitions. This information will help introduce to the world of sushi and provide the knowledge to enter any Japanese restaurant and order with confidence.
Basic Sushi Glossary
- Aburage - Fried pouches made of tofu, cooked in water, sake and soy sauce.
- Agari - A delicious type of green tea.
- Aji - A type of mackerel (also known as "Spanish Mackerel).
- Akami - The leanest part of the tuna, Akami is cut from the very back of the fish.
- Anago - A conger eel found in salt water.
- Anko-nabe - A popular variation of monkfish stew.
- Baigai - Small water snails
Traditional Chinese Food Is The Best
No trip to China would be complete without getting a real taste of the wealth of foods on offer. Chinese food is famous all around the world, and not without reason. If you're visiting China you'll get the opportunity to try one of the world's most famous cuisines in its traditional way and no one could argue with the fact that it's also the best way.
If you're wondering what to expect from traditional Chinese food then forget what you've experienced in your own country. The real food of China is so much better that foreign imitations pale in comparison. Many Western dishes have been tailored to meet the available ingredients, or in some cases the true essence of the recipe has been lost over numerous years and translations. Whilst sweet and sour is a popular dish in the West, many Chinese chefs wouldn't even dream of cooking it. Whilst sweet and sour still exists in China it's nothing like the sweet and sour that we experience in Western restaurants.
Eating Like The Spanish
If you're looking to try something different in cooking, something a bit exotic, then let me introduce you to the world of Spanish cooking. My personal guarantee is that you will absolutely love this.
You see, there is something interesting about the way the Spanish cook. It has been said that the Spanish put their whole heart into the preparation of a particular dish. This is what makes the results as tasty as you will see.
The Whole Truffade
I don't know, sometimes I am just in the mood for a generous boost of carbohydrate. One of my favourite dishes to satisfy this urge is Truffade, a traditional French dish from the Auvergne region.
In fact, the inhabitants of the Auvergne have a saying:
'If you can't afford Truffles you indulge in Truffade'.
The Auvergne is the rural heart of France made up of mountains, plateaus, lakes, national parks and cows (yes, everywhere you look) and producer of several fine quality cheeses. One of these is Cantal which is one of the primary ingredients in Truffade (although sometimes St. Nectaire or even Gruyere can be used). The other main ingredient is potato, sliced a la dauphinoise and combined with the cheese to create a simple but very tasty and filling dish. Traditionally eaten with a green salad and cured meats and served directly form the pan this is a staple dish of most restaurants in the Auvergne, quick and easy to prepare, washed down with half a carafe of vin rouge. The type of cheese used will affect the taste so check with the restaurant first in case you prefer one type over another.