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2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
Did you know that the salmon was not a fish from sushi? Its rapid degradation, in fact, did not allow it to be kept too long, at least until the diffusion of coolers: it is only from that moment that the Japanese began to eat it as sushi.
And then, you who almost live on sushi, you know it is true that the ideal combination is not with sake, but with green tea or beer?
It will also not have escaped you that freshly caught frozen fish are better and not, as is believed, worse than fresh and not frozen fish at the origin (the meat is firmer, and it also gains in flavor).
All this to say that i false myths sushi (which by the way does not mean raw fish as many claim, but its etymological origin is still being sought) are wasted in our latitudes.
It even happens that a Milan, undisputed temple of sushi in Italic land since its western beginnings, there are still some who believe that the soy sauce is essential for eating sushi.
And no, dear Milanese who have transformed the Japanese dish into your ethnic gastro-fetish, know that soy sauce should be diluted in an infusion named nikiri made with broth, sake and other ingredients put to boil.
It's time to take the decisive step: enough with the approximation, let's transform ourselves into PRO level sushi eaters, to dispel the myths, train the palate seriously.
To do this, three basic steps are required:
1. Choose the right restaurant, with a high degree of likelihood to the original food.
2. Do your homework by ordering sushi at home, much more often than you are already doing.
3. Order some on Amazon compendium encyclopedic that will help you understand all the secrets of the subject.
Let's go in order:
Choosing a sushi restaurant in Milan is simple (there are many), but also difficult (which one? How do I find the good, right and "true" one?).
We give you a tip, since we know someone. The Yokohama it's a good place to start.
First of all the food: sushi is real sushi, and it's not cheap. Then there is everything else, a style that mixes tradition and contemporary creativity.
Then add the fashion quota, which in Milan is essential: the place is very nice, with dark tones that make it elegant, a tatami corner that will force you to really eat like the Japanese do.
And then there is her, Rosy: a sort of iron lady of the room, a force of nature that will give you the tranquility of having arrived in the right place.
Don't be shy: tuna belly, octopus, amberjack, sea bass. Don't forget a single one, the more you taste, the sooner you level up.
You can't order Japanese food at home and then find that the soy sauce has overturned on the way, or that the sushi has been ruined by a Raikkonen curve.
I know you've never asked yourself the problem of "who" delivers, but remember that this is a PRO category experiment, where nothing is left to chance.
So, to understand, you order online. For example, to order sushi from the Yokohama Restaurant you go here: with the our partner Foodora, service for home delivery of gourmet dishes, delivery takes place in half an hour (not 35 minutes, we said half an hour), everything is in its place, all is well and ends well.
To see among other things Foodoracle, the web series created by Foodora to enhance European culinary realities, and tell the stories of 11 of the best restaurants through an interview with the chef who creates gourmet recipes every day.
At this point you are able to set up your dining room as if it were a mini-penthouse in Tokyo and taste your sushi.
At home you might pick up on different nuances, and not be ashamed of your degree of "use of chopsticks". Give it to us, and maybe even throw in some lunch breaks in the office, they deliver everywhere.
Training the palate is essential, but never forget that it also takes a bit of theory, if only to rattle off some professional notions to friends.
Make no mistake if you rely on the dean of sushi par excellence: Jiro Ono. An almost mythological figure, the oldest Michelin-starred ever (and the stars are three stars, so to speak), a very long experience studded with successes. In short, a myth.
You must know by heart the words, works and even omissions of this man.
So you can't level up if you don't have his Sushi Handbook, if you want, you can also keep it on the bedside table and take a look at it before going to sleep. Joking aside, I think it is one of the most authoritative and complete summaries on the subject of sushi.
All clear? In a couple of months we will question you eh!