I am going on a sushi kick until I go into a diabetic coma. I simply cannot
eat another bite of beef, chicken or pork. I can't decide if I will use
sweet vinegar or sushinoko powder. I have herring roe, avocados, lump crab
and really good smoked nori plus a 5 pound bag of Cal Rose rice. Cucumbers
I'll get later. I plan to make a lot of California roll for Super Bowl
Sunday. Several dozen servings easily. For my needs, the sushinoko looks a
little easier on the blood sugar than sushizu which is mostly sugar. I want
a really good flavor and I have little time to order this stuff online so I
have to get it right the first time. No Asian markets unless I want to go
into LA and I surely don't want to do that.

How do the flavors compare, sushinoko vs sushizu?

Sake or Japanese beer?

Paul

Paul M. Cook wrote:
> I am going on a sushi kick until I go into a diabetic coma. I simply cannot
> eat another bite of beef, chicken or pork. I can't decide if I will use
> sweet vinegar or sushinoko powder. I have herring roe, avocados, lump crab
> and really good smoked nori plus a 5 pound bag of Cal Rose rice. Cucumbers
> I'll get later. I plan to make a lot of California roll for Super Bowl
> Sunday. Several dozen servings easily. For my needs, the sushinoko looks a
> little easier on the blood sugar than sushizu which is mostly sugar. I want
> a really good flavor and I have little time to order this stuff online so I
> have to get it right the first time. No Asian markets unless I want to go
> into LA and I surely don't want to do that.
>
> How do the flavors compare, sushinoko vs sushizu?

I don't find a difference. I use the powder most of the time now. I used
vinegar exclusively before I went to Tokyo. Our host used the powder,
though -- it was the first time I became aware of it -- and it's just so
easy that I only do the vinegar if I'm out of the powder. (Plus, it's
just cool that I'm able to get the same exact packet of powder here that
my host used in Tokyo. Makes me feel happy.)

Serene

--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On 2009-01-16, Paul M. Cook > wrote:
>
> How do the flavors compare, sushinoko vs sushizu?

Sushinoko
This instant seasoning mix is added to flavor sushi rice. Simply add this
seasoning to warm steamed rice to make it ready for maki (see recipe below).
Ingredients: powdered vinegar (condensed rice vinegar), sugar, salt,
monosodium glutamate. One 2.65 oz package is enough to make several batches
of sushi rice. Product of Japan.

http://importfood.com/nrts2650.html

Sushizu
You can buy this already made in bottles, generally sold in English as
"Seasoned Rice Vinegar." One brand, Mitsukan, contains "rice vinegar, high
fructose corn syrup, salt, monosodium glutamate, brown sugar, disodium
guanylate, and disodium inosinate". The makers advise that you use 2
tablespoons of their Sushi-zu per 1 cup (4 1/2 oz / 130g) of cooked rice.

http://www.practicallyedible.com/edi...yword=Sushi-zu


IOW, more junk than you need or want. Sushi Seasoning is traditionally made
with rice vinegar and mirin, a sweet sake. Mirin is quite sweet, but has
none of that other crap. You could experiment with other non-mirin sakes
till you found one your like.

> Sake or Japanese beer?

Again, sake. Beer is all starches/carbs. Sake, not so much. Besides,
sakes are great. Japanese beer ....high priced canoe beer.

nb

On 2009-01-16, Serene Vannoy > wrote:

> I don't find a difference. I use the powder most of the time now. I used
> vinegar exclusively before I went to Tokyo. Our host used the powder,

People also use bullion cubes and instant mashed potatoes. That doesn't
make it good cooking.

nb

notbob wrote on Fri, 16 Jan 2009 15:48:29 GMT:

> On 2009-01-16, Paul M. Cook > wrote:
>>
>> How do the flavors compare, sushinoko vs sushizu?

> Sushinoko
> This instant seasoning mix is added to flavor sushi rice.
> Simply add this seasoning to warm steamed rice to make it
> ready for maki (see recipe below). Ingredients: powdered
> vinegar (condensed rice vinegar), sugar, salt, monosodium
> glutamate. One 2.65 oz package is enough to make several
> batches of sushi rice. Product of Japan.

> http://importfood.com/nrts2650.html

> Sushizu
> You can buy this already made in bottles, generally sold in
> English as "Seasoned Rice Vinegar." One brand, Mitsukan,
> contains "rice vinegar, high fructose corn syrup, salt,
> monosodium glutamate, brown sugar, disodium guanylate, and
> disodium inosinate". The makers advise that you use 2
> tablespoons of their Sushi-zu per 1 cup (4 1/2 oz / 130g) of
> cooked rice.

That was a very useful post since, even if I have contributed to
alt.food.sushi, I had no idea what were "sushizu" and "sushinoku". My
personal preference is to stay away from words that few will understand
in a general news group like this one. In fact, unless I speak or read a
language, I tend to use very few non-English words and, even then only
very common ones. Those will include things that don't have English
names.

By the way, I like a lot of Japanese food but don't make my own sushi
since, to me, part of the enjoyment is selecting from the offerings in a
restaurant on the spur of the moment.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 2009-01-16, James Silverton > wrote:

> alt.food.sushi, I had no idea what were "sushizu" and "sushinoku".

I love Japanese food, but am not very good at making it, yet. I too have run
into this "packet" cooking mentality. At a Japanese market in Japan town in
San Jose, I was buying kombu seaweed and dried bonito flakes to make dashi.
The store owner suggested I just buy the instant dashi packets. Go figure.

To be honest, I later bought some dashi packets and used them. They were
handy and were pretty good, but didn't taste like the real thing. Made from
scratch dashi has more of the kombu flavor to it. The dashi packets can be
handy in a pinch, as they are better as a quickie fish stock than Knorr fish
bullion cubes. Again, not good cooking, but sometimes better than nothing.

nb

notbob wrote on Fri, 16 Jan 2009 16:44:04 GMT:

>> alt.food.sushi, I had no idea what were "sushizu" and
>> "sushinoku".

> I love Japanese food, but am not very good at making it, yet.
> I too have run into this "packet" cooking mentality. At a
> Japanese market in Japan town in San Jose, I was buying kombu
> seaweed and dried bonito flakes to make dashi. The store owner
> suggested I just buy the instant dashi packets. Go figure.

> To be honest, I later bought some dashi packets and used them.
> They were handy and were pretty good, but didn't taste like
> the real thing. Made from scratch dashi has more of the kombu
> flavor to it. The dashi packets can be handy in a pinch, as
> they are better as a quickie fish stock than Knorr fish
> bullion cubes. Again, not good cooking, but sometimes better
> than nothing.

IMHO, the miso soup that I have made using Ajinomotu's Hon Dashi (dried
bonito stock base) is as good as that served in my favorite, and
acknowledged good, Japanese restaurant. I do use real miso since it
keeps for ever! Ajinomotu also makes a vegetable dried stock that is
quite acceptable.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
notbob > wrote:

> On 2009-01-16, Serene Vannoy > wrote:
>
> > I don't find a difference. I use the powder most of the time now. I used
> > vinegar exclusively before I went to Tokyo. Our host used the powder,
>
> People also use bullion cubes and instant mashed potatoes. That doesn't
> make it good cooking.

How big are the cubes?

24K gold?

:-)

--
Dan Abel
Petaluma, California USA

"notbob" > wrote in message
...
> On 2009-01-16, Serene Vannoy > wrote:
>
>> I don't find a difference. I use the powder most of the time now. I used
>> vinegar exclusively before I went to Tokyo. Our host used the powder,
>
> People also use bullion cubes and instant mashed potatoes. That doesn't
> make it good cooking.


Actually I hear the powder is how most home cooks prepare sushi. If it
tastes good enough it would save me the hassle of making all that sushi rice
the traditional way. I usually get it too wet so the powder is a neat idea
if it tastes good.

Paul

On 2009-01-16, Paul M. Cook > wrote:

> Actually I hear the powder is how most home cooks prepare sushi. If it
> tastes good enough it would save me the hassle of making all that sushi rice
> the traditional way. I usually get it too wet so the powder is a neat idea
> if it tastes good.

I've tasted a lot of sushi. I've only tasted one good sushi and it was made
from scratch and it was so good it didn't need dipping sauces and wasabi and
soy, etc. Just eat it straight. All the rest was near tastelss bunk, even
in high priced Japanese restaurants (stateside). We're talking the rice,
now, not the dozen other ingredients piled on or rolled into the rice.

Sushi is basically just rice vinegar and mirin and rice. The trick is
proportions of vinegar to mirin and types of mirin and brands of both. Not
exactly rocket science, but enough variables to make good vs mediocre sushi.
I'm still trying to wangle the precise recipe for that killer sushi outta my
friend's Japanese wife. They used to own a bento place and she made sublime
veggie sushi rolls. So far, no luck.

nb

"notbob" > wrote in message
...
> On 2009-01-16, Paul M. Cook > wrote:
>
>> Actually I hear the powder is how most home cooks prepare sushi. If it
>> tastes good enough it would save me the hassle of making all that sushi
>> rice
>> the traditional way. I usually get it too wet so the powder is a neat
>> idea
>> if it tastes good.
>
> I've tasted a lot of sushi. I've only tasted one good sushi and it was
> made
> from scratch and it was so good it didn't need dipping sauces and wasabi
> and
> soy, etc. Just eat it straight. All the rest was near tastelss bunk,
> even
> in high priced Japanese restaurants (stateside). We're talking the rice,
> now, not the dozen other ingredients piled on or rolled into the rice.
>
> Sushi is basically just rice vinegar and mirin and rice. The trick is
> proportions of vinegar to mirin and types of mirin and brands of both.
> Not
> exactly rocket science, but enough variables to make good vs mediocre
> sushi.
> I'm still trying to wangle the precise recipe for that killer sushi outta
> my
> friend's Japanese wife. They used to own a bento place and she made
> sublime
> veggie sushi rolls. So far, no luck.


Two words - naked pictures. And I prefer the word extortion to blackmail.
Sounds nicer.

Paul

"notbob" wrote

> San Jose, I was buying kombu seaweed and dried bonito flakes to make
> dashi.
> The store owner suggested I just buy the instant dashi packets. Go
> figure.
>
> To be honest, I later bought some dashi packets and used them. They were
> handy and were pretty good, but didn't taste like the real thing. Made
> from
> scratch dashi has more of the kombu flavor to it. The dashi packets can
> be
> handy in a pinch, as they are better as a quickie fish stock than Knorr
> fish
> bullion cubes. Again, not good cooking, but sometimes better than
> nothing.

Grin, get the big box instead and mix to desired strength. You are probably
more used to 'first use' dashi where it's from the first use of the kombu
and bonito. Real japanese save this for 2nd and 3rd use (adding just a
little more 'fresh' to it).

If you want more kombu flavor, add a small bit of shredded to the powdered
'to taste'.

I used to make my own dashi. Been doing it since 1986 or so. I find the
powdered sort (Ajinomoto brand I think it is but dont want to get up to go
check) works just fine. The box says it has 1,500 servings and was 15$. We
like it stronger though so for us, I'd estimate 750 servings or so. Call it
about 6-7 months here ;-)

For about 2.50, you can get those packets that will make up about 6
servings? Markup due to packaging I think.

"James Silverton" wrote

>>> "sushinoku".

BTW, I have some of this. Kidlit wants me to make her some hand-sushi balls
tonight.

Somehow I misplaced the rice mat on moving here.

> IMHO, the miso soup that I have made using Ajinomotu's Hon Dashi (dried
> bonito stock base) is as good as that served in my favorite, and
> acknowledged good, Japanese restaurant. I do use real miso since it keeps
> for ever!

Same here. My miso is in the freezer but as you probably know, it doesnt
actually 'freeze'. Stays soft enough to finger off however much we want. A
friend who just left Sasebo for her next set or husbands orders (I'm jelous,
3 years in Singapore!) mailed us a final goodie box with 10 miso types from
the 'miso lady' at tonoo market. Each about the size of a golf ball (thats
how you buy it there. You hold up the fingers for how many balls of miso
you want).

cshenk wrote on Fri, 16 Jan 2009 16:33:09 -0500:

>>>> "sushinoku".

> BTW, I have some of this. Kidlit wants me to make her some
> hand-sushi balls tonight.

> Somehow I misplaced the rice mat on moving here.

>> IMHO, the miso soup that I have made using Ajinomotu's Hon
>> Dashi (dried bonito stock base) is as good as that served in my
>> favorite, and acknowledged good, Japanese restaurant. I do
>> use real miso since it keeps for ever!

>Same here. My miso is in the freezer but as you probably know, it
>doesnt actually 'freeze'. Stays soft enough to finger off however much
>we want.

Thanks for the tip; I did not know that but it keeps for months even in
the regular fridge. That's just as well as one container is usually
about 500g and costs $4 to $5.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> notbob wrote on Fri, 16 Jan 2009 15:48:29 GMT:
>
>> On 2009-01-16, Paul M. Cook > wrote:
>>>
>>> How do the flavors compare, sushinoko vs sushizu?
>
>> Sushinoko
>> This instant seasoning mix is added to flavor sushi rice.
>> Simply add this seasoning to warm steamed rice to make it
>> ready for maki (see recipe below). Ingredients: powdered
>> vinegar (condensed rice vinegar), sugar, salt, monosodium
>> glutamate. One 2.65 oz package is enough to make several
>> batches of sushi rice. Product of Japan.
>
>> http://importfood.com/nrts2650.html

I buy from that site often. Really great place, highly recommended. They
have really great stuff at low prices and their shipping is reasonable.

Paul

On 2009-01-16, Paul M. Cook > wrote:

> Two words - naked pictures. And I prefer the word extortion to blackmail.
> Sounds nicer.

They're both in their early 70s. Who would I threaten to show them to?
You?

nb

On 2009-01-16, Paul M. Cook > wrote:

>>> http://importfood.com/nrts2650.html
>
> I buy from that site often. Really great place, highly recommended. They
> have really great stuff at low prices and their shipping is reasonable.

Agreed. Get a Thai mortar & pestle. More fun than spitballs!

nb

On Fri, 16 Jan 2009 23:19:40 GMT, notbob > wrote:

>On 2009-01-16, Paul M. Cook > wrote:
>
>>>> http://importfood.com/nrts2650.html
>>
>> I buy from that site often. Really great place, highly recommended. They
>> have really great stuff at low prices and their shipping is reasonable.
>
>Agreed. Get a Thai mortar & pestle. More fun than spitballs!
>
>nb
I have gotten 2 mortar and pestles from them. The largest about a
year and a half ago, and then the smallest this fall. They are both
heavy, but so worth it!!

When and if I ever go back to travel nursing again, the small one will
go with me. The big one weighs about 26 pounds or more.

Christine, kitchenware slut.
--
http://nightstirrings.blogspot.com

On 2009-01-16, Christine Dabney > wrote:

> go with me. The big one weighs about 26 pounds or more.

Ain't they a hoot? And so practical. I've got a $75 Atlas pepper mill, yet
it's easier to jes throw some pprcorns in the mortar and hammer away. I can
make any grind I want in a minute, put in a mis-en-place bowl and a bam toss
will do it. Not only fun to work out your frustrations, but smells divine
while doing it.

nb

On Fri, 16 Jan 2009 23:46:24 GMT, notbob > wrote:

>On 2009-01-16, Christine Dabney > wrote:
>
>> go with me. The big one weighs about 26 pounds or more.
>
>Ain't they a hoot? And so practical. I've got a $75 Atlas pepper mill, yet
>it's easier to jes throw some pprcorns in the mortar and hammer away. I can
>make any grind I want in a minute, put in a mis-en-place bowl and a bam toss
>will do it. Not only fun to work out your frustrations, but smells divine
>while doing it.
>
>nb

What really smells divine are the Sichuan peppercorns... When those
are crushed in the mortar, they have the most wonderful aroma.

Christine
--
http://nightstirrings.blogspot.com

On 2009-01-16, Christine Dabney > wrote:

> What really smells divine are the Sichuan peppercorns... When those
> are crushed in the mortar, they have the most wonderful aroma.

Yep. Makes a whole spice fan out of anyone who enjoys great spice flavors.
Even the oldest most mummified cinnamon stick, freshly crushed, is better
than the freshest off-the-shelf pre-ground.

nb

"Paul M. Cook" > wrote in message
...
>I am going on a sushi kick until I go into a diabetic coma. I simply cannot
>eat another bite of beef, chicken or pork. I can't decide if I will use
>sweet vinegar or sushinoko powder. I have herring roe, avocados, lump crab
>and really good smoked nori plus a 5 pound bag of Cal Rose rice. Cucumbers
>I'll get later. I plan to make a lot of California roll for Super Bowl
>Sunday. Several dozen servings easily. For my needs, the sushinoko looks
>a little easier on the blood sugar than sushizu which is mostly sugar. I
>want a really good flavor and I have little time to order this stuff online
>so I have to get it right the first time. No Asian markets unless I want
>to go into LA and I surely don't want to do that.
>
> How do the flavors compare, sushinoko vs sushizu?
>
> Sake or Japanese beer?
>
> Paul

No need to go to LA.

Does your local Stupidmarket have an oriental food section?

How about a Trader Joe's.

Edamame is readily available. Maybe you can steam the beans yourself?
Wasabi Peas
Shrimp chips.
Rice crackers
I am pretty sure I've seen Salmon Jerky @ TJ'S

Since Chili is sometimes in order - for your super bowl how about a big vat
of steaming Japanese Curry - it's readily available in super market
sections, in place of the pot roast use chili grind beef. - serve over
sticky rice. Sometimes 99 cent only stores or the Dollar stores have some
closeout Japanese foods.

Oh yes on the drinks side why not cold Saki on the rocks?

Dimitri

On Fri, 16 Jan 2009 16:24:15 -0800, "Dimitri" >
wrote:
No Asian markets unless I want
>>to go into LA and I surely don't want to do that.

>No need to go to LA.

I missed the first part of this, but there are 99Ranch markets all
over the area. AND outside of LA, towards the Inland Empire... I
see there is even one in Chino Hills now.

http://www.99ranch.com/StoreLocator.asp?Store=All

Christine
--
http://nightstirrings.blogspot.com

"Christine Dabney" > wrote in message
...
> On Fri, 16 Jan 2009 16:24:15 -0800, "Dimitri" >
> wrote:
> No Asian markets unless I want
>>>to go into LA and I surely don't want to do that.
>
>>No need to go to LA.
>
> I missed the first part of this, but there are 99Ranch markets all
> over the area. AND outside of LA, towards the Inland Empire... I
> see there is even one in Chino Hills now.
>
> http://www.99ranch.com/StoreLocator.asp?Store=All


The shipping charges would be less than the cost of gas. My markets do not
carry much of anything beyond the typical ingredients.

Paul

"Christine Dabney" > wrote in message
...
> On Fri, 16 Jan 2009 23:19:40 GMT, notbob > wrote:
>
>>On 2009-01-16, Paul M. Cook > wrote:
>>
>>>>> http://importfood.com/nrts2650.html
>>>
>>> I buy from that site often. Really great place, highly recommended.
>>> They
>>> have really great stuff at low prices and their shipping is reasonable.
>>
>>Agreed. Get a Thai mortar & pestle. More fun than spitballs!
>>
>>nb
> I have gotten 2 mortar and pestles from them. The largest about a
> year and a half ago, and then the smallest this fall. They are both
> heavy, but so worth it!!
>
> When and if I ever go back to travel nursing again, the small one will
> go with me. The big one weighs about 26 pounds or more.
>

I may get on with the next order.

You want delish - try the ginger candy. It is awesome. Serve it with green
tea. Great for a refreshing snack.

Paul

"James Silverton" wrote
> cshenk wrote

>>Same here. My miso is in the freezer but as you probably know, it doesnt
>>actually 'freeze'. Stays soft enough to finger off however much we want.
>
> Thanks for the tip; I did not know that but it keeps for months even in
> the regular fridge. That's just as well as one container is usually about
> 500g and costs $4 to $5.

Welcome! What confuses me is recipes from Hawaii that refer to a 'tub of
miso'. This must be a mixed with water product as real miso wouldnt be
usable in that way unless feeding 50 folks ;-)

I imagine it's a prep like i know how to make where you mix miso and water
to to a thin paste then use to marinade then cook the fish in.

I do this by eyeball but I think it's about 1 TB 'white' miso to 1/3 cup
water.

cshenk wrote on Sat, 17 Jan 2009 13:09:59 -0500:

> "James Silverton" wrote
>> cshenk wrote

>>> Same here. My miso is in the freezer but as you probably
>>> know, it doesnt actually 'freeze'. Stays soft enough to
>>> finger off however much we want.
>>
>> Thanks for the tip; I did not know that but it keeps for
>> months even in the regular fridge. That's just as well as one
>> container is usually about 500g and costs $4 to $5.

> Welcome! What confuses me is recipes from Hawaii that refer
> to a 'tub of miso'. This must be a mixed with water product
> as real miso wouldnt be usable in that way unless feeding 50
> folks ;-)

> I imagine it's a prep like i know how to make where you mix
> miso and water to to a thin paste then use to marinade then
> cook the fish in.

I've never tried that but miso-sake (sherry is just as good if you don't
have sake handy) is a good marinade for salmon roasted at 500F. The
recipe that I have suggests serving the salmon with a 1:1 mixture of
orange and lemon juices and well fried shitake mushrooms.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not