I have no doubt that one of you knows this. I searched the NG but
probably used the wrong search terms.

Is there a term for sushi that uses a sheet of nori around a nigiri to
form a small cup for sushi such as ikura and uni?

TIA,
-tmo

"tmo" > wrote in message
oups.com...
> I have no doubt that one of you knows this. I searched the NG but
> probably used the wrong search terms.
>
> Is there a term for sushi that uses a sheet of nori around a nigiri to
> form a small cup for sushi such as ikura and uni?
>
> TIA,
> -tmo
>

Gunkan Maki
Literally "battleship roll" as it looks like a battleship hull from the top
(somewhat).
M

Once again you are a fount of knowledge.

Doomo doomo,
tmo

In article > ,
"Musashi" > wrote:

> "tmo" > wrote in message
> oups.com...
> > I have no doubt that one of you knows this. I searched the NG but
> > probably used the wrong search terms.
> >
> > Is there a term for sushi that uses a sheet of nori around a nigiri to
> > form a small cup for sushi such as ikura and uni?
> >
> > TIA,
> > -tmo
> >
>
> Gunkan Maki
> Literally "battleship roll" as it looks like a battleship hull from the top
> (somewhat).
> M

Actually, isn't it gunkan nigiri? For instance, one of my favorites,
uni, is located on the nigiri (top) part of most (or all) sushi/sashimi
menus but it is served gunkan style (especially with quail egg on top,
mmmm.). Maybe it can be both?

Scott

> wrote in message
...
> In article > ,
> "Musashi" > wrote:
>
> > "tmo" > wrote in message
> > oups.com...
> > > I have no doubt that one of you knows this. I searched the NG but
> > > probably used the wrong search terms.
> > >
> > > Is there a term for sushi that uses a sheet of nori around a nigiri to
> > > form a small cup for sushi such as ikura and uni?
> > >
> > > TIA,
> > > -tmo
> > >
> >
> > Gunkan Maki
> > Literally "battleship roll" as it looks like a battleship hull from the
top
> > (somewhat).
> > M
>
> Actually, isn't it gunkan nigiri? For instance, one of my favorites,
> uni, is located on the nigiri (top) part of most (or all) sushi/sashimi
> menus but it is served gunkan style (especially with quail egg on top,
> mmmm.). Maybe it can be both?
>
> Scott

Not sure. In Japanese we usually say "gunkan maki" or perhaps more often
simply "gunkan".
I've personally never heard the term "gunkan nigiri" used, but certainly
gunkan maki is included
among all the other nigirizushi, not just uni but ikura, ankimo, shirako,
slkices of hotate, just about
anything that is a soft neta.
Having said that I saw on Japanese TV the nigiri from a restaurant called
Sushi Masa in Otaru, Hokkaido.
There they served Uni nigiri with the uni simply sitting on the shari. They
also had unusual things like
Nishin (herring).
M

Uni gunkan doesn't seem appropriate to call it maki or nigiri, as it
seems to fall in between.

I always had the impression that nigiri had some intrinsic meaning
about being hand pressed or hand molded, in which case using a spoon to
fit the contents inside a gunkan isn't exactly hand pressed/molded ;-)
Though the shari for gunkan is of nigiri form, but that's where the
definition falls short after that.

Uni nigiri.....I think I've only had the pleasure of being served it
once or twice. Takes some serious skills to be able to gently press and
mold without mushing up the soft uni.

I've had other smallish delicacies prepared gunkan style. One of my
favorites ia a tempura ama-ebi. The chef would skewer a couple and dip
them into tempura batter. After a hot oil bath and a quick cooldown,
they were put into the boats. A couple shards of green onion or a piece
of shisho leaf would complete the presentation. I've also had a chef or
two put scallop roe or mantle strips into a pair- leftovers from a live
scallop presentation. Things like bodymeat from crab or lobster is most
excellent this way too.

"parrotheada1a" > wrote in message
oups.com...
> I've had other smallish delicacies prepared gunkan style. One of my
> favorites ia a tempura ama-ebi. The chef would skewer a couple and dip
> them into tempura batter. After a hot oil bath and a quick cooldown,
> they were put into the boats. A couple shards of green onion or a piece
> of shisho leaf would complete the presentation. I've also had a chef or
> two put scallop roe or mantle strips into a pair- leftovers from a live
> scallop presentation. Things like bodymeat from crab or lobster is most
> excellent this way too.
>

Probably the most common item in Japan in a gunkan form
is negitoro. But some reason I never see it here.
M

I usually see negi-toro in a hosomaki or temaki form. Hmmmm....
negitoro. Now you've gone and got me all hungry. I guess that's what I
get for reading this NG on an empty stomach.

-tmo

Musashi wrote:
> "parrotheada1a" > wrote in message
> oups.com...
>
>>I've had other smallish delicacies prepared gunkan style. One of my
>>favorites ia a tempura ama-ebi. The chef would skewer a couple and dip
>>them into tempura batter. After a hot oil bath and a quick cooldown,
>>they were put into the boats. A couple shards of green onion or a piece
>>of shisho leaf would complete the presentation. I've also had a chef or
>>two put scallop roe or mantle strips into a pair- leftovers from a live
>>scallop presentation. Things like bodymeat from crab or lobster is most
>>excellent this way too.
>>
>
> Probably the most common item in Japan in a gunkan form
> is negitoro. But some reason I never see it here.

Yeah, its always a hosomaki around here too. Sometimes I see hotatgai
as gunkan, sometimes nigiri. I prefer nigiri, unless its spicy scallop.

--
Dan

On Mon, 29 Aug 2005 17:49:09 GMT, "Musashi" >
wrote:

>
>"parrotheada1a" > wrote in message
roups.com...
>> I've had other smallish delicacies prepared gunkan style. One of my
>> favorites ia a tempura ama-ebi. The chef would skewer a couple and dip
>> them into tempura batter. After a hot oil bath and a quick cooldown,
>> they were put into the boats. A couple shards of green onion or a piece
>> of shisho leaf would complete the presentation. I've also had a chef or
>> two put scallop roe or mantle strips into a pair- leftovers from a live
>> scallop presentation. Things like bodymeat from crab or lobster is most
>> excellent this way too.
>>
>
>Probably the most common item in Japan in a gunkan form
>is negitoro. But some reason I never see it here.
>M
>
>

http://japanesefood.about.com/librar...i_negitoro.htm

This is one of my favorites also.