One of the fall favorites in Japan

One of the fall favorites in Japan

In Japan, fishing for Mackerel Pike (Sanma, in Japanese) starts early July.  But they are at their tastiest in the fall, as they wear more fat going towards the breeding season.  We have received excellent Mackerel Pike from Japan, and after a day of curing by Chef Maeda, they are ready to be served.  Enjoy as sushi or sashimi (tataki).  The fall mackerel pike contains as much as 20% fat, fat that is both tasty and healthy as a source of Omega-3 fatty acid.

 

 

Chef Maeda has also prepared the Abalone Steamed in Sake, which gained many fans the last time he went through the five-hour process of steaming.  So, please come visit and enjoy the Edo-mae (Tokyo style) Sushi at Maeda Sushi Restaurant.

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100% shrimp shumai - carefully made piece by piece

100% shrimp shumai - carefully made piece by piece

Shumai is a Chinese dumpling adopted into Japanese diet.  They often are made with minced pork, and served as a part of dim sum.  We serve shrimp shumai at Maeda Sushi.  We grate the high quality tiger shrimps and carefully round into bite size balls.  Steaming, of course, is a very healthy way to cook (no oil used), but it also helps packing the flavor into the pieces, shumai comes out perfectly moist, juicy out of the steamer.  The shreded skin provides a unique texture.  We place five big pieces on our fallen leaf ceramic plate and serve with soy-Japanese mustard mix.  It started out as a special, but it has been so popular, it will be in the permanent menu very soon.

Omakase Sashimi & Kikusakari Kurashizuku

O-mah-kah-say means “to entrust” in Japanese. Let Maeda select the best of all his fish with no limits except balance in flavors, textures, colors… This Omakase Sashimi is the same set that was pictured for the Hartford Courant review of Maeda Sushi Restaurant. On this occasion, with color red in his mind, Maeda selected, yellow tail, fatty tuna, tuna, abalone, horse mackerel arrangement, salmon, and sweet shrimp. Accompanying the sashimi is Kikusakari Kurashizuku. It is an unusual sake from Ibaraki, Japan, roughly filtered with remaining rice and koji particles still active in the bottle. The junmai ginjo is a bit on the sweet side and chewy with some champagne-like fizz.

Sashimi Salad - 新鮮��の梅ソース和え

There are plenty of possibilities within the tradition of Japanese cuisine to make something new.  Maeda did just that with his plum dressing.  Zesty, sweet, and creamy, the sauce dresses the fresh cuts of assorted fish.  Seaweed, daikon radish, and radish sprouts are refreshing and provide variations in texture.

    

Available for a limited time – $8 

Pickled Ginger - gari

 

 

There is always a small pile of pickled ginger – called “gari” in Japanese – accompanying sushi.  They are meant to be eaten in small amounts in between different kinds of sushi, as it refreshes your mouth and prepares you for a new flavor.  Maeda’s gari is lighter in color and less syrupy than the version commonly served in typical Japanese restaurants.  That is because Maeda marinates them himself with salt, then a mix of vinegar and sugar.  It works perfectly well to cleanse your palate with its pungent, yet deep spice.  The antiseptic gari also helps in digesting, making it a perfect companion to sushi.

Anybody with money can buy a fresh piece of tuna.  But often years of training and experience is required in less obvious things like gari.  Bad, sugary gari can ruin a perfect piece of tuna sushi.”  Chef Maeda

Oshibori and Yubihuki 

When you sit down at Maeda Sushi Restaurant, a server will hand you an oshibori, a moist, warm towel for your refreshment, and sanitizing.  If you are at Maeda’s sushi bar, and like to eat nigiri sushi with your hands, then our server will provide you a yubihuki.  Please use this small sarashi cloth inside the ceramic container to clean your fingertips in between the bites – just pinch the towel and rub without pulling it out of the holder.  The green holder is made by Tatsuko Kishida like many of our other ceramic potteries and tablewares, which should be a subject for future posts.  By the way, eating nigiri sushi with your hand is encouraged at Maeda Sushi.  Maeda communicates with the customers through his sushi…wouldn’t you think handling sushi would bring you closer?

Maeda Special Sushi

Ten pieces of sushi and a Tuna Roll…

Depending on seasonal availability, it usually consists of:

Fatty or Medium Fatty Tuna, two pieces of Tuna, two kinds of white fish, one Yellowtail, one clam, one Eel, one Sea Urchin or Salmon Roe sushi, Egg sashimi, and one Tuna Roll.