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Profile Information

Name: Yui Yoshida
Gender: Female
Hometown: Northern California area
Home country: USA
Current location: CA
Member since: Mon Sep 9, 2013, 04:28 AM
Number of posts: 32,454

About Me

Japanese/Hawaiian native born in San Francisco. Dean Democrat. Previous student in Asian Studies at the University of California at Berkeley. Yoshida family originally from Miyazaki Japan. Liliko'i family from the big Island of Hawaii, Buddhist: Jodo Shu ("The Pure Land School"). Cannabis User (Medical).Asian music lover! On twitter: @yuiyoshida1987. Favorite movie of all time:Shin Godzilla. Favorite Game: Monster Hunter Word: Iceborne. On IMVU 12 years.

Journal Archives

Battera Sushi-Traditional Sushi Recipe

The etymology is from the Portuguese word bateira (bateira = small boat / boat) [64]. Around 1893 (Meiji 26), a sushi restaurant in Junkei-cho, Osaka devised sushi using a boat-shaped piece of Konoshiro, and when the Konoshiro was opened, the tail was thin, so the rice was sharpened on one side. It came to be called Battera because its appearance resembled a boat. After that, the price of Konoshiro soared, so he began to use mackerel, which had a stable price, and the current Battera was completed. [65] The current Battera is pressed sushi with vinegared rice topped with vinegar-tightened mackerel and whiteboard kelp (Battera kelp). Treatment with vinegar enhances storage stability while suppressing fishy odors, and kelp adds flavor and texture. Since the half of the mackerel is used, the finished product has an elongated shape and is cut and eaten. There is also a theory that the boat-shaped wooden frame tool for pressed sushi resembled the shape of a boat, so it came to be called this way.

Sushi rolls
Since Hosomaki was once absent in Kansai, sushi rolls generally refer to "thick rolls" [43]. Koya-dofu and shiitake mushrooms are used as ingredients to bring sweetness, and dried gourd and rags are rarely used. Therefore, it has a slight sweetness and a satisfying taste compared to those in other regions. It is also a feature that grilled conger eel, which is a special product of Setouchi, is often used.

Read "Kizushi" instead of "Catfish". Blue fish such as mackerel and small sardines vinegared. It is a kind of haya-zushi that does not involve lactic acid fermentation, but rice is not used and it is made only with fish. It is a term mainly used in the Kansai region, and is often called "Shimesaba" or "Haruko's vinegar tightening" in other regions of eastern and western Japan.

Warm rose sushi called Nukuzushi or Steamed sushi, which is handed down in the Chugoku, Shikoku, and Kyushu regions west of Kinki. "Nukui" means "warm" and is a local winter-only menu that this dialect is valid for. At "Yoshimune" in Nagasaki City, which is known for its set menu with chawanmushi, you can eat steamed sushi all year round.

Serve vinegared rice with grilled conger eel, shrimp, white fish, brocade egg, silk pods, ginkgo biloba, cherry blossoms, etc. The origin is said to be Osaka or Kyoto, and it has been around since the Meiji era, but there are many areas that have been removed from the menu, probably because the profits are small for the time it takes.

--Japanese Wiki translated


Battera Sushi is a traditional sushi roll that is both easy to make and delicious. This post will show you how to make simple, unique, and beautiful Battera Sushi that will amaze your friends and family.

Introduction to Battera Sushi

Firstly Battera Sushi is a type of mackerel fish sushi roll from Osaka, Japan. Moreover it is a type of sushi that can also be made with other seafood like smoked salmon or shrimp.

Likewise, it got its name around 1893 from the way it is shaped like a small boat on its side when the fishermen made it with Konoshiro Gizzard Shad topping.

Additionally it usually consists of three layers of ingredients: vinegar cured mackerel, Shiso leaves, and finally sushi rice.
Most of the time this mackerel roll is created with the use of a wooden rectangular sushi press rice mold. Which is a great sushi making kit that gives its shape by pressing the rice along with the fish in the box.



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