Today we had lunch meeting up with our old Japanese friend who had been living in Malaysia for almost 25 years. It was supposed to a 'sushi' session but there was no 'halal' sushi restaurant in Jaya Jusco Bukit Tinggi, Klang. So we just had prawn mee at Penang cafe, which is my favorite noodle dish Penang style. Not to be disappointed our Japanese friend took us to JJ supermarket to shop for Japanese food products ..wakame seaweed , eryngii mushroom and a pack of sushi set.
Wakame is a thin and stringy seaweed, deep green in color and used in making seaweed salad and miso soup. Wakame is common in Japanese and other Asian dishes. Wakame is a rich source of Eicosapentaenoic acid, an Omega-3 fatty acid and also has high levels of calcium, iodine, thiamine and niacin. Known to many Japanese to be a health food and it has been used in oriental medicine for blood purification, intestinal strength, skin, hair, reproductive organs and menstrual regularity.
Eryngii mushroom also known as ' king trumpet mushroom/French horn/king oyster mushroom is edible and has gain popularity in Europe and other parts of Asia. It has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked, it develops typical mushroom flavors with a texture similar to that of abalone.
Within minutes, my miso soup done with wakame seaweed and eryngii mushroom but minus the tofu, to accompany the sushii pack bought at JJ.
Sushi is cooked vinegared rice that is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish alone is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed layer sheets of seaweed (or nori) is makizushi . Toppings stuffed into a small pouch of fried tofu is inarizushi. Well, got to know more on the different type of ' sushi '.... yummy indeed something different from our daily meals. .....memories of our visits to Tokyo and Osaka ..long time ago rekindled.
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