Here you will find links to Sushi (Zushi) places, comments about the ones here in Connecticut, how to use chopsticks, links to places that carry items needed to make your own sushi, and some things we have found useful in recent times to enjoy Japanese culture and food. We do not pretend to know exactly what is proper or not proper in the methods of consuming Japanese foods but we sure do enjoy it! We have found some very good places to eat and buy food stuffs and some that are not so good. The most important thing to remember is to enjoy yourself without breaking the bank.
Watch and learn, practice and eat.
The art of eating with chopsticks is a practiced one.
When first getting the chopsticks, they may be joined at the top (we bring our own as we are used to the feel of them.). Carefully split them apart.
1. Place one chopstick in the hollow between the thumb and forefinger and support it on the ring finger.
2. Hold the other chopstick with the tips of the thumb, forefinger and middle finger and manipulate its tip against the tip of the other one, which is held stationary.Remember the chopstick on the bottom relaxes as the one on the top does all the work.
No, it is not just raw fish (bait food as some American beef eaters call it..). It can be cooked as well, like octopus, eel, soft-shell crab and Vegetarian dishes. Actually sushi means vinegared rice that is rolled with vegetables, fish or pickles. There are different sushi formats like Nigiri (hand-shaped), Futo (thick), maki (rolled), Temaki (hand-rolled), chirashi (scattered on top of the rice).
Nigiri-Sushi ( fish on hand formed rice - a hand-shaped piece of rice with any sort of sliced raw fish on top.)
Sashimi ( raw fish slices on a bed of rice )
Nori-maki ( nori seaweed roll or a rolled piece of rice filled with raw fish (Tekka maki - tuna, sake maki - salmon) or vegetables like cucumber (kappa maki), wrapped in Nori and usually cut into six to eight pieces.)
Gunkan-maki ( Fish eggs on rice wrapped with nori )
Futo-maki ( Large roll )
Temaki-sushi (Hand roll)
Nigri-sushi A Beef Lovers Delight (yes, its raw)
Obdon (platters or trays to serve guests)
You may either eat with chopsticks or your hands, but there is a proper way with either method.
To eat Sushi with chopsticks:
Turn the Sushi on one side gently, so that the rice doesn't fall apart. Dip the end of the topping in soy sauce. Bring the Sushi to the mouth with the side topping facing down.
Using your fingers:
Make sure that they give you a hot towel to clean ones hands and face before eating. You may also ask for one to be left at the table so as to clean ones hands during dinner.
Now, place the forefinger on topping of Sushi first and pick up the piece with the thumb and middle finger. Some people place a piece of ginger between the topping and the finger (no fishy finger that way). Dip only the topping in soy sauce. Or turn the piece of Sushi up-side-down and dip the end of topping in soy sauce. Place the Sushi in the mouth so that the topping encounters the tongue first.
Fondness for soy sauce lead some people to soak the rice part of Sushi. This is not kool, not only will the rice fall apart, but the flavors of both topping and rice will be destroyed. Remember the price you just paid for this fish! Soy sauce is not a concealment, but an enhancement for food.
Pickled Ginger is not a condiment to be eaten with the sushi, but eaten to clean ones palette between different pieces. All too often we see people stack tons of wasabi and ginger on their sushi, why eat the fish if you like the taste of just condiments.
The word for "meal" in Japanese is gohan. This word actually refers to steamed rice, but rice is such an important food to the Japanese that gohan has come to mean all sorts of meals--even Western ones like spaghetti. The most traditional Japanese meal is a serving of plain, white rice, along with a main dish (fish or meat), some kind of side dish (often cooked vegetables), soup (either miso soup or clear broth), and pickled vegetables.
Before eating, Japanese people say "itadakimasu," a polite phrase meaning "I receive this food." This expresses thanks to whoever worked to prepare the food in the meal. Many people eat by taking a bite of the main or side dish, then eating a little rice, and then having a sip of soup straight from the bowl (soup isn't usually eaten with a spoon). A little rice is saved until the end of the meal, when it is eaten with the pickled vegetables.
After eating, people once again express their thanks for the meal by saying "gochiso sama deshita," which literally means "it was quite a feast."
Now that we have your mouth watering and you think you want to try some, here are a few places we have found around Central Connecticut. This is our own rating system applied here, you may find it different then we did when we went, but it should be close. 1 fan = so so, while 5 fans is the highest recommendation to go eat there. Ratings are based on service, cost, quantity/quality of food, atmosphere, and friendliness. We have found most A-Al-Carte prices close to the same price with few exceptions, most range from $3.50 to $4.75 for 2 pieces of Sushi. Rolls on the other hand can vary up to a few dollars for the same type of roll.
Located in the Walmart Mall on route 10 in Southington. We have eaten there but only at the Sushi Bar. Cuts are thin, nothing special, and most cuts are just so-so. Fancy plating if you like that, they tend to put sauce on everything, so if you like that then you might be happy. The hand rolls aren't bad, typically $4.00 to $8.00 - again what I call American Street Sushi.
2005 - Robert returned after a little over a year away. I received a phone call which almost had me fall off my chair at work. This is the best news to start a New Year with ever! We may not get Simon back but we are half way there and will be assured to get the service we were use to over the years again! - Updated Jan - 2005
All of the people that started up this restuarant have left
for places of their own. Robert, who was the manager and in our view the
best manager ever, has left for California and Simon, who we called our
son, has left for Milwaukee, Wisconsin along with one of the other Sushi
Chefs to start their own place. Simon also got married, sorry girls! Linda
who was our favorite waitstaff person ever as well as Lou the cook has also
Walter, the owner, and his wife have recently been alternating duties between Japanica 1 and Japanica 2. We miss all of you guys! - Updated Dec- 2003
Japanica III- located in Waterbury - Open 7 days a week (Mon-Thurs. 11:30-10pm Fri & Sat til 11pm Sun 1pm to 10pm)
Peking Tokyo - located in the Mystic Factory Outlet 1 - open 7 days a week 11 am to 10 pm (Fri and Sat to 11 pm).
Chinese and Japanese food WEBSITE: PekingTokyo
Not quite up to date but a great starting point!
aji -- horse mackerel
akagai -- ark shell
ama-ebi -- raw shrimp
anago -- conger eel
aoyagi -- round clam
awabi -- abalone
ayu -- sweetfish
buri -- adult yellowtail
chUtoro -- marbled tuna belly
ebi -- boiled shrimp
hamachi -- young yellowtail
hamaguri -- clam
hamo -- pike conger; sea eel
hatahata -- sandfish
hikari-mono -- various kinds of "shiny" fish, such as mackerel
himo -- "fringe" around an ark shell
hirame -- flounder
hokkigai -- surf clam
hotategai -- scallop
ika -- squid
ikura -- salmon roe
inada -- very young yellowtail
kaibashira -- eye of scallop or shellfish valve muscles
kaiware -- daikon-radish sprouts
kajiki -- swordfish
kani -- crab
kanpachi -- very young yellowtail
karei -- flatfish
katsuo -- bonito
kazunoko -- herring roe
kohada -- gizzard shad
kuruma-ebi -- prawn
makajiki -- blue marlin
masu -- trout
meji (maguro) -- young tuna
mekajiki -- swordfish
mirugai -- surf clam
negi-toro -- tuna belly and chopped green onion
ni-ika -- squid simmered in a soy-flavored stock
nori-tama -- sweetened egg wrapped in dried seaweed
Otoro -- fatty portion of tuna belly
saba -- mackerel
sake -- salmon
sawara -- Spanish mackerel
sayori -- (springtime) halfbeak
seigo -- young sea bass
shako -- mantis shrimp
shima-aji -- another variety of aji
shime-saba -- mackerel (marinated)
shiromi -- seasonal "white meat" fish
suzuki -- sea bass
tai -- sea bream
tairagai -- razor-shell clam
tako -- octopus
tamago -- sweet egg custard wrapped in dried seaweed
torigai -- cockle
toro -- choice tuna belly
tsubugai -- Japanese "tsubugai" shellfish
uni -- sea urchin roe
Maki-zushi (sushi rolls) maki-mono -- vinegared rice and fish (or other ingredients) rolled in nori seaweed tekka-maki -- tuna-filled maki-zushi kappa-maki -- cucumber-filled maki-zushi tekkappa-maki -- selection of both tuna and cucumber rolls oshinko-maki -- -pickled-daikon (radish) rolls kaiware-maki -- daikon-sprout roll umejiso-maki -- Japanese ume plum and perilla-leaf roll negitoro-maki -- scallion-and-tuna roll chUtoro-maki -- marbled-tuna roll Otoro-maki -- fatty-tuna roll kanpyo-maki -- pickled-gourd rolls futo-maki -- a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables nori-maki -- same as kanpyo-maki; in Osaka, same as futo-maki natto-maki -- sticky, strong-tasting fermented-soybean rolls ana-kyU-maki -- conger eel-and-cucumber rolls temaki -- hand-rolled cones made from dried seaweed maguro-temaki -- tuna temaki Other sushi terms nigiri(-zushi) -- pieces of raw fish over vinegared rice balls Edomae-zushi -- same as nigiri-zushi chirashi(-zushi) -- assorted raw fish and vegetables over rice tekka-don -- pieces of raw tuna over rice sashimi -- raw fish (without rice) chakin-zushi -- vinegared rice wrapped in a thin egg crepe inari-zushi -- vinegared rice and vegetables wrapped in a bag of fried tofu oshi-zushi -- Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish battera(-zushi) -- oshi-zushi topped with mackerel tataki -- pounded, almost raw fish odori-ebi -- live ("dancing") shrimp oshinko -- Japanese pickles neta -- sushi topping wasabi -- Japanese horseradish gari -- vinegared ginger shoyu -- soy sauce
(where you can find what you need to make your own)
(where you can find out more about asian foods)
Number of visitors since May of 1999