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Time of India
21 hours ago
- General
- Time of India
The right way to eat sushi: How to eat nigiri, sashimi, and rolls and enjoy every bite
Whether it's buttery slices of sashimi, perfectly seasoned nigiri, or vibrant sushi rolls bursting with textures, sushi is more than just food, it's an art form with centuries of tradition. To fully appreciate it, it's necessary to understand the proper way to eat each type, not just for flavor, but out of respect for the craftsmanship behind every bite. From how you handle your chopsticks to the way you dip in soy sauce (yes, there's a wrong way), these details matter more than you might think. But before we get into the nitty gritties, let us understand what sushi is and what are the different types. At its core, sushi refers to vinegared rice paired with other ingredients like raw fish, vegetables, or egg. The roots of sushi go deep — born in Japan as a way to preserve fish, it has evolved into a refined culinary tradition with specific ways to prepare, present, and enjoy each bite. Sashimi Thinly sliced raw (or occasionally cooked) fish or seafood, served without rice. It's all about freshness and purity, typically enjoyed with soy sauce, wasabi, or ponzu. Examples: Sake (salmon), Maguro (tuna), Uni (sea urchin), Unagi (grilled eel), Tako (octopus). Nigiri A hand-formed mound of vinegared rice topped with raw or cooked seafood, sometimes with wasabi in between. Meant to be eaten in one bite. Examples: Ebi (shrimp), Sake (salmon), Hotate (scallop), Tamago (sweet egg). Maki (Makizushi) Sushi rolls made by layering seaweed (nori), rice, and fillings, then rolled and sliced into bite-sized pieces. Examples: Hosomaki(Thin roll with one filling), Tekka Maki(Tuna roll), Futomaki(Thick roll with multiple fillings), Kappa Maki(Cucumber roll) How to eat sushi the right way Eating sushi isn't about strict rules, it's about intention and respect. Here's how to enjoy every bite without overthinking it. Sashimi Sashimi should always be eaten with chopsticks, never your hands. Dip lightly into soy sauce just enough to enhance, not overpower. A small dab of wasabi in the soy sauce is fine. Eat sashimi first if you're ordering multiple types, its clean flavors prepare your palate for the rest. Nigiri Nigiri is ideally eaten with your hands. Flip it upside down so the fish (not the rice) touches the soy sauce. This keeps the rice from falling apart and prevents it from absorbing too much salt. Place the piece in your mouth fish-side down so the flavors hit your tongue first. Don't add extra wasabi unless the chef suggests it, most nigiri already has some. Maki Rolls Use chopsticks or hands — either is fine. For hand rolls, take a bite from one end, then rotate and bite from the other to keep it intact. Rolls are generally dipped lightly into soy sauce, unless they're already sauced by the chef. Avoid piling on ginger or wasabi, they're not toppings. Ginger is a palate cleanser between pieces, not a garnish. Further etiquette tips include: Sushi should be enjoyed immediately after it's served, especially hand rolls, where the nori can become soggy. Chefs prepare sushi as it's meant to be eaten. Asking for more soy sauce or wasabi implies the dish is incomplete. Conversation should be hushed, especially at a traditional sushi bar. Respect the chef and the food. If you're served piece by piece, follow the chef's lead. There's often a reason for the order, from lighter to richer flavors. Light dipping is fine, soaking the rice or fish overwhelms the balance of the bite. Contrary to what some say, drinking sake with sushi isn't a faux pas. It is a personal preference.
Hype Malaysia
2 days ago
- Entertainment
- Hype Malaysia
Sakana Japanese Dining Introduces New Flavourful Menu Perfect For Quick Bites
Sakana Japanese Dining, a modern Japanese restaurant at Suria KLCC known for its authentic flavours and inclusive menu, unveils its latest offering: Small Bites, Big Flavours. Inspired by the simplicity and richness of Japanese cuisine, the menu is for those who crave flavour-packed meals in any form — from light, grab-and-go bites to satisfying comfort dishes. The new menu features a diverse range of offerings that balance bold ingredients, refined pairings, and creative touches. Offerings include an assortment of hand rolls and onigiri, comfort bowls, desserts, mocktails and cocktails. We recently had the opportunity to try a selection from the new menu, so here are our thoughts on each of the items we tried: Mocktails & Cocktails We started our meal by trying out Sakana's new beverage lineup. From the exciting mix of refreshing mocktails, we tried the Yuzu Lemongrass, which perked us up almost immediately with its sweet and tart flavour. Also available on the mocktail menu are Mango, Cucumber Virgin Mojito, Tropical Passionfruit Plum and Coconut Pandan. Sakana also refreshed their new cocktail menu with a selection of Japanese-inspired cocktails, including Hojicha Whisky Highball, Green Tea Gin Tonic, Sake Mojito, Yuzushu Lemongrass and Umeshu Negroni. Hand Rolls & Onigiri Freshly rolled to order, these one-handed delights and classic triangular rice parcels are a nod to Japan's beloved comfort food. We tried the Spicy Fatty Tuna hand roll, the Unagi hand roll, the Salmon Ikura Avocado hand roll and the Vegetable hand roll. Our personal favourites from the four were the Spicy Fatty Tuna, which had a satisfying crunch, thanks to chilli crisp topping. The Unagi and Salmon Ikura Avocado hand rolls are also must-tries, and the Vegetable is perfect for those looking for a vegetarian-friendly option. Additionally, Executive Owner-Chef of Sakana Japanese Dining, Chef Makoto Saito Sam, revealed that the cut of salmon chosen for the hand roll is less oily to ensure a more refreshing bite. Also available on the hand rolls menu are Fatty Tuna, Engawa with Mentaiko Mayo and Shrimp Tempura. For the Onigiri menu, customers can choose from Plain, Yaki (grilled), Kampachi, Tuna Mayo, Mentaiko, Karaage, Grilled Salmon, and Ebi Tempura. Comfort Bowls The ever-popular Omurice with Ebi Fry makes its debut at Sakana Japanese Dining. The classic dish of fluffy omelette over tomato rice is served with crispy prawns and house-made demi-glace sauce. While we didn't manage to try the Omurice, we did have the Spicy Duck Ramen, which is just as satisfying. Each bowl of ramen offers a rich, soul-warming broth packed with flavour. Meanwhile, the tender roasted duck and the soft-boiled egg provided a nice bite to the dish. Despite the name, the spice level is tolerable, so no worries if you're concerned about the potential heat. However, if you're not one for any level of spice, the regular Duck Ramen option is also available. If it's anything like its spicy counterpart, you'll still get an umami-packed dining experience. Desserts Ending our meal on a sweet note, we tried both of the new Japanese parfaits on the Sakana menu. First up was the Strawberry Vanilla Parfait, made with fresh CHITOSE strawberries. The combination of custard, fresh cream and vanilla ice cream sweetened things up, but the cornflakes balanced it out and added a nice crunch. On the other hand, Matcha Red Bean Parfait was more earthy and a must-try for the matcha fans out there. The parfait includes Kyoto matcha, original matcha ice cream, mochi, red bean and crispy cereal. While it's the less-sweet option, it's still a satisfying and aromatic dessert. Overall, the new menu had a good range of offerings that provided both new and familiar flavours. While the price may be a little steep, considering the options for premium Japanese food in the Klang Valley, the new menu is worth it for the quality of the ingredients and the attention to detail in flavour. So, whether you're dropping in for a quick lunch, settling in for dinner, or enjoying a late-night bite with a cocktail in hand, the new menu at Sakana Japanese Dining will satisfy your tastebuds.
SoraNews24
27-05-2025
- General
- SoraNews24
Behold the Oniben, a new type of rice ball that's part onigiri, part bento boxed meal
Traditional Japanese food gets a hybrid makeover. For years, an 'onigiri' was an 'onigiri', in the sense that it looked pretty much the same wherever you went in Japan. However, in recent years, these triangular-shaped 'rice balls' have been taking on different forms, appearing as sandwich-style 'onigirazu'and even cute characters that look too adorable to eat. Just when we thought there was no way for the humble onigiri to surprise us any further, we came across a new type we'd never seen before, and it's only available at Bellmart Kiosks in Hamamatsu and Kakegawa in Shizuoka Prefecture. Scanning the shelf of onigiri in the refrigerator, you'll find something that kind of resembles a rice ball… but then kind of doesn't. Described as 'more than an onigiri, less than a bento', this new type of rice ball debuted in 2022 and is called the 'おに弁' ('Oniben'). There were four varieties to choose from when we visited — Umani (savoury-sweet simmered ingredients), Unagi (Eel), Ebi Chilli (Chilli Prawn), and Shirasu & Mikkabi Gyu (Young Sardines & Beef From Mikkabi in Shizuoka). At first glance, these look like bento boxed lunches in pretty trays, but looking closer reveals the trays are actually rice, with the fillings beautifully presented inside them. ▼ The Oniben really is an onigiri-bento hybrid. We couldn't quite wrap our heads around the concept of rice as a tray for the filling, so we picked up two to try on the bullet train back to Tokyo. ▼ Let's start the taste test with the 'Umani'. Though we were slightly worried that the Oniben might be hard to eat, it turned out to be easy as it was well packed so nothing spilled out. The clever design allowed us to enjoy bites of rice with different ingredients in every mouthful, just as we would with a bento, but in a more convenient onigiri style of eating, and every bite was moreish and delicious. Stuffed with ingredients like shiitake mushrooms, lotus root, carrot, taro and konjac, this rice ball or rice bento — we weren't sure what to call it at this point — delivered a whole lot of variety, making it fantastic value for 250 yen (US$1.75). After polishing off the Umani, it was now time to try the 'Ebi Chili', which was slightly more expensive, at 350 yen. Carefully peeling off the outer film, this Oniben was slathered in chilli sauce — so much so that it looked like it might drip off the edges. With gooey foods like this, it's best to go for it with big, confident bites rather than nibble cautiously, so that's what we did and thankfully it paid off, as we were able to avoid spilling any of it on our clothes. Compared to the 'Umani' version, this one is more likely to get your hands dirty, so it's best to put your phone down and focus on eating to avoid making a mess. The concentration required is worth it though, as it's incredibly tasty, with just the right amount of heat and a slight sweetness that's so addictive we were left wishing we bought more than one for the journey. After running a search online, we found that the Oniben is also available in a 'Katsu Curry' version for 350 yen. Now that's a combination we're very keen to try, so another trip to the area is definitely on the cards for us, and if we can muster up the courage, we might visit this ghostly hand-dug tunnel in the area as well. Related: Oniben Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter!
