What Do You Like?

In order to find out what sushi you might like the best pick which ingredient(s) you like best.

 

Sauces

 

  • Eel Sauce -Eel sauce (kabayaki sauce) is commonly used in the preparation of broiled fresh water eel (unagi) and salt water eel (anago.) The thick, sweet, hickory flavored sauce is heated and drizzled on sushi prepared with eel. Eel sauce includes soy sauce, syrup, fertilized eel eggs, and mirin.
  • Masago Sauce -The processed roe (eggs) of the capelin. It is generally orange-red in color and is often used as a garnish or to top pieces of nigiri. It should not be confused with tobiko, the roe of the flying fish, which is similar in color but more transparent and slightly larger.
  • Spicy Sauce -The spicy sauce is used in many fusion style sushi rolls. It consists of Japanese mayonnaise, and a red chili condiment.
  • Sriracha Sauce -Sriracha is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was possibly first produced for dishes served at local seafood restaurants.
  • Sumo Sauce -Signature sauce from the Happy Sumo Restaurant and Sushi Bar.
  • Tobiko Sauce – is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi.
  • Yum Yum Sauce -Yum Yum Sauce is the sushi worlds equivalent of fry sauce.  For those of you who don’t live in the western United States and Primarily Utah and Idaho, fry sauce is a mixture of mayo and catchup.  We put it on french fries and hamburgers and just about everything else.  Now before you gag, many other cultures do similar things.  The Dutch eat their fries with just plain mayo and I’ve introduced a couple to our beloved fry sauce.  I’m digressing, but yum yum is aptly named.  It makes everything taste wonderful!
 

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