/ck/ - Food & Cooking

[Anonymous No.17183449]

Have you ever had Omakase style sushi?

Obviously the focus of the meal is the fresh fish, but what really makes it pop are the tiny touches of condiments and toppings they put on the pieces. I have access to a lot of Japanese ingredients and a lot of high quality fish so I want to start making this type of sushi at home.

But I cannot find any resources anywhere, free or otherwise, that discuss what the typical toppings are for various pieces or even what the types of condiments are and how they're used.

Does anybody know of any English resources that discuss specifically the common types of toppings and condiments that work well for Omakase style pieces??? Books, videos, websites, whatever.

[Anonymous No.17183658]

>>17183449
>the typical toppings are for various pieces
The point is that that it isn’t exactly “typical”, in the sense that the chef will use whatever he felt was the best his supplier had when he was buying.
Though in addition, the omakase sushi places I’ve tried in Japan also tend to put a lot of emphasis on highlighting regional/seasonal things.
Of course some toppings are still served more often than not; in my experience it’s tended to be as least 2 pieces of tuna, served in order from leanest to fattiest, mackerel, shrimp, yellowtail.. but of course it can vary.

Most typical condiment would be (actual) wasabi; many high end sushi places will make their own sauces so they’re often a bit unique.

[Anonymous No.17183667]

>>17183658
I would rather have the chef do that for many reasons, especially with something that I'm not to familiar with, like sushi.

[Anonymous No.17183726]

>>17183658
Yeah so I would love to see a book or something that sort of goes through what the sushi chef is thinking and then maybe gives a few different topping ideas for the various depending on what is in season or fresh. Like, here’s some nice chutoro slice it like this and then you can top it with these three things, or maybe these other three, or just brush with some sauce and lightly torch it.

I’d want to experiment with all these condiments but it’d be nice to have some starting points

[Anonymous No.17183763]

>>17183726
I would almost bet good money, that they would gatekeep and not unleash that information to the public. Given the things I've heard on them making low level employees do some menial task for 4 years, like washing rice. It's important to know or highlight, that I have no idea what I'm talking about.

[Anonymous No.17183837]

>>17183449
i haven't forgiven for peal harbor yet

[Anonymous No.17183840]

>>17183837
We should be teaching critical rice theory in schools

[Anonymous No.17183850]

>>17183763
Yeah I imagine it’s some level of gatekeeping secret recipe type of thing. But you’d think some decent chef would have sold out and published a book by now. I guess not a lot of people want to attempt this stuff at home.

[Anonymous No.17183904]

>>17183850
I don't disagree that there is probably a small market for those that wish to learn it, or someone that has that knowledge that would share it, thought that and that it wasn't worth their time. A lot of that's in that sentence. It could have already been done as well, for I am very ignorant on the subject. I'm pretty far away from the ocean.

[Anonymous No.17183947]

>>17183840
I'll critically race my fist up your ass

[Anonymous No.17183963]

>>17183904
I’ve been looking really hard for something like that and haven’t found much. There’s a few YouTube videos of good omakase chefs making meals and occasionally they’ll give a little commentary about the extra toppings. That’s the most I’ve been able to glean so far.

I live in NYC and can get good fish and most Japanese ingredients so I think it would be really fun to experiment with this stuff at home. It’d just be nice to have a jumping off point.

[Anonymous No.17183983]

>>17183963
Oh I completely understand, that type of thing is fun to do. If you can't find any place with consolidated info on the subject, it might be slower, but it might be a more fun of an experience, by discovering on your own though. So try not the get bummed out if that becomes your reality. Good luck on finding it. I'll try to look a bit more tomorrow for a book on the matter and will make a thread if this one is done by then.

[Anonymous No.17184623]

>>17183837
You seem to be the racist, as is very common with your types. I simply don't give a shit about your fucking nations and don't want to visit them.
If you want to call me racist for disagreeing with you then you must have been shillary supporters since that's the best that they can do.
Are you still seething in your closets because Trump beat your annointed one?

[Anonymous No.17184630]

>>17183449
Omakase style=Today's recommendation

The contents will change depending on the condition of the fish purchased that day, the chef and the restaurant.
Basically, they serve the best of the best, so the price is usually $80 or more.

[Anonymous No.17184636]

There's something mildly amusing about OP attempting to recreate a style of food that's based around the idea of letting someone else make the decisions for you, then coming to /ck/ to ask for ideas.

[Anonymous No.17184640]

>raw fish

[Anonymous No.17185104]

>>17184636
why is japanese cuisine so hilariously bad?
the main staple dish of nipponland is sushi which is literally just fish on rice
their curry is just watered soup
ramen is just inferior version of authentic Chinese noodles
even instant noodles is taiwanese (Chinese) and not from japan

why could the nips not make a satisfactory cuisine?

[Anonymous No.17185208]

>>17184636
Is it really that amusing? I am just seeking authoritative information about what ingredients are commonly used and how they’d typically be used.

[Anonymous No.17185752]

>>17183449
I always get the omikase plate when possible. Its so tasty!