Author Archives: Aji Sushi

Chirashi: Sushi in a Bowl

Chef’s Choice – Chirashi Bowl

Do you ever wish that you could eat your sushi out of a bowl? If so, our Issaquah sushi restaurant has good news for you. Try ordering a bowl of our chef’s special chirashi bowl. This way, you can try assorted sushi all in one dish!

Everything in one

Chirashi sushi, or “scattered” sushi, comes in the form of a bowl of sushi rice topped with some form of seafood or vegetable. Usually this topping will be either seaweed or sashimi, giving you a real sushi taste in a convenient bowl form. Many sushi fans appreciate the versatility of a chirashi sushi bowl, in that they can alternatively eat their fish as sushi or as sashimi. Try it out for yourself at Aji Sushi & Grill in Issaquah!

Japanese and Korean Cuisines: World’s Healthiest

Asian Neighbors and Common Cuisine

A US-based global movement named Oxfam reported that not only are Japanese and Korean cuisines two of the healthiest in the world but also are outstanding where healthy eating habits and food availability are concerned. Both have common basic elements, like rice, vegetables, meat and fish, contributing to some of the longest life expectancy in the world.

While Korea is famous for its variety of side dishes, Japan is known for her soups. Both involve slow food cooking generally and are quite unlike the growing fast food trends in the West, even if lifestyles in metro areas have been fast-paced. There is no rushing East Asian food. Even the eating styles are different – Asian dining is about eating together and sharing, not individualistic. Japanese and Korean meals mean variety and customization, there’s something for everyone. In contrast, Western meals are one-menu sit-downs.

Note that the use of chopsticks; they contribute to eating more healthy. You tend to concentrate on the food, slow down and lose some of the weight. Smaller plates not only provide you differing varieties, allow you to soon finish your meal, not necessarily stopping because you’ve already emptied your plate, as Westerners do. In Japan and Korea, you finish when you are not hungry anymore.

Look at what makes these East Asian meals so healthy. Firstly, they use fermentation that keeps the enzymes, vitamins, probiotics and omega-3 fatty acids intact. Thanks to their soybean meals, tofu and soymilk for their wealth of iron, calcium and proteins, while staying low in carbs and fats. Vegetables are a major part of Asian diet as well as their vitamin-rich rice.

They use condiments that are low in sugar and fat content. They much prefer nuts and dried fruits for snacks, and not chips and chocolate bars. Finally, helping your weight, health and digestion are Japan and Korea’s natural alcoholic beverages and their much-loved green tea.

Balance is what Japanese and Korean cuisine is all about, a balanced mix of vegetables, protein, and grains, some oils, sauces, and fruits. It is little wonder why theirs are two of the healthiest cuisines in the world.

Experiencing Asian Delights in Issaquah

Our Issaquah sushi restaurant offers Japanese classics with their healthy and tasty portions, complete with their balance mix. Savor authentic Japanese when you dine with us. Also, know that we offer Bibimbap, too, if you are just as passionate for Korean fare.

Why Does Nigiri Sushi Come in Pairs?

Life is better with Two

If you visit a lot of places like our Issaquah sushi restaurant, you’ve probably noticed that nigiri sushi is almost always served in sets of two. Have you ever wondered why Japanese establishments so often serve their nigiri like this?

Nigiri Pairs

Serving nigiri in sets of two started back in the eighteen hundreds. Edomae-zushi, the predecessor of the nigiri sushi we know today, was the common form that sushi took in this time. Such sushi came in the form of a single large, square piece.

These pieces were often too big for most diners to comfortably eat, so people got in the habit of cutting the edomae down the middle into two bite-sized pieces. Over time, restaurants began to serve their sushi way, and the nigiri sushi as we know it was born.

What is Inari?

Deep Friend Tofu Skin

The world of sushi is one of many nuances and surprises, even for the experienced diner. If you think you’ve tried every roll and every nigiri in the book, come on down to our Issaquah sushi restaurant to try some inari.

Inari, or inarizushi, is a curious golden-brown deep fried tofu skin that may not look like a piece of sushi you normally see. One of the simpler varieties of sushi, it consists of a small brick of sushi rice wrapped up in a coat of the fried tofu skin. The end result is quite delicious, and is a popular choice for many Japanese children. It often goes under the nickname of “brown bag sushi” or “football sushi”, describing its distinctive shape. Come and give it a try at Aji Sushi and Grill!

The Secrets of Japanese Grilling

Robata Grilling: Serious Grilling by Japanese Chefs

Just how serious do Japanese chefs get when it comes to grilling? They employ the ancient style of grilling – the tradition of robata. Robata means “fireside cooking” in Japanese, with results that are dramatic and delicious. It’s tradition and history are much longer than Japanese sushi.

Hardwood charcoal are stacked in such a fashion that creates an even heat source. It is devoid of binders and tends to burn hotter than ordinary charcoal, like briquettes. Depending on the tree-source of hardwood, this high-quality charcoal can burn in incredibly high temperatures. For Robata grilling, the white binchotan charcoal is favored for super-hot heat.

There is a stacking method used to avoid big differences in heat distribution across the grill. Hardwood charcoal is stacked Jenga-style, not dumped, creating a tower. The hardwood pieces, picked up by tongs, are arranged in a crosshatch pattern about the size of the meat on skewers. Leave about an inch of space between the meat and the heat, but if it is chicken, the charcoal is about three to four inches from it, which allows the skin to crisp while the chicken fat slowly renders.

Generally, if the charcoal tower is too short the meat won’t cook fast enough, and too tall – the meat will burn. One other detail is to use the hands-on approach, literally using your fingers. Using tongs can bruise the meat and release juices, affecting the overall taste.

This style doesn’t use barbecue sauce, but sauces that heighten the taste of the protein being grilled.
The traditional tare sauce, salty with just enough sweetness, works well with chicken, beef, pork, or seafood. It’s the perfect grilling glaze; specific measurements for every pound of protein.

Savory, Smoky Aromas from Issaquah Sushi Restaurant

Enjoy the smoky flavor of Aji Sushi grilled meats in Issaquah. We are passionate about our grilling to bring you authentic Japanese dishes from our grill to your plate.

Japan’s Most Popular Seaweeds

Seaweed Varieties and Uses

Let’s look at five of Japan’s best loved seaweeds – the most consumed varieties and how they’re used.

Nori (海苔) is the most familiar, a type of red algae that appears green to the eyes. It looks like paper and is used to wrap sushi rolls and onigiri or rice balls. It’s being consumed by ancient Japanese as paste and not until the Edo period in the 1750’s did they discover the paste can be formed into paper-like strips and taste as delicious.

Nori is also a popular seasoning in ramen soups and noodles, sprinkled atop some dishes, and can even be eaten as snacks. Aonori (青海苔) is blue green nori, actually a different species of sea algae used to flavour many dishes. It is usually available as a dried and powdered ingredient. When sprinkled over food, it releases a very powerful aroma and brings out the flavors dishes like yakisoba noodles, octopus balls, tempura (shrimps), and also used to flavor Japanese potato chips.

Then there’s the Konbu (昆布) a sea kelp which grows in long strips and is the main ingredient for making dashi soup (stock) where its dried form is boiled into dashi. Konbu is also pickled in vinegar, chopped into fine strips, or made into tsukudani, a chilled side dish, or as powdered konbu made into Japanese tea. Hijiki (鹿尾菜) is one more seaweed, a type of brown algae but looks black and usually sold dry. It is added to fish or vegetables, eaten as side dish, and flavors sushi.

Finally, the Wakame (若布), also a sea kelp like konbu, but much more tender and succulent. It is a brown algae, even though it is bright green. It goes with root vegetable, added to miso soup, salads or eaten by itself. It is also a very rich source of Folic acid.

Classic Dishes Flavored by Seaweeds

Enjoy Japan’s popular seaweeds in your classic favorites at Aji Sushi, your Japanese restaurant in Issaquah. Have seaweed in our salads, sushi and miso soup and look no further than Aji Sushi.

Agedashi Tofu: A Heartier Tofu!

Not a big fan of tofu? Think again.
In the West, we don’t have a terribly high regard for tofu. It has a reputation as a “diet food”, with great potential for health value but little little in the area of taste satisfaction. In Asia, on the other hand, the culinary practice of cooking tofu is old enough to have been honed as a cultural art form.

Japan brings us a wide range of tofu dishes, sure to tempt even the strictest carnivore. Therefore, if you’re looking for something more out of your tofu, our Issaquah Japanese restaurant invites you to give agedashi tofu a try.

The word “agedashi” translates to “deep-fried”. Agedashi tofu is a well-known recipe dating back hundreds of years. A cookbook from as early as 1782 shows us what may be the earliest depiction of the dish. This recipe traditionally calls for a square of tofu to be dusted in potato or corn starch and deep fried to a golden-brown color.

It is then topped with chopped onions and served with a hot sauce made with soup stock, rice wine, and soy sauce. The end result is so hearty and flavorful, you just might forget that you’re not eating meat! Try it out at Aji Sushi and Grill today.

The History of Rice

How much do you know about rice?

We tend to take rice for granted in the modern world, but have you ever thought about the history behind this remarkable grain? From ancient times to our Issaquah sushi restaurant, rice is undoubtedly the most important crop ever cultivated by humankind. It has been a primary source of sustenance for more people over a longer period of time than any other food, with a story going back thousands of years.

There are also numerous types of rice. Not just white rice or brown rice. There are long-grain, short-grain, jasmine, black rice, etc.

The earliest record ever uncovered of rice being farmed for food goes back to 2500 BC in ancient China. It spread throughout the world from there, its great versatility proving to be a boon everywhere it went. It could be grown in anything from deserts to wetlands, and its nutritional value made it a staple in Japan and throughout Asia and the Mediterranean area. Come get a taste of this ancient tradition with Aji Sushi in Issaquah!

Chopsticks from Across Asia

Have you ever looked closely at your chopsticks?

The next time you eat out, try seeing if you can spot how one restaurant’s sticks are different from another’s. The sticks we use at our Issaquah Japanese restaurant may not be the same as those at a Chinese place, or a Korean venue. You might find that there are distinct styles in the chopstick world. Indeed, though these sticks may seem as simple as utensils can get, it is actually possible to identify somebody’s country of origin based on the sticks they eat with:

  • Japan: (ha-shi) Traditional Japanese chopsticks are made of lacquered wood or bamboo. They tend to come in different lengths for men, women, and children, and they taper off with a thin, round tip at the end. Historically, Japanese nobles were fond of having their sticks made from jade or precious metals, particularly silver, as it was believed that silver would stain when it came into contact with poison.
  • China: (kuàizi) The birthplace of chopsticks, China is fond of longer sticks than the other countries. Chinese chopsticks are usually crafted from unfinished wood or bamboo, and have a thicker, blunter tip than those employed in Japan.
  • Korea: (jeok-ga-rak) Korea’s chopsticks are particularly distinctive, as theirs are the only ones commonly made out of steel, but you can still find wooden chopsticks. Such sticks are shaped with a flat, rectangular cross section that tapers off to a round, slender tip. Many Korean sticks are decorated with ornate designs along the broad sides of the grip.

The Terrific Bluefin Tuna

A Million Dollar Fish: Pacific Bluefin Tuna

The terrific bluefin tuna is an apex predator from the moment of hatching, feeding on salmon, mackerel, swordfish, saury, sharks, squid, anchovies and other tunas as well. Built for speed and agility, adult bluefins are just too big and fast for killer whales and sharks to catch; bursting at 30mph speed. They roam the Pacific Ocean from East Asia over to the Northwest coast of the U.S., actually thriving in temperate zones, being somewhat warm-blooded. They can regulate their body temperatures to suit the surrounding waters, hence, they are far-reaching and can survive in both cold and warm open seas. Hunting by sight, they have one of the sharpest vision of any bony fish.

The Pacific bluefin is large and torpedo-shaped with retractable side fins, many reaching 10 feet and weighing 1,000 pounds. Considered mature at 5 years of age, some can live 25 years but averaging 15. They spawn in the area near the south of Japan and the Philippines from April to June, and commercially fished from May to October. They migrate over 6,000 nautical miles to the eastern Pacific, eventually returning to their birth waters to spawn. Highly prized for their meat, about 80% of Pacific bluefins caught worldwide is destined for the sushi restaurants of Japan.

Eaten raw, the bluefin is very tasty due to its high fat content. However, it is not advisable to cook it as it leaves a fishy taste and odor. There is no canned tuna, except for albacore and yellowfin tuna as all bluefin tunas are mainly caught for the sashimi and sushi market. Annually, at auction markets, bigtime restaurateurs pay hundreds of thousands of dollars for the first catch of the season, for publicity and good luck.

Prime Sashimi or Sushi Bluefin in Issaquah

You will love our fresh and delicious bluefin tuna – as only our esteemed chef can prepare for you. Visit us at Aji Sushi, your Issaquah sushi restaurant, and experience true Japanese classics in casual atmosphere.