Chirasi-zushi with Salmon Roe and Snow Crabs
Chirasi-zushi is one of the sushi dishes in Tokyo, Japan. The many kinds of sashimi are put onto "sumeshi (white rice cooked for sushi)" and it looks like a gorgeous seafood rice bowl. However, people from other parts of Japan, and people from countries outside of Japan have begun to savor this meal.
This chirashi is made with salmon roe, snow crab meat, seaweed, shiso, mitsuba (Japanese parsley), sumeshi and shredded omelet (it's a complex dish that usually only chefs can master well). November to December is the best time to eat this dish.
This chirashi is made with salmon roe, snow crab meat, seaweed, shiso, mitsuba (Japanese parsley), sumeshi and shredded omelet (it's a complex dish that usually only chefs can master well). November to December is the best time to eat this dish.
It can be confusing to order this dish because people from other parts of Japan know Chirasi-zushi to mean "gomoku-zushi (several kinds of ingredients like eggs, lotus, shiitake mushroom, eel, carrots, kanpyo and, etc. are mixed with sumeshi)", a meal for a celebration. Be careful when you are ordering to avoid confusion.
いくらとかにのちらし寿司
ちらし寿司といえばハレの日のご馳走です。ちらし寿司とは関東では酢飯の上に握り寿し用の刺身をふんだんに盛り付けたものを指し、他の地域ではいわゆる五目ずしのことをちらし寿司と呼んでいるようです。お寿司屋さんで開発されたメニューで、比較的新しいお料理になります。
職人技が冴える錦糸卵と、ご馳走の代表格であるいくらとかにのちらし寿司。今が一番の旬です。
職人技が冴える錦糸卵と、ご馳走の代表格であるいくらとかにのちらし寿司。今が一番の旬です。
