Japanese Buffet Party

I was asked to arrange a Japanese Buffet diner for 10 people the other day. 

I made sushi platters as usual, but cooked some family fishes.


Picture left (left to right); Hoso-maki - cucumber, tamago-yaki, tuna-mayonnaise, Nigiri - herring mop, tamago-yaki, Zuke-mozzarella, (centre) Temari-zushi - kinshi-egg, prosciutto, smaked salmon.  + Gari ginger.

This picture; basically the same as above but they are teriyaki chicken-maki here.

Honestly, it is not easy to find a very fresh fish for sushi in this country. I mean, the very very fresh fish that you can eat row as sashimi. Unless you work at a restaurant or live near a fishing village.
Of course, you cant get some frozen fish from Japan or somewhere else in the world. 
But I really want to use the local products as possible as I can. I do my best. 





Other dishes on my menu;
Chicken, Salmon fillets and Tofu marinated in the teriyaki sauce. Each dished are slightly different taste. Sesame beans, Tamago-yaki (egg rolls).
Not to forget, the gari ginger and wasabi for the sushi. Sake as well.



I made the website for my catering business the other day. Actually it's hasn't completed yet. I'm doing only sushi catering at the moment, but the other cuisine, like south African food, mainly Mozambequan, will be launch in the future.  

If you're interested in my site, please click 「Chew Valley Takumi Sushi」here.
And if you have any question, just ask me!!! Or comment, please.

gsjskfl

Moyashi - Bean sprout

Have you tried to cook "moyashi「もやし」 bean sprouts" before? Actually you can eat this vegetable row in a salad. 

Your answer would be "YES", if you cook an Asian dinner. Chinese and Korean cuisines use a lot of moyashi. Some Japanese dishes cook with moyashi as well. 

I don't think that many people cook moyashi regularly, unless you're a lover of the Asian food or just love cooking.

So do you think you prepare this oriental vegetable properly? 

I'm going to show how to prepare moyashi properly or the Japanese way. (I don't know how other people in another Asian countries to prepare moyashi like this.)

What do you need to do first, fill the water in a big bowl after take out the moyashi from the package and then soak them in the water. 

You can see the brownish roots in the end of moyashi (1st pic). You don't need this part. You have to pluck them with your fingers one by one. This job is very important process cooking moyashi in the Japanese cuisine. It's quite taking time for doing this. So you can do other things simultaneously. Yes, you need patience.

Rid of the roots, but not the top end, "Germs", which is the most nutritious part (3rd pic). Keep them as possible as you can. Now it's beautifully clean(2nd pic).

This will be taste much better. And kept moyashi in the container with the water in the refrigerator will keep moyashi fresh and much longer. It's similar to keep Tofu in the water. In both cases, you have to change the water every day or twice a day. 

I've been constructing the Sushi catering business website, so if you're interested in, log on my site. Just have a look and leave your opinion, if you have. 

Then If you have a plan of Sushi a party or Japanese dinner for your family and friends soon, I can arrange the meals for you. You can enjoy an authentic and actually proper Japanese cuisine at your home. In the South West area only, mainly Bristol and Bath, at the moment.

Chew Valley Takumi Sushi 「匠すし」Your local Sushi expert!