Sushi Night

Hosomaki, Chirashizushi and Nigigi 

Some people think that the ingredients of sushi are all raw fish. Ah, even sashimi is not only the raw fish to be used. Cooked prawn and Tamago-yaki (egg omelette alike) etc.

Actually you can use any ingredients. No rules at all!!

Nowadays, you can buy your sushi (usually Maki-mono) lunch pack in the normal supermarket, can't you?

However, they're just OK to me. Everyone has a different taste so as long as you like any taste or satisfied, it would be perfectly alright!!! 

Enjoy them!!!!

Nigirizushi here.

I made them from the ingredients you can get in the local supermarket.

Smoked salmon, Herring rollmops, Cooked prawn, Avocado and eggs.

Only you need is cut into good size, maybe smaller than 5 cm?

Egg rolls is not so easy. But I'll tell you how to make then another time.

Chirashizushi

Nearly the same ingredients to Nigiri. You can plus cucumber and some colourful veggies!

Maki zushi,,,,,, Smoked salmon, Tmagoyaki, cooked carrot & shiitake, Kanpyo vegetable.

I'll make Sushi platers for our friend's wedding on July. Exciting!!!!

I'll report you.

Hi, eventually spring has come!! Hope be continueing, though.

We have a street party on Cotham Hill today. 12:00 to 14:00 for Yume.
If you live near or in Bristol, just pop in. Have a lunch?
There're many Japanese food and things.
We're waring Kimono!!!!!

You will have a experience mini Japan.

  Mitarashi-dango with sweet soy. you can have skewerd ones today.

Many more!!! 












Hope see you there!

Yume Kitchen
9 Cotam Hill
Bristol BS6 6LD

www.yumekitchen.co.uk    Note; do not log on 'yummykitchen.co.uk'
Facebook.com/yumekitchen
@yumekitchen

Hi，I have to say sorry for deleting most of my pictures during editing the Google +!!!!!

I'll fix this as soon as possible.

Masuyo
Love.xxxxx

Yume Kitchen has started now for little over 2 months.
Thank many people so much for coming and eating in here. 







Those picture are just some of Japanese dishes.

We've got many new menus. I'll introduce some of dishes.
If you've luckily been living in Bristol area, please come and try our dishes.

Ⓒ Yume

Assorted nigiri (salmon, tuna, boiled prawn, cooked ell with kabayaki sauce (a kind of teriyaki) and salmon egg with nori see weed), served with wasabi and soy sauce.

Nigiri is a/some topping on a small sushi rice ball.

Sashimi is the row fish, cooked pieces of meats (if you prefer), fish or veggies,,,etc.

Sushi is not only row stuff!!!

Ⓒ Yume

A bento box, this is Salmon teriyaki with potato salad, takuan pickle, tamago-yaki (rolled omelette) and plain sticky Japonica rice.
Teriyaki sauce (Soy sauce, sugar and mirin) is very popular in this country. 

Ⓒ Yume

Edamame - young soy beans in pods.
It's just boiled in a salty water. This dish usually served with Sake (rice wine) or before the main dishes.
It's a must to try! 

Ⓒ Yume

Tempura Udon -  I think you know Tempura already, lightly fried meats, seafood and veggies in a soup.
Udon noodle is thick white wheat noodles. This dish is very popular in Japan. You can see one noodle shop or two in every rail way station or street. You just pop in for only 5 minutes and get on a train.  




We have many many more dishes at Yume Kitchen!
9 Cotham Hill
Bristol BS6 6LD 
UK 

https://twitter.com/Yume_Kitchen
http://www.facebook.com/yume.kitchen.7?fref=ts

My friend of 'Your Sushi' Bristol was on "Alan Tichmarsh show" ITV the other day.
Here he is!
http://www.youtube.com/watch?v=NIwufAMsl3w
http://www.yoursushi.co.uk

And my Facebook-page and Twitter
http://www.facebook.com/ids.masnewman?ref=hl
@masuyonewman

We don't go to restaurants often, Because I can cook, much better them.  

There're so many Japanese restaurants in London. Maybe 100s ,,, More? I don't know.
So how about in bristol? 
Have you tried one of Japanese restaurants ?
There're 3 which they called themselves Japanese restaurant. 「Noa」」「Masa」「Obento」,Obento is a bit different to others, but ,,,,.

I've been all those restaurants before, unfortunately to say that non of them are standard on my evaluation.
I don't think their owner are Japanese and see any Japanese person working in the restaurants.
Actually, I wouldn't mind what nationality the owners or chefs are at all, if they delivered the proper Japanese manners and taste. However, non of those restaurants have such important Japanese facts. Sorry but true!!!
My concern is that if you're new to Japanese cuisine, you think  they are the Japanese taste and culture. No way!!!!!!!!!!!  They have to have at least one Japanese adviser!

I posted my Japanese blog called 「英国通信」"Eikoku Tsushin/News from Britain" that I started to work in a bland new casual Japanese restaurant and take away in Cotham Hill.
「Yume Kitchen」 It was opened last month and has not been for one month.
「Yume」is a dream in Japanese. 「夢」in Kaniji (I don't say chinese character) 
It is so busy in the lunch time already which is good for a new restaurant, isn't it?

Sushi are very good. Hot food,,, still not proper ones, but much much better than the other Japanese restaurants in bristol.
So many our customers said, they'd been waiting for the opening of「Yume Kitchen」for ages. 
And as the owner and I, helper, are Japanese, we can make more proper and authentic Japanese taste, as well as the manners and culture.
If you have a chance to come and eat at Yume, please give us your opinion. We desperately to improve our taste. Hope you enjoy our meals.

  

Yume Kitchen
9 Citham Hill 
Bristol BS6 6LD

yuko@yumekitchen.co.uyk

Monday to Saturday 12:00 to 21:00
Sunday 12:00 to 16:00

I bought a couple of cods (I think, I don't remember the name) at Source in St. Nicolas market, Bristol last year.     (Source Food & Cafe -   http://www.source-food.co.uk/)
You usually ask to the fishmonger to gut the fish, don't you? This time, the cods had some eggs. So I make my fishmonger to keep the eggs and decided to make TARAKO（たらこ）.

Tara-ko, Tara means cod, but the original Japanese tarako is made from Alaskan pollok. Ko means baby, but here, eggs in Japanese.
When you travel to Hakata or Fukuoka area in Kyshu, South Japan, you can see more red tarako using chilli called Karashi-Mentaiki（辛子明太子）.

You just need some salt. About10% of eggs weigh. 
Be careful to gut out the eggs, they are quite fragile. 

- Place tarako on the plate and sprinkle salt all over tarako evenly. Leave them for an hour.

- Rinse them by the alcohol, like Sake or Cider roughly.

- Dry tarako and wrap them by the cling film and place on the kitchen paper (on a plate) 
in the fridge over night.

There are many other ways of Takarko making, though.

- Sprinkle a lot of salt all over Tarako, place them in the container placed kitchen towels 
(you can wrap Tarako and put them in the container) after took away excess salt. 

- Leave it for 3 〜 4 hours.

- Rinse Tarako and soak them in the salted water for 4 〜 5 hours. 

Use definitely the salt water, otherwise Tarako will be very salty.

- Take Tarako out and dry them by the kitchen towel.

Place Tarako on the kitchen towel in a tray or a dish and wrap it, use cling film. 

Put them in a container (place the kitchen paper) is an ideal. 
Keep it in the fridge.

How to use Tarako for your daily meals? 
Spaghetti, a rice, sushi or sashimi topping,  a filling of o-nigiri, for a starter on 
top of the bread etc..... many many ideas. Use your imagination!!!

Enjoy your home made Tarako! xxxxx

Happy New Year!!!!!!!

2013

Have a lovely New Year's day.

Hope your year will be fantastic.

I'll post cuisines and cultures etc. as many as I can.

Lots of love!!!!!

Masuyo,

 from Bristol, UK

xxxxxxxxxx