<![CDATA[sushi (초밥사랑)]]> sushino2 http://blog.empas.com/sushino2 ko Copyright(c) empas corp. All Rights Reserved. Sun, 07 Sep 2008 03:46:47 +0900 "스시야" 에 sushino2 무슨 일로 대구까지 방문하고... http://blog.empas.com/sushino2/30384228








스시야 (053-426-0998)

라보니따



초밥요리사들의 끝임없는 메뉴개발로 새로운 롤(roll sushi) 이 많이 생겨나고 있어

텐까스의 바싹한 씹히는 맛이 입안을 감돌아 새로운 롤의 탐미에 흥미진진
바싹한 맛을 퓨젼롤에 적용해 감촉을 한층 아름답게 표현해


]]> Fri, 05 Sep 2008 00:33:51 +0900 노부스타일의 롤 http://blog.empas.com/sushino2/30197137



]]> Sat, 23 Aug 2008 23:16:47 +0900 성게알 군함말이- 타니 http://blog.empas.com/sushino2/30196955



]]> Sat, 23 Aug 2008 23:14:14 +0900 B코스요리 -타니 http://blog.empas.com/sushino2/30196908


구운 사과 샐러드

도미, 광어 ,연어의 생선회

전복볶음

감자스프

메인 리디움으로 구운 안심스테이크

볶음 우동

디저트도 맛나게 먹어주고

홍차
]]> Sat, 23 Aug 2008 23:05:16 +0900 된장찌개 정식 http://blog.empas.com/sushino2/30196643















]]> Sat, 23 Aug 2008 22:54:40 +0900 전복요리 http://blog.empas.com/sushino2/30102979








]]> Sun, 17 Aug 2008 21:37:47 +0900 soft shell crap & avocado roll http://blog.empas.com/sushino2/30102520
창원 씨티 7에 입점해 있는 퓨전 일식레스토랑 Tani ( 타니)에 soft shell crap & avocado 먹어보다











노부스타일의 솁 크램롤






]]> Sun, 17 Aug 2008 20:56:32 +0900 캘리포니아스타일의 레인보우 롤 (Rainbow roll) http://blog.empas.com/sushino2/30102373













레인보우 롤]]> Sun, 17 Aug 2008 20:52:11 +0900 오사카 상자초밥도 맛있어요^^ http://blog.empas.com/sushino2/30101771
오사카 초밥도 맛있어요
]]> Sun, 17 Aug 2008 20:06:53 +0900 다다미의 롤 스시 http://blog.empas.com/sushino2/30078641 ]]> Sat, 16 Aug 2008 01:31:52 +0900 멋진 그녀의 목소리를 감상해 보자 http://blog.empas.com/sushino2/30078569 ]]> Sat, 16 Aug 2008 01:25:02 +0900 멋진 연주를 감상해보자 http://blog.empas.com/sushino2/30078528 ]]> Sat, 16 Aug 2008 01:18:47 +0900 스시1020의 "B 회세트" 먹어보다. http://blog.empas.com/sushino2/30077305


기본세팅이 준비되고





회 한사라 뚝딱 먹어치우고 몸보신 잘하고 감니다.
깻잎은 뒤집어서 깔구 광어 올리고 된장소스 얹고 한쌈 먹어주고

직접 맞는 돈가스의 맛도 좋아

마지막으로 나온 우동도 맛나게 먹어주고
좋은 얘기 많이 듣고 옴니다.
장원의 새로운 명소로 뜨오르고 있는 스시 1020에 힘을 실어줌니다.
적당한 가격에 회와 초밥을 드시고 싶으면 스시 1020으로.....

]]> Fri, 15 Aug 2008 23:10:01 +0900 보다 깨끗하게 ,보다 아름답게, 보다 친환경적으로 창원의 내천이 바뀌고 있어! http://blog.empas.com/sushino2/30073846
한여름이라 덮기도 덥다. 창원의 남천에는 새로운 변화의 바람이 올 여름을 시원하게 만들고 있다

보다 깨끗하게 , 보다 아름 답게 , 보다 친환경적으로 새로 태어 나고 있는 창원의 내천에 관심을 가져 주길
위의 새을 보라!
내천에서 사냥을 하고 있다!
창원의 내천은 살아 있다.

보기에도 좋다

남천에있는 주차 공간을 과감히 없애 버리고 친환경적인 공사가 대대적으로 이루어 지고 있다.









저 멀리 새가 보인다.

씨티7앞의 맞은편 작은 내천에도 친 환경적인 공사가 이루어 지고 있어 좋다!
]]> Fri, 15 Aug 2008 17:44:02 +0900 soft shell crab & avocado roll ( 씨티 세븐의 "타니"에 들려 롤 먹어보다. http://blog.empas.com/sushino2/30073723
soft shell crab roll & avocado roll

노부스타일의 롤



셀크랩, 날치알, 오이 장어, 아보카도가 들어가

Soft-Shelled Crab Hand Roll
Recipe courtesy Emeril Lagasse, 2001
Show: The Essence of Emeril
Episode: Sushi
1/3 cup mayonnaise
2 tablespoons Creole mustard
2 teaspoons soy sauce
1 teaspoon lemon juice
2 teaspoons prepared horseradish
4 sheets toasted seaweed (yakinori)
Tempura-fried soft-shell crab, cut into 8 pieces, recipe follows
1/2 avocado, sliced lengthwise
1/2 cucumber, peeled, seeded and sliced into thin batons
Prepared sushi rice (at least 3 cups prepared rice), recipe follows
2 tablespoons finely sliced scallions
1/2 cup baby cress
In a small bowl combine the mayonnaise, mustard, soy sauce, lemon juice, and horseradish and stir to combine well. Set aside.
Hold one sheet of seaweed in your hand and with the other hand (fingers should be damp) scoop a small handful of rice and press onto seaweed, leaving 2 of the diagonal corners free of rice (these will be the top and bottom of the handroll). Lay 2 pieces of soft-shell crab, several slices of avocado, and some of the cucumber on top of the rice, and sprinkle with scallions and baby cress. Carefully begin rolling the roll, ice cream cone-fashion. If the roll does not stay closed on its own, you can either wet one edge or place a few stray pieces of rice to act as a "glue". Serve immediately, with some of the sauce spooned over the top. Repeat with remaining ingredients.
Tempura Soft-shell Crabs:
4 large soft-shell crabs
Dash Essence, recipe follows
1 beaten egg
2/3 cup flour
1/2 cup cornstarch
1 cup cold soda water
Salt and pepper
Preheat the deep-fat fryer.
To clean the crabs, remove the tail, gills, and eyes. Season with salt and pepper.
Whisk together the essence, egg, flour, cornstarch, soda water, salt, and pepper into a smooth batter. Dip the soft-shell into the tempura batter, shaking off any excess. Remove the basket from the fryer. First, carefully holding the top of the crab, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the soft-shell, top-side-down, into the oil. Fry for 2 to 3 minutes or until golden, flip the soft-shell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate.
Mitsuko?s Perfect Sushi Rice:
3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups)
3 3/4 cups water (or 5 rice maker cups)
1/2 cup rice vinegar
4 tablespoons sugar
1 teaspoon salt
In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover, and cook as directed by manufacturer?s directions.
While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. ?Cut? rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.
Yield: enough rice for at least 7 large rolls (futomaki)
Essence (Emeril?s Creole Seasoning): 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

]]> Fri, 15 Aug 2008 17:37:18 +0900