So in the old days when people couldn't keep fish fresh for long, they
would marinate it so it would last a little longer. Some purists to
this day don't like this idea and is considered a waste of fish
(especially some restaurants who take some high grade tuna and give it
the marinated or "zuke" (zoo keh) treatment.

I've had fantastic maguro (even chu-toro) zuke in Japan and quite good
versions in the SF Bay Area.

I was curious what ingredients, other than soy sauce and a few other
obvious ones, go into the marination? What makes one version taste
better than another?

On 22 Feb 2005 19:48:09 -0800, wrote:
>
>I was curious what ingredients, other than soy sauce and a few other
>obvious ones, go into the marination? What makes one version taste
>better than another?

The usual proportion is 1:1:3 (mirin, sake, soy sauce) and some ginger
slices. Marinate maguro or salmon for 20 minutes to 3 hours. Some
like very light marination whereas others prefer the longer time frame
(to your taste).

On 22 Feb 2005 19:48:09 -0800, wrote:

>I've had fantastic maguro (even chu-toro) zuke in Japan and quite good
>versions in the SF Bay Area.
>

BTW, chutoro is very good this way and also salmon. People south of
Tokyo prefer lighter and sweeter taste than Tokyo and north. To the
proportion I posted earlier, some add sugar as well to make it sweeter
- again this is to your taste. Check the tare (sauce) first to see if
you like it and make some adjustments.

Some use this zuke not only as nigiri or pressed nigiri, but also
scatter cut pieces over the sushi rice along with slivered green
shiso (perilla).

If you happen to have leftovers, it is good grilled as well. My
cousin in Japan always quickly dip any day old fish from sushi or
sashimi in hot water to cook briefly and dip these pieces into tasty
ponzu sauce.

> wrote in message
oups.com...
> So in the old days when people couldn't keep fish fresh for long, they
> would marinate it so it would last a little longer. Some purists to
> this day don't like this idea and is considered a waste of fish
> (especially some restaurants who take some high grade tuna and give it
> the marinated or "zuke" (zoo keh) treatment.
>
> I've had fantastic maguro (even chu-toro) zuke in Japan and quite good
> versions in the SF Bay Area.
>
> I was curious what ingredients, other than soy sauce and a few other
> obvious ones, go into the marination? What makes one version taste
> better than another?
>

Nona gave a good general recipe. Zuke actually refers to the fish that has
been marinated.
The marinade itself is called Nikirijouyu. I personally have never tried it
with fatty fish like
chu-toro or Salmon. I tend to prefer the Akami of maguro or even Katso when
available.

M

On Wed, 23 Feb 2005 17:34:53 GMT, "Musashi" >
wrote:

>The marinade itself is called Nikirijouyu. I personally have never tried it
>with fatty fish like
>chu-toro or Salmon. I tend to prefer the Akami of maguro or even Katso when
>available.
>
If I was doing chutoro or salmon, 20-30 minutes max. It will be a
shame destroying the beautiful color of chutoro. Unfortunately, I
never acquired the taste of maguro (akami) much (too much like raw
beef), but enjoy chutoro.

Lately, my favorites have been uni, hamachi, chutoro, and hotategai.
I can eat these every day! Good quality uni is just incredible tasting
and melts in your mouth.

"Nona" > wrote in message
news
> On Wed, 23 Feb 2005 17:34:53 GMT, "Musashi" >
> wrote:
>
> >The marinade itself is called Nikirijouyu. I personally have never tried
it
> >with fatty fish like
> >chu-toro or Salmon. I tend to prefer the Akami of maguro or even Katso
when
> >available.
> >
> If I was doing chutoro or salmon, 20-30 minutes max. It will be a
> shame destroying the beautiful color of chutoro. Unfortunately, I
> never acquired the taste of maguro (akami) much (too much like raw
> beef), but enjoy chutoro.
>

Same with me...akami tastes bland at best and blood at worst to me.
I enjoy Katsuo no Tataki only because of the strong yakumi that it's
smothered in.

> Lately, my favorites have been uni, hamachi, chutoro, and hotategai.
> I can eat these every day! Good quality uni is just incredible tasting
> and melts in your mouth.

I've had hotate that's great and hotate that was bland.
Here the taste is so subtle to start with that it has to be super fresh.
Strangely, the same argument applies to Uni where the taste is hardly
subtle.

M

Thanks to Mushashi and Nona for explaining zuke. :-)

> > >The marinade itself is called Nikirijouyu. I personally have never
tried
> it
> > >with fatty fish like
> > >chu-toro or Salmon. I tend to prefer the Akami of maguro or even
Katso
> when
> > >available.

Chu-toro zuke is fantastic. One itamae in San Francisco has mastered
ika zuke as well. Kind of funny to see a white piece of squid with a
twist of coffee coloring. Never had salmon before and even the most
skilled itamaes here only use maguro.

> > If I was doing chutoro or salmon, 20-30 minutes max. It will be a
> > shame destroying the beautiful color of chutoro. Unfortunately, I
> > never acquired the taste of maguro (akami) much (too much like raw
> > beef), but enjoy chutoro.

What makes chu-toro zuke taste even better is with a little searing on
the outside, similar to how they prepare katsuo or shiro maguro
tattaki. Oh man you are making me hungry....seared marinated raw beef
sushi (especially if using kobe beef quality beef...)

> Same with me...akami tastes bland at best and blood at worst to me.
> I enjoy Katsuo no Tataki only because of the strong yakumi that it's
> smothered in.

Akami can be boring, but hon maguro akami I never say no to :-)

> I've had hotate that's great and hotate that was bland.
> Here the taste is so subtle to start with that it has to be super
fresh.
> Strangely, the same argument applies to Uni where the taste is hardly
> subtle.

I love fresh Japanese Uni which has a darker orange tone, but it's
rarely available at one of the sushi bars I go to.

On 24 Feb 2005 15:07:29 -0800, wrote:


>I love fresh Japanese Uni which has a darker orange tone, but it's
>rarely available at one of the sushi bars I go to.

Best uni is coming from the central coast of California. In the past,
it was mostly all sent to Japan, but now with sushi places becoming
popular, they are offering them here and to Japanese markets in the
US.

> wrote in message
oups.com...
> Thanks to Mushashi and Nona for explaining zuke. :-)
>
> > > >The marinade itself is called Nikirijouyu. I personally have never
> tried
> > it
> > > >with fatty fish like
> > > >chu-toro or Salmon. I tend to prefer the Akami of maguro or even
> Katso
> > when
> > > >available.
>
> Chu-toro zuke is fantastic. One itamae in San Francisco has mastered
> ika zuke as well. Kind of funny to see a white piece of squid with a
> twist of coffee coloring. Never had salmon before and even the most
> skilled itamaes here only use maguro.
>

Never tried either but sounds interesting.
My only problem is that I wondre if I could ever pass up having good
Chu-toro straight.
The Ika-zuke sounds pretty unique, although I've had raw ika in a Matsumae
zuke
where it was soaked in a shouyu-konbu dashi, so I can sort if imagine it in
my mind.

> > > If I was doing chutoro or salmon, 20-30 minutes max. It will be a
> > > shame destroying the beautiful color of chutoro. Unfortunately, I
> > > never acquired the taste of maguro (akami) much (too much like raw
> > > beef), but enjoy chutoro.
>
> What makes chu-toro zuke taste even better is with a little searing on
> the outside, similar to how they prepare katsuo or shiro maguro
> tattaki. Oh man you are making me hungry....seared marinated raw beef
> sushi (especially if using kobe beef quality beef...)
>

I know that both Oo-toro and Chu-toro seared, called Aburi toro has become
somewhat popular in some places in Japan.
But I've yet to see it here in the US.

> > Same with me...akami tastes bland at best and blood at worst to me.
> > I enjoy Katsuo no Tataki only because of the strong yakumi that it's
> > smothered in.
>
> Akami can be boring, but hon maguro akami I never say no to :-)
>
> > I've had hotate that's great and hotate that was bland.
> > Here the taste is so subtle to start with that it has to be super
> fresh.
> > Strangely, the same argument applies to Uni where the taste is hardly
> > subtle.
>
> I love fresh Japanese Uni which has a darker orange tone, but it's
> rarely available at one of the sushi bars I go to.
>

I wonder what particular species is that dark orange.
I had always assumed that it was merely the season or locale where caught
that was behind the darker color.

M