{"id":48649,"date":"2022-05-03T13:57:49","date_gmt":"2022-05-03T11:57:49","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=48649"},"modified":"2022-06-04T17:58:14","modified_gmt":"2022-06-04T15:58:14","slug":"fukiyose-bento-april-2022","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/bento\/fukiyose-bento-april-2022\/","title":{"rendered":"Fukiyose Bent\u014d April 13 and 21, 2022"},"content":{"rendered":"
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Again (after our\u00a0Fukiyose-Bent\u014d March<\/a>) we were allowed special Bent\u014d<\/a> for a highly esteemed Japanese clientele in Munich, this time on two occasions, which we are proud to show again here and explain for everyone's enjoyment.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ichi-no-masu (\u58f1\u306e\u67a1)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The description of the dishes starts in the lower left compartment. This is not a general rule for Bent\u014d, where the order of the food is not fixed anyway. However, for the sake of simplicity, we currently count like this.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chirashizushi with grilled river eel, boiled shrimp, shiitake, pickled pumpkin, lotus root.\n(\u3061\u3089\u3057\u5bff\u53f8: \u9c3b\u84b2\u713c\u3001\u3048\u3073\u3001\u690e\u8338\u3001\u5e72\u74e2\u3001\u308c\u3093\u3053\u3093\uff09<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Donko shiitake mushrooms and kanpyo (\u5e72\u74e2), flavored with sweet and salty sauce, are cut into small pieces and mixed with vinegar-soaked rice to create Maze-Chirashi-zushi\uff08\u307e\u305c\u3061\u3089\u3057\u5bff\u53f8\uff09 topped with a thinly sliced omelet, fried eel, shrimp and lotus root. The different textures, acidity, sweetness, and saltiness of each ingredient spread alternately through the mouth, creating a luxurious taste unique to chirashi-zushi.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chirashizushi with grilled river eel, boiled shrimp, shiitake, pickled pumpkin, lotus root (\u3061\u3089\u3057\u5bff\u53f8: \u9c3b\u84b2\u713c\u3001\u3048\u3073\u3001\u690e\u8338\u3001\u5e72\u74e2\u3001\u308c\u3093\u3053\u3093\uff09<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ni-no-masu (\u5f10\u306e\u67a1)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Continue in the upper left compartment, where the mackerel is hidden.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mackerel Yuan Yaki (\u9bd6\u306e\u5e7d\u5eb5\u713c\u304d)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yuan-yaki is one of the most popular ways of preparing grilled fish dishes, which uses a pickling sauce called \"yuan-ji\" made from soy sauce, sake, mirin and lemon juice.<\/p>

There is a theory that yuan-yaki was invented by Kitamura Yuan (\u5317\u6751\u7950\u5eb5\uff0c1648-1719), a tea master in Omi Province (\u8fd1\u6c5f\uff0ccurrent Shiga Prefecture \u6ecb\u8cc0\u770c) during the Edo period (1603-1868). Yuan was a gourmet and is said to have been able to distinguish the taste of the water used for the tea ceremony.<\/p>

The mackerel is marinated in yuan-ji for about two hours and then baked in the oven, with the skin coated with mirin to make the surface shiny. The fat of the mackerel harmonizes perfectly with the sweet and salty sauce of the yuan-ji. The accompanying grated daikon mixed with sweet vinegar refreshes the mouth after eating the mackerel.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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San-no-masu (\u53c2\u306e\u67a1)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Continuing clockwise, the upper right compartment of our special Fukiyose Bent\u014d again features some finely fried specialties.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Shrimp, salmon, green asparagus, eggplant fried in panko coating.\n(\u30df\u30c3\u30af\u30b9\u30d5\u30e9\u30a4\uff084\u7a2e\uff09\u6d77\u8001\u30fb\u9bad\u30fb\u30b0\u30ea\u30fc\u30f3\u30a2\u30b9\u30d1\u30e9\u30ac\u30b9\u30fb\u8304\u5b50)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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When it comes to fried dishes in Japan, in addition to tempura, the breaded and deep-fried \"furai\" (\u30d5\u30e9\u30a4) is also very popular as a staple in the Bent\u014d. Tempura has been eaten in Japan since the Muromachi period (1333-1573) and is therefore a part of Japanese people's immediate culinary experience. However, deep-fried dishes are considered in Japan to be a \"Y\u014dshoku\" (\u6d0b\u98df) originally imported from the West, which originated after the Meiji period (1868-1912) when breading was introduced to Japan.\u00a0<\/span><\/p>

Breadcrumbs originally brought to Japan from the West were fine-grained cookies or dry bread, but the Japanese made their own breadcrumbs by crushing a loaf of bread and grinding it through a wire screen. Japanese breadcrumbs are unique because they have a light texture and contain no oil.<\/p>

Japanese tonkatsu sauce (a type of thick Japanese Worcestershire sauce) goes very well with the fried dish, which retains the flavor and juicy texture of the ingredients inside while the surface becomes crispy and brown.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tempura with shrimp, salmon Label Rouge, green asparagus and eggplant<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Yon-no-masu (\u8086\u306e\u67a1)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Finally, the lower right compartment:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Meatballs with sweet and sour sauce (\u8089\u56e3\u5b50\u7518\u9162\u9921)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Minced beef and pork are mixed with slow-roasted onions and Japanese bread crumbs, seasoned with salt and pepper, formed into meatballs and deep-fried in oil. They are then doused with a sweet and sour sauce made from vinegar, tomato ketchup, soy sauce and sugar. The sauce is then thickened with potato starch. The sweet and sour sauce combines well with the fluffy fried meatballs thanks to the effect of the breadcrumbs.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Boiled egg marinated in dashi broth (\u5869\u716e\u7389\u5b50)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A half-cooked egg soaked overnight in a sauce flavored with dashi, soy sauce and salt. The harmony between the egg white soaked in the sauce and the melting yolk is a perfect balance.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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White asparagus Ohitashi (\u767d\u30a2\u30b9\u30d1\u30e9\u30ac\u30b9\u306e\u304a\u6d78\u3057)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Seasonal white asparagus is quickly cooked and soaked overnight in a delicately flavored broth of dashi, light soy sauce and salt. The flavor of the bonito broth penetrates well into the sweet white asparagus. It's best to snack on the asparagus between heavily spiced dishes to create a flavor contrast.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chicken leg grilled marinated in soy sauce (\u9d8f\u30e2\u30e2\u8089\u6f2c\u3051\u713c\u304d)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chicken thighs soaked for four hours in a marinade flavored with soy sauce and garlic and baked in the oven. The lightly browned surface is crispy on the outside and full of juicy flavor on the inside.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Okra and chikuwa tossed in sesame seeds (\u30aa\u30af\u30e9\u3068\u3061\u304f\u308f\u306e\u80e1\u9ebb\u548c\u3048)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"Goma-age\" (\u80e1\u9ebb\u548c\u3048), boiled vegetables with sesame seeds, soy sauce and sugar, is one of the classic side dishes of Japanese cuisine. This time, the chef combined two unexpected ingredients: chikuwa marinated in dashi broth and sticky okra. The soy sauce and sugar bring out the flavors of the ingredients, and the aroma of the sesame seeds ties them together.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ko-masu (\u5c0f\u67a1)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The ginger, as always, serves only as a small flavorful change between the various dishes to be sampled.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ginger (\u30ac\u30ea\u751f\u59dc)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The role of gari (ginger) can be summarized in two ways.<\/p>

The first is to refresh the mouth. Especially after eating heavily spiced or oily fish, gari can cleanse the palate and reset the taste buds in the mouth.\u00a0<\/span><\/p>

The second function is its sterilizing effect. Eating ginger as a condiment for sushi with raw fish can prevent food poisoning due to the strong sterilizing power of ginger. Although there was no raw fish in this bento, the role of gari is still important for the bento, which takes a little time from preparation to delivery.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Final touches by Chef Matsui at Fukiyose Bent\u014d<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Bent\u014d in the highest quality<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Every evening we serve first-class sushi and fine Japanese cuisine in the restaurant sansaro with many organic ingredients. But on special request or for special occasions we always have other varieties of Japanese cuisine.<\/p>

If you would like to order a very exclusive menu or need catering for an event, please contact us using the contact form on our website. www.sushiya.de<\/a> and subscribe to our newsletter to be there when we offer another special.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\tBento in SUSHIYA sansaro in March 2022\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Wieder (nach unserem\u00a0Fukiyose-Bent\u014d M\u00e4rz) durften wir besondere Bent\u014d f\u00fcr eine hochgesch\u00e4tzten japanischen Kundschaft in M\u00fcnchen anfertigen, diesmal gleich zu zwei Gelegenheiten, die wir hier stolz nochmal zeigen und zum Genuss Aller erl\u00e4utern wollen. Ichi-no-masu (\u58f1\u306e\u67a1) Die Beschreibung der Speisen startet im linken, unteren Fach. Das ist keine allgemeine Regel f\u00fcr Bent\u014d, bei der die Reihenfolge […]<\/p>\n","protected":false},"author":2,"featured_media":48655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[196,1,133],"tags":[],"class_list":["post-48649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bento","category-blog","category-template-neu"],"jetpack_featured_media_url":"https:\/\/www.sushiya.de\/wp-content\/uploads\/bento\/bento-april-2022-_nd56538-1536px.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/48649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/comments?post=48649"}],"version-history":[{"count":24,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/48649\/revisions"}],"predecessor-version":[{"id":49359,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/48649\/revisions\/49359"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media\/48655"}],"wp:attachment":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media?parent=48649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/categories?post=48649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/tags?post=48649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}