标题: A Sushi Bar in Manhattan [打印本页] 作者: choi 时间: 9-27-2012 15:55 标题: A Sushi Bar in Manhattan Pete Wells, Hidden in a Nook, Mastery in Plain Sight; Restaurant Review: Ichimura at Brushstroke in TriBeCa. New York Times, Sept 26, 2012 www.nytimes.com/2012/09/26/dinin ... oke-in-tribeca.html
("Mr Ichimura, 58, practices the Edo-mae style of sushi that he learned decades ago in Tokyo. Developed in street stalls in the era before refrigeration, Edo-mae sushi was made with fish that had often been cured in salt or vinegar, or stored in soy sauce to keep it from spoiling")
(5) Eiji ICHIMURA 市村 栄二.
(6)
(a) Yoshiki TSUJI 辻 芳樹
(b) tsuji 辻【つじ】(n): "intersection; crossing; crossroad"
(7) Regarding "a father skipping out on child support."
skip http://dictionary.reference.com/browse/skip?s=t
(Verb phrase: skip out on, Informal. to flee or abandon; desert <He skipped out on his wife and two children.>"
(8) For Edomae sushi, see
(a) For Edomae sushi, see
Edomaezushi 江戸前寿司; 江戸前鮨; 江戸前ずし; 江戸前鮓 【えどまえずし】(n): "{food} (See 握り寿司・にぎりずし) Edo-style sushi (usu. nigirizushi)."
(b) sushi http://en.wikipedia.org/wiki/Sushi
(section 1 History: "The contemporary version, internationally known as "sushi", was created by HANAYA Yohei [華屋 与兵衛 or 花屋 與兵衛] (1799–1858) at the end of the Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one's hands at a roadside or in a theatre. Originally, this sushi was known as Edomae zushi because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi")
(c) Edomae Sushi (Edomaezushi). Sushi Encyclopedia, undated http://www.sushiencyclopedia.com/sushi/edomae_sushi.html
("The Edomae sushi, or Edomeaezushi directly translates to 'Edo front,' and literally translates to Edo style")
(d) The noun nigiri 握り has a corresponding verb
nigiru 握る【にぎる】(v): "to clasp; to grasp; to grip; to clutch"
(9) The review says, "He [Ichimura] learned the kobu-jime technique, layering fish with kelp, which pulls water from the flesh and leaves behind a umami flavor and a green color."
(a) kobujime 昆布締め
(b) kombu 昆布 (n)
(c) shimeru 締める【しめる】(v): "to tie; to fasten"
(d) Red Snapper Sushi. Sushi Encyclomedia, undated www.sushiencyclopedia.com/sushi_menu/red_snapper_sushi.html
("The third popular way of preparing red snapper sushi is the kobujime. This is prepared by laying the fillet on wet kelp to infuse the flavors onto the fish. While this is done, excess moisture from the red snapper is transferred to the kelp while the red snapper receives the flavors from it. The result is a concentrated flavor of red snapper enhanced with kelp. Kelp, while very bland, acts as a powerful ingredient to enhance flavors in fish, and it is one of the basic ingredients in any Japanese cuisine")
(10) The review refers to "octopus suckers dabbed with wasabi and plum paste."