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What is the name of this dish: Japanese Sashimi and Rice Bowl?

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  • Aphex Apr 16, 2008 06:11 PM
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I had this meal while in Japan but I'm not sure what the Sashimi and Rice bowl on the left of the pic is referred to as? It also came with an excellent soy/sesame sauce(middle). Does this have a particular name? This was even better than it looked so I'd like to try to find something similar here in the US to see if it matches up.

 
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  1. It's called chirashi. If you're in a Korean restaurant you should trying hwe dup bap which is the Korean version of it.

    1. The sauce is meant for the tempura, not the chirashi-zushi. Just regular soy sauce and wasabi is used on chirashi.

      Sam, in Japan they usually use warm gohan, not hot since the fish will start to cook if it is served hot. Donburi places will put a layer of nori between the rice and fish sometimes.

      11 Replies
      1. re: Silverjay

        Silverjay, I believe the sauce to bottom right of the pic is for the tempura. Do you think both were? If I recall correctly some of the Japanese guys I was sitting next to also put the Soy/Sesame sauce over their chirashi-zushi. The rice was served at room temp as you state, not hot.

        Sam, what is hilarious? I choose the moriawase instead of going with a particular fish.

        1. re: Aphex

          Ah, yes. Well, it's more of that shop's particular thing than any sort of standard. That is a lot of food though, but looks pretty good.

        2. re: Silverjay

          Silverjay,

          Isn't it shari, rather than gohan, under the fish? It's been a while since I ordered chirashi-zushi, but I seem to recall the rice being dressed...

          1. re: alanbarnes

            alanb, I just replied and then saw your reply. It never occurred to me that anyone would serve sashimi on top of gohan. Is that possible? sj? ab?

            1. re: Sam Fujisaka

              Yeah, Alan's right that chirashi-zushi is served with shari- which means sushi rice...Uh, right? Actually I don't know the technical meaning of "shari" but just assumed it means vinegared rice. Anyway, as Sam and others can attest to, "gohan" is kind of a generic term for rice. And yes, there are sashimi-don dishes that are served on top of just plain gohan or with plain gohan on the side. I've gone through times when I had DiMaggio-esque streaks of eating negi-toro-don for lunch everyday on end. Ahh, Sam, you would have loved it...

              1. re: Sam Fujisaka

                Sam, I don't know how traditional it is in other parts of the world (like, uh, Japan), but at the sushi-ya I frequent here in Sacramento the chirashi bowl is probably the single most popular lunch dish among the (mostly older) Japanese-speaking clientele. The head itamae is very old-school, and he attracts customers of the same stripe, so I would assume that chirashi-zushi is a tradititional presentation.

                1. re: alanbarnes

                  And where in Sacramento might that be??

                  1. re: ricepad

                    Shige Sushi on Madison just east of Manzanita. Here's my review from last year:

                    http://www.chowhound.com/topics/417379

                    Back in 1970-something, Shige-san opened the first sushi restaurant in Sacramento. I was a semi-regular at his place on Howe until he closed it five years ago and retired. But apparently retirement was boring, so he opened up the new sushi-ya.

                    -----
                    Shige Sushi
                    5938 Madison Ave, Carmichael, CA 95608

            2. re: Silverjay

              Silverjay, I bow to you in all things Japanese! I grew up eating as follows: bit of sashimi from the plate dipped in the barest minimum of shoyu and wasabi or ground dikon and shoyu or ... brought to mouth for intial enjoyment followed by hot gohan coming from the hand held rice bowl via chopsticks. Half of the sashimi was swallowed prior to the gohan; the rest along with the gohan. Something like that. Anyway, gohan and sashimi only got to know each other in one's mouth.

              1. re: Sam Fujisaka

                Hey Sam, I meant to add the rice temperature about restaurant serving. At home, I had my own rituals too including making sashimi-don, occasionally with hot gohan.

                1. re: Silverjay

                  I understand but would probably never do sashimi-don. I really like the bringing together of cold (sashimi) and hot (gohan) at each bite. I wish I had a way of asking my cousins what they think (none here in Colombia, none on Skype, few actually communicate by email!!!).

            3. What is the dish w/the two peas(?) on top? Everything looks great.

              3 Replies
              1. re: Sarah

                Two pea dish appears to be a cold pasta salad, it'd fit with the lunch time set menu.
                I think the peas might actually be green onion.

                1. re: Sarah

                  From what I recall it was a potato based dish. I didn't recall whether they were peas or onions but looking at the full size pic I think squirrel is right. I do remember this dish being good though, just like everything else from this meal. It was nice to be able to to sample lots of different dishes. I had a lot of great food while there but this meal was one of the standouts.

                  1. re: Aphex

                    Based on what you posted, it looks like it could be a Japanese potato salad. I think it's pretty much a staple side item in Japanese "tei-shoku" (lunch sets), with thinly sliced cucumber, potato, mayo, and some other ingredients?

                    Mmmm... your photo makes me want chirashi-zushi now!!

                2. ok, so that's chirashi sushi, more or less what I expected to see when I saw the title line. An ex of mine used to make something that I thought was called "bada zushi". Similar to the chirashi, except (if I remember right) there was no fish, and all the other ingredients (cooked egg, juliened vegetables, sometimes peas - no not "authentic") were tossed together in the vinegared rice and served as a ...ummm... cold rice salad for lack of a better term.

                  does this sound familiar to anyone?

                  7 Replies
                  1. re: KaimukiMan

                    Wassamattah you? That kine stuff hapahaole - katonk - buddha head mix - mix. "Bada" not nihongo--just "bada" like "bad mofo zushi"!

                    1. re: Sam Fujisaka

                      mahalo planny bradda sam

                    2. re: KaimukiMan

                      It's "barazushi", not "badazushi", and it's the same as chirashi. I think the difference in the name is regional, but I'm not sure. According to Obachan, basically, chirashi/barazushi is a bowl of shari topped with ANY typical sushi toppings/fillings. At home, it'll be pretty ordinary: a couple of strips of kampyo, some egg, some shiitake, steamed spinach, and some kamaboko, for instance. At a fancy restaurant, it's far more likely to have the best fish in the house on the shari.

                      1. re: ricepad

                        Thanks ricepad. I'm guessing the use of the word is as much generational as regional. Most of Hawaii's Japanese immigrated here in the early years of the 20th century, and some of the words that are commonly used here haven't been used commonly in Japan in almost that long. Oh, please thank Obachan as well.

                        1. re: KaimukiMan

                          Oh, and somehow I've always thought that barazushi has some of the vinegared ingredients (like spinach, shitake and kampyo) mixed with the sushi rice itself, rather than just on top as in chirashi. Thanks for sharing the info!

                          1. re: KaimukiMan

                            I'd thank her, but she passed away last year. Literally, chirashi = scattered, while bara = loose. I've seen two kinds of barazushi: one where the shari is topped with stuff, and another where the stuff is mixed into the shari. I have never heard "chirashi" applied to this second type of bowl sushi, tho.

                          2. re: ricepad

                            I always thought of "barazushi" as some sort of set thing, not as a regional synonym of "chirashi". I think in Tokyo if you said "barazushi" it would be something like this- http://www.sumitomo.gr.jp/english/dis... .

                            Most of the recipe pages in Japanese for barazushi list earthy items such as shiitake, carrots, gobo, renkon, etc., besides fish and egg.

                        2. If the rice was vinegared, it's chirashi-zushi. If it's regular white rice, then what you had would be called a kaisen-donburi (seafood rice bowl).

                          Here's a link, with many photo examples, to a place in the Tsukiji market in Tokyo that specializes in kaisen donburi: http://www.tsukijigourmet.or.jp/41_oo...

                          1 Reply
                          1. re: E Eto

                            ... and that is the tentsuyu on the lower right for the tempura, right?

                          2. I once heard that chirashi is supposed to have exactly nine pieces of fish on it, no more, no less. Can someone confirm or deny?

                            1 Reply
                            1. re: Bob W

                              For anyone who was wondering, it looks like nine is a common number of toppings, but that is not a hard-and-fast rule.

                              http://www.sushimonsters.com/tutorial...