Japanese definitions needed, please
Went to an amazing sushi buffet last week, the chefs were right there behind the foods, nothing brought out from the back, ate lots of good things and was wondering about the rest. May I have the definitions/brief descriptions of these items? Hamachi, Ikura, Masago, Unagi, Tamago, Yuzu tobiko (not sure if this is one or two things) and tataki. Some of the pieces that I ate had a pale orange sauce drizzled on them, it was a little spicy and so delicious. What is it called? Thanks for your help.
Ikura- Salmon Roe
Masago- Capelin Roe
Unagi- Freshwater Eel
Yuzu- A Japanese citrus
Tobiko- Flying Fish Roe
Tataki- a method of preparation for fish or meat. First sear the outside of a large piece, leaving the inside raw, then marinate, then slice thin.
Pale orange sauce- spicy sauce, a mixture of mayo and Sriracha hot sauce.
Thanks paulj, I fogot the tamago. tamago, the sweetened egg omelette, is made in a special pan and a very light, mildly sweetened egg batter. It is cooked very gently and folded over many times in the paper-thinnest of layers, and is the most very delicate and pure sweet egginess.
When I have been in Japan I have been told that many people use tamago as a test for the best sushi places. If they take the care to perfect their tamago, them they take the care to have the best sushi. I found that to be very much the truth, but it doesn't translate back to the States. Here I find very few places that have amazing tamago, but I almost always order it if available, anyway.