You’ve probably heard the term umami to describe your food before, but what does umami mean? Where did it come from? And why don’t I know what it is just by saying it?

That’s what we are here to go over with you today! From the meaning of umami to how to identify umami Japanese dishes, you will finish this blog with a full understanding of the fifth flavor from:

• A Brief History
• Role of Umami in Japanese Cuisine
• Key Ingredients
• Cooking Techniques
• Health Benefits

Let’s get started!

 

What is Umami?

Starting with the most obvious question: what is umami?

The word “umami” comes from Japan and translates to “pleasant savory taste.” Umami is one of the five tastes we can identify. The other four are 

• Sweet
• Sour
• Salty
• Bitter

This taste is often referred to as a rich or savory flavor. We use the term to describe foods like cheeses or broths. 

The term was first coined in 1908 by Japanese chemist Kikunae Ikeda. He isolated a chemical compound known as glutamate from seaweed. The taste Ikeda experienced was recognized as a distinctively different taste. One very different from the original four listed earlier.

Despite being coined in 1908, it took almost a century for umami to be accepted as one of the main, now five, tastes of cuisine. 

 

 

The Role of Umami in Japanese Cuisine

Umami plays a foundational role in Japanese cuisine. Ikeda found that this taste came from glutamate, an amino acid present in many traditional Japanese ingredients such as: 

• Kombu (kelp)
• Katsuobushi (dried bonito flakes)
• Shiitake mushrooms

These ingredients are commonly used to make dashi, a cornerstone broth in Japanese cooking. It delivers a rich base to countless dishes, from miso soup to ramen.

 

Umami in Japanese Culture

In Japanese culinary culture, umami is more than just a flavor—it’s a philosophy. 

Japanese cuisine emphasizes balance, subtlety, and natural harmony, and umami provides a way to bring out the best in ingredients without overpowering them. 

Rather than relying on heavy seasonings or fats, Japanese chefs use umami-rich elements to enhance the intrinsic taste of each component. This approach reflects the cultural value of respecting nature’s offerings, showcasing the beauty in simplicity.

 

Key Ingredients that Contribute to Umami 

Umami-rich ingredients are the backbone of Japanese cuisine, lending depth and complexity to dishes without overwhelming them. 

Kombu

The most iconic ingredient is kombu, a type of edible kelp high in glutamic acid. 

 

Katsuobushi

These are dried bonito flakes, which are rich in inosinate. When kombu and katsuobushi are combined in dashi, the glutamates and inosinates work together to create an intensified umami experience.

 

Shiitake Mushrooms

Shiitake mushrooms also play a key role in umami, especially when dried. The drying process concentrates their guanylate content—another natural umami compound. Shiitake mushrooms are often added to soups, rice dishes, and vegetable broths to enhance savory depth. 

Fermented products, such as soy sauce, miso, and fermented fish sauces, also deliver strong umami flavors thanks to the breakdown of proteins into free amino acids during fermentation. These ingredients not only boost taste but also reflect traditional Japanese methods of preservation and flavor development.

 

 

Umami Japanese Cooking Techniques

It’s not just about the ingredients—it’s also about how those ingredients are prepared. 

In Japanese cuisine, cooking techniques are carefully chosen to maximize and highlight umami flavors. As discussed earlier, the preparation of dashi is an important technique. Ingredients are steeped briefly – never boiled – to gently extract their savory compounds while avoiding bitterness. 

This mindful approach allows the natural umami to shine, forming a base for everything from miso soup to simmered vegetables.

Fermentation is another key method that enhances umami flavor. The time-intensive process breaks down proteins into amino acids, resulting in rich marinades, sauces, and soups. Some of the staples you may be familiar with are: 

• Miso
• Soy sauce
• Natto 

The technique not only deepens taste but also speaks to the Japanese value of patience and respect for tradition in cooking.

Another technique that is time-intensive is drying and aging. This technique is used often for shiitake mushrooms or katsuobushi. 

A concentrate from the umami components is created through moisture removal and chemical transformation. After, even grilling and searing are used to enhance umami by triggering the Maillard reaction.

These methods reflect a deep understanding of how to coax flavor from simplicity, an essential part of Japan’s culinary identity.

 

The Health Benefits of Umami

Umami offers a range of health benefits outside of being delicious!

 

Portion Control

Because the taste of umami provides a satisfying, savory flavor, it can help people feel full and satisfied with less food. This supports portion control and weight management, making it a helpful tool for creating meals that are both flavorful and lighter in calories.

 

Reduced Salt/Sodium

Another key benefit is umami’s ability to reduce the need for added salt. Studies show that dishes rich in umami can be perceived as just as flavorful even when sodium is reduced. This is particularly valuable in Japanese cuisine, where broths and fermented condiments like miso and soy sauce are used strategically to enhance taste without overwhelming the dish. 

 

Digestive Health

Umami also plays a role in digestive health. The naturally occurring glutamates stimulate saliva production and digestive juices. This aids in the breakdown and absorption of nutrients. It’s especially helpful for older adults, whose sense of taste and digestive efficiency may decrease with age. 

In this way, umami-rich foods not only enhance the enjoyment of eating but also support the body’s ability to process and benefit from nutritious meals.

 

 

Exploring Umami at Kobé Japanese Steakhouse

Now that you know all about the history, preparation, and umami Japanese dishes, try it for yourself! Kobé Japanese Steakhouse is proud to offer authentic umami Japanese cuisine that will satisfy your cravings! From our amazing soups to our delectable sauces, you’ll leave saying “Umami, I’m full!”

Book your reservation today, order for pick-up, or ask about how we can cater your next event!

A question that many have been asking for years: where’s the beef? But in this instance, where’s the Wagyu beef?

You’ve likely heard about wagyu beef as the Bentley of meats, but what makes it that way? In this blog, you will learn all about wagyu beef from:

• What is wagyu beef
• What makes beef wagyu
• How wagyu beef is farmed
• Wagyu grading scales
• And more!

Get your taste buds ready, and maybe grab a bib, because we guarantee you’ll be salivating by the end of this blog.

What is Wagyu Beef?

Wagyu beef is a cherished and revered part of Japanese culture, representing the pinnacle of luxury meat. 

Wagyu is renowned for its tenderness, marbling, and buttery flavor. It is crafted through specific breeding practices and attention to animal welfare that have been honed over centuries (which we will get into later in this blog). 

The term “wagyu” directly translates to “Japanese cow.” But wagyu beef only refers to specific breeds of Japanese cattle:

• Kobe 
• Matsusaka
• Omi cattle

Marbling 

The marbling, known as “shimofuri” in Japanese, is the most recognizable characteristic of wagyu beef. This is what makes it so distinctive and luxurious. This intricate marbling refers to the fine, interwoven streaks of intramuscular fat distributed throughout the meat. 

Unlike the surface fat seen in other types of beef, wagyu’s marbling is deeply ingrained within the muscle, giving the beef a different appearance. This fat is responsible for wagyu’s melt-in-your-mouth texture, as it cooks quickly, creating a buttery, rich flavor profile.

The development of this marbling occurs through a combination of: 

• Selective breeding
• Specialized feeding practices
• Meticulous animal care 

Wagyu cattle are often fed a diet high in energy and low in stress factors, allowing them to develop the high-fat content needed for their signature marbling. The attention given to each step of the process is a testament to the Japanese philosophy of “takumi” or craftsmanship, which prioritizes quality over quantity.

Flavor Profile

The flavor profile of wagyu beef is celebrated for its depth, richness, and complexity. This sets it apart from any other beef. Thanks to the marbling, wagyu has a uniquely buttery and velvety texture that almost dissolves in the mouth. 

The marbling also contributes to wagyu’s intense, savory flavor known as “umami,” which is often described as the “fifth taste” in Japanese cuisine. Umami imparts a subtle sweetness and full-bodied depth, enhancing the beef’s natural flavors and providing a more well-rounded taste.

As the fat melts during cooking, it releases flavorful oils that infuse the meat with a rich aroma and delicate sweetness. This makes every bite both flavorful and juicy without feeling heavy. 

In regards to seasoning, wagyu beef is often seasoned sparingly with salt or paired with light, traditional sauces to let the meat’s natural flavors shine. High-end chefs around the world echo this approach, respecting wagyu’s complexity by highlighting rather than overwhelming it. 

Japanese Raising Wagyu

As you read earlier, the Japanese have a meticulous and highly specialized approach to raising wagyu cattle, focusing on techniques that enhance marbling, tenderness, and flavor. Here’s a closer look at how they achieve this:

1. Selective Breeding

Wagyu cattle come from only three, specific Japanese breeds. Farmers carefully select cattle with ideal genetic traits to maintain and enhance the unique qualities of wagyu. Sometimes, farmers track a cattle’s lineage for generations to ensure the best attributes are passed down.

2. Controlled Diet

Japanese wagyu cattle are fed a special, high-energy diet that often includes a mix of rice straw, hay, wheat, corn, and barley. This feed is high in fiber and low in fat, promoting gradual growth and the development of intramuscular fat. 

There are some that say beer is fed to the cattle. While that is not a normal practice, it has been known to happen depending on the farmers.

3. Stress-Free Environment

Stress can negatively impact marbling, so wagyu cattle are typically raised in calm, spacious environments with minimal disruption. 

In some cases, cattle are provided with massage and brushing to promote relaxation and improve muscle texture. Though, like the stories about cattle being fed beer, this is less common than sometimes portrayed.

4. Unique Climate and Environment

The regions where wagyu are raised are known for specific climatic conditions that contribute to the beef’s unique qualities. Each region’s distinct weather, water quality, and vegetation can play a role in shaping the flavor and marbling of the beef.

5. Longer Raising Period

Wagyu cattle are raised for longer periods than most commercial beef, often between 28 and 36 months. This allows more time for the marbling to develop. 

Many commercial cattle are processed at around 18 months. This extended raising period, along with the high-cost diet, is a significant factor in wagyu’s high price.

6. Individual Attention and Monitoring

Wagyu farmers often treat their cattle with individualized care, monitoring weight, health, and even personality traits. Farmers closely observe each animal’s condition and adjust its diet and care based on specific needs to promote optimal marbling and flavor.

7. Regional Techniques and Traditions

Each wagyu-producing region in Japan has its own techniques, feeding practices, and traditions that contribute to the local beef’s signature qualities. 

For instance, Kobe beef is known for its finely marbled, delicate meat, which some attribute to the region’s mineral-rich water and specific feeding techniques.

Wagyu Grading

In Japan, wagyu beef is graded according to rigorous standards to ensure the highest quality and consistency. The Japan Meat Grading Association (JMGA) evaluates wagyu based on yield, marbling, color, firmness, and texture. This system classifies wagyu into quality categories and ranks. Here’s how the grading works:

1. Yield Grade (A, B, C)

The yield grade assesses how much usable meat can be obtained from a cow. The range is:

• A representing the highest yield,
• B representing an average yield, and
• C representing a below-average yield.

Yield grade is based on the percentage of meat from certain cuts and helps indicate the overall quantity of meat that can be produced.

2. Quality Grade (1 to 5)

The quality grade evaluates factors like marbling, color, firmness, and texture, with each factor rated on a scale from 1 to 5, where 5 is the highest. Each area listed below receives a separate grade.

Key Quality Criteria:

• Marbling: Marbling is rated on a scale from 1 to 12. Scores of 8-12 indicate highly marbled, premium-grade beef, characteristic of the finest wagyu. 
• Color and Brightness: The color of the beef is rated from 1 to 5, focusing on how vibrant and appealing the meat looks, typically aiming for a reddish-pink hue.
• Firmness and Texture: Firmness measures how solid the meat feels, while texture assesses the grain or consistency of the muscle fibers. Both are rated from 1 to 5, with higher scores indicating firm yet tender, fine-grained meat.
• Fat Color and Luster: The color and shine of the fat are also rated, as high-quality wagyu fat should be white or creamy and glossy, contributing to the meat’s overall presentation and appeal.

The ratings are combined to produce a final quality score, with 5 being the most superior grade possible. This gives you the…

3. Final Wagyu Grade

The yield and quality grades are combined to create a final grade for wagyu. The highest grade, A5, represents the highest yield and quality (A for yield and 5 for quality), signifying supreme marbling, color, firmness, and fat quality. Lower grades are acceptable but lesser in their quality levels.

Extra: Regional Wagyu Certification

In addition to national grading, certain regions have their own standards for wagyu certification. For instance, Kobe, Matsusaka, and Omi wagyu must meet strict regional criteria to carry the name, including specific lineage, raising practices, and even a unique ID system that allows tracking back to each cow’s origin.

Experience

Eating wagyu beef is supposed to be a unique and luxurious experience. The moment a slice of wagyu touches the tongue, it almost melts, thanks to the marbling that defines the meat. 

The initial bite offers a buttery softness and tenderness that’s rarely found in other types of beef. As the meat warms, the fat dissolves to release rich, savory oils that coat the palate with a silky, umami-rich flavor. This flavor profile is both intense and balanced, with the fat delivering an earthy, slightly sweet richness that amplifies the beef’s natural flavors.

For many, the experience of eating wagyu goes beyond taste. The care behind each cut, from the breeding to the cooking techniques, enhances the appreciation of each bite. As the flavors linger, wagyu leaves a lasting impression—one that speaks to both the richness of Japanese culinary culture and the extraordinary craftsmanship that goes into producing it.

Try Authentic Wagyu Beef at Kobé

Are your taste buds ready to jump through the screen after learning about all of the care that goes into making a single piece of wagyu beef? Then call ahead to Kobé Japanese Steakhouse and reserve your table!

We offer authentic A5 wagyu beef cooked by our world-renowned chefs. Enjoy your wagyu beef during one of our stunning hibachi dinner shows and watch as they cook your dinner to perfection. 

Reserve your spot today!

Fried rice is not just a staple of Japanese cuisine. It has become a staple of many cultures and a favorite of those who enjoy Asian food. But how did this seemingly simple dish become the go-to international meal, and how can you make Japanese fried rice?

Here you’ll learn all you need to know about Japanese fried rice! We’ll touch on:

• History of Fried Rice
• Ingredients Used
• How to Make Japanese Fried Rice

We apologize in advance if this starts to make you hungry, because we already are! Let’s learn more about the world’s go-to Japanese dish!

History of Fried Rice

First, a quick history lesson on the creation and popularity of Japanese fried rice!

Fried rice began in China, specifically during the Sui Dynasty (589–618 AD). It was initially a way to use up leftover rice and other ingredients, reducing food waste while creating a flavorful and satisfying meal. This approach to cooking became a staple in Chinese households almost instantly.

China and Japan are close trade partners and have been for centuries. During the Tang Dynasty (618-907 AD), many Japanese students would flock to China to learn about their culture and experience their cuisine which led to an increase in popularity of the dish. This popularization took off in the 19th and 20th century due to the Chinese Diaspora. Thus, Chinese immigrants opened Chinese restaurants in major Japanese port cities like Yokohama and Kobé (wink wink).

During this period, Japan experienced a rapid modernization of culture, technology, and cuisine to mimic Western culture. A westernized Japanese version of fried rice called Yōshoku was created as a result. While similar to Chinese fried rice, Yōshoku substituted imported Chinese ingredients for locally sourced Japanese produce and meats.

At the conclusion of World War II, the popularity skyrocketed due to its versatility. Fried rice was served as a side dish in a majority of restaurants, both local and international. Its popularity eventually led patrons to order the dish as their main course.

The journey of fried rice to Japan is a testament to the rich history of cultural exchange between China and Japan. Its adaptation and integration into Japanese cuisine illustrate how food can transcend borders and become a beloved part of another culture.

Ingredients

Fried rice is known for its versatility and ability to use leftovers to create a delicious meal. Japanese fried rice, sometimes known as Chāhan, builds on the foundation created by Chinese practices by adding in traditional Japanese cuisine.

Rice

You have to start somewhere, so obviously start with the rice here.

Rice is the base of the majority of Asian diets as it is readily available and easy to prepare. Rice soaks up the flavor of all of the ingredients used while cooking, creating a flavor profile that can be to anyone’s liking.

While cooking the rice, the traditional sauce used is Soy Sauce. It adds a salty tang to the rice and other ingredients used. This can be substituted for other sauces like eel and oyster sauce.

Why Use Day-Old Rice?

There is a popular notion that using day-old rice is the best rice to use for cooking fried rice. This is because the reduced moisture content makes the rice retain the flavors of the sauce and other ingredients better. It is also easier to handle.

Vegetables

Vegetables are an important part of Japanese cuisine and a healthy, balanced diet too!

Like rice, vegetables can soak up the sauce that is used and create a robust, delightful flavor when paired with their natural taste.

Some of the most popular vegetables used:

• Carrots
• Peas
• Green Onions
• Ginger
• Garlic
• Furikake
• Seaweed

Each of these vegetables brings their own unique flavor and texture to Japanese fried rice making it more dynamic and delectable.

Eggs

Eggs have become a very popular addition of protein to Japanese fried rice.

Adding eggs to fried rice gives it a different, rich texture. The crunchy rice and vegetables with the soft, fluffy egg can send your taste buds off world!

The eggs are traditionally done scrambled, but they can be cooked to anyone’s liking. Some people prefer their eggs served over easy when they are having fried rice as part of their breakfast!

Seafood

Japan’s chief source of protein intake comes from seafood. Fishing culture and trade is a staple of Japan’s economy. It is only natural that seafood is included as part of Japanese fried rice.

The most popular of the seafoods used is shrimp due to its abundance and it is easy to handle over other seafood options. However, any form of seafood can work.

Other shellfish, like lobster and crab (even imitation krab), have become popular options for those looking to change their dish up just slightly.

Most fish are kept out of fried rice as they can break apart during cooking into pieces too small to eat.

Westernized Ingredients

You may be wondering, “Where’s the chicken or ham?”

Chicken is not a traditional protein in Japanese fried rice, but it has become the most popular version of the dish. In the Americas, chicken is the most widely available source of protein. When the dish gained popularity in the US, they opted to make it their own.

And thus, chicken fried rice was born!

How to Make Japanese Fried Rice?

Now that you know the history of how fried rice came to Japan and how it became popular, along with the traditional ingredients, it’s time to cook!

Prepare the Ingredients

Take your day-old rice out of the refrigerator. Be sure it is not clumped together by breaking up any chunks with your hands.
For your other ingredients, be sure to dice them accordingly

Cook the Egg

Heat one tablespoon of oil in a large frying pan or wok over medium-high heat. Add the eggs and scramble until fully cooked. Remove the eggs from the pan and set aside.
*Remember you can cook the egg any way you like, this is just the traditional way of cooking

Cook the Proteins

In the same pan, add another tablespoon of vegetable oil and add the diced protein. Stir-fry until the meat is heated and slightly caramelized. Then remove from the pan and set aside with the eggs.

Cook the Vegetables

Add the diced carrots to the pan and stir-fry for about 2 minutes until they begin to soften. Add the peas, garlic, and half of the green onions. Then stir-fry for another minute until fragrant.

Combine Ingredients

Increase the heat to high and add the day-old rice to the pan. Stir-fry the rice, breaking up any clumps, until it is heated through and begins to crisp slightly. Then combine all of the ingredients evenly.

Season the Rice

Add your sauce and stir well. Season to taste.

Final Touches

Stir in the remaining green onions and cook for another 30 seconds then serve.

Try Our Japanese Fried Rice at Kobé Japanese Steakhouse

Now that you are equipped with a knowledge of how fried rice came to be one of the most popular international dishes of today, and how it’s made, it’s time to try some on your next trip to Kobé Japanese Steakhouse!

Kobé Japanese Steakhouse is renowned for its authentic Japanese cuisine. Try an amazing fried rice bowl or sample some of our favorite cocktails and sake!

And don’t forget about our Hibachi Dinner! Have a trained chef cook your dinner right in front of you! See how to make Japanese fried rice from a trained chef just three feet from you! They make sure you are entertained throughout the meal and you leave with a belly full of amazing Japanese food, even for your picky eaters.

Book your reservation today!

You’ve seen it on the menu, but what is tempura exactly?

Originating from Japan, tempura has captivated taste buds worldwide with its light and airy batter coating everything from vegetables to seafood. Whether you’re a seasoned home cook or a curious food enthusiast eager to explore new flavors, tempura promises a delightful experience.

With years of skilled training, Kobé Japanese Steakhouse is here for your culinary lesson in this beloved Japanese cuisine. In this blog you’ll learn exactly:

• What is Tempura?
• What is in the Batter?
• Common Tempura Dishes
• How to Cook Tempura

So get your taste buds ready, because by the time you finish reading this, you’ll want to try it for yourself!

What Is Tempura?

Tempura is a style of cooking used in Japanese culture. It is believed to have started in the Edo period of Japan (1603-1868) with street vendors that surrounded the fish markets.

There is some dispute that tempura actually came from Portugal. Many Portuguese missionaries traveled to Japan during the Edo period and may have brought the cooking techniques with them, later being adopted by Japanese cuisine.

Tempura is similar to how many restaurants fry their food. The food, whether it be traditional seafood or vegetables, are lightly dipped in a batter and fried. The batter used creates a light and crispy texture to the food, sealing the flavors inside but not overtly saturating the food in oil.

What Is in the Batter?

For many cooks, the batter is what makes the dish. Traditional Japanese tempura batter uses a combination of three common ingredients:

Flour

Like with most batters, flour is the main ingredient. It produces the breaded texture seen on the outside of the food.

Eggs

Eggs act as the binding agent and add structure to the batter. This is aided by the elevated fat content found in the yolk of the egg.

Ice Water

Ice water is the most underappreciated of the ingredients in the batter. Cooks use ice water over room temperature because the ice slows the formation of gluten during the cooking process.

This allows for a crispier cook while not allowing the batter to absorb the oils in the frying pan during the cooking process.

Common Types of Tempura

Your taste buds are ready now. It’s time to look at the common types of tempura foods you can order at your favorite Japanese steakhouse. With all of the options available, you may have a problem picking just one!

Shrimp Tempura

Seafood is a staple of Japanese cuisine, especially shrimp. It is believed that shrimp tempura was the first use of the cooking style in Japan. While any type of shrimp can be used, tiger prawn shrimp are the traditionally used shrimp in Japan.

Just be sure to peel them before you fry them.

Tempura Sushi

Tempura is one of Kobe’s many available sushi options and is the most popular version of tempura today. Tempura rolls are often served either partially fried or completely fried.

Partially fried involves the cooks only frying the main ingredient(s) in the roll. This would include the shrimp, vegetables, or other foods mainly found in sushi. The remaining ingredients, like other vegetables and rice, are then rolled around the fried food and served as such.

The other option is when the cook fries the entire roll instead of just part of it. This means the batter goes on the outside of the roll and it is then fried as one piece. Individual pieces are not traditionally fried because it is a clean-up nightmare for the pieces of rice that may fall out of the roll.

Vegetable Tempura

For those looking for a vegetarian option, we didn’t forget about you!

Vegetable Tempura is very common in Japanese cuisine. Traditionally, root vegetables such as potatoes and squash are used in this form of tempura because they provide a crispier finish with the batter. The added starch means there is less liquid in the ingredients. This results in a crunchier finish to the tempura coat.

Other vegetables are also used like peppers, onions, green beans, and even pumpkin.

Chicken Tempura

If you’re not a fan of seafood, but still want some protein, there is an option for you too.

Chicken tempura is an insanely popular dish in the United States. In fact, the tempura batter is used for many fast food restaurants as their main batter for their chicken nugget meals.

The only note on ordering chicken tempura is that the meal is heavier than usual tempura meals. This is due to the amount of liquid in the chicken that absorbs the oil during the frying process.

How to Cook Tempura

Now that we know what is involved in cooking tempura from the batter to the base main foods, it’s time to learn how to cook it yourself!

Ingredients:
1 Cup All-Purpose Flour
1 Large Egg, Beaten
1 Cup Ice Water
Pinch of Salt
Vegetable oil for frying (Use a tasteless oil like canola, grapeseed, or avocado)
Protein or Vegetable of Choice

Cooking Instructions

1. Prepare the ingredients: Cut your vegetables or seafood into bite-sized pieces. Pat dry them before dipping in the batter.
2. Make the batter: In a mixing bowl, combine the flour and salt. Gradually whisk in the beaten egg and ice water until the batter is smooth. It’s okay if there are some lumps. The key is to keep the batter cold by using ice water.
3. Heat the oil: Pour vegetable oil into a deep skillet or pan, filling it about 2 inches deep. Heat the oil over medium-high heat until it reaches around 350-375°F (175-190°C). Use a thermometer to monitor the temperature.
4. Dip and fry: Dip the vegetables or seafood into the batter, coating them evenly. Carefully place them into the hot oil, a few pieces at a time, making sure not to overcrowd the pan. Fry until they are golden brown and crispy, about 2-3 minutes for vegetables and 3-4 minutes for seafood. Use a slotted spoon or tongs to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
5. Serve & Enjoy: Serve the tempura immediately while it’s still hot and crispy. You can serve it with dipping sauce on the side.

Enjoy Tempura at Kobé Japanese Steakhouse

Now that you know all about the process, but you don’t feel like cooking yourself, enjoy some house-made tempura at Kobé Japanese Steakhouse! We offer all of your favorite dishes tempura-style from shrimp to vegetables!

No time to sit down? Order it to go! See all of our locations here.

Enjoy classic and traditional Japanese cuisine cooked by professional chefs who have mastered the culinary arts of Japanese cooking. Experience tempura done right! The crunchy, but still airy and light flavors are sure to have you coming back again and again.

Nigirizushi- The “no surprise” sushi

The word nigiri (ni-giri) in Japanese stands for “two fingers.” This is the typical portion of rice that sushi artists use in  order to do the act of “nigiru,” which is to grasp, or seize, the rice that will bed a delicious slice of fresh fish. All words combined make the final name of “nigirizushi” 握り寿司.

Nigirizushi’s simple presentation makes it the most honest, “no surprise” sushi option in any menu. It is perfect for sushi beginners who are ready to graduate to a more exotic choice.

The simply delicious Nigiri

At a typical Japanese restaurant Nigiri is made of two components: sushi rice, which is the sour, vinegared sticky rice, that makes sushi so popular. This is topped with a thin slice of raw fish on top. This piece of raw fish is called“sashimi.” The actual Japanese meaning of the word “sashimi” stands for “hooked meat,”or “pierced meat,”as in when a fish gets freshly caught by a hook.

Our sushi and sashimi bar offers sashimi-only options which are just as satisfying and varied as the popular sushi rolls. Nigiri, however, is a good choice when you want to add the slightly sweet taste of sushi rice to fresh fish slices that are eaten raw.

>> Related Content: Sashimi Sushi

Does it have to have only raw fish?

Nigiri is usually topped with a raw fish slice, but there are also smoked, seared, and cooked fish options that go on top. At customers’ requests, vegetarian options can be available.

What does it come with?

Nigiri pieces are typically served in pairs and garnished with pickled ginger leaves, a dollop of wasabi sauce, and a small dish with soy sauce. Add variety and color to your plate by ordering different fish options.

Typical fish options for Nigiri Sushi

• sake – salmon
• hamachi – yellowtail
• unagi – fresh water eel
• hirame – halibut
• maguro – tuna
• tako – octopus

A complex simplicity

Nigiri sushi seems simple enough to eat, but it is not as simple to make. The way to slice the fish and the way to form the rice takes a lot of training and dedication. Nigiri is also off-limits to some sushi artists. Prior to attempt Nigiri, sushi artists need to begin doing menial jobs in the kitchen and get properly trained. Therefore, always appreciate the artist behind the counter: it has taken them time and effort to have the honor of serving you.

Key differences between Nigiri and other types of sushi

1. Nigiri is for sushi eaters who are ready for a more exotic experience.
2. Its presentation in based on a perfectly-shaped block of rice, topped with a delicately-sliced piece of raw fish
3. Like other types of sushi, it is garnished with a dollop of wasabi sauce, soy sauce, and pickled ginger slices to cleanse the palate.
4. Unlike other types of sushi, it does not consist of a roll, or “maki,” and it is not wrapped in seaweed.
5. The top is usually a slice of fish such as mackerel, salmon, yellowfin, or even octopus.
6. Like other sushi, it is eaten with chopsticks, but it can also be eaten with your hands.
7. Nigiri will likely not include garnishes such as avocado, spicy mayo, or cream cheese. The focus of nigiri is the fish.
8. Nigiri is topped with sashimi or raw fish, but it is not, in itself, sashimi. The amount of rice used in the recipe is of vital importance to the final product.

Treat yourself to a few options of our nigiri and enjoy the pleasure of fresh and delicious fish made with the highest standard qualities in the food industry.

Kobe Japanese Steakhouse prides itself in serving our patrons the best menu items with the highest quality of standards in the food industry. We take pride in our sushi and sashimi choices because they are our loyal customers’ favorites.

Are you new to sashimi and sushi?

Do not worry about asking your waiter about it. Here is a quick guide to get you started.

What are the key differences between sashimi and sushi?

While these two terms are used at times interchangeably by non-connoisseurs, those who are avid fans of these two dishes will tell you that there is a world of difference between them.

The words “sashimi” and “sushi”

The meaning of “sashimi,” 刺身, entails two things: meat that has been caught by means of piercing it, essentially, as in when fish is caught with a hook. The culinary embodiment of the definition renders this dish as fresh, sliced fish served on its own. The word “sashimi” itself refers to any fish that is served raw. Therefore, be sure to specify which type of fish you are looking for when ordering our fresh sashimi.

On the other hand, the meaning of the word “sushi”寿司 has nothing to do with fish. Sushi refers to the vinegared, sticky rice that is used to make the well-known rolls wrapped in seaweed. These rolls may or may not contain fish. Many vegan customers use meat alternatives for their sushi, and many sushi options are vegetable-based only.

Sashimi serving method:

Sashimi is never cooked. The fish is frozen right after it is caught. It is served thawed and at room temperature, if not slightly cooler.

What is it served with?

A plate of sashimi can be as satisfying and beautifully presented as our typical sushi dish. The preferred method of serving sashimi is accompanying it with a dollop of wasabi sauce, a small dish for soy sauce, and thin, pickled ginger slices to cleanse the palate.

Different types of sashimi, such as salmon, mackerel, and maguro (tuna), come in different colors, textures, and levels of tenderness. As such, the more you sample, the more you will enjoy it.

>> Related Content: Maki Sushi

Common sashimi options:

Our menus include the English definition of each Japanese-named fish offered for sashimi. Here are our customers’ 6 most popular choices:

• sake -raw salmon
• ebi – sweet shrimp
• maguro – bluefin tuna
• hotate – scallops

Other differences:

Sashimi is served in slices. Compare this to maki sushi, the most popular sushi option. Maki is your traditional “roll” that is wrapped in seaweed, or nori, and then sliced into rounds.

This sushi roll features an outer layer of seaweed, that wraps a thin layer of vinegared, sticky rice. In turn, that rice beds a fish (or vegetable) center, and then is rolled and sliced. Notice again that the inner core of a sushi roll does not need to include fish. It is optional.

Another popular sushi choice, nigiri sushi, is often confused with sashimi only because it features a slice of fresh fish (which can also be cooked or smoked) on top of a small bed of sticky, sushi rice. The word “Nigiri” comes from the verb “nigiru,” which is “to grab” or “grip.” The “grasping,” is that of the rice itself, which is held and packed tightly in the hands of the cook to form the block that will hold the fish.

Final answer:

Sushi and sashimi are equally delicious, yet entirely different choices. Just keep in mind that “sushi” refers to rice and “sashimi” will always refer to fish, particularly, raw fish. Now that you know a little bit more, treat yourself to a few delicious items from our appetizer menu. Sample all there is to taste straight out of the talented hands of our amazing sushi and sashimi artists.

The idea of eating sushi can be a little daunting at first: After all, most cuisines don’t feature uncooked proteins. However, sushi happens to be one of the most complex and delicious cuisines in the world, as more and more people throughout the world are finding out about this popular japanese food choice.

At first, the world of sushi can seem overly complicated and strange. The terms aren’t familiar, and there is a wide assortment of types of sushi to try. For a beginner, a sushi menu is usually literally a foreign language. But the good news is that you can easily understand the basics of sushi by learning just a few classifications into which sushi is grouped.
Once you understand the following types of sushi, you’ll be able to order sushi with confidence, and begin to appreciate one of the most novel and delicious world cuisines.

1. Temaki

Temaki is another variation on the concept of the sushi roll. A Temaki sushi uses the seaweed in a rolled shape similar to an ice cream cone, with the ingredients that make up the sushi roll being placed inside.

Temaki rolls are often served as appetizers, and are a fun variant on the traditional Maki form.

So, to summarize, Sushi can be broken down into two basic categories. There’s Nigiri and Sashimi, which usually feature uncooked seafood in a simple presentation that highlights the fresh, high quality protein. And there is Maki, which are rolls which can contain many types and combinations of ingredients.

Once you’ve understood that basic concept, you’ve got the basics down, and should be able to start exploring and enjoying the world of Sushi cuisine.

2. Nigiri

Nigiri is one of the most classic types of sushi, as well as one of the oldest. In many ways, Nigiri Sushi distills the sushi experience down to its basics.

The form of Nigiri is a pressed oblong shape of sushi rice, which is then topped with a swipe of wasabi and some kind of topping. The toppings are usually seafood such as tuna or salmon, but can be anything from egg to chicken, or even more exotic toppings like eel. The topping of Nigiri is nearly always raw, but in some instances is seared or cooked.

>> Read More About Nigiri

3. Sashimi

Sashimi is technically not considered sushi, though nearly every sushi restaurant will serve sashimi, so it’s useful to classify and explain it along with sushi.

Sashimi refers to thinly sliced pieces of extremely fresh meat or fish, often served over a bed of daikon radishes. Sashimi differs from Nigiri Sushi in that it’s not served on rice, and Sashimi is always raw. Otherwise, the two are somewhat similar. In both cases, the centerpiece of the dish is the wonderfully fresh protein, prepared with master craftsmanship.

>> Read More About Sashimi

4. Maki

Nigiri and Sashimi represent sushi at its purer form, with the protein and rice taking center stage. However, there’s an entire other landscape of sushi, offering an enormous range of complexity of differing ingredients. These are Maki Sushi, or sushi rolls.

Maki are usually rolled in seaweed, known as Nori, and can feature almost any combination of ingredients imaginable. While Nigiri and Sashimi are meat based dishes, Maki can be vegetarian, though Maki certainly do feature seafood and other meats as well.

The traditional Maki Sushi shape and structure is the seaweed on the outside with rice and any other ingredients on the inside. While this is the standard setup, a number of other Maki formulations are popular as well.

>> Read More About Maki

5. Uramaki

Uramaki is a type of Maki Sushi. The main distinction with Uramaki is that the seaweed is on the inside of the sushi roll, with rice and other ingredients on the outside.

Uramaki is a more modern invention, and has become increasingly popular in certain parts of the world. Many sushi rolls that have reached mainstream popularity and recognition, like the California Roll, are Uramaki.

There are pluses and minuses to Uramaki vs. traditional Maki, but each is the same general idea. Seaweed, rice, and nearly any combination of ingredients a sushi chef can dream up.

>> Read More About Uramaki

 

Uramakiうらまき The “inside out” roll

Maki, 寿司 is the Japanese word for “roll.” As such, any Japanese food option found in a menu ending in the word “maki” refers to a typical roll composed of the traditional vinegared sushi rice wrapped in anything, from seaweed to egg omelet. The proper name for sushi roll is actually “makizushi.” However, not all maki is the same.

Uramaki: The “rebel roll”

Uramaki is one of 5 traditional sushi rolls, or makizushi, in traditional Japanese cuisine. The meaning of its name is, literally, “inside out” roll. It could be defined as a “rebel roll” because it goes against the usual norm of wrapping the roll of rice from the outside. Instead, the roll contents are wrapped with nori, and then rice is rolled around it.

Instead of getting your typical roll surrounded by seaweed on the outside, what you will see is the rice on the outside and the nori inside. To make the rice bind, the sushi artist may add sesame seeds, roe (fish eggs) tempura (crispy flakes) and other creative options.

As you may imagine, it takes a lot of precision and care to make a roll of this kind, especially when it is time to cut through it and make it into the delicious pinwheel rounds that people love to dip in soy sauce. For this reason, uramaki is one of the most complex types of maki to make.

However, it is said that uramaki is an American variation made to sushi back in a time when American and Canadian consumers were still not used to the idea of eating seaweed. You can read more about the possible origins of uramaki.

5 types of makizushi

The entire family of makizushi is made as follows

1. hosomaki- a thin roll with the rice on the inside and nori on the outside
2. chumaki- a medium-width roll also with the rice inside and nori on the outside
3. futomaki- a thick roll that also has the rice inside and nori on the outside
4. uramaki- the inside our roll, or the “rebel roll” with the nori in the inside and the rice on the outside.
5. temaki- a cone-shaped “hand roll” that is made to look just like a cone with the contents of the roll coming out of its top.

Who eats uramaki?

Uramaki is made mainly for a developing sushi lover that is still not quite used to the texture or taste of seaweed, or the exotic option of a sliver of raw fish. There will be seaweed inside the roll, but this can be substituted by other options, upon request.

Is it messy?

The sushi artists at Kobe Japanese Steakhouse are trained with the highest quality standards, in order to ensure that your eating experience is delightful, from start to end. This includes the taste and quality of the food, the service, and the actual experience of eating sushi.

This said, a typical uramaki roll will hold its shape the same way any other sushi roll would. The secret to binding the sushi rice is the amount of ingredients used to put the roll together. Our experienced sushi artists are excellently equipped to put together a makizushi masterpiece that you, your friends, and your family will love.

What goes inside the roll?

As with all maki, the sky is the limit as to what goes inside. However, it is interesting to see that some of the most popular roll options are actually uramaki in nature.

Popular uramaki rolls

• California roll: avocado, nori, cucumber, sesame seeds, crab
• Spicy tuna roll: tuna, chili sauce, nori, spicy mayo

You may be a uramaki fan already, without even knowing it. Try a roll and experience the difference between the different types of maki today.