Join us for a Special Valentine’s Day Menu at Wild Wasabi Lynnwood
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If you’re a serious chef or wishing to become one, you’d dream to possess one of those tools you can’t do without – the Japanese kitchen knives. Known worldwide for their excellent quality and artistic beauty, Japanese kitchen knives are also cloaked in heavy mythology and romance. This makes it difficult to see through the glint and make the correct choices. But truly, Japanese knives are great treasures to keep.
Hagane is a type of carbon steel that Japanese knives are traditionally made from; and they come in various gradations. Knives and other cutting tools made with hagane can hold an extremely sharp edge. This is the material they forge samurai swords. However, the relatively soft steel has to maintained regularly or they will become dull, chip and rust. That is why professional chefs sharpen and take care of their knives every day. So if you are willing to put much time and effort in knife care, this is the one for you.
The type of Japanese knife that is very easy to maintain is made of stainless steel. It also holds a sharp edge and doesn’t rust. However, once a stainless steel blade loses its edge, it takes skill to sharpen these knives properly so it is best to have these professionally sharpened. Ceramic knives are ultra sharp and stay sharp 10x longer than steel. They are ideal for slicing fruits, vegetables and boneless meats. They also won’t brown foods or transfer metallic taste or smell. They are rust-proof, stain-proof and germ resistant.
Most traditional Japanese-style knives have a wide, deep-angle bevel on one side of the blade, while Western-style knives (and most popular modern Japanese knives) have a shallow, narrow bevel on both sides of the blade. Double-bevel knives are also generally thinner and lighter than single-bevel knives of similar size. Double-bevel types are more for home use, easier to handle and not too difficult to sharpen. Both stainless steel or hagane-clad stainless steel knives are best for home use.
Need a sturdy knife for everything – meat or fish to vegetables – go for a chef’s knife, which is called a gyūtō (cow knife). If you prefer lighter, thinner knives, a santoku bōchō is great choice. Santoku means “three virtues,” meant for meat, fish and vegetables. If you have small hands, a smaller version of the santoku called a petty knife, is for fine cutting tasks or general chopping.
Other knives are the nakiri or vegetable-cutting knife, with its square, thin, double-bevel blade; the deba, single-bevel pointed knife used for breaking down fish and meat; a smaller version of the deba called the ajikiri, for small fish like Pacific saury (aji); and the long, thin, elegant yanagiba (willow blade), to delicately slice fish for sashimi and sushi.
If you love sashimi or nigiri, you can see how our fishes are carefully sliced at Wild Wasabi Lynnwood by our sushi chefs.
Published in The Lancet were results of a major worldwide health study concluding that, children born in Japan today are projected to enjoy the longest and the healthiest life due to the lifestyle and eating patterns. Even as childhood obesity and diabetes increase the world over, Japanese childhood obesity levels have historically been much lower, and have been declining overall in recent years.
It is said that Japanese-style eating is very efficient- it is filling and comes with quality nutrients. With these, your body has fewer cravings and yet have less room for junk food. They eat more plant-based foods like fruits, vegetables, beans, whole grains, and healthy fats from omega 3-rich fish, and less processed food with added sugars and salt. Food pattern is relatively low in calories, high in nutrients, minimizing the risks of obesity and the hosts of illnesses it triggers.
Rice is the meal foundation, not bread or pasta. The advantage of their short-grain rice, preferably brown, is that it is water-rich when cooked, fluffy, and super-filling, and much lower in calorie density than bread.
Also, children enjoy occasional treats and snacks, in the proper amounts and frequencies, which are much smaller and less frequent in Japan than those that are typical in the West.
Over time, what children may like or dislike about food will change, with their parents gently guiding them towards healthier patterns, exposing them to a wide variety of choices and by setting an example themselves. The earlier and wider a child’s experience with new healthy foods, the healthier their diet will become through childhood.
So what are some of the kid-friendly Japanese foods that children will enjoy? One is udon. The thick noodles have a nice texture, prime ingredients being wheat, water and salt. Udon noodles aren’t really too nutritional but they are filling. Tamago Sushi is good to eat with kids’ hands and ranks high in all nutrition factors. Oyakodon is “parent and child rice bowl” because it features both chicken and eggs, provides great protein for kids. Surprisingly, there’s also edamame or green soybeans, natto, a health booster rich in calcium, iron, potassium, vitamin C and magnesium among other minerals and vitamins, and curry rice.
Chicken and the different ways of presentations and styles are another enjoyable treat and healthy choice for kids. Karaage, fried chicken without the bones, is especially loved.
Dining out Japanese today and bringing along the kids? Then look no further to spend that bonding time. Here at Wild Wasabi, sushi restaurant in Lynnwood, we’ve got a menu just for tots to enjoy.
Sake is traditionally served warmed. About 30 or 40 years ago, warmed sake is much rougher, fuller, sweeter and woodier than the warmed sake now. For many centuries, sake was brewed in wooden tanks made from cedar and stored in wooden casks. You can just imagine the tremendously woody flavor and aroma of Japan’s favorite drink at the time. And that’s is why sake has to be warmed when drinking it back then, to masked the not-so-refined aspects of the drink – it was woody and rough. But it seems to be suitable.
Then change came to the sake-brewing world. Brewing technology has advanced since. Today, sake is brewed in stainless steel, ceramic-lined tanks, and stored in bottles. Even rice milling techniques have improved. New strains of sake rice became available and pure yeast strains led to sake with bold and lively taste and fragrances. Sake became more delicate with fruity and flowery essences. Premium sake is like that and to heat it may destroy the flavors.
Good sake is enjoyed slightly chilled, but not too much either. Over-chilling it will leave it tasteless. Sake’s flavor peaks at slightly below room temperature and if anyone serves you ice-cold sake, that sake may be of inferior quality. With their varieties, each sake will be different at even slightly different temperatures. You might like yours at a particular temperature as others will like theirs at a different one.
With plenty of good sake around, such as premium ginjo or daiginjo, even when slightly warmed is excellent sake. It is a fine drink especially in the winter months.
So how’d you know if a particular sake is best warmed or chilled?
The label should say it. Sake breweries, called sakagura, will say if their sake is better served warmed. So try the varieties and taste as many as you can so as to help you decide which is best for you. Also, recommendations from friends, restaurants, sake experts, among others, can lend you a hand.
Discover the higher standards of Japanese cuisine at Wild Wasabi. Enjoy our sake that pairs wonderfully with many of our sushi selections.
Like many people who have Celiac disease, sushi is a welcomed gluten-free option. Certainly they can enjoy the dish and not worry about getting sick. However, it is not so easy. While sushi is naturally gluten-free, it may be possible, at some restaurants, that cheap ingredients might be added that contain gluten. Also, there’s the added risk of cross-contamination occurring if some basic ingredients like soy sauce be unintentionally carried over in the preparation.
Let’s look at some highly common foods served at Japanese restaurants and figure out how you can be careful in your choices and ensure you are not served unwanted gluten.
Sushi is the top dish in most sushi shops, of course. Again, it is naturally gluten-free. It’s basically, rice, fish and vegetables. However, it mustn’t use soy sauce because it’s wheat; unless it’s gluten-free soy sauce.
Fish or vegetable that has been battered and deep-fried, otherwise called tempura style, because it uses wheat flour. Be sure there’s no imitation crab in your sushi, as it’s fish parts that were only dyed, starched, flavored and frozen, and not gluten-free. Most restaurants and their servers indicate if they are using imitation crab; so ask for real crab instead.
Rice in sushi, to be gluten-free, must be rice that has not been mixed with sugar and rice vinegar. It is safer if just plain rice is used. And while vinegar comes from rice, which is just fine, some vinegars can come from grains like barley. Now, seaweeds or nori; sushi nori is gluten free as long as no additional ingredients were added to flavor, as soy or teriyaki sauces.
Sauces can be complicated, too. The following can contain wheat, hence, not gluten-free: soy sauce teriyaki sauce, eel sauce, barbeque sauce, ponzu sauce, and spicy sauces that may contain mayo. You might just want to bring your own gluten-free sauce for your sushi. Wasabi. For as long as you can get real 100% wasabi, it’s alright; it is not served in most Japanese restaurants, though.
So what should you have? For one, sashimi is safe. So are Masago/Tobiko, King Crab, nori, vegetables. Also Rainbow Rolls, California Rolls, and most simple rolls such as the tuna and vegetarian rolls. Ask your server about their gluten-free options, or else get creative.
Enjoy our sushi without the gluten dilemma at Wild Wasabi, your Japanese restaurant in Lynnwood. We ensure that our delicious selections, when labeled gluten-free, they really are.
The avocado fruit is foreign to Japan and not many know that it’s not commonly used in sushi rolls. In the late 1970s, the avocado became available in Japanese supermarkets, mostly from Mexico. It’s the ‘ butter of the forest’ the Japanese called it, for its buttery consistency, rich flavor and high calorie content.
When sushi came to the US in 1970, Americans started to gravitate to this delicacy. And there were no avocados in sushi then.
In Los Angeles, some 45 years ago, a Japanese chef was finding it hard sourcing toro for his sushi. The tasty, fatty portion of the tuna, with its melt-in-your-mouth consistency, was integral to his sushi menu. Since it was not readily available in California, he shifted to avocado instead. Avocado has the same toro consistency, it was abundant in the state and popular with Americans, especially those who also like Mexican cuisine. The sushi with avocado caught on and became widely accepted.
Other specialty rolls were developed also using avocado. The California Roll, another Japanese invention in the US, uses avocado. The California roll has avocado, crabmeat or imitation crab and cucumbers and it became the most iconic of all rolls, famous all over the world. Then there’s the simple but equally delicious Avocado Roll, with just the fruit and rice. Then there’s the Caterpillar Roll, the more expensive roll but the most well-known sushi roll in the 9 to 14 dollar range.
Known for their healthy fats, the monounsaturated type, the avocado in fact is the only fruit well-loaded with it, 20 times the average for other fruits. There are close to 20 different vitamins, minerals and phytonutrients in avocados. These include 6% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 10% folate, 11% fiber, 2% iron, 6% potassium and 136 micrograms of lutein per 50g serving.
Avocados have well-known benefits. The fruit maintains cholesterol levels, protects against osteoporosis from the high amounts of Vitamin K, reduces the risk of cancer and improves vision, to name a few.
Dine and taste our classics at your favorite sushi place in Lynnwood. Wild Wasabi offers delicious selections of sushi, among them the California Roll, the Caterpillar Roll, and our own Avocado Roll.
“Gunkan” means “Mothership” and consists of a small ball of rice wrapped in a thin band of dry seaweed and topped with various ingredients. Looking like a warship, gunkan can be served as gunkan sushi or sometimes also called gunkan maki.
Nonetheless, it is a popular form of Japanese cuisine consisting of the basic ingredients – rice and nori seaweed accompanied by small pieces of salmon, sea urchin or flying fish roe as the ingredients. Sushi Gunkan is usually served as 2 pieces per package. The filling of the gunkan is not always seafood. It can also be vegetables such as corn, cucumber and carrots.
To make gunkan sushi, the nori or seaweed dried into a paper-like sheet is wrapped around a base of rice to form an oval shaped cup. It makes for a nice sturdy base on which to rest fish roe. The roe are deliciously salty and adds color to the sushi. The eggs of the flying fish (or tobiko) have an unexpectedly crunchy texture, with a mild smoky or salty taste. The larger salmon roe (or ikura) are more like caviar. While fish roe is a common topping for gunkan sushi, it can also be finished with oysters or quail eggs.
How do you eat gunkan sushi? It’s a simple matter, thanks to the design of the vessel which holds the fish eggs or other ingredients in place. Soy sauce is the perfect accompaniment to gunkan sushi, dipping the rice end first. Eat with chopsticks, a little ginger and just a little wasabi so as not to overpower the subtle flavours of the roe.
Gunkan sushi is extremely nutritious. The raw roe has high vitamin and protein content complemented by a favourable ratio of omega-3 to omega-6 fatty acids. The roe also contains a relatively high amount of cholesterol. However, as there is typically no more than a tablespoon size serving of roe on each piece of gunkan sushi, it can still form part of a healthy, balanced meal.
When you are craving for just simply prepared yet delicious sushi, quickly served and yet appetizing, go for Wild Wasabi’s Gunkan Sushi. We have many selections to offer, either spicy or lightly with spice. Enjoy our enticing battleship rolls at great prices.
Takoyaki first appeared in Osaka in 1935 by a street vendor who created it. It was inspired by akashiyaki, a small round dumpling from the city of Akashi, made of egg batter and octopus. It was comfort food for the people of Osaka that spread to other regions and now is available throughout Japan. It has long been associated with street food especially during local religious festivals. The dish is easily and cheaply made provided the preparations are right and teppan plates for takoyaki are available.
Takoyaki are ball-shaped snacks, basically of wheat flour-based batter cooked in a special moulded pan with half ping-pong sized depressions. Flour is dissolved in a specially mixed soupy stock and poured individually over the half moulds. Then minced or diced octopus are added, called tako, also leeks, pickled ginger, and tempura scraps.
The dish is cooked in an evenly heated pan, made of cast iron. As one side of the takoyaki gets cooked, each is turned to the other side with a pick to get cooked in turn. The balls are brushed later with takoyaki sauce, mayonnaise is added, then green aonori and shavings of dried bonito are sprinkled over. Takoyaki makes for great, delicious snacks.
If octopus is not used in takoyaki, it doesn’t mean it shouldn’t be called takoyaki anymore. Anything can actually be put inside takoyaki. In the absence of octopus, cheese or sausage can be used. Shrimp pieces or even chopped vegetables, like cabbage make for delicious takoyaki. Everybody seems to love it. They’re bite-sized and easy to eat even by children.
There are many individually operated traditional takoyaki stores, especially in Osaka. Big companies have gone into franchising their takoyaki versions since the 1990s and since then been competing in the fast food market within and outside of Japan. The hot dish has evolved into high quality snacks with attention to ingredients, toppings and degrees of cooking. In the US, one can find takoyaki stalls in malls and supermarkets and other commercial areas. Many Japanese restaurants also serve this favorite snack.
At Wild Wasabi, enjoy hot takoyaki straight out of our kitchen to your plate. It is not just your regular street food fare, but our tasty octopus balls, steamed or fried, are balls of fun.
Japan’s love of crab is unlike anywhere else in the world. Crab is Japan’s winter seafood and its consumption is one of the world’s highest. The snow crab is the most familiar to the Japanese though there are many different types and that’s because its flesh is delicately sweet and uniquely flavored. Though expensive, it is widely loved in Japan.
Snow crabs are crustaceans with a flat body and five pairs of spider-like legs, the front pair being claws. As they grow, the hard outer shell is periodically shed in molting, after which they have a soft-shell for a period of time and are called soft-shell crab or white crab.
Snow crabs are found in the North Atlantic and North Pacific oceans. In the North Atlantic, they are found from Greenland in the northeast Atlantic and from southern Labrador to the Gulf of Maine in the northwest Atlantic. They prefer deep, cold-water conditions. Canada is the world’s largest producer of snow crab, exporting two-thirds of the global supply to the US, China and Japan. In Japan, though, snow crabs are also abundant.
The snow crab is found in the deepest and coldest waters in the Sea of Japan. Fishing for snow crab is allowed only for 4 months in a year. Fishing male crab is permitted for the period from November 6 to March 20, while female crab only from November 6 to January 10. Bigger in size, male snow crab is widely traded all around Japan, smaller female snow crab is locally enjoyed. Some people prefer female crab meat because of its richer and more concentration of flavour with variety of textures, meat and egg.
A particularly popular variety is the Zuwai-gani snow crab. Slimmer than the other crabs, the Zuwai-gani snow crab is loaded with concentrated “umami” (savory taste) that crab-lovers crave, and appeals to the palate with a distinctly sweet flavor. This crab dwells primarily on the west coast of Japan, in the Sea of Japan, as far north as Hokkaido, and as far south as Tottori Prefecture, where fishing season for the snow crab opens around November, and harvesting continues until around March. In some regions of Japan, the Zuwai-gani snow crab is referred to by its local place of origin, such as “Matsuba-gani” and “Echizen-gani”. Some of these local varieties are recognized as luxury seafood brands.
Experience why the Japanese so love their snow crab. We serve delicious snow crab meat at Wild Wasabi. Be one of our many crab lovers enjoying Zuwai Snow Crab nigiri and sashimi. Also try our delicious Snow Crab soup.