You might know tempura as a classic Japanese preparation of meats and vegetables, battered and deep-fried into that distinctly delicious dish you can find at all of your favorite restaurants. At our Lynnwood Japanese Restaurant, you can enjoy this fried classic in many of your favorite forms. But what is the story behind tempura, exactly? The answer may surprise you.
If you’re familiar with the Japanese language, you may have noticed that there’s something off about tempura. After all, the word cannot be properly written with the Japanese alphabet. This is because “tempura” is not a native Japanese word.
Tempura was actually introduced to Japan at some point in the sixteenth century, when missionaries from Portugal and Spain arrived in the country. Though the specific facts are lost to history, it is thought that the name was derived from the Portuguese word “tempero”, which translates to “condiment” or “seasoning”. You can actually find a dish similar to the Japanese tempura in Portugal to this day, which goes under the name peixinhos da horta.
Japanese wheat noodles, including the udon we offer at our Japanese restaurant in Lynnwood, are a low-fat, high-protein source of readily-available energy. This is because they provide you with a healthy dose of carbohydrates at a moderate glycemic index, which means that they’re able to deliver long-lasting energy with a moderate effect on your blood sugar.
Udon is also well-known for its easy digestibility. Scientific tests have determined that the noodles break down in your stomach considerably faster than other pastas, and three times as fast as beef. This is due to the process by which udon is made. The kneading of the wheat flour mixes the proteins with the starch molecules to make them more available to your digestive enzymes. The dish is favored by people fighting the flu; since the noodle digests so easily, blood isn’t rushed to the stomach and is able to provide sustained energy and heat where your body needs it. Try some of this powerhouse noodle for yourself at Wild Wasabi!
It’s hard to avoid the California roll. You can find it all over, including our Lynnwood Japanese restaurant. You’re probably familiar enough with this simple sushi favorite, but did you know that it represents a significant chapter in sushi history?
The first California roll was made in Los Angeles in the 1970’s. Japanese sushi chefs were still trying to find a market for their craft in the United States, so they combined imitation crab with avocado and rolled it up in a layer of rice. The taste of the imitation crab and the texture of the avocado proved to be a great way to simulate the experience of eating raw fish, and served as a stepping stone for many Americans into the world of sushi. And thus, the phenomenon of “American-style” fusion sushi was born.
In the California roll, we see several sushi firsts. This was the first time avocado had been used in sushi, representing a pioneer of non-Japanese ingredients to be used in the craft. Also, it was the introduction of sushi rolls that contained more than one main ingredient, as well as the advent of the “inside-out” roll, with the rice rolled around the nori. It’s exciting to see how far the sushi craft has come today, and more exciting still to consider how it might advance in the world of tomorrow.
The Japanese word “unagi” refers to freshwater eels, specifically the anguilla japonica variety native to the country. It’s a popular seafood to put on sushi and other Japanese dishes, like the ones you can find at our Lynnwood sushi restaurant. This is one of the more traditional varieties of sushi that you will commonly see with cooked meat, representing a popular choice for native diners and American sushi lovers alike.
In Japan, it’s not uncommon for a restaurant to specialize entirely in unagi-based food. Such restaurants are often easy to spot, making use of a picture of an eel to represent the Japanese character for “u-”. The meat is well loved on sushi and in “unagi-don” rice bowls.
Unagi meat is high in protein, calcium, and vitamin A. This has given the eel a reputation as a strong source of stamina. During the summer, unagi is traditionally eaten during the Day of the Ox in midsummer, when people hope to harness its stamina-boosting to help them through the hot summer days. Try some for yourself today at Wild Wasabi!
Are you a sushi newbie? If you come down to our Lynnwood sushi restaurant, you’ll be able to take the plunge properly with our selection of great starter rolls. Even if you’re squeamish about your first sushi meal, we’re confident that you can find something to help you “ease into” the experience until you’re ready to put them away like a pro.
The first thing to understand about sushi is that it doesn’t necessarily contain raw fish. You can get a feel for the food by trying out some of the vegetarian rolls, or the tamago nigiri, which is made from cooked chicken egg. After this, take a step further with some of the fried, fusion-style rolls, like the crunchy roll. Throw in a few California rolls, simulating the feel of eating raw fish with familiar tastes like avocado and imitation crab. Try a few plates of these, and in no time you should be comfortable with the entire menu!
The Wasabi Plant
This unique plant is a delicate creature. It grows in the cold mountain streams of Japan, needing to face north all the time in stable weather conditions year-round. It can only be fully harvested in 2 to 4 years when it has attained reasonably bulk. This makes the plant a highly priced spice commodity. However, since it can also grow in soil, if extremely wet and with little sunshine, the wasabi plant became more accessible and its products mass-produced in less time.
Wasabi has been written about in Japanese manuscripts since the 10th century, being used as food and drug, as well as in the form of paying taxes. In the Middle Ages, it was being used as ingredient and spice, and only by the late 18th century was wasabi massively cultivated. The stem of the wasabi looks delicate and the roots are slim, and the leaves are large though. Yet the unbelievable pungency of this plant is so strong, it is sometimes called a punch. When its roots are grated, the release of a particular strong enzyme gives that punch to the nose.
Apart from flavoring many Japanese dishes, wasabi is believed to have anti-bacterial properties, and is an anti-inflammatory and analgesic agent.
Wasabi at Lynnwood Japanese Restaurant
If you are craving for the perfect Japanese sushi and sashimi, no reason to look further than Wild Wasabi Sushi in Lynnwood. The traditional, perfect spice accompanies your favorite dish and comes as authentic and as wild as grown in the north of Japan. The business, however, also makes true soil-grown wasabi available as your spice when need be, the two types bearing no difference in punch.
Top Favorite Sushi Rolls – Pride of Wild Wasabi
Tempura battered rolls are amazingly popular in our Lynnwood Japanese restaurant. Wild Wasabi’s three most ordered deep-fried rolls have cooked seafood stuffing with avocado, cream cheese, spicy mayo and unagi sauce. The spicy Wild Wasabi Fire has spicy tuna and crab, Vegas Roll has crab, and Tempura Philly, smoked salmon. The rolls sizzle in tempura batter flavor that gives that crunchy coat. It’s a new twist on sushi.
Likewise very popular are the cooked rolls, each is seafood-stuffed. Stand-outs are The Caterpillar having grilled unagi, The Medusa has crab, and the Super Crunch has shrimp and crab. The latter seems to have quite a following owing to its creamy and saucy overload of cheese, spicy and wasabi mayo, and unagi on top of its tempura crunchiness.
The Red Dragon is the wild roll of Wild Wasabi and a top favorite as well with its shrimp tempura and cucumber inside. On top are placed the scales of the dragon, which are the slightly sweet and tangy, thinly sliced avocados; mayo on top.
Special mentions are the House Roll, Shrimp Tempura Roll, Salmon Lemon Roll, and the Veggie Medusa.
Endless Selections and Some More
Be one of our guests at Wild Wasabi on Lynnwood and enjoy affordably priced, great sushi favorites. Peruse our menu and find that we have something for every palate – meat-lovers or vegetarians. Have our traditional soups, salads and appetizers to go with your main course. Enjoy our meaty entrees and Japanese Udon. Find out why our Lynnwood Japanese restaurant is highly reviewed.
The Sushi of Old
In ancient China, fish was put into rice and kept months to ferment. When ready, the fish is eaten and the rice thrown out. It came to Japanese shores by the 7th century and the seafood-loving people ate both the fish and the rice. In the 17th century, an enterprising merchant in Edo (modern day Tokyo) decided to season the rice with rice wine vinegar so it can be eaten right away when he sells it. By early 19th century, it became popular to have the fresh fish atop roll-shaped seasoned rice – the way we eat sushi these days. While a snack food then and sold at stalls around Japan, the end of WWII saw the humble sushi moved from stalls to indoors. It has become very popular and, over time, evolved from plainness to exquisite dish.
Sushi continues to evolve into the modern era with the traditional sushi restaurants competing side-by-side with fusion establishments. Japanese fusion restaurants are more daring, more willing to try combinations, replacing ingredients with others that bring out a cornucopia of flavors and textures. Western influences further enriched sushi and many find the integration appealing, delicious.
Even with the proliferation of sushi bars, find this Lynnwood Japanese restaurant – Wild Wasabi – offering bold and even stunning sushi offerings in elegant plating at affordable prices. It belies its small, casual setting, but it’s one of the highly rated spots in town. It is a must visit when you’re in Lynnwood.
Have you ever seen fish skin on the menu? The skin of a salmon, and some other fish, is often served as a main ingredient by itself. Though this may seem strange to some people, the skin of most fish is not only entirely edible, but very nutritious.
It is in the skin of the salmon that you get the highest concentration of the valuable omega-3 fatty acids that serve to clean out your circulatory system and foster good bodily health. This is because the fat of a salmon is largely in a layer directly beneath the skin, causing much of the fat to get soaked up into the skin when the fish is cooked.
At Wild Wasabi, you can enjoy the great taste and strong nutrition of fish skin in the form of our salmon skin roll. This roll is made with grilled salmon skin in an unagi sauce, coupled with cucumber, avocado, gobo, and kaiware. Come and try this hearty maki sushi at our Lynnwood Japanese restaurant today!
Are you a vegetarian, vegan, or simply a person trying to get less meat and seafood in your diet? If so, there’s no reason that you can’t still enjoy a meal of quality Japanese cuisine. There’s even a rich array of meatless sushi available, so that our vegetarian friends need not be left out in the cold at Wild Wasabi.
Though it is generally expected that sushi will feature fish, egg, or a similar protein, this is not necessarily the case. It is the sushi rice that makes a dish sushi, and not the ingredients that supplement this rice. For this reason, you can often expect to find sushi dishes that are free of meat, like kappamaki, cucumber rolls, inari, or seaweed rolls. At Wild Wasabi, we offer a number of special vegetable-based rolls, including our veggie tempura roll, our veggie medusa, the spicy V8 roll, and more. Round out your dining experience with some of our vegetable-based appetizers, like our classic edamame, agedashi tofu, or vegetable tempura.
If you have any other dietary restrictions, consult your server at our Japanese restaurant in Lynnwood to learn more about our dishes.