Is the egg considered a piece of sushi?

I had a solo late dinner last night at Sushi Kushi Too in Highland Park, I had to pick up from a party at Michaels and intended to hang out at Borders til the party ended but that Broders closes at 9 p.m.

Anyway. I ordered a sushi combo that was to include 7 pieces of sushi and a tuna roll. Also an AAC, so I'd get my veggies.

I'm sitting at the bar. They hand me the plates and I dig in, the tuna was very fresh and delicious and I enjoy their spicy mayo.

That's when I realize there's 6 pieces of sushi (2 tuna, 1 salmon, 1 cooked shrimp, and two white-fleshed fish which were not identified but tasted fine) along with a piece of the sweet-ish scrambled egg thing.

They were getting ready to close, I was alone and didn't feel like getting started but now I'm wondering...did I get the 7 pieces of sushi I ordered? It doesn't seem like it.

Anyone? Is this the right forum to discuss?

The egg (usually called tamago or tamagoyaki where I go), as far as I know, is a common type of sushi and a favorite of many Japanese friends (including one who has just recently left to live in Japan for a while). The next time you're concerned about what kind of sushi you're getting, or if you don't like the tamago, maybe talk to the server to make sure what you're getting is what you expect/want. But yes, I'd say you got 7 pieces of sushi.

http://japanesefood.about.com/library/pictures/blnigiri_tamago.htm

and

http://www.leeleescreations.shoppingcartsplus.com/catalog/item/3403346/2986950.htm



Definitely considered sushi and quite commonly served; tamago is used to provide a color and flavor contrast and was traditionally used to demonstrate the freshness of the eggs used elsewhere on the menu (or so I've been told).

Tamago or egg is definitely a piece of sushi. I currently live in Tokyo and most Japanese people I know will say that they believe it to be the most important piece because it serves as a sort of barometer to judge how the rest of the sushi will be. Thus, if it is not fresh or seasoned properly you shouldn't expect much from that establishments other offerings.

The best way to understand what is and what is not considered "sushi" is to know the etymology of the word. Su, is the Kanji character for vinegar and is commonly used to the entire category of vinegared foods ("Sunomono" for example, is a salad in a vinegar based dressing and a direct translation is close to "a thing of vinegar".) The "shi" in sushi refers to the rice. Thus, the word "sushi" means vinegared rice. Technically, a piece of sushi consists of sushi rice (rice mixed with vinegar and mirin) topped with something. That something can be anything from raw fish to cooked shrimp to egg to a vegetable.

That being said, my father who is Japanese and was raised here in Japan always asks to substitute the Tamago with a piece of raw fish or raw shellfish whenever he eats sushi in a restaurant. Sometimes there is a charge for this but usually restaurants are more than happy to do it if you don't want the Tamago.

I hope this helps!

FWIW, the tamago sushi was probably the one piece that took the most skill and time to prepare. Let's just say it involves rectangular pans and patience :)

Thanks all, my bad but certainly no offense was meant. The scrambled eggs kinda remind me of the blintz souffle eggs...sweet.

Just bookmarked leeleescreations -- what an awesome assortment of foodie gifts! How can you go wrong with large muffin-shaped soaps? Thanks for the link, Santander.
>>Brent

sujormik wrote:Thanks all, my bad but certainly no offense was meant. The scrambled eggs kinda remind me of the blintz souffle eggs...sweet.

None taken... quite the contrary, I think everybody here is happy to rattle on about tamago and sushi and such.

Incidentally, the sweetness is because sugar and/or mirin (a very sweet rice wine) is usually added to the eggs. So you're right on point, there

I like the tamago at Kunis in Evanston. Does anywhere in the Chicagoland area do it better than they do? Theirs is cut very thick and lacks the common fake, neon yellow color. Cravings can be strange things lol...

spiffytriphy wrote:I like the tamago at Kunis in Evanston. Does anywhere in the Chicagoland area do it better than they do? Theirs is cut very thick and lacks the common fake, neon yellow color. Cravings can be strange things lol...

I think it's particularly good there. You can peel the layers apart when it's in your mouth

kanin wrote:FWIW, the tamago sushi was probably the one piece that took the most skill and time to prepare. Let's just say it involves rectangular pans and patience

Actually most sushi places don't make the tamago. Homemade (or housemade) tamago has a short shelf life, and some places don't move it as fast as they should! So most places buy the commercially made ones. That said, if a sushi place has fresh-made tamago, I always make it a point to get some!

So how do I know if the tamago is housemade or commercial?

D.

dodger wrote:So how do I know if the tamago is housemade or commercial?

D.

Looks different. Not as yellow... Fluffy...

So I can only get my tamago fix at Kunis then? Unless I want to eat the commercical stuff?

spiffytriphy wrote:So I can only get my tamago fix at Kunis then? Unless I want to eat the commercical stuff?

This is a good question, as Evanston's a bit of a hike for me. I had the good stuff for the first time at Yasuda in NYC, and it's been in the back of my mind since then...but all I keep seeing around here is the flat, dense commercial stuff.

Khaopaat wrote:

spiffytriphy wrote:So I can only get my tamago fix at Kunis then? Unless I want to eat the commercical stuff?

This is a good question, as Evanston's a bit of a hike for me. I had the good stuff for the first time at Yasuda in NYC, and it's been in the back of my mind since then...but all I keep seeing around here is the flat, dense commercial stuff.

You can make it yourself! I have that pan (more rectangle than square), and it takes a while to get the timing right, but it does not take that long to make! I have added stuff inside too like unagi or korean roasted seaweed.

I didn't know Kuni's made theirs. So far I know Bob-San, Naniwa, Kamehachi, Ponzu and Toro Sushi uses the commercial stuff... I will have to get to Kuni's soon!

Kuni-san makes his own Ponzue, his own Dashi, etc. It's a pretty good place

Mmm...I got my tamago fix tonight at Kunis! Cheapest nigiri on their menu, but so good!