WE BE TRIVIA
和食 wa-shoku (traditional Japanese cuisine)
Traditional Japanese cuisine is defined by its roots in the land and culture of the country.
The islands of Japan stretch from north to south (creating different climate zones) and boast a diverse landscape of seas, mountains, rivers, and forests. Such conditions have fostered the diversification of region cuisines and local ingredients across the nation.
The Japanese archipelago is also characterized by its distinct four seasons. Traditional Japanese cuisine seeks to express the beauty of nature (and its changes) by not only using seasonal ingredients but also decorating dishes with seasonal flowers and leaves.
As a whole, the Japanese diet has traditionally focused on health and ideal nutritional balance. By replacing a reliance on animal fats and oils with a focus on umami flavor, Japanese cooking promotes longevity and prevention of obesity.
Japanese food culture is closely linked with traditional family-life and annual events. The process of family-style sharing of dishes during meals (daily and during large festivals) has strengthened both family and community ties.
Such unique characteristics of traditional Japanese cuisine have been certified by the UNESCO Intergovernmental Committee and registered as a UNESCO Intangible Cultural Heritage in 2013.
旬 shun (in season)
With four distinct seasons of “Spring”, “Summer”, “Fall” and “Winter”, ingredient availability varies across the year in Japan. Thus, the seasonality of ingredients (旬 shun) plays a major role in traditional Japanese cuisine.
Not only are vegetables, fruits, and seafood at their ripest/tastiest when in shun, they are also at their most plentiful. Further, there is a traditional belief that eating those ingredients in shun provide the best nutrients for that particular season. For example, eel is customarily eaten during the hottest weeks of summer in order to regain energy and stamina.
Nowadays, with the development of aquaculture, it is possible to enjoy many ingredients throughout the year regardless of the season. Below are some of the seafood we serve here at We Be Sushi, along with information on shun and their nutritional benefits.
ika (squid) Spring: Good source of Vitamin B6 for heart protection from strokes
uni (sea urchin) Summer: Promotes blood circulation, good source of fiber and Vitamin E
maguro (tuna) Summer: Lowers blood pressure, strengthens bones, improves immune system
unagi (eel) Summer: Maintains healthy bones, reduces risk of diabetes and arthritis
sake (salmon) Fall: Lowers blood pressure, repairs DNA, reduces risk of heart disease
saba (mackerel) Fall: Anti-oxidant, maintains good skin, regulates overall thyroid health
shiro-maguro (albacore) Winter: Reduces blood-cholesterol, prevents cardiovascular disease
amaebi (spot prawn) Winter: Good source of calcium, iron, zinc and magnesium
味噌 miso (fermented soybean paste)
Miso is produced by fermenting soybeans or other legumes/grains with salt and koji mold. This fermentation process enhances the nutritional value and potential health benefits of the soybeans. The list of health benefits of miso is extensive - high in protein, rich in vitamins and minerals as well as antioxidants.
Modern medicine is finally catching up with traditional Japanese wisdom in embracing friendly microorganisms (such as those found in fermented foods) as a key to good health. As the owner/chef of We Be Sushi, Andy has continued to use miso and other such nutrient-rich, traditional Japanese ingredients for not only their complex flavors but also their health benefits for our customers.
On our menu, miso is used in Salmon Miso, Gindara, our dressing for mix green salad/asparagus/broccoli, and of course, our assorted vegetable miso soup.
Miso Salmon
Asparagus
Gindara
日本酒 nihon-shu (Japanese Sake)
Japanese Sake encompasses a wide range of alcoholic beverages made by fermenting polished rice.
At We Be Sushi, customers can enjoy a full array of Japanese sakes:
Junmai
Junmai sake is made only from rice, rice koji (jiuqu) and water (while separately brewed alcohol/additives are added to Ginjo and Hon-jozo sake).
The simplicity of the ingredients in turn, provides the opportunity to enjoy the original taste and rich aroma of the rice, while appreciating the sake-maker’s craft.
Our Selection: Namburyu
Hon-jozo
Hon-jozo sake has a modest aroma. Refreshing and dry.
Our Selection: Karatanba
Ginjo
Ginjo sake is brewed using a method of fermenting well-polished rice at a lower temperature for a longer period of time. Ginjo brewing creates a fruity and gorgeous aroma.
Our Selection: Yamada Nishiki
Dai-ginjo
Dai-ginjo sake is differentiated with Ginjo sake by the rice polishing rate (the percent of the rice grain core remaining after polishing). The rice for Ginjo sake must be polished down to 60% or less while Dai-ginjo sake must be 50% or less. By removing more of the outer-layer of each rice grain, Dai-ginjo sake achieves a more clear and pure taste.
Our Selection: Dassai
Nigori
Nigori sake is characterized by its cloudy white color and rich/solid taste. As it is coarsely filtered and contains a lot of starch, the mellow aroma and sweet state of the rice can be fully enjoyed.
Our Selection: Sayuri / Ozeki
We hope you may enjoy the Japanese sake selection at We Be Sushi.
Any questions are welcome. Please ask our servers. They are more than willing to help answer any inquiries and invite you to the “World of Japanese Sake”.
