February 20th Sushi Club


Cherrystone clams in ponzu1 sauce

         Butterfish (Ibodai2) in Nanban-zuke3 saurce



Tuna (Maguro), Squid (Ika) with shiso-leaf5,Shrimp (Ebi), and Horse Michel (Aji)


Eel (Unagi) with cucumber and egg


Kuzu-mochi6 and fruit


1. Ponzu – It is a citrus-based sauce commonly used in Japanese cuisine. The element pon arrived in the Japanese language from the Dutch word pons (which in turn is derived from and shares the meaning of the English word punch). Su is Japanese for vinegar, and hence the name literally means “pon vinegar”.

It is made by simmering mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon.

2. Ibodai – The family Stromateidae of butterfishes contains 17 species of fish in 3 genera. Butterfishes live in coastal waters off the Americas, western Africa and in the Indo-Pacific.

3. Nanban-zuke – It is a Japanese fish dish resembling escabeche. To prepare it, the fish (often Japanese jack mackerel or Wakasagi smelt) is first fried, then marinated in vinegar and other ingredients.

4. Chanwan-mushi – It is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, and boiled shrimp placed into a tea-cup-like container.

5. Shiso-leaf (Perilla) – Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. In mild climates the plant reseeds itself. It is sometimes known as purple mint, Japanese basil, or wild coleus (like basil and coleus, it is a member of the mint family).

6. Kuzu-mochi – It is made of kuzuko which is a starch powder made from the root of the kudzu. Kuzu is a plant in the genus Pueraria in the pea family Fabaceae, subfamily Faboideae. Inside of Kuzu-mochi, it is called anko paste which is made of red beans.