California Fry KATSUOBUSHI

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MIFUNE’s Maki Sushi or Roll Sushi

We guess the most common types and the ones most our guests are familiar with: are the maki and nigiri sushi. Maki sushi consists of a layer of rice, seaweed, and tuna or salmon – rolled into a cylinder.

MIFUNE‘s Maki sushi comes in several varieties:
  • Dragon Seafood: A unique designed shrimp tempura topped with tip of mayo and fish egg
  • California (the authentic one: with avocado – seasonal and not always available!): Authentic California maki rolled with sushi rice, avacado, cucumber, crab sticks, mango and sesame seeds
  • “MIFUNE” California (instead of avocado with mango): Authentic California maki rolled with sushi rice, mango, cucumber, crab sticks and sesame seeds
  • “MIFUNE” California Fish Egg: Authentic California maki rolled with sushi rice, mango, cucumber, crab sticks and fish eggs
  • “MIFUNE” California Fry: Deep fried California maki rolled with sushi rice, mango, cucumber, crab sticks and coated with flour and egg
  • “MIFUNE” California Pop Rice: Deep fried California maki rolled with sushi rice, mango, cucumber and pop rice topped with vegetables salad and fish eggs
  • Tuna: Tuna (Maguro) - raw tuna rolled with sushi rice
  • Salmon: Salmon (shaki) - raw imported Norwegian salmon rolled with sushi rice
  • Prawn: Prawn (ebi) - raw prawns rolled with sushi rice
  • Teriyaki Prawn: Teriyaki Prawn - raw prawns rolled with sushi rice and teriyaki sauce

 

March 2017 — NEW: “MIFUNE” California Fry “KATSUOBUSHI”

California fry maki Katsuobushi - deep fried California maki rolled with sushi rice, mango, cucumber, cab sticks and coated with egg and dried bonito flakes

What is the difference of “MIFUNE” California Fry and the “MIFUNE” California Fry with KATSUOBUSHI?MIFUNE California Fry KATSUOBUSHI

Both maki rolls (cut into 8 pieces) are deep fried and rolled and filled with: sushi rice, mango, cucumber, crab sticks. Our regular California Fry is coated with flour and egg. The “MIFUNE” California Fry “KATSUOBUSHI” is coated with flour and dried bonito flakes.

You are right: katsuobushi is dried bonito flakes. Katsuobushi you might know in a different form: those papery-looking fish flakes sprinkled mostly on top of cold tofu dishes. Have you seen it? No? Wala problema: you have it might be seen on our Okonomiyaki‘s: Buta Tamayaki or Nikutama – by the way both are large portions and good for sharing!


More about KATSUOBUSHI: Katsuobushi is made from a fish called skipjack tuna or in English: bonito. Japanese name is katsuo, reflected in its Latin name: “Katsuwonus pelamis“… Sure: any food with a long history – there are always different types and many regional variations in how it’s produced. 😉 As we still know from our studies back in school for (many) years: if history isn’t boring so it might be also wrong or false. Just remember the things you have learned about the Egyptians pyramids. That means: come over to MIFUNE and eat! See and taste what our ancestors give us on good food recipes and how the MIFUNE chef it is making it…

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