Hawaii Gunkan Sushi
Gunkan Sushi, is a signal of dining out for sushi to those who went to the sushi bars near okazuya and it was common to have salmon roe gunkan sushi and uni sea urchin gunkan sushi. It was not commonly seen at home due to the long process to prepare ingredients and mixes. So many would take the option of eating out when wanting to take a bite into gunkan sushi. It was casual, but not as casual as a maki roll or a hand roll or a futomaki, and yet, not quite as formal as sliced sashimi or nigiri or a hosomaki. It was somewhere in between. The nori seaweed is wrapped around the base of the rice to form an oval shaped bite that can be filled. It sits nicely on a platter and can be taken in a container to eat while sitting on a straw mat. The Origins are from Japanese cuisine, the name "gunkan" comes from the word for "Battleship" consisting of sweet sushi rice, nori seaweed, and is accompanied by a variety of fillings that can be placed as a topping with garnishes. This easy take out food and enjoyable form had been popularized by the gimmick of a rotating conveyor belt sushi (aka. Kaiten Sushi) and its developmental changes in Hawaii in the early 90's. Types of Gunkan Sushi Gunkan Sushi has a set of traditional gunkan sushi that comes from many established chains, such as: tuna salad, corn mayo, hikiwari natto (chopped up), ocean salad, ikura salmon roe, negitoro tuna, and seafood salad. Companies that first innovated on these dishes did so with the research and studies on how to sell their sushi with a local twist and what happened would be the local seafood scene. Looking at the most popular way to eat raw-fish in Hawaii was poke bars it would only be natural to place them in gunkan sushi. However it would be seen as radically different at the time as it was known as a specialty style of eating sushi. This would change over time as it was implemented into more and more menus of multiple conveyer belt sushi restaurants that would open in the years to come, which were linked to a particular family. Influential Sushi of Hawaii Cuisine Lance of the Yamamoto Family, a business owner that helped open up conveyer belt sushi establishments from the 90's was experienced in his culinary vision. Back when Hawaii had hit economic turmoil the idea of sushi of the old would be brought back as modern sushi through brand. With his experience he would end up bringing it to popularity as well as having many iconic gunkan sushi at his managed businesses. It had a chain-reaction of development that occurred through 90's enabling Poke Gunkan Sushi, the Hawaii Sushi Bowl (Chirashi Bowl), and bring back interest in Artisan Umeke Bowls. This was done with his important culinary staff that worked on the dishes as well. Eventually in the 2010's he would have a family-run local style restaurant business with a fast-pace, multi-tasking, and orderly set of tutorials on learning. Lance Yamamoto was very polite and strict and he was with his friend and Chef Neil Sumimoto who calmly trained staff with expert skill. Lance would have his employees teach what he had passed on to them for kitchen basics. No one would avoid the training and would be taught to veterans and newcomers on: preparing of the kitchen, the washing of the sink filled dishes, ingredient identification, food safety and storage, and local family values with business. The establishment was "Sushi Bay" in Kapolei. Training Hawaii's Local Sushi Chefs Neil Sumimoto, played an integral role with his tough as nails approach that always strived for perfection in preparations. He demonstrated how things were to be made in a certain way for a certain time. It was nothing like the environment of traditional sushi restaurant, but similar to that of a high grade fish market that had the attention to detail of a high class sushi chef with an eye for ingredients and knowledge base that seemed unrivaled. This would train many aspiring sushi chefs who would then take those skills they learned home with them and begin more developments on Gunkan Sushi and Poke that would a have a lasting effect. If there were previous employees who had training they would tell them to follow where chef Neil was and watch the workers he trained to see if they could catch on to the skills passed on to them. Many would go to these conveyer belt sushi places not only for family filled enjoyment, but also to watch the master at work. Types of Gunkan Sushi You can find the basic types of established gunkan sushi at many businesses in Hawaii and the standard has become: Poke Gunkan, or also known as Poke Sushi in which poke is placed on top of sushi with various garnishes. This would be a great vessel to place any sort of poke from a poke bar as it would stretch it out at peoples homes with easy make sushi seasoning and a fresh batch of rice along with easily accessible nori sheets. Some popular types of poke gunkan are: ahi poke, salmon poke, bay scallop poke, krab poke, shrimp poke, and hamachi poke. Fish Roe Gunkan, sometimes called Salad Gunkan is a topping that involves a large amount of fish eggs as the filling. This from a mixture that would include various ingredients that would feature the fish eggs and add other assisting flavors in a complex gunkan. Popular variations of fish roe gunkan are: seafood salad, tako salad, abalone salad, tobiko gunkan, masago gunkan, and ikura gunkan. Mayo Gunkan, usually a dish that has mayonnaise will be listed as mayo at the end, but in some cases it is in the beginning with the word Spicy that also has mayonnaise. Many variations of Mayo Gunkan grew with the development of Poke Bars and made their way to sushi establishments. Popular types of mayo sauces are: cream mayo, avocado mayo, spicy mayo. Other variations include: sweet spicy (sweet chili sauce), oyster mayo (oyster sauce), shoyu mayo (garlic), wasabi mayo, mustard mayo (hot mustard).
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