Tamago, unlike most other types of kosher sushi, usually does not have any fish in it. Instead, it is made primarily of egg and is similar to an omelet in Western cuisine. It is most often served nigiri-style, meaning that it is served over rice. While ground white fish were often added to the preparation, today they are not used nearly as frequently, especially in Toronto and other parts of North America in which eggs are commonly consumed. Westerners are typically happy to have egg alone without fish.
Unfortunately, many restaurants have abandoned tamago altogether, though we continue to serve it both because it serves as an excellent desert for sushi meals. Serving as an appetite suppressant, tamago kosher sushi tastes sweeter than many Westerners might expect. This is largely a result of the way that it is prepared.
Charcoal heat is a critical element to creating excellent tamago, as it creates a fluffier omelet due to the fact that its thermal rays have higher frequency than other cooking options, such as gas and electric stoves.
While its popularity has declined among the general public, tamago is still often used in sushi competitions as a way to prove the ability of sushi chefs. Elements such as rice vinegar, sugar, and soy sauce can be used to create unique flavorings that can make this dish the highlight of any sushi meal. Sake, shrimp puree, mountain yam, and other things can also be used in more unique versions of the dish. When these elements are used, the result is similar to custard.
While we have our own version of tamago that our customers thoroughly enjoy, you are welcome to tell us how you would like us to prepare this important type of kosher sushi for your event in Toronto. For customized individual servings, please call us ahead of time so that we have ample time to prepare it.