www.nekkko.de\/index.html<\/a><\/p>\n![\"sustainable-sushi-Kopie\"](\"https:\/\/www.zagreus.net\/wp-content\/uploads\/2013\/09\/sustainable-sushi-Kopie.jpg\")
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MEN\u00dc<\/p>\n
Die Zutaten sind \u00fcberwiegend so regional und saisonal wie m\u00f6glich. Die meisten Zutaten sind auch bio-zertifiziert.
\nIm Folgenden die Berlin-Brandenburg-Version von Ulrich Kraus.
\nV = vegetarisch (kein Fisch \/ Fleisch)
\nVV = vegan (rein pflanzliche Zutaten)<\/p>\n
01. Matjes Maki\u2028<\/strong> Matjes-Hering-Tartar mit d\u00fcnnen Apfelscheiben, Fr\u00fchlingszwiebeln und Meerrettich
\n02. Zander Nigiri\u2028<\/strong> Roher Zander mit Zitrone, Raps\u00f6l und Maldon Meeressalz
\n03. Aal Maki\u2028<\/strong> Ger\u00e4ucherter Aal, in Soja-Sauce mariniert, mit Honig und K\u00fcrbiskern\u00f6l
\n04. Forellen-Nigiri\u2028<\/strong> Haus-ger\u00e4ucherte Forelle mit Dashi, brauner Butter, Meerrettich und Zitrone
\n05. Beef Tartar Gunkan Maki\u2028<\/strong> Rindertartar mit Kapern, Anchovies, Fr\u00fchlingszwiebeln, Senf und weiteren Zutaten
\n06. Speck Maki\u2028<\/strong> Ausgelassener Speck mit gebratenen Zwiebeln, Majoran, Honig, Soja-Sauce.
\n07. Reh Nigiri\u2028Rosa<\/strong> Gegartes Reh mit Preiselbeeren, Mirin, Meerrettich
\n08. Kohlrabi Maki <\/strong>(V)\u2028D\u00fcnne Kohlrabi-Scheiben, mariniert mit Kombu, Dashi, Raps\u00f6l und mehr
\n09. Roote Beete Maki <\/strong>(VV)\u2028Rote Beete mit K\u00fcrbiskern\u00f6l, Soja-Sauce, Balsamico, Honig
\n10. Gurken Maki<\/strong> (V)\u2028D\u00fcnne in Salz marnierte Gurkenscheiben mit Dashi, Reisessig, Chili und gr\u00fcnem Koriander
\n11. Karotten Gunkan Maki<\/strong> (V)\u2028Kartotten-creme mit Creme Fraiche, Safran, Ingwer, Limette, Honig
\n12. Tomaten Nigiri<\/strong> (VV)\u2028Tomatenfilets in Maldon Meeralz mariniert, Pfeffer, Oliven\u00f6l, Soja-Sauce und Ruccolapesto<\/p>\nAndere Sushi-Kreationen werden manchmal angeboten. Die Zusammensetzung k\u00f6nnen sich aufgrund des Angebotes der Zutaten \u00e4ndern. Frische, Regionalit\u00e4t und Seasonalit\u00e4t k\u00f6nnen Variationen des Menus inspirieren. Bitte immer die Sushi-Chefs fragen. Abh\u00e4ngig von deren Stimmung, sind auch Wunsch-Kreationen m\u00f6glich.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tischinstallation mit Wasserkanal Von Hiroko Tanahashi und Max Schumacher 10 \/ 08 \/ 11 bis 18 \/ 09 \/ 11 Japanische K\u00fcche, vor allem Sushi und Sashimi, erfreuen sich immer gr\u00f6\u00dferer Beliebtheit. Doch leider sind diese Delikatessen nicht ethisch und \u00f6kologisch korrekt. Thunfische werden \u00fcberfischt, Fischfarmen f\u00fcr Lachs sind eine \u00f6kologische Katastrophe und auch andere … Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":963,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-508","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-installation"],"translation":{"provider":"WPGlobus","version":"3.0.6","language":"en","enabled_languages":["de","en"],"languages":{"de":{"title":true,"content":true,"excerpt":false},"en":{"title":false,"content":false,"excerpt":false}}},"yoast_head":"\nZAGREUS PROJEKT in Berlin - Galerie, Gastronomie und Catering<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zagreus.net\/sustainable-sushi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SUSTAINABLE SUSHI - 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![\"nekkko3-Kopie\"](\"https:\/\/www.zagreus.net\/wp-content\/uploads\/2013\/09\/nekkko3-Kopie.jpg\")
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