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Sushi For Dummies
Judi Strada, Mineko Takane Moreno
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eBook - ePub
Sushi For Dummies
Judi Strada, Mineko Takane Moreno
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Demystify the sushi bar experience Stuffed with tips and tricks - you'll roll, press, and mold sushi like a pro! From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun! Discover how to:
* Find the right equipment and ingredients
* Understand the special language of sushi
* Make fragrant sushi rice
* Prepare vegetarian and fish-free recipes
* Dish up sushi-friendly drinks and side dishes
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Part I
Discovering the World of Sushi
In this part . . .
I
n this part, we briefly go over what sushi is and is not, and discuss how todayâs sushi has traveled from its humble beginnings 200 years ago as a street snack in Japan to the fanciest sushi bars all around the world. After we explore the history and diversity of sushi, we take you into the kitchen to show you what you need in the way of equipment â which is really very little â to make sushi at home. We also explain what ingredients youâll want to have on hand to make sushi for family and friends, plus we spell out the ABCs of working with fresh seafood.
Chapter 1
Embarking on the Sushi Adventure
In This Chapter
S ushi is a world of tantalizing, clean, fresh flavors. Pristinely beautiful, plump, and chewy white rice, glistening with freshness and flavored with a fragrant vinegar dressing, is topped or mixed with fresh vegetables, cheese, tofu, or whatever you desire.
Weâre not trying to take anything away from raw seafood â we love it! Sushi For Dummies offers great raw seafood information (see Chapter 4) and raw seafood sushi recipes. But when you consider that prepared sushi rice functions like bread in a sandwich, you begin to understand how versatile sushi is and how it can be a favorite food in any cookâs repertoire, from vegetarians to fish, poultry, and meat lovers. We offer all kinds of sushi recipes made without raw fish, such as sushi bar favorites California Inside-Out Rolls, Caterpillar Inside-Out Rolls, and Cucumber Sliced Rolls, all in Chapter 8.
In this chapter, we demystify sushi, touching on its development over the last 2,000 years; whatâs involved in the way of ingredients, tools, and techniques to make all the satisfying sushi at home you could want; and how to get the absolute best experience out of a visit to a sushi bar.
Appreciating Sushiâs Past, Present, and Future
Sushi can be over-the-top-chic at times, such as our Smoked Salmon Sushi Packages in Chapter 11, but thatâs not how it started out. It has a very humble past.
Fast forward to the fifteenth or sixteenth century, when the pressing process was substantially shortened, creating nama-nare-zushi, meaning partially fermented sushi. For the first time, the Japanese began to eat this freshly fermented, tangy rice with the pickled fish instead of discarding it. Pick up the pace and enter the seventeenth century, when a savvy Japanese sushi connoisseur thought to add vinegar to cooked rice to obtain the desired tangy rice taste, creating haya-zushi, or instant vinegared sushi rice. But the Japanese still pressed the vinegared rice with fish or other foods, waiting awhile before eating it. By the eighteenth century, maki-zushi, or rolled sushi, and chirashi-zushi, or scattered sushi, also began to appear.
By the early nineteenth century, nigiri-zushi, or finger sushi, came into being as sushi stalls popped up in Japan, offering these bite-sized vinegared rice treats to on-the-go customers. In 1824, a great moment in sushi history, a Tokyo (formerly Edo) sushi stall operator named Hanaya Yohei offered finger sushi topped with slices of raw fish, like our Tuna Finger Sushi in Chapter 8. Word quickly spread out from his stall, and now around the world, that raw fish and vinegared rice make a perfect pair!
Oshi-zushi, todayâs pressed sushi, is all about freshly cooked rice that is tossed with a rice vinegar dressing, cooled, then pressed with the freshest and best ingredients available, and eaten that same day (see our Crabmeat and Avocado Pressed Sushi with Wasabi Mayonnaise in Chapter 9). Many other types of sushi have developed over the years, and their origins are not always clear. Their taste and popularity are now well established, however, and they include such sushi as temaki-zushi, or hand rolls, and inari-zushi, or tofu pouches, both of which we offer in this cookbook.
Today, the names of sushi dishes, even the names of types of sushi, can vary for the same dish or same type of sushi, depending on the country youâre in, the sushi bar youâre in, who youâre talking to, or for other reasons (see Chapter 6). After you read how sushi rice and types of sushi are made, youâll be able to work your way around this sticky rice name situation, and figure out what a sushi dish is by whatâs gone into it, regardless of what itâs being called.
Today, sushi has lots going for it: