Open classification: food, diet, cookbooks, Japanese cuisine, Japanese cookbooks.
Directory? Basic information
Historical origin
Sushi culture
Sushi special
Sushi category
Sushi delicious
Two major factions
Japanese sushi
condiments
condiment
manufacturing process
Conjugate method
health
Formula stage chart
Nutritional components in sushi
condiments
condiment
manufacturing process
Conjugate method
health
Formula stage chart
Nutritional components in sushi
Basic information
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SUSI, or sushi, is one of the favorite traditional foods in Japan. The Japanese often say that "where there is fish, there is sushi". This kind of food is said to come from the subtropical region. People there found that cooked rice can be preserved for a long time if it is put in a clean fish room and buried in an altar, and the food will be slightly sour due to fermentation. This is the prototype of sushi.
At present, sushi in Japan is mainly produced and sold by specialized sushi shops. Chefs in white overalls will slice peeled fresh fish and other good materials on rice blocks with the same width according to customers' requirements. Due to the different colors of raw meat of various fish and shrimp, sushi is colorful and very beautiful.
In addition, Japanese families will also make sushi for banquets on special occasions, but the practice is mostly simple. You can add roasted laver or sliced eggs, pickles and the like while rolling rice.
Sushi is also very popular outside Japan, and there are countless sushi restaurants around the world. But foreigners sometimes confuse sushi with sashimi, which is one of the typical impressions of Japanese cuisine.
Historical origin
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Li Hetai originated in China.
Although sushi is a Japanese food, it originally came from China. Sushi is also called "Yi". This word first appeared in China's dictionary Erya Shi Qi in the 3rd and 4th centuries BC, which recorded that "meat is soup and fish is righteousness". "This means that the meat paste is called soup (also called 檒, hǐ i, ?ㄞˇ), while the minced fish is called ㄑˊ (qí ㄑˊ).
Another way of writing sushi "Fu" appeared in another dictionary more than 500 years later, which appeared in the Han Dynasty in China in the 2nd century A.D. Liu Xi's "Ming Shi Juan Er Shi San Shi" recorded that "I also cooked it with salted rice, and I can eat it when I cooked it. It means curing squid with salt, rice, etc. The fish is fermented and chopped and cooked and eaten.
One hundred years later, Chinese characters spread to Japan, and the words "Li" and "Tai" have been confused. China also stopped using rice to brew food. In the Ming Dynasty, scones and scones disappeared from Chinese food.
Sushi culture
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Sushi is a Japanese dish, with vinegar as the main ingredient of rice. It tastes delicious and is very popular with the Japanese. Sushi, like other Japanese dishes, is very bright in color. When making, fresh seafood such as sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod white, tuna and salmon are selected. Slice it on a white and fragrant rice ball, knead it, then spread it with bright green mustard sauce, and finally put it on an antique porcelain plate ... This color is really "delicious".
When eating sushi, we should pay attention to the integrity of eating, that is, the whole piece of sushi should be eaten in one bite. Only in this way can the fragrance of rice and sashimi be completely blended, and the teeth and cheeks can be filled without leaving gaps. The rich flavor has nowhere to escape, lingering in the mouth for a long time, full of twists and turns.
Sushi is in Japan
In Japan, the word "Yi" first appeared in "Y! Ry ū r ū rit survey in 7 18 mentioned that citizens must pay "five fights of righteousness", but it is difficult to verify the meaning of this "righteousness".
Sushi special
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Another kind worth mentioning is local sushi, which is regarded as the delicacy of hometown.
Among them, the salmon sushi in Hokkaido and Aomori Prefecture is more representative. Salmon sushi is made of fresh raw salmon fillets and radishes with rice and koji stains.
Radish sushi in Ishikawa Prefecture is made of salted radish slices, raw salmon slices, rice and koji stains in winter. Radish sushi is the most representative pickled fish sushi in Japan.
There are also fish sushi in Akita Prefecture, sardine sushi in Chiba Prefecture and so on.
Sushi and sauerkraut are pickled foods. In 200 AD, that is, in the post-Han era, China has begun to spread the food "sushi", which is interpreted in the dictionary as food made of salt, vinegar, rice and fish fillets. During the Song Dynasty, there were frequent wars in China. Sushi was only the food of refugees, with more varieties, including vegetables, fish, meat and even shellfish. In 700 AD, in the Nara era, Japanese businessmen who went abroad for business spread sushi to Japan. At that time, the Japanese used some vinegar-soaked rice balls and some seafood or meat, pressed them into small pieces and arranged them neatly in a small wooden box as food along the way. It was not until A.D. 1700, that is, the Edo period, that sushi was widely circulated in Japan and became an ordinary food.
Sushi category
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The necessary material for sushi is rice. Authentic Japanese sushi is made in pearl rice, which is small and slightly sweet. After the rice is cooked, add appropriate amount of sushi vinegar, sugar, salt, etc. It is used to make sushi after cooling.
Maki-zushi: spread a layer of seaweed (laver) on the small bamboo curtain, then spread a layer of rice with ingredients in the middle, roll it into long rolls and cut it into small pieces.
Futo-maki is a kind of sushi with a long diameter and usually has several ingredients.
Hoso-maki, as its name implies, is relatively thin and usually contains only one component.
Te-maki is to roll sushi into a cone (similar to ice cream cone), which is difficult to hold with chopsticks, so it is usually eaten by hand.
Ura-maki, in turn, wraps the most central ingredients with seaweed and then wraps the rice. Sprinkle sesame seeds, fish seeds and crab seeds on the outermost layer.
Gunkan-maki, rice is wrapped in seaweed into an oval shape with ingredients on it.
Oshi-zushi, also known as making wooden sushi or overnight sushi, is mainly popular in Kansai, Japan, with long wooden boxes (boxes) as the auxiliary production. The producer first spread the ingredients on the bottom of the box, then put the rice on it, and then press the lid hard. Sushi will become square and finally cut into pieces.
Nigiri-zushi (rising in the Edo period in Japan), the producer holds the rice into pieces by hand, spreads it with a layer of wasabi (Japanese mustard), and finally spreads the ingredients. Depending on the type of ingredients, sometimes a piece of seaweed is used to combine the two. In Japan, the word "sushi" mostly refers to holding sushi without explanation.
Inari, the founder, has rice and ingredients in it. Common ingredients are fried tofu skin, fried eggs, cabbage (broccoli) and so on.
Chirashi-zushi is slightly different from the sushi described earlier.
Chirashi-zushi before Edo, which is common in kanto region, scatters ingredients on rice in a bowl.
Gomoku chirashi-zushi is a common food in Kansai region, which is mixed with the ingredients in rice in a bowl.
Sushi delicious
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Simple is delicious, and naturally, it is delicious because Japanese cuisine has gradually become popular all over the world and is loved by more and more people. Sushi, especially this kind of food, is the ultimate expression of simple philosophy. However, the doorway to eating sushi is not simple.
Sushi with fresh live fish as the main performance, with vinegar rice, mustard, kneading noodles and rolling noodles, is still simple compared with sashimi with soy sauce and mustard slices, but it is more layered, rich and artistic, which can make people chew and has invincible charm. Especially in the deep winter, all the fish have accumulated a thick layer of fish maw to resist the cold winter, and the taste is even more extraordinary.
Looking back on the good sushi I have experienced, from the outside, it has always been clean, beautiful and slightly shiny. After the entrance, as the rice grains and delicious food are slowly dispersed in the mouth, it seems that raw fish with vigorous vitality, fresh and sweet taste, fresh and slightly sour vinegar rice with just the right structure, wasabi, chopped green onion and other spices that skillfully play a role in improving taste and freshness are gradually interwoven into fresh, fat, soft, smooth, slightly sour, sweet, cool and fragrant.
At that time, all kinds of sashimi were used in sushi ingredients, called "finger grip", which is the most popular sushi now. In fact; In addition to "grasping fingers", there are "rolling fingers" and "box sushi". "Rolling pin" is to wrap rice, cucumber, tuna, eggs, pickled radish and other materials with seaweed. "Box sushi" is named after putting rice in a wooden box, covering it with various ingredients and flattening it, and then pulling out the wooden box sushi and cutting it into pieces.
In addition, the "hand roll" that ordinary sushi restaurants can taste is actually a kind of "finger roll". It is said that in 800 AD, because those gamblers stayed in the real casino all day, in order to solve the hunger problem, they were afraid that rice grains would stick to poker and fingers. For convenience, they were rolled up with seaweed and gradually became today's hand rolls.
Two major factions
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Japanese sushi is divided into two schools: one is the Edo school, which holds sushi; Second, Kansai school, box sushi (Osaka is the most famous), in contrast, holding sushi is more popular with everyone. Because there is no mold, it is made by sushi chef by hand, which can not only ensure the round grains of rice, but also effectively maintain the mellow taste of rice.
Among them, "holding sushi" should be a very unique one in the whole cooking field. The most mainstream and exquisite thing is "holding sushi". Different fish ingredients have different cutting methods, thickness and even seasoning. Just as the order of tasting must be champagne, white wine, red wine, sweet wine or spirits, sushi also pays attention to order.
Japanese sushi
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Sushi has been recorded in heian period with the code name "Yan Xi Style" completed in 927 AD. Sushi at that time refers to a way to preserve fish. Rub the salt on the fish, press it with a heavy object and let it ferment naturally. You can eat it when it is sour. It tastes good. It is said that this way spread from China to Japan. This method is time-consuming and laborious, and soon developed into a simple way to soak fish in vinegar. Now the so-called sushi refers to any food with other fillings added to vinegar-mixed rice.
Nowadays, in addition to the "roll" (that is, the sushi we often eat now), there are also "roll" and "box sushi". "Roll" is to wrap rice, cucumber, tuna, eggs and pickled radish with seaweed and divide them into large rolls and thin rolls, that is, the size. Usually, a sushi roll is 90 grams of rice and boiled about 200 grams. Eat it wrapped in seaweed. Sometimes thin scrambled egg skins can be used instead of laver. A sushi roll wrapped with a whole piece of laver is called "Taijuan" (thick roll), and a sushi roll wrapped with only half a piece is called "thin roll". Sushi rolls are usually filled with boiled water, sweet and cold weather, mushrooms, scrambled egg skins, fish floss or duck celery. Handroll is actually a kind of "roll". It is said that ancient Japanese gamblers put tuna into rice when they were hungry, and then rolled it up with purple cabbage to avoid food touching poker and fingers, so it was very popular.
condiments
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Sashimi: salmon (salmon), tuna (tuna, tuna), anchovies (yellow-tailed fish), snapper, bonito and mackerel.
All kinds of seafood: cuttlefish (cuttlefish), octopus, shrimp, eel, roe, sea urchin, shellfish and other shellfish.
Fruits and vegetables: pickled radish, pickled plums, natto, avocado (avocado), cucumber (cucumber) and fried tofu.
Red meat: beef, horse meat and ham.
Others: Fried eggs (optional), raw quail eggs.
condiment
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Sushi soy sauce
mustard
Purple ginger
perilla leaf
Milin (boiled rice wine)
manufacturing process
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1, the rice used for the outer roll is more, which is about 1 and 1/3 for the inner roll.
2. Arrange the rice on the top of the laver from left to right as shown in the figure.
3. Spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll.
4. Roll up the purple cabbage as shown.
5, wrapped!
6. Wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. Don't press the rice too tightly.
7. all right! Tear off the plastic packaging.
8. Sprinkle your favorite seasoning and do a little embellishment.
9, like cutting the inner volume, a knife falls and keeps the incision flat.
10, finished product.
Conjugate method
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1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Do not cook rice yet.
Let the rice stew for 10 to 15 minutes, enthusiastically put the rice you need in the basin, and pour in the appropriate amount of sushi vinegar and beef powder.
Because hot rice can only be tasted if it is mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.
2. Wash cucumber, remove head and tail, cut into long strips and wash with salt.
3. Heat the pan, butter it, make a thin omelet, and then cut it into strips for later use.
4. Spread the baked seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, evenly sprinkle with meat floss, put cucumber strips and egg strips, and then roll it into sushi rolls.
health
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Sushi fish are mostly eaten raw, and these fish are likely to carry germs and parasites, especially nematodes.
Formula stage chart
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Rice: Rice should not be eaten with horse meat, honey and xanthium sibiricum.
Eggs: Don't boil eggs with sugar; Eating with saccharin and brown sugar will be toxic; Eating with geese hurts the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Pork (lean meat): Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time, which is called phosphorus and calcium in foreign medical circles. The optimum ratio of calcium and phosphorus is between1:1~1:1.5, which promotes mutual absorption.
Carrots: wine and carrots should not be eaten together, which will make a lot of carotene enter the human body with alcohol and produce toxins in the liver, leading to liver disease;
In addition, diarrhea is mainly radish, supplemented by carrots, and it is best not to eat together.
Porphyra (dry): Porphyra should not be eaten with persimmon; It is not suitable to eat with sour fruit, which may cause gastrointestinal discomfort.
Nutritional components in sushi
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Calorie (2220.47 kcal), vitamin B6 (0.60 mg), protein (142.12g), vitamin B 12 (60.00 μ g), fat (19.68g), and fat. Folic acid (26.40 micrograms), dietary fiber (68.00 grams), biotin (660.00 micrograms), cholesterol (10 1.25 milligrams), vitamin A (1258.36 micrograms), carotene (6243.40 micrograms). Nicotinic acid (34.73mg), vitamin C (44.58mg), vitamin E (10.52mg), calcium (963.84mg), phosphorus (1883.05mg), potassium (6548.65mg) and sodium (5354.54). Magnesium (180.06 mg), iron (17. 19 mg), zinc (45.98 mg), selenium (6.07 μ g), copper (3 15.93 mg), manganese (0.003 mg).