At present, Japanese sushi is mainly formed by the merger of specialized sushi restaurants. Chefs in white overalls will cut peeled fresh fish and other good materials into rice pieces with equal width according to customers' requirements. Due to the different colors of raw meat of various fish and shrimp, sushi is colorful and beautiful.
In addition, Japanese families will also entertain banquets with sushi on special occasions, but most of them are very simple. When rolling rice, you can add roasted seaweed or sliced eggs, pickles and so on.
Another kind worth mentioning is local sushi, which is regarded as the delicacy of hometown.
Among them, there are representative salmon sushi in Hokkaido and Aomori Prefecture. Salmon sushi is made by adding fresh raw salmon fillets and radishes, as well as rice and koji dyes.
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 kimchi are pickled foods. In A.D., that is, in the post-Han era, China began to spread the food "Sushi", which was interpreted as food made of salt, vinegar, rice and fish fillets in the dictionary. During the Song Dynasty, there were frequent wars in China, and sushi was only food for refugees, with more varieties, including vegetables, fish, meat and even shellfish. In A.D., that is, Nara era, Japanese businessmen who went out for business spread sushi to Japan. At that time, the Japanese used some vinegar-pickled rice balls and some seafood or meat to press them into small pieces and arranged them neatly in a small wooden box as food along the way. It was not until the Edo period after A.D. that sushi spread widely in Japan and became an ordinary food.
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. Among them, sushi, especially this kind of food, is the ultimate expression of simple philosophy. However, the doorway to eating sushi is not simple.
Compared with sashimi sliced with soy sauce and mustard, sushi with fresh live fish as the main performance and vinegar rice, mustard, dough kneading and rolling is still simple, but it has more levels, richness and artistry that people can chew, and its charm is invincible. 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 is always clean and beautiful, with a slight luster. 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 proper structure, and seasonings such as mustard and Jiang Mo, which play an ingenious role in improving the taste and freshness, are gradually intertwined into fresh, fat, soft, smooth, slightly sour, sweet, cool and fragrant.
The types of sushi can be divided into "hand-held sushi" made by skillfully mixing vinegar rice with sashimi, seafood or other materials, "rolled sushi" wrapped in tubes and sliced, "betting sushi" made by laminating wooden boxes, and "loose sushi" with raw fish and other materials directly coated on white rice.
At that time, all kinds of sashimi were used in sushi ingredients, called "finger-grasping", which was the most popular sushi at present. In fact; In addition to "grasping fingers", there are "rolling fingers" and "box sushi". "Finger rolling" is rice, cucumber, tuna, eggs and pickled radish wrapped in seaweed. "Box sushi" is named after putting rice in a wooden box, covering it with various ingredients and pressing it, and then taking out the wooden box sushi and cutting it into pieces.
In addition, the "hand roll" that can be tasted in ordinary sushi restaurants is actually a kind of "finger roll". It is said that in A.D., because gamblers stayed in the real casino all day, in order to solve the hunger problem, they were afraid that rice would stick to poker and fingers, so they rolled it up with purple cabbage for convenience and gradually became today's hand rolls.
Japanese sushi is divided into two schools: one is Edo School, which holds sushi; The second kind, Kanto school, box sushi, by contrast, hand-held sushi is more popular with everyone. Because there is no mold, it is made entirely by sushi by hand, which can not only ensure the round particles of rice, but also effectively maintain the mellow flavor of rice.
Among them, "sushi in hand" should be a very unique one in the whole cooking field. The most mainstream and particular thing is "holding sushi". Different fish materials have different cutting methods, thicknesses and even seasoning methods. Just as the order of tasting must be champagne, white wine, red wine, sweet wine or spirits, the order of eating sushi is also particular.
Japanese sushi
Sushi has been recorded in heian period with the code "Yan Xi Style" completed in 927 AD. Sushi at that time refers to a way to preserve fish. Rub 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 of soaking fish in vinegar. Now, the so-called sushi refers to any food with other fillings added to vinegar bibimbap.
Nowadays, Japanese sushi includes "roll" and "box sushi" in addition to "roll" (that is, sushi we often eat now). "Roll" is rice, cucumber, tuna, eggs and pickled radish wrapped in seaweed, which can be divided into large roll and thin roll, that is, size. Usually, a sushi roll is 90 grams of rice, about 200 grams of rice is cooked. It is wrapped in seaweed and eaten. 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 piece of laver is called "thin roll". Sushi rolls are usually filled with boiled sweet and cold weather, mushrooms, scrambled egg skins, fish floss or duck celery. Handroll is actually a kind of "roll-up". 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.
Sushi technology:
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. Wrap it up!
6. Wrap the roll with plastic wrap, and then gently shape it with bamboo curtain. Do not flatten the rice.
7. all right! Tear off the plastic packaging.
8. Sprinkle your favorite seasoning and make a little embellishment.
9, like cutting the inner volume, a knife falls and keeps the incision flat.
10, finished product.
The method of involution:
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 required rice into 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 to cool for later use.
2. Wash the cucumber, turn around and remove the tail, cut it into long strips and wash it 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 pork floss and put cucumber strips.
Egg strips, and then roll them into sushi rolls.