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Catalog? Basic Information
Historical Origin Sushi Culture Sushi Characteristics Types of Sushi Sushi Flavors Two Major Schools Japanese Sushi Ingredients Accompaniments Preparation Procedure Inside Rolling Method Hygiene Recipe Compatibility Nutrients Contained in Sushi Ingredients Accompaniments Preparation How to roll inside Hygiene Recipe Compatibility Nutrients in SushiBasic Information
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Sushi is one of the most favorite traditional foods in Japan, and it is often said that "where there is fish, there is sushi". "This food is said to originate from the subtropical region, where people found that if cooked rice is put into a clean fish chamber, accumulated in an altar and buried in the ground, it can be preserved for a long time, and the food will also be due to the fermentation of a slightly acidic taste, which is the prototype of sushi, more detailed Japanese sushi, you can read the Japanese cuisine specialized network jpcook.com.
Nowadays, sushi in Japan is mainly made and sold by specialized sushi stores. The chefs in white overalls at the stores cut slices of peeled fresh fish and other good ingredients into equal-width pieces of rice according to the customer's request, and the sushi is colorful and very pretty because of the different colors of the flesh of various types of fish and shrimp.
Additionally, Japanese families also make their own sushi for special occasions, but it's mostly simple and can be rolled with rice while adding roasted seaweed or sliced eggs, pickles and the like.
Sushi is also popular outside of Japan, and there are many rotary sushi restaurants around the world. However, foreigners sometimes mistakenly confuse "sushi" with "sashimi" (raw fish), which is one of the typical images of Japanese cuisine.
History
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Sushi and lousy food are of Chinese origin
Sushi is a Japanese food, but it is originally from China. Sushi is also known as "sushi", a word that first appeared in the 3rd to 4th century BC in the Chinese dictionary "Erya. The word "sushi" first appeared in the 3rd to 4th century B.C. Chinese dictionary, Erya. It means that the meat paste is called jou (羹) (also known as minced meat, hǎi, orㄞ), and the minced fish is called sushi (qí, ㄑ-ˊ).
The other way of writing sushi, lousousy, appeared more than 500 years later, in another dictionary from the Han Dynasty of China in the 2nd century AD. Liu Xi's Shih Ming (释名.... Volume II. Liu Xi's "Interpretation of Names, Volume Two, Dietary Interpretation, Thirteenth" recorded that "lousousousous dregs are also brewed with salt and rice, and then cooked and eaten." It means that lousy slam is a kind of marinade with salt and rice, letting the fish ferment and then chopping it up, cooking it and then eating it.
One hundred years later, when the Chinese characters were introduced to Japan, the words sushi and lousousousy had become confused. China also stopped using rice to brew food, and by the Ming Dynasty, sushi and lousousy had even disappeared from Chinese cuisine.
Culture of sushi
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Sushi is a Japanese cuisine in which vinegar is put in the rice as the main ingredient, which is delicious and very popular among the Japanese people. Sushi, like other Japanese dishes, is very colorful. Production, the fresh sea urchin yellow, abalone, oyster shrimp, scallops, salmon roe, cod fish white, tuna, salmon and other seafood cut into slices on the snow-white sticky rice balls, a knead a pinch, and then smeared with fresh green wasabi sauce, and finally put into the antique porcelain plate ...... such a combination of colors, it is a true "show colors".
Eating sushi, pay attention to the edible integrity, is the whole piece of sushi to eat in one bite, the only way, rice and sashimi aroma can be completely compatible, the teeth and cheeks filled to the brim, without leaving a gap, that the strong flavor has nowhere to escape, in the mouth for a long time to linger, a wave of three twists and turns.
Sushi in Japan
The word "sushi" first appeared in Japan in 718 in the Yōrōritsuryō (Pension Laws), which refers to the payment of "雑鮨五斗" (雑鮨五斗), but it is not possible to tell what the word "sushi" refers to.
Characteristics of sushi
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There is also a type of local sushi, which has been described as a delicacy of the home town.
One of the more representative ones is salmon sushi from Hokkaido and Aomori Prefectures, which is made from fresh slices of raw salmon, or salmon, with daikon radish with rice and curd stains.
Ishikawa's daikon sushi is made by slicing daikon, which has been salted in the winter, with slices of raw salmon, rice, and curd, and daikon sushi is Japan's most representative pickled fish sushi.
There is also sushi with anchovies from Akita Prefecture and sardines from Chiba Prefecture.
The word "sushi" or "sashimi" means "pickled food". In 200 A.D., the Later Han Dynasty, China began to circulate "sushi" as a food, which is explained in the dictionary as a food made of salt, vinegar, rice and fish, and during the Song Dynasty, when China was in a state of war, sushi was used as a food for people fleeing from the famine, and the varieties of sushi were even more varied, ranging from vegetables and vegetables, to fish, meat, and even shellfish. In 700 A.D., that is, the Nara era, the Japanese merchants who went out to do business spread sushi into Japan, the Japanese at that time, with some vinegar marinated rice balls, plus some seafood or meat, pressed into a small piece, neatly arranged in a small wooden box, as the food along the way. It was not until 1700 A.D., during the Edo period, that sushi was widely spread in Japan and became a common food.
Types of sushi
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The necessary ingredient for sushi is rice. Authentic nigiri sushi uses small, fat and slightly sweet Japanese pearl rice. After the rice is cooked, it is seasoned with the right amount of sushi vinegar, sugar and salt, and left to cool down before being used to make sushi.
Maki-zushi (rolled sushi): A layer of seaweed (nori) is placed on top of a small bamboo curtain, followed by a layer of rice, with toppings in the center, rolled up into a long roll, and then cut into small pieces.
Taimaki (futo-maki), a type of rolled sushi with a longer diameter, usually with several toppings.
Hoso-maki, as the name suggests, is a smaller roll, usually containing only one ingredient.
Te-maki (hand-rolled), sushi rolled into a cone shape (similar to an ice cream cone), is more difficult to hold with chopsticks, so it is usually eaten by hand.
Ri-maki (ura-maki), in which the center ingredient is wrapped in seaweed and then rice. The outermost layer is sprinkled or has sesame seeds, fish roe, crab roe, and so on.
Gunkan-maki, rice wrapped in seaweed in an oval shape with toppings on top.
Oshi-zushi, also known as kokeshi sushi or one-night sushi, is mainly popular in Kansai, Japan, and is made with the aid of a long, small wooden box (oshi-zushi). The maker spreads the ingredients on the bottom of the box, puts rice on top, and then presses the lid of the box down firmly. The finished sushi is then cut into bite-sized pieces.
Nigiri-zushi (nigiri-zushi) (developed during the Edo period in Japan) is a dish in which the maker holds the rice in his hands to form bite-sized pieces, coats them with wasabi, and then spreads the toppings on top. Depending on the type of toppings, a piece of seaweed is sometimes used to bind the two together. In Japan, the word "sushi" is often used to refer to sushi grips, unless otherwise specified.
Inari-zushi is rice served with toppings. Common toppings are fried tofu skin, fried egg, and cabbage.
Scattered sushi (chirashi-zushi) is slightly different from the previously described sushi.
Edomae chirashi-zushi, commonly found in the Kanto region, has ingredients sprinkled on top of rice served in a bowl.
Gomoku chirashi-zushi (五目散寿司), commonly found in the Kansai region, is served in a bowl of rice with toppings mixed in.
Sushi flavors
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The simplicity of sushi is delicious, and the naturalness of sushi is delicious, and there are reasons why Japanese cuisine is gradually becoming more and more popular around the world. Sushi, in particular, is the ultimate expression of this philosophy of culinary simplicity. However, the way to eat sushi is not simple.
Rather than just slicing sashimi, dipping it in soy sauce and eating it raw with wasabi, sushi, which is also based on the freshness of live fish, and which includes vinegared rice and wasabi, as well as kneading, rolling and cutting, is still simple, but it has a lot more layers of chewing, richness, and artistry, which makes it unbeatable. It is especially delicious in the dead of winter, when all the fish have accumulated a thick layer of fish fat to resist the cold.
The good sushi that I remember experiencing was uniformly clean and shiny from the outside, with a slight sheen of clarity. After entering the mouth, with the rice and delicious slowly dispersed in the mouth, it seems as if the raw fish with raw vigor, fresh and sweet, fresh and slightly acidic, pinched the structure of the vinegar rice just right, as well as the finishing touches as cleverly play the function of flavor and freshness of the wasabi, ginger and green onion, and other seasonings, and gradually intertwined with freshness, fat, soft, tender, smooth, slightly acidic, sweet, refreshingly cool, spicy ... ... ...All kinds of seemingly opposing and conflicting, but each other's harmonious ****ming taste and texture, in the tongue and teeth of each other stirring and making love to each other, the wonderful feeling is difficult to describe.
At that time, various kinds of sashimi were used as ingredients for sushi, and the most popular sushi today is known as "sushi with fingers", but in fact, in addition to "sushi with fingers", there are also "rolled fingers" and "box sushi". In fact, in addition to "maki", there are also "maki" and "hakkasushi". "Maki" consists of rice, cucumber, tuna, egg, and pickled daikon radish wrapped in nori. "Hakkasushi is made by placing the rice in a wooden box, covering it with various ingredients and pressing it down with a lid, and then pulling it out and cutting it into pieces, hence the name because it looks like a box.
In addition, in general, you can taste the sushi store "hand roll", in fact, is "roll finger" a kind of, it is said that in the 800 years AD, due to those who stay in the casino all day long TEKKABA casino, in order to solve the problem of hunger, but also afraid of the rice grain Sticky poker and fingers, so the seaweed will be rolled up, easy to eat, gradually will letter become today's hand rolled.
Two major factions
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Japanese sushi is divided into two major factions: one, Edo school, hold sushi; two, Kansai school, box sushi (Osaka's most famous), compared to hold sushi is more favored. Because not use any mold, all rely on the sushi chef hand-made, which not only can ensure that the rice particles round, while effectively maintaining the mellow aroma of rice.
Grip sushi, of course, is unique in the culinary world. It is the most mainstream and sophisticated of all. The method of cutting, the thickness of the fish, the seasoning, and the way it is prepared varies depending on the fish material. Just as the order of tasting a glass of wine must be from champagne, white wine, to red wine, dessert wine or spirits, there is also an order of precedence in eating sushi.
Japanese sushi
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Sushi was written down in the Heian period code, "Yanki Style," which was completed in 1927 AD. At that time, sushi referred to a way of preserving fish. Salt was rubbed on the fish and pressed firmly with a weight to allow it to ferment naturally. When the fish develops a sour flavor, it is ready to be eaten, and the taste is very good. It is said that this method was brought to Japan from China. It was so time-consuming and labor-intensive that it soon evolved into a way of simply soaking the fish in vinegar. Nowadays, the term sushi refers to any food with other fillings added to the vinegared rice.
Nowadays, in addition to the "shirasushi" (the sushi we eat nowadays), there are also "maki-sushi" and "hokusai-sushi" (boxed sushi). "Makisushi is a roll of rice, cucumber, tuna, egg and pickled daikon radish wrapped in nori, and can be categorized into large rolls and small rolls, i.e. big and small. Sushi rolls are usually made with 90 grams of rice per roll, and about 200 grams of cooked rice is wrapped in nori and eaten. In some cases, the nori can be replaced by a thin fried egg skin. Sushi rolls that are wrapped in a whole sheet of nori are called "tai-maki" (thick rolls), while those that are wrapped in only half a sheet are called "thin rolls. Sushi rolls are usually filled with boiled sweet chanterelles, mushrooms, fried egg skin, fish flakes, or duck celery. Hand rolls are actually a type of "maki-sushi," and are said to have become popular in ancient times when Japanese gamblers, who were hungry, would put tuna on rice and roll it up in nori to prevent the rice from getting on their poker and fingers.
Ingredients
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Sashimi: salmon (salmon), tuna (tuna, tuna), amberjack (yellowtail), sea bream, bonito, mackerel
Various types of seafood: squid (cuttlefish), octopus, shrimp, unagi (eel), roe, sea urchins, northern parasol shellfish, and other mesquite shellfish
Fruit and vegetables: pickled daikon radish, pickled plum, Natto, avocado (avocado), cucumber (zucchini), fried tofu
Red meats: beef, horsemeat, ham
Others: fried egg (omelette), raw quail's egg
Accessories
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Sushi soy sauce
Yamabi
Gari
Shiso (shiso)
Mirin (cooking rice wine)
Process
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1. Use more rice for the outer roll, about 1 and 1/3 as much as for the inner one
2. Arrange the rice on top of the nori, from left to right, as shown in the picture.
3, from top to bottom of the spread, the nori turned over, rice face down on the cutting board, put before you use a damp cloth to wipe the cutting board (anti-sticking), the filling, such as the inside of the roll in the middle of the nori.
4. Roll up the nori as shown.
5, wrapped!
6, wrap the roll with plastic wrap, and then use the bamboo curtain to gently set the shape, do not press the rice firmly.
7, well! Tear off the plastic wrap.
8, and then sprinkled with your favorite seasonings, do a little garnish.
9, like cutting the inner rolls, a knife drop, keep the incision flat.
10, finished.
Inner roll method
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1, put the rice into the rice cooker, the ratio of the amount of water to the amount of rice is 1:1, cooked rice first do not open the pot,
Let the rice simmer for 10 to 15 minutes, while the heat sincerity will be required to the rice grand in the basin, will be the right amount of sushi vinegar and the right amount of Daikidai Beef Powder poured into the pot,
Because the hot rice can only be flavored when the vinegar is mixed. Once the vinegar flavor is well infused, cool the rice with a fan to cool it down and set aside.
2, cucumber wash, remove the head and tail, cut into long strips, rubbed with salt standby.
3. Heat a pan, grease it with butter, make a thin egg pancake, then cut strips and set aside.
4: Spread roasted seaweed on a rolling sheet, leaving 1cm at the front, spread the rest of the sheet with a layer of sushi rice, sprinkle with meat floss, arrange cucumber strips and egg strips, and then roll into a sushi roll.
Hygiene
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The fish in sushi is mostly eaten raw, and these fish are likely to carry germs and parasites, especially nematodes.
Recipe Compatibility
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Rice: Rice should not be eaten with horsemeat, honey, or celery.
Eggs: Eggs should not be cooked with sugar; with saccharin, brown sugar will be poisoned; with goose meat to damage the spleen and stomach; with rabbit, persimmons, leading to diarrhea; and also should not be eaten with turtle, carp, soybean milk, tea.
Pork (lean): pork should not be eaten with umeboshi, licorice, crucian carp, shrimp, pigeon, snails, almonds, donkey, sheep liver, parsley, turtle, rhododendron, buckwheat, quail meat, beef. After eating pork should not drink a lot of tea.
Milk and lean meat is not suitable for the same food, because milk contains a lot of calcium, while lean meat contains phosphorus, these two nutrients can not be absorbed at the same time, foreign medical circles called phosphorus and calcium phase. The best ratio of calcium and phosphorus is 1:1 to 1:1.5, at this time to promote the absorption of each other.
Carrots: wine and carrots should not be eaten together, will cause a large number of carotene and alcohol into the body, and in the liver to produce toxins, resulting in liver disease;
In addition to the main radish diarrhea, carrots for complementary, so the two are best not to eat together.
Purple (dry): purple cabbage should not be eaten with persimmons; should not be eaten with sour fruits ****, easy to cause gastrointestinal discomfort.
Nutrients contained in sushi
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Calories (2220.47 kcal) - Vitamin B6 (0.60 mg) - Protein (142.12 g) - Vitamin B12 (60.00 mcg) - Fat (19.68 g) - Pantothenic acid (1.80 mg) - Carbohydrates (375.18 g) - Folic acid (26.40 mcg) -Dietary fiber (68.00 g) -Biotin (660.00 mcg) -Cholesterol (101.25 mg) -Vitamin A (1,258.36 mcg) -Carotene (6243.40 mcg) -Thiamine (2.62 mg) -Riboflavin (3.72 mg) -Nicotinic acid (34.73 mg) -Vitamin C (44.58 mg) -Vitamin E (10.52 mg) -Calcium (963.84 mg) -Phosphorus (1883.05 mg) -Potassium (6548.65 mg) -Sodium (5354.50 mg) -Iodine (554.93 mcg) -Magnesium (180.06 mg) -Iron (17.19 mg) -Zinc (45.98 mg) -Selenium (6.07 mcg) -Copper ( 315.93 milligrams) -Manganese (0.00 milligrams)