Sushi For Dummies E-Book

Judi Strada

• Herausgeber: John Wiley & Sons
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 403

Veröffentlichungsjahr: 2011

Beschreibung

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

Leseprobe

Sushi For Dummies®

by Judi Strada and Mineko Takane Moreno

Sushi For Dummies®

Published byWiley Publishing, Inc.111 River St.Hoboken, NJ 07030-5774www.wiley.com

Copyright © 2004 by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax [phone]. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax [phone], or online at http://www.wiley.com/go/permissions

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Library of Congress Control Number: 2004102331

ISBN: 978-0-7645-4465-1

Manufactured in the United States of America

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1B/RV/QT/QW/IN

About the Authors

Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.

Judi Strada has abachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coasts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.

Dedication

From Mineko: With all my love to my husband, Manuel, for opening the doors of the world for me; and to my children, Veronica and Alexander, for their cherished support. In loving memory of my mother for encouraging me to introduce Japanese culture to others. To all my sushi students who taught me to be a better teacher. To my best friend, Judi Strada, who translated the world of sushi into such colorful and understandable language.

From Judi: To my husband, Randall Strada, my true love and champion since 10th grade; and to our remarkable children, Dominic and Catherine. To my mother and four sisters for cheering me on, no matter what. To Mineko Takane Moreno, my best friend, for such a delicious glimpse into your culture through sushi.

Authors’ Acknowledgments

We’re so grateful for all the support we received over the last two years as Sushi For Dummies took shape. Yukito Ota, owner and chef of Sushi Ota restaurant, San Diego, answered all our sushi-related questions. Mimu Tsujimura, Department of Linguistics, University of California, San Diego, created a pronunciation guide for this cookbook and answered Japanese language questions.

Linda Candler, V.P. Communications, National Fisheries Institute, provided invaluable seafood information. Heidi Wilkinson, formerly director of The Rice Foundation, addressed sticky rice questions. Shirley Cheng, professor of culinary arts, The Culinary Institute of America, Hyde Park, New York, lent insight into sushi’s growing popularity. Roy Carver III, owner, and Bridgett Klinger, office manager, Pacific Farms, USA, fielded queries about wasabi. Bruce Gore, Triad Fisheries, answered salmon questions and explained the beauty of flash-frozen fish. Nijiya Market, San Diego, helped with sushi ingredients. Great News Discount Cookware offered advice about sushi equipment. Sushi chef Tim Johnson, Zenbu, La Jolla, California, gave insight into sushi bars. Marco Barat, American Wine and Spirits, and Bill Shepard, wine specialist, Jonathan’s Market, La Jolla, California, offered tips on wines. Three other For Dummies authors, and friends, helped pave the way: Peter Economy, Carole Bloom, and Karen Ward. Coleen O’Shea, our literary agent, was most supportive. Photographer Gregory Bertolini graciously captured our images. And Maggie and Jerry Coleman saved the day, teaching us the difference between a baseball and softball’s worth of rice.

A very talented team at Wiley Publishing ushered us through the publishing process: acquisitions editor Norm Crampton, whose early vision of Sushi For Dummies helped the book take shape; senior project editor Alissa Schwipps, whose cheerfulness and encouraging ways made it such fun; senior copy editor Tina Sims, who made the chapters read smoothly; technical editor Rich Hardesty, who certainly knows his sushi; recipe tester Emily Nolan, who tested each recipe; illustrator Liz Kurtzman, whose drawings bring sushi to life; nutritionist Patty Santelli for her careful analysis; Lesa Grant, publicist, who sees to it we take to the road with all the right materials in hand; to those whose names we don’t know but who worked so hard to bring Sushi For Dummies into print — we wish you all perfect sushi rice. Thank you!

Publisher’s Acknowledgments

We’re proud of this book; please send us your comments through our Dummies online registration form located at www.dummies.com/register/.

Some of the people who helped bring this book to market include the following:

Acquisitions, Editorial, and Media Development

Senior Project Editor: Alissa D. Schwipps

Acquisitions Editor: Norm Crampton

Senior Copy Editor: Tina Sims

Assistant Editor: Holly Gastineau-Grimes

Technical Editor: Greg Hardesty, owner of H20 and ELEMENTS restaurants in Indianapolis, Indiana

Editorial Manager: Jennifer Ehrlich

Editorial Assistant: Elizabeth Rea

Cover Photos: © Paul Poplis/Getty Images/FoodPix

Cartoons: Rich Tennant, www.the5thwave.com

Composition

Project Coordinator: Maridee Ennis

Layout and Graphics: LeAndra Hosier, Barry Offringa, Lynsey Osborn, Jacque Schneider, Julie Trippetti

Special Art: Liz Kurtzman

Proofreaders: David Faust, Andy Hollandbeck, Carl William Pierce, Brian H. Walls, Aptara

Indexer: Aptara

Special Help: Laura K. Miller

Publishing and Editorial for Consumer Dummies

Diane Graves Steele, Vice President and Publisher, Consumer Dummies

Joyce Pepple, Acquisitions Director, Consumer Dummies

Kristin Ferguson-Wagstaffe, Product Development Director, Consumer Dummies

Ensley Eikenburg, Associate and Publisher, Travel

Kelly Regan, Editorial Director, Travel

Publishing for Technology Dummies

Andy Cummings, Vice President and Publisher, Dummies Technology/General User

Composition Services

Debbie Stailey, Director of Composition Services

Contents

Title

Introduction

About This Book

Conventions Used in This Book

What You’re Not to Read

Foolish Assumptions

How This Book Is Organized

Icons Used in This Book

Where to Go from Here

Part I : Discovering the World of Sushi

Chapter 1: Embarking on the Sushi Adventure

Appreciating Sushi’s Past, Present, and Future

Enjoying Sushi at Home

Feeling at Home in a Sushi Bar

Chapter 2: Outfitting the Sushi Kitchen

Covering the Basics: Kitchen Equipment You Gotta Have

Acquiring the Right Stuff to Make Sushi Rice

Knowing When to Mold ’Em: Tools for Shaping Sushi

Honoring Your Inner Samurai: Looking at Japanese Knives

Adding Other Handy Sushi Equipment

Finding the Equipment You Need

Chapter 3: Getting Familiar with Sushi Ingredients

Shopping for Sushi Ingredients

Stocking the Sushi Pantry

Filling the Sushi Fridge

Delving into the Sushi Deep Freeze

Chapter 4: Chilling Out with Fresh Seafood

Practicing Safe Seafood

Reeling In Six Fabulous Fish for Sushi

Roe, Roe, Roe Your Sushi

Part II : Getting Ready, Getting Set

Chapter 5: Cooking and Seasoning Sensational Sushi Rice

Understanding the Object of the Game

Gathering the Equipment

Introducing the Star Player — Rice

Preparing the Rice for the Big Game

Preparing the Rice Vinegar Dressing

Kicking Off! Cooking the Rice

Finishing the Rice — It’s a Winner!

Chapter 6: Introducing Popular Sushi Types and Techniques

Getting Organized: Gathering the Essential Tools

Hitting the Ground Running with Hand-Shaped Sushi

Tumbling into Rolled Sushi

Building Up to Pressed Sushi

Breezing into Scattered Sushi

Stuffing Tofu Pouches with Sushi

Venturing On to Creative Sushi

Chapter 7: Slicing and Dicing the Sushi Way

Getting a Grip on Sushi Knives

Working with Fresh Fish

Working with Fresh Vegetables

Part III : Rock-and-Rollin’ Sushi Recipes

Chapter 8: Creating Sushi Bar Favorites at Home

Adventuring into Raw Seafood

Tuna Finger Sushi

Spicy Tuna Hand Rolls

Spicy Scallop Hand Rolls

Rainbow Inside-Out Rolls

Savoring Cooked Seafood

Caterpillar Inside-Out Rolls

Glazed Barbecued Eel

Shrimp Tempura Inside-Out Rolls

Shrimp Tempura

California Inside-Out Rolls

Shrimp Finger Sushi

Refreshing Your Sushi Palate with Japanese Cucumbers

Cucumber Sliced Rolls

Chapter 9: Sushi: Finger-Snapping Fast Recipes

Assembling Simple Veggie Sushi

Tofu Finger Sushi with Ponzu Sauce

Ponzu Sauce

Mexican Hand Rolls

Guacamole Battleship Sushi

Guacamole

Reeling in Easy Seafood Sushi

Crabmeat and Avocado Pressed Sushi with Wasabi Mayonnaise

Wasabi Mayonnaise

Tuna Sushi Rice Balls

Spicy Hamachi Hand Rolls

Red Snapper Finger Sushi with Spicy Daikon Relish

Spicy Daikon Relish (Momijioroshi)

Smoked Salmon Sushi Rice Balls

Tuna, Cucumber, and Black Sesame Seed Pressed Sushi

Tuna Sliced Rolls

Salmon Roe Battleship Sushi

Marinated Tuna Tokyo-Style Scattered Sushi

Soy-Mirin Marinade (Zuke)

Stepping Up the Pace with Beef, Poultry, and Pork Sushi

Hawaiian-Style Spam and Pineapple Pressed Sushi

Spicy Chicken Salad Sliced Rolls

Roast Beef and Watercress Hand Rolls

Chapter 10: Sushi: Sidestepping the Last-Minute Rush

Veggie Sushi

Avocado, Cucumber, and Pickled Daikon Radish Sliced Rolls

Sweet Tofu Pouch Sushi

Preparing the tofu pouches

Stuffing the tofu pouches

Carrots, String Beans, and Lemon Zest Tofu Pouch Sushi

Preparing the tofu pouches

Stuffing the tofu pouches

Grilled Peppers and Eggplant Inside-Out Rolls with Miso Dipping Sauce

Preparing the fillings

Rolling up the rolls

Miso Dipping Sauce

Sweet Tuna and Sushi Rice

Sweet Tuna and Snow Peas Pressed Sushi

Chicken and Turkey Sushi

Teriyaki Chicken Sliced Rolls

Ground Turkey and Vegetable Osaka-Style Scattered Sushi

Preparing the mushrooms and bamboo shoots

Preparing the ground turkey

Preparing the peas and carrots

Preparing the toppings

Assembling the scattered sushi

Ginger-Beef Roll

Ginger Beef and Lettuce-Wrapped Sliced Rolls

Preparing the ginger beef

Assembling the roll

Chapter 11: Chi-Chi Sushi: Stepping Up to Glamorous Sushi

Sampling Stylish Gifts from the Sea

Avocado and Tapenade Finger Sushi

Smoked Salmon Sushi Packages

Tarragon Vinegar Dressing

Grilled Shrimp and Thai Basil Inside-Out Rolls with Spicy Lime Dipping Sauce

Preparing the fillings

Rolling up the rolls

Grilled Shrimp

Spicy Lime Dipping Sauce

Birthday Cake Pressed Sushi

Egg Salad

Appreciating Sophisticated Vegetable Sushi

Gorgonzola Cheese and Spicy Sprouts Battleship Sushi

Chapter 12: Extreme Sushi: Blowing Away the Boundaries

Loving Sushi on a Half Shell

Oysters on the Half Shell with Tempura Sushi Rice Balls

Tempura Sushi Rice Balls

Tasting Tropical Seafood Sushi

Grilled Yellowtail Sushi Tamales with Spicy Mango Salsa

Spicy Mango Salsa

Unearthing Sushi from the Garden

Portobello Sushi Rice Cakes with Balsamic Sauce and Wasabi Oil

Wasabi Oil

Saluting Independence Day

Fourth of July Hot Dog Finger Sushi

Part IV : Enjoying Sushi Meals at Home and at the Sushi Bar

Chapter 13: Serving Sensational Sushi Sidekicks

Starting with an Appetizer

Hard-Boiled Quail Eggs with Matcha Salt

Matcha Salt

Serving Savory Soups

Clear Soup with Tofu, Wakame, and Shiitake Mushrooms

Primary Dashi

Miso Soup with Manila Clams

Japanese Chicken Soup

Chilling Out with Salads

Asian Pear Salad with Wasabi Vinaigrette

Wasabi Vinaigrette

Shredded Daikon and Carrot Salad with Sweet Citrus Dressing

Cucumber and Wakame Salad

Stand-Up Hearts of Romaine Salad

Selecting Smashing Side Dishes

Chilled Seasoned Tofu

Edamame

Sake-Steamed Mussels

Diving into the Drinks

Saketini

Indulging in Sweet Conclusions

Fire and Ice Cream Sandwiches

Oranges in Plum Wine

Honeyed Yogurt with Strawberry Sauce

Crystallized Ginger Crème Brûlée

Sake Brownie Soufflés with Matcha Sugar

Matcha Sugar

Chapter 14: Hosting a Smashing Hand Roll Sushi Party

Getting Your Sushi Party in Order

Getting the Party Underway!

Chapter 15: Demystifying the Sushi Bar Experience

Getting the Best Seats in the House

Surveying Your Place Setting

Deciding on a Drink

Placing Your Order with the Chef

Enjoying Sushi One Piece at a Time

Finishing Up Your Sushi Meal

Part V : The Part of Tens

Chapter 16: Ten Tips for Creating First-Rate Sushi at Home

Adopting a Relaxed Attitude

Keeping Sticky Rice Out of the Bedroom

Moistening Your Hands

Resisting the Urge to Overstuff

Pressing Ever So Gently

Moistening Your Sharp Knives

Chilling Out with Raw Seafood

Tucking In Your Sushi Rice

The Cold Fish/Warm Rice Dilemma

Breaking the Rules in the Name of Leftovers

Chapter 17: Ten Tips for Minding Your Sushi Manners

Don’t Rub Chopsticks Together

Do Place Chopsticks Together

Don’t Look for a Spoon

Do Flip Chopsticks Over

Don’t Overload on Soy Sauce

Do Dip the Fish in Soy Sauce

Don’t Put Wasabi in Soy Sauce

Do Eat Sushi with Your Fingers

Don’t Forget to Use the Washcloth

Do Ask the Sushi Bar Wait Staff for Food and Drink

Appendix: Metric Conversion Guide

: Color Insert

Introduction

S ushi may be the most recognizable Japanese word in the English language today, but its meaning is often misinterpreted. When we say “sushi,” what do you think? Raw fish, right? Think again! Sushi actually means vinegared rice, which is the key ingredient in every sushi recipe. So if raw fish isn’t your thing, never fear! You can use vegetables, cooked fish, and other tasty foods to create and enjoy fresh, flavorful, and fun sushi that tantalizes your taste buds at home or at a sushi bar!