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What is sushi and his types. History

What is sushi?

Sushi is simply acidified rice (Japanese word su means vinegar, and shi is an abbreviation for the word Meshi or rice) served with raw, cooked or marinated fish, and other additives. The modern kitchen can be used in addition to fish, meat and eggs in the form of an omelette (tomago). You could say that sushi is the kind of art, not a only a plain meal. Creating the perfect formula for a plate with a combination of poetry taste.

Sushi can be served on a number of ways:

SASHIMI:

raw, cooked or pickled fish, cut into pieces

CHIRASHI-SUSHI :

bowl of rice with pieces of fish scattered


nigiri-sushi:

piece of fish or meat omelette on rice ball, sometimes wearing a piece of nori,

MAKI-SUSHI:

roladek in the form of sushi. Rice with additives is placed on a sheet of Nori and using bamboo rolling mat to roll. Cut into 6-8 pieces.

Depending on the quantity of ingredients wyróżniami:

· Hosomaki : smallest type, with one or two component

· ChuMaki : medium rolls with 3 components
· uramaki : reversed rolls with rice on top
· Philadelphia : thick rolls up to 6 ingredients, with rice inside or outside

Temaki SUSHI:

rice served with additions in the form of a cone

GUNKAN-nigiri:

boat-shaped sushi: rice ball additives, surrounded by a piece of Nori.

INARI:

fried tofu pouches filled with rice

Temari:

ball sushi with

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bit of the history of

What today widzimi Sushi bar, culinary arts and their colors and flavors were rather poor beginnings. First zmianki a sushi date back to the fourth century AD from the depths of China. Pieces of dried fish were kept in fermenting the rice for a few months, which prevented the spoilage of meat and fish was an excellent way of curing. This type of sushi is called nare-sushi, which was the only fish eaten (rice thrown out). Because times were hard, and nare-zushi easy and high-protein meals, slowly, and have won all of China reached VIII in Japan.
Japanese preferred to eat fish with rice, and so was born seisei-sushi, which soon began to conquer the North Asia. It was no longer a form of food preservation, but the birth of a new style of cuisine and eating.

Sushi such as we know it today was only the seventeenth in and was called haya-sushi. Fish and rice were eaten at the same time and totally fresh, with rice mixed with rice vinegar and fish with local vegetables. Haya-sushi has become a showcase of Japan.

In the mid-nineteenth to the invention of nigiri-sushi, perhaps the most popular type of sushi in the world. The ball of rice with fish eaten with chopsticks or hands. At that time nigiri differ little from their original vertices, in which the fish was marinated in soy sauce, and was twice higher than a ball of rice. In the meantime, the rice and fish, seaweed or algae left. Sushi has become a fast food of Japan, jedzonym on the street and the theater. Modern kitchen Japanese sushi has changed forever. Daily meal amounted to new heights. Sushi has become a work of art, gallery, colors and flavors on the plate, but the idea behind the sushi remained: every simple, wholesome meal.

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How to eat sushi or eating sushi ritual

Sushi is served with soy sauce, wasabi and ginger. Wasabi is the green paste, which is usually found in your plate. It has a very sharp taste and do not need it much. Ginger eat mostly between każym piece of sushi, this is done to clean the palate.

Japanese eat sushi from the age of and by this time formed a kind of ritual of eating. None of us will not require detailed knowledge of the Japanese tradition of eating, but eating sushi we have to follow a few rules.

Upon entering the bar, greeted by a waiter. If you prefer to sit at the bar and look at how food is prepared must indicate this at the entrance, otherwise the waiter will take us to the table.

" Itamae" and "Shokunin " means a cook. Difference between them is that " Itamae " is a chef, and " Shokunin " qualified chef.

If we sit at the bar, a sushi Itamae only please. drinks, soups and other accessories brings us a waiter.

At the beginning of the meal the waiter offered us a hot, damp towel (oshibori), you can wipe his hands before eating.

On the table we find already prepared chopsticks (Hashi), and soy sauce (shōyu).

Sushi can eat with chopsticks or hands. Only sashimi with chopsticks.

dipped in soy sauce and fish, not rice. Rice is like a sponge, soak up too much sauce and the balance of flavors will be upended.

When we want to try a piece of someone else's plate, use the tips of sticks, which hold in my hand, and not those who put in the mouth.

Nigiri sushi

eat at once. Experienced Itamae certainly do nigiri appropriate size.

Ginger (gari) is eaten separately between successive pieces of sushi. It removes the taste of the previous piece.

In traditional Japanese restaurant, the soup will get the baton, not a spoon. Permanent cuts in the soup we eat with chopsticks, and fluid to drink a bowl of grabbing hands.

Sake drink only with sashimi. Because the sushi and sake are rice, it is considered that do not go hand in hand.

Sake is served warm or chilled, depending on the type and quality. Higher quality sake is served chilled.

After finishing a meal, leave a tip for Itamae is welcome and thanks. "Domo Arigato" in Japanese: Thank you.

What we do:

never order the sushi at Itamae asking "what's fresh." It is very rude.

How are we to doubt what to order, please recommendation.

not ocierami sticks to itself and does not pretend to play the drums. Not used sticks should be parallel to the himself on the stand or in soy sauce.

not mix wasabi with soy sauce. We do not want to offend Itamae who, as a sushi chef created a dish with a perfect balance of flavors.

Never leave chopsticks stuck in the rice. In Japanese culture it is associated with symbols of death and burial.

If we want to treat someone with your sushi, do not use this pałeczkech own, but we give her a plate.

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The basic ingredients of sushi eating sushi ritual

FISH

fish may be raw, cooked, grilled or marinated. There are many species of fish that can be used for sushi (halibut, butter), but for many common include;

SALMON (SAKE)

is naprawdopodobniej most popular together with tuna fish used for sushi. Today, Atlantic salmon has been almost entirely taken out, and it is rare even in Europe. Remained the only Pacific salmon, widely used in Japan and America.

Salmon are born in freshwater, mature in the ocean and return to freshwater for reproduction purposes. Only those caught in the ocean are suitable for sushi.

sushi bars in the salmon is never served raw, it is always lightly smoked or salted. Japanese salmon and rice wine is written and pronounced almost the same. Rice wine is pronounced sah-kay, and salmon sah-keh.

TUNA (Maguro)

R Azem with salmon the most popular fish. Raw fish is the color of blood red, and meat texture. A variation on the tuna most often used in sushi is tuna and niebieskopłetwy. Tuna are caught in winter are more meat than those caught in summer. The most expensive part, and the more exclusive it is called: tuna belly

MACKEREL (SABA)

is characterized by a fish taste. Most Itamae (chef) uses various tricks to get rid of that taste: the meat soaked in vinegar or lemon juice. Recommended for amateurs ordering mackerel at the end to his taste does not dominate the other fish.

EEL (Unagi)

used in sushi is always cooked, never raw. Preparation eel sushi is not easy and few chef decides to do it yourself. Poorly prepared eel will have a peculiar smell, and its flesh is hard and chewing.

At the beginning of the eel is filleted and grilled on an open flame, so we get rid of excess fat located under the skin. For meat was fluffy, steamed eel is. At the end of the fish returning to

grill, where there are many times the special sauce poured over the eel (unagi no tare)

SEAFOOD

SHRIMPS (EIB)

used in sushi are two types of shrimp: cooked salted water, usually served as nigiri and raw, fried tempura.

OCTOPUS (TAKO)

takes a lot of attention when przydządzaniu. The best method is to cook over low heat for a long time. In some restaurants octopus cooked in a tonic, which speeds up the process. Raw octopus are also eaten as sashimi, but the dish has no taste and the meat is hard and chewing. Octopus sashimi with a translucent glass and looks like a locket.

KRAB

crab, rather, its so-called imitation. crab sticks. It is a white fish served with meat juice from the crab. Used most often in the California roll.

Squid (IKA)

Japanese consume 40% of the squid in the world. Mostly squid sashimi them as a form of "angel hair" or very thin noodles, soaked in an aromatic sauce. They can also be grilować and fry tempura.

IKRA

IKRA SALMON (IKur)

These are by far the largest eggs used in sushi large red-orange.

IKRA with flying fish (tobiko)

Eggs are small, but larger than masago. Tobiko are mostly reddish-orange, crunchy, slightly spicy-salty taste.

IKRA with KAPELINA (MASAGO)

comes from Iceland. They are the smallest eggs with a slightly pungent taste.

roe from sea urchins (UNI)

Best served in mid-summer. It is interesting that both male and female eggs are used in sushi. Eggs do not differ greatly among themselves, and their color depends on the food (it is mostly seaweed). Not all eggs taste the same, hence the pre-sales are first tested.

VEGETABLES

CUCUMBER

PEPPERS

AVOCADOS

Turnip

Dymek

CHIVES

EGGS

· Omelet (TOMAGO)

TO SUSHI RICE (sushi Mashie)

This is what determines the sushi rice is its main ingredient. Always Use the highest quality rice, which will ensure that your sushi will be high.

rice for sushi is always white, krótkoziarnisty, but the sushi rice varieties differ in grain consistency, color and fiber content. Sushi rice grains contain much more powder, through which, despite thorough rinsing of the rice is sticky and easier to eat it with chopsticks. Properly cooked rice should be soft and slightly chewed and have a sweet aftertaste.

NORI (seaweed)

are simply pressed seaweed. We use them mostly for sushi-maki. Japan is a major producer of seaweeds, which were part of Japanese cuisine from the seventh century AD, has now seaweed is grown on special farms. Nori can buy raw (you must be a boy before use) and is already baked in the form of thin "sheets". You do not always consume the entire piece Nori. Depending on the size of the maki sushi, Nori can be cut into 3, 4 rows or used in its entirety.

rice vinegar (su Yone)

used for acidification of rice. Formed on the basis of sake, salt and sugar.

soy sauce (shōyu)

arises as result of fermentation of soy beans mixed with flour. Soy sauce adds saltiness and flavor of sushi. I'm classical component of sushi as a dip, and also as a base for other sauces: teriyaki, kabayaki and even soups.

WASABI

fierce green paste, which is always found as a supplement to the plate. Wasabi japonica , vegetable of the Brassicaceae, which is the root of the dining area. It grows high in the mountains, over rocks and mountain streams. . Used in Japan for centuries as a spice and medicinal herb, is deeply rooted in Japanese diet. It has a bactericidal effect, hence it was most often served with raw fish. Due to high demand and low supply (wasabi root, or hard to find or very expensive) what we have on the plate is not real wasabi. It's a mix of American horseradish, mustard and coloring, and Japanese-called "western wasabi". Wasabi can buy in a paste and powder. The difference between real and artificial wasabi is in the taste and appearance. Real wasabi is grated root and first pungency quickly turns into a sweet note. Wasabi paste is konsystecję slurry and is very sharp.

rice wine (sake)

liquor consumed for centuries in Japan. Often used as a component of Japanese cuisine, but also as a wine to sushi. Sake is more beer, taken from grain and rice than wine made from fruit. Sake is fermented but not distilled and contains 12-18% alcohol. The restaurant Sake is served warm or chilled. Historically, sake was served just warm, due to the fact that there were no refrigerators and was poured straight from the barrels in which it was fermented. Today, sake production and storage are considerably different from historical methods. Today, the principle is that high as we drink sake chilled, less warm.

GINGER (shoga)

Grated ginger is used as a spice, pickled (gari) in addition to sushi, is used to clean the palate. It is a powerful vegetable and can be very sharp. Grated is added to certain fish such as mackerel, ling fish spicy flavor. Ginger accelerates blood circulation in the stomach, helping digestion and maintaining the right temperature while you eat cold dishes such as sushi.

PICKLED PLUM (umeboshi)

picked from the tree before it matures, drained and heavily salted and stored in a jar for a year. The fermentation process takes plum red in color and becomes soft and very acidic. Some plums are przechowawane in jars for 50 years and are an exclusive commodity. At the western market for plums added Honey is often because the turned out to be too acidic.

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To Cut fish for sushi?

As we cut fish for sushi?

When cutting sushi in particular needs a very sharp knife with no teeth. If we want to take longer to make friends with the sushi, it is worth to obtain a special knife for sushi. But even in the first approach a sharp knife is essential.
If you want to get rid of a slight smell of fish, we fish in water, rinse with vinegar (for a glass of water 2 tablespoons vinegar)

fish for sashimi Cut one motion , starting from the base of the knife, and always opposite to the muscle fibers .. Cuts should be about 1 cm thick. For convenience, we can put the chicken for 15-20 minutes in the freezer, but be careful that the fish do not freeze.

remnants or pieces of sashimi unsuccessful, we can use to roulades.

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How to buy fish for sushi?

What fish to buy?

One thing that most scares fans buying sushi is raw fish. Where should we buy it? How should I?

quality sushi fish is the foundation of our peace of mind and also for our own health. When buying raw fish should be guided by a few rules.

in our area for sure there are several shops fish. Devote some time and look at the shops. How often do you have a fresh supply? Under what conditions the fish are stored? Poinformujmy dealer, we'll do sushi and looking for fresh fish (fresh, not lying on the counter a few days). No one then we should not try to sell the old piece of fish, even for fear of poisoning. Sprzedawcą.Zaufany Zaprzyjaźnijmy with the seller is half the battle. He knows what you're looking for and the same for us to choose the best product. Will be pleased that he won the loyalty and you'll be glad, because I buy certain goods. How do we find "their fish" probably learn knowledge about the fish you buy, than in any supermarket. Seller will tell you where the fish comes from, how it tastes and whether it is really fresh. Rather, I advise you to avoid the big supermarkets because there is no certainty nor as to the freshness of the product or its quality.
matter how good it is "our shop", a basic understanding of how to choose fish for sushi we should have.

Everyone has in mind the thought of raw fish smells like fish. A fish stinks only when it is old! When we are dealing with a whole fish, the skin should be wet and slippery (the older the more dried fish), glistening scales, red gills, the eyes should be bright and clear. The longer a fish is on display the more it looks dead. In a word, like a fish looks like it just had to jump into the water, this is what you're looking for! When buying fillets ready to pay particular attention to color (the more vivid the better), smell (the more the better bezazapachowy) and teskturę meat (moist and firm.) Often we are forced to buy already packaged fillets in trays, which prevents us smell the fish. We have to then suggest the color of fish and date on the package. I would advise not to buy packaged fish farther than yesterday. If you have any doubt about the freshness of fish, better not buy. Wait for a fresh supply. You will not have the joy of eating sushi thought in mind that the fish may be old. Do not be afraid to ask the seller questions, sometimes it's your only source of knowledge!

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Cooking rice

Recipe the rice

rice cooked in an appropriate manner and is flavored with the essence of sushi. You can not do good without a good sushi rice. As we possess the art of cooking rice, the way to the perfect sushi is simple.

Above all, we get a proper rice: krótkoziarnisty. It is characterized by almost round grains coated with plenty of starch. Thus, despite the thorough washing, the grains of rice stick to each other.

Remember that the provision of rice for sushi is just our przewodnkiem and probably for the first time we did not come out. Do not worry about it. In time we learn how to cook perfect rice by learning from our mistakes. Cooking rice in a pot requires us more attention than cooking in a pot and I would recommend elektyrycznym supply with one that does all the work for us.

rice cooking principle is always that we add 25% more water than rice, that is, when we cook 1 cup of rice to add 1 ¼ cups of water. Another method of measuring water is to use your finger. Water should protrude above the height of rice in the first pond that is about 1.5 cm.

recipe for sushi rice:

• 1 cup rice

• 1 ¼ cups of water.

• 4 tablespoons rice vinegar

• 2 tablespoons sugar

• 1 teaspoon salt

measured quantity of rice which we cook. Thrown into the pot and add water so that barely covered the rice. Rinse the rice slightly open fist (rice should be run through our fingers.) We celebrate with rice, if delicately, otherwise we already burst grains during rinsing and rice will be more pulpy than fluffy. Mix the rice for about 10 seconds and pour out the water. Step repeat two more times, or to obtain as clear water.

At this point, some rules are different from each other. Some require soaking rice in water, and some goes straight to the cooking. It all depends on rice, and we have time we will have know. The first time I would advise Soak rice in water and leave for 20 minutes. When cooked, it appears that the rice is too sticky, it means that he has too much water and the next time we can safely skip this step.

rinsed and soaked rice, pour the required amount of water in our case, 1 ¼ cups. Cover the well-fitting lid and boil. Do not worry about how the rice is bąblował too much. As soon as the rice starts to boil, reduce heat and cook for about 20 minutes. The moment we see no longer any bubbles or water, download the pan from the heat and leave covered all the time for 10 minutes. When you do not see the cover, people raise it very quickly, being careful not to let too much steam.

When the rice is ready, and translate it into a special wooden bowl (one large bowl) and pour our acetic mixture. Using a wooden, flat ladles stir very gently with the rice vinegar. Holding the spoon at an angle of 45 degrees spread the rice over the entire surface of the bowl. "Cut the 'rice at an angle, do not mix as a salad, because I will crush grains and we'll make the slurry. So spread the rice quickly cooled to room temperature. At the end of Cover the rice with a damp cloth to prevent drying the grains.

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How to make maki sushi?

How to make maki-sushi?

Maki sushi is the most popular type of sushi. Maki sushi are rolls of rice in the middle and uramaki with rice on zewntąrz.

Maki: maki sushi rice in the middle
Due to the quantity of ingredients maki sushi rolls we use to do the right amount of rice, as well as the appropriate size of Nori. As we look closely, Nori is divided into rows, which are easily cut with scissors for example

Name Number of components Rice [g] Size Nori

1970-1980 Hosomaki a [g] 3 rows of nori

Chumaki 3 140-150 [g] 4 rows of nori

Philadelphia Any 220-230 [g] The whole piece nori

The bamboo mat is placed developed Nori (shiny side) so that the mat touch the lower edge (1).

We put the right amount of rice at the top of the panel, leaving 1 cm free (2) and spread the rice on the remaining surface Nori (3,4).


the middle of the rice, spread as a smear a small amount of wasabi (5).

wasabi put on some of our components, bearing in mind the principle of diversity (6). not give more components than those decided in the beginning, because you can not join the rolls.

mat and holding the edge at the same time we begin to wrap the Nori roll, constantly pushing and pushing the mat (7-10).

very sharp knife cut it into equal pieces of sushi, while not forgetting that the size of a piece is to be a chaps (6-8 pieces).

uramaki: maki sushi with rice on the outside.

uramaki most common form is probably a California Roll with traditional stuffing: mayonnaise, crab sticks, avocado and cucumber wrapped in a roll and topped with sesame seeds.

uramaki doing, it is best to wrap the bamboo mat in plastic, avoid sticking of the grains of rice with a bamboo mat.

Nori size depends on the amount compounds and the principle is the same as the maki-sushi. We must however add a little more rice.

Nori We put the flap on the mat, so as to touch the lower edge (1). Fold the rice over the entire surface Nori (2). sprinkle with sesame seeds. I also sprinkle hot peppers yet (3).

trippin Nori on the other side, so that the rice sticks to the bamboo mat (4).

spread as a smear in the middle of mayonnaise and put the remaining ingredients (5-7).

retractable roll the same way as in the previous case. Grabbing both Nori and mat, pressed against and rolled over the sushi.

Using a very sharp knife, cut the roll into equal pieces (6-8).