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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.