Japanese Ingredients For Sushi
The Basic Ingredients for Sushi
Sushi recipe is not as complicated as we used to think. Sushi recipe includes not too many ingredients. The main ingredient in the land – the prepared sauce with sushi rice, from which molded themselves rolls. Sauce for sushi consists of rice vinegar, soy sauce and sugar.Sometimes rice seasoned with wasabi – Japanese horseradish that has a nice green color. Also wasabi served with sushi as a seasoning.
in forming sushi childbirth important are thin sheets of pressed seaweed – nori. Them lightly soaked or held over the steam, and then wrap them in rice and stuffing.
traditionally and rightly between tasting different types of sushi made to eat a piece of pickled ginger. His property freshen the mouth and clear skies highly regarded Japanese cuisine.
Also with sushi served a dish that resembles a small teapot, and soy sauce. It decided to dip sushi before eating. For thrill can be diluted soy sauce and wasabi. A rather delicious taste.
In the old days Japan was called, rice ears. This is due to the fact that this culture is growing Japanese began about 2,500 years ago, and this historical event associated Birth of Japanese cuisine. After all, “gohan” (rice in Japanese) – a key component of Japanese cooking. In this country grows 44 of the world seven hundred known varieties of rice. A distinguishing feature of some types of Japanese rice is its stickiness. In the preparation of such a figure well stick together in clumps, easy to eat with chopsticks (chopsticks).
For Japanese rice – this is the main food he consumes 2-3 times a day.They believe that rice maintains the health and gives longevity. True or not – is unknown, but according to statistics, the Japanese suffer from cardiovascular disease are much less likely to Europeans.
Also rice cooked Japanese beer, shochu and sake. Sake, aged for several decades and has a fortress 16-18 °, similar to the taste of a good sherry.Shochu is not particularly refined taste, although this will be more strong rice wine sake.
Tofu has its roots in China in the III. BC and was then called “doufu.” The recipe of tofu at a time is very different from what we have today. First, soybeans flooded with water, and when they are fully swollen, they were ground to a pulp. Receives “soy milk”, which was heated, while adding a bit of sea salt (sea salt is sometimes replaced on the cast!).Because of this soy protein coagulates, and the resulting mass lozhili under pressure to remove excess moisture.
Tofu varies in appearance and hardness. There are two kinds: kinugosi and momen. The first is softer, and the second solid. Kinugosi more suitable for a variety of soups and momen – for any kind of food, because the combined perfectly with the different products. How to tofu contains protein depends on its texture and juiciness: a dense tofu more protein.Another advantage of solid momena – is that it is easy to cut and keeps the shape. The truth is easier to knead soft tofu with a spoon, or grind in a blender.
tofu can buy in the department of soy foods in large supermarkets.
But not just substitute tofu. This unique protein-rich product itself is an excellent substitute for meat, and sometimes potatoes. Tofu is irreplaceable and as a dietary product. Still, if there is such a need, how to replace the tofu, then this will suit lean pork and chicken.
Rice vinegar (CV) is one of the main ingredients in the preparation of sushi. What would make a qualitative Su, you need a good figure. Rice vinegar also has strong antibacterial properties and increases the body's resistance to disease.
Japanese “su” means “vinegar rice.” Even with Article VII. Japanese learned to conserve fish and rice. Technology is that the allocation of rice with fish enzymes produce lactic acid, which is pressed marinated fish. It is safe to say that this is what was the birth of the land. The disadvantage of this was marinating in that process takes two months to a year. And already in the XVII century the technology using su. Cooking fish is faster and tastier dishes.
distinguished Japanese and Chinese rice vinegar. Japanese – ideal for sushi, mild, sweet flavor. China, by contrast – very sharp and sour.Produced there and in the West, though it is more like the Chinese.
Often the question arises: what can replace rice vinegar. His distinctive smooth taste is quite different from the ordinary vinegar. But if you are unable to buy it, then take a 9% vinegar mixed with sugar.
Sesame is also known as: sesame Susam, sesamum, sesame. Types of sesame and sesame thirty-five. They are mostly found in tropical and subtropical Africa. Indian cultivated sesame (Sesamum indicum) and he has two subspecies. Reaches this type of sesame 1-2 meters in height. Sesame seeds ripen in small “boxes.” Color sesame seeds are usually white, although there are species with red, brown or black seeds. Sesame seeds to taste like nuts, slightly sweet and buttery.sesame storage technology: in a sealed container, protected from direct sunlight.
before using sesame in cooking, you need to fry in a dry pan. Sesame is used in cooking all the time. This is the perfect breading material, they are showered with baked goods, it is added to various dishes. Sesame oil in addition to cooking are used in medicine and for industrial purposes.Taste is similar to olive oil, and the color of his gold.
Wasabi – is essentially just a Japanese horseradish. In finished form, in which we used to see him, wasabi in consistency and color like green toothpaste. Make wasabi honvasabi of plant root, which grows only in Japan.Surprisingly, real wasabi, even in Japan is quite rare.
Wasabi is also very valuable in terms of medicine. It is effective in the fight against cancer, as well as tooth decay. But this drug should be used in moderation – just one pea, because it is very sharp.
cultivated hon-wasabi pen mountain rivers, ancient technology, but very time-consuming, for which the price of the wasabi significantly high. In our market wasabi is sold in the form of powder, pastes, and tablets. But this is not real wasabi. It is prepared from wasabi-daikon, which is a completely different plant. Something hon-wasabi and wasabi-like daikon, but the latter has a less bright taste and is not as sharp. To make it into a paste visual wasabi-daikon add the mustard. Still, if you're in Japan, you have a chance to taste the wasabi in some expensive restaurant.
Ginger – a unique seasoning, which since ancient times, is highly valued as a culinary additive and as a therapeutic and preventive medical facility.The famous ancient Indian physician Charak said of ginger, that what it is – good. No less touted ginger and Confucius.
sale ginger in different forms. Fresh ginger can usually buy whole roots. Peel it may be, as brown and white, and the inside is pale yellow. For the taste and aroma of highest valued Jamaican ginger. Dishes with fresh ginger are extremely bright flavor. Dried ginger roots are found intact and crushed in their skins and peeled. And some of them are preparing powdered ginger. Preserve ginger in syrup (sweet) or vinegar brine (salty). Pickled ginger is eaten with sushi to refresh the taste between doses of different types of sushi. In salads are bland young ginger. In cooking, ginger found a lot of applications from tabasco for marinades, sauces, soups, meat, to gourmet spices used in confectionery. In China, from the roots of ginger even jam!
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