Details

Sushi For Dummies

1. Aufl.

von: Judi Strada, Mineko Takane Moreno
11,99 €
Verlag:	Wiley
Format:	EPUB
Veröffentl.:	31.03.2011
ISBN/EAN:	9781118053379
Sprache:	englisch
Anzahl Seiten:	288

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Beschreibungen

Titelbeschreibung

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

Inhaltsverzeichnis

Introduction 1 About This Book 1 Conventions Used in This Book 2 What You’re Not to Read 4 Foolish Assumptions 4 How This Book is Organized 5 Part I: Discovering the World of Sushi 5 Part II: Getting Ready, Getting Set 5 Part III: Rock-and-Rollin’ Sushi Recipes 5 Part IV: Enjoying Sushi Meals at Home and at the Sushi Bar 6 Part V: The Part of Tens 6 Icons Used in This Book 6 Where to Go from Here 7 Part I: Discovering the World of Sushi 9 Chapter 1: Embarking on the Sushi Adventure 11 Appreciating Sushi’s Past, Present, and Future 12 Enjoying Sushi at Home 14 Gathering fresh ingredients 14 Collecting a few tools 15 Mastering popular techniques 15 Making up a sushi menu 16 Enjoying each and every piece 17 Feeling at Home in a Sushi Bar 17 Chapter 2: Outfitting the Sushi Kitchen 19 Covering the Basics: Kitchen Equipment You Gotta Have 19 Acquiring the Right Stuff to Make Sushi Rice 21 Electric rice cooker 21 Shallow wooden sushi rice tub 21 Rice paddle 23 Flat fan 23 Lint-free kitchen towels 23 Knowing When to Mold ’Em: Tools for Shaping Sushi 24 Bamboo rolling mat 24 Sushi molds 25 Honoring Your Inner Samurai: Looking at Japanese Knives 26 Choosing a sushi knife 26 Using and caring for knives 28 Adding Other Handy Sushi Equipment 29 Finding the Equipment You Need 30 Chapter 3: Getting Familiar with Sushi Ingredients 31 Shopping for Sushi Ingredients 31 Stocking the Sushi Pantry 33 Dry ingredients 33 Bottled ingredients 37 Filling the Sushi Fridge 39 You gotta have these 40 You’re gonna want these 41 Sushi-loving fresh veggies 43 Puckeringly good pickled veggies 46 Delving into the Sushi Deep Freeze 48 Edamame (soybeans in their pods) 48 Sesame seeds 48 Chapter 4: Chilling Out with Fresh Seafood 49 Practicing Safe Seafood 50 Taking cleanliness to heart 50 Being aware of potential raw seafood risks 50 Making sure the seafood is fresh 51 Bringing seafood home 53 Reeling In Six Fabulous Fish for Sushi 55 Roe, Roe, Roe Your Sushi 56 Part II: Getting Ready, Getting Set 59 Chapter 5: Cooking and Seasoning Sensational Sushi Rice 61 Understanding the Object of the Game 61 Gathering the Equipment 62 Introducing the Star Player — Rice 62 Selecting the rice 63 Measuring the rice 64 Preparing the Rice for the Big Game 64 Rinsing the rice 64 Giving the rice a good, long soak 65 Preparing the Rice Vinegar Dressing 66 Kicking Off! Cooking the Rice 67 Adding sake and dashi konbu to the soaked rice 67 Turning up the heat 68 Finishing the Rice — It’s a Winner! 69 Turning out the rice 69 Pouring on the rice vinegar dressing 71 Fanning the rice until it’s cool 71 Keeping the rice moist 72 Chapter 6: Introducing Popular Sushi Types and Techniques 73 Getting Organized: Gathering the Essential Tools 73 Hitting the Ground Running with Hand-Shaped Sushi 74 Finger sushi 75 Battleship sushi 78 Sushi rice balls 80 Tumbling into Rolled Sushi 81 Sliced sushi rolls 82 Inside-out rolls 86 Hand rolls 88 Building Up to Pressed Sushi 90 Breezing into Scattered Sushi 92 Tokyo-style scattered sushi 92 Osaka-style scattered sushi 93 Stuffing Tofu Pouches with Sushi 93 Venturing On to Creative Sushi 95 Chapter 7: Slicing and Dicing the Sushi Way 97 Getting a Grip on Sushi Knives 97 Slicing with a sashimi knife 98 Cutting with a vegetable knife 98 Working with Fresh Fish 99 Slicing straight down 100 Slicing at an angle 101 Slicing transparently thin 103 Cutting sticks 103 Dicing 104 Working with Fresh Vegetables 104 Cutting ribbons 104 Cutting slivers 105 Cutting matchsticks 105 Cutting paper-thin slices 106 Dicing 106 Mincing 106 Taking advantage of a few shortcut tools 107 Part III: Rock-and-Rollin’ Sushi Recipes 109 Chapter 8: Creating Sushi Bar Favorites at Home 111 Adventuring into Raw Seafood 112 Savoring Cooked Seafood 117 Refreshing Your Sushi Palate with Japanese Cucumbers 126 Chapter 9: Quick-and-Easy Sushi: Finger-Snapping Fast Recipes 129 Assembling Simple Veggie Sushi 130 Reeling in Easy Seafood Sushi 134 Using cooked fish 134 Using raw fish 135 Stepping Up the Pace with Beef, Poultry, and Pork Sushi 146 Chapter 10: Do-Ahead Sushi: Sidestepping the Last-Minute Rush 151 Veggie Sushi 152 Puckeringly good do-ahead sushi 152 Stuffing tofu pouches ahead 155 Grilling colorful veggies for do-ahead sushi 159 Sweet Tuna and Sushi Rice 162 Chicken and Turkey Sushi 164 Ginger-Beef Roll 168 Chapter 11: Chi-Chi Sushi: Stepping Up to Glamorous Sushi 171 Sampling Stylish Gifts from the Sea 172 Appreciating Sophisticated Vegetable Sushi 180 Chapter 12: Extreme Sushi: Blowing Away the Boundaries 183 Loving Sushi on a Half Shell 184 Tasting Tropical Seafood Sushi 186 Unearthing Sushi from the Garden 188 Saluting Independence Day 190 Part IV: Enjoying Sushi Meals at Home and at the Sushi Bar 193 Chapter 13: Serving Sensational Sushi Sidekicks 195 Starting with an Appetizer 196 Serving Savory Soups 197 Chilling Out with Salads 202 Selecting Smashing Side Dishes 206 Putting a chill on veggies 206 Steaming-up shellfish 208 Diving into the Drinks 209 Discovering green tea 209 Sipping sake 210 Enjoying beer and wine 212 Indulging in Sweet Conclusions 213 Chapter 14: Hosting a Smashing Hand Roll Sushi Party 219 Getting Your Sushi Party in Order 219 Planning the menu 220 Making a grocery list 220 Shopping in shifts 222 Preparing a few items the day before 222 Completing preparations the morning of 223 Getting the Party Underway! 227 Chapter 15: Demystifying the Sushi Bar Experience 231 Getting the Best Seats in the House 232 Surveying Your Place Setting 233 Deciding on a Drink 233 Placing Your Order with the Chef 234 Enjoying Sushi One Piece at a Time 237 Finishing Up Your Sushi Meal 239 Part V: The Part of Tens 241 Chapter 16: Ten Tips for Creating First-Rate Sushi at Home 243 Adopting a Relaxed Attitude 243 Keeping Sticky Rice Out of the Bedroom 244 Moistening Your Hands 244 Resisting the Urge to Overstuff 244 Pressing Ever So Gently 245 Moistening Your Sharp Knives 245 Chilling Out with Raw Seafood 245 Tucking In Your Sushi Rice 246 The Cold Fish/Warm Rice Dilemma 246 Breaking the Rules in the Name of Leftovers 246 Chapter 17: Ten Tips for Minding Your Sushi Manners 247 Don’t Rub Chopsticks Together 247 Do Place Chopsticks Together 247 Don’t Look for a Spoon 248 Do Flip Chopsticks Over 248 Don’t Overload on Soy Sauce 248 Do Dip the Fish in Soy Sauce 249 Don’t Put Wasabi in Soy Sauce 249 Do Eat Sushi with Your Fingers 249 Don’t Forget to Use the Washcloth 249 Do Ask the Sushi Bar Wait Staff for Food and Drink 250 Appendix: Metric Conversion Guide 251 Index 255

Autorenportrait

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 a bachelor’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 coas ts. 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.

Back cover copy

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: <ul> <li>Find the right equipment and ingredients</li> <li>Understand the special language of sushi</li> <li>Make fragrant sushi rice</li> <li>Prepare vegetarian and fish-free recipes</li> <li>Dish up sushi-friendly drinks and side dishes</li> </ul>