sushi magazine

Page 1

司 稲荷寿司 まさご 油揚 巻物 海苔巻き 恵方巻 ねぎとろ巻 手 まち 縁側 河豚 銀鱈 鱧 はも 鰰 光り物 平政 平柾 平目 鮃 干 梶木鰹 かつお 皮剥ぎ 黍魚子 鱚 小鰭 鮪 赤身 大とろ とろ 中 借 鱒 虹鱒 大鮃 虎魚 鯖 鮭 大鮃 くじら クジラ 虎魚 鯖 鮭 秋 帆立貝 海扇 貝柱 マテ貝 松葉蟹 海松貝 栄螺 さざえ 烏賊 い 山葵 わさび 散らし鮨 鮒鮨 真鯵 鮎魚女 いなだ 寿司 鮨 鮓 寿 ろ巻 手巻 裏巻 熟れ寿司 握り寿司 軍艦巻 鯵 赤矢柄 穴子 鮟 鮃 干鰈 鰍 伊佐木 いさき 石鰈 ヒメジャコ 鰯 梶木 舵木 旗魚 ろ 中とろ 木肌鮪 黄肌鮪 きはだ メジ鮪 葱とろ 白鮪 鬢長 ヒメ 鮭 秋刀魚 針魚 しま鯵 締め鯖 〆鯖 海鞘 ホヤ 赤貝 甘海老 烏賊 いか 煮烏賊 蛸 たこ イクラ 数の子 鯑 明太子 たらこ 鱈 鮨 鮓 寿斗 寿し 壽司 稲荷寿司 まさご 油揚 巻物 海苔巻き 恵 穴子 鮟肝 鮎 鰤 はまち 縁側 河豚 銀鱈 鱧 はも 鰰 光り物 平 舵木 旗魚 真梶木 目梶木鰹 かつお 皮剥ぎ 黍魚子 鱚 小鰭 鮪 鬢長 ヒメジャコ 飯借 鱒 虹鱒 大鮃 虎魚 鯖 鮭 大鮃 くじら ク 貝 甘海老 ヒメジャコ 帆立貝 海扇 貝柱 マテ貝 松葉蟹 海松貝 たらこ 鱈子 河童巻き 山葵 わさび 散らし鮨 鮒鮨 真鯵 鮎魚女

SUSHI



I have to say, SUSHI freaks me out more than almost anything.


conTENT

SUSHI HISTORY TYPE OF SUSHI HOW TO EAT SUSHI SUSHI RICE TABLE MANNER SUSHI CATEGORY BEVERAGE SAKE PICTURE OF SUSHI

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- 09 - 11 - 15 - 17 -19 -21 - 23


Sushi History The original type of sushi, known today as narezushi (馴れ寿司, 熟寿司, fermented sushi), was first developed in Southeast Asia and spread to south China before introduced to Japan sometime around the 8th century.[1][2] Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling.[3] The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese. The Japanese preferred to eat fish with rice, known as namanare or namanari (生成, なまなれ, なまなり, semi-fermented). During the Muromachi period namanare was the most popular type of sushi. Namanare was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine. During the Edo period, a third type of sushi was introduced, haya-zushi (早寿司, 早ずし, fast sushi). Haya-zushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to Japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar, with fish, vegetables and dried foodstuff added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations. When Tokyo was still known as Edo in the early 19th century, mobile food stalls run by street vendors became popular. During this period nigiri sushi (握り寿司) was introduced, consisting of an oblong mound of rice with a slice of fish draped over it. After the Great Kanto earthquake in 1923, nigiri sushi chefs were displaced from Edo throughout Japan, popularizing the dish throughout the country. Today the sushi dish internationally known as “sushi” (nigiri zushi; Kantō variety) is a fast food invented by Hanaya Yohei (華屋与兵衛; 1799–1858) in today’s Tokyo (Edo). People in Tokyo were living in haste even a hundred years ago. The nigiri zushi invented by Hanaya was not fermented and could be eaten using the fingers or chopsticks. It was an early form of fast food that could be eaten in public or in the theater.


Salmon

Hamachi

Ebi

S U S H I


S U S H I

Tuna

Tako

Ika


Real crab

Uni

Ikura

S U S H I


S U S H I

Fruit

Wakame

Avocado


How to Eat Sushi

“People eat sushi the same way they drink wine,” says Jason Kwon, executive chef and owner of Joshu-Ya Brasserie in Berkeley. “They know about it, but they don’t know about it.” San Francisco houses nearly 200 sushi bars where words like “unagi” and “hamachi” no longer require English translations. But even as diners have cultivated an appetite for raw scallops and octopus, many don’t know the etiquette for eating them. Do you stir wasabi into the soy sauce or spread it directly on the fish? What should you drink? Is it rude to eat it with your fingers? The word “sushi” is usually associated with raw fish, but it actually refers to the vinegared rice, which can be topped with any variety of raw or cooked proteins or vegetables. While customers rarely drool over the rice, it’s actually the best indicator of the chef ’s skill. The chef seasons his rice to complement the taste of the seafood. “The rice,” says Kwon, “shows his understanding of the fish.” The diners show their understanding of sushi by demonstrating proper manners. The rules of eating it – how to hold, how to dip, and even how to place each piece in your mouth – are designed to make the food taste better.


Don’t rub your chopsticks

Use your hands

“In Japan, this action would be considered an embarrassment,” says Executive Chef Yuko Kajino of Chaya Brasserie. High-quality chopsticks don’t need to be rubbed to remove splinters.

Sushi originated as finger food, and it’s still perfectly acceptable to use your fingers. Kajino actually prefers it. “You are only supposed to dip a small portion of the fish side of n i g i r i in soy sauce and it is hard to properly dip the fish using chopsticks.

Dip your sushi fish side first

Rice follows fish

Eat from lightest to darkest

Avoid dipping your sushi rice into soy sauce for a few reasons. One, the rice is already seasoned. Two, it may soak up too much soy sauce and risk overpowering the fish. Three, you don’t want to pollute your soy sauce with fallen grains of rice.

The nigiri should be put into your mouth with the fish facing your tongue and the rice facing the roof of your mouth so that you taste the fish more than you taste the rice. With overstuffed rolls, however, you can tackle them any way like.

Start with the mildest fish, like fluke and flounder, and work toward the heavier tuna so that you don’t cloud your taste buds with the flavors of the stronger fish. If you order an omakase meal, the chef ’s tasting menu, your sushi should progress from lightest to darkest.

Don’t pour wasabi into your soy sauce You should not pour wasabi into the soy sauce because it dilutes the flavor of the wasabi. A good chef will have spread a little wasabi on the fish, but if you want extra, spread it directly on the fish.


壽司。



ONLY AN ART, BUT AN ACT OF

CONSUMABLE LOVE

OF SUSHI RICE IS NOT

CREATING THE PERFCT BOWL


SUSHI RICE

C

reating great sushi begins with sushi rice. All sushi rice consists of short grain white rice, called Japonica rice. It is imperative that high quality rice be used, so there won’t be any broken grains that would result in mushy rice when cooked. Sushi rice is sticky, but this comes from the various ingredients that are added to the rice, such as rice wine vinegar, sugar, and salt, and not from overcooking or overworking.

G

ood sushi rice must have a balance of sweet to sour, firmness to stickiness, and must have the luster of a pearl once cooked. Many cooks will wash the rice before cooking until the water that is drained runs clear to intensify the natural flavor, as well as ridding the rice of excess starch, which can result in a mushy rice. Sushi rice is always brought down to room temperature and stored in a bowl covered with a damp cloth.

O

ne thing is for certain—sushi rice is indeed the main foundation of the sushi. When created to perfection, sushi rice can truly make the sushi roll.


Japanese

Table Manners In Japan, some restaurants and private homes have low tables and cushions on the floor, r at h e r than Western style chairs and tables. These are usually found on tatami floors.


1

2

3

In Japan, you say “itadakimasu” (“I gratefully receive”) before eating, and “gochisosama (deshita)” (“Thank you for the meal”) after finishing the meal.

The proper usage of chopsticks is the most fundamental element of Japanese table manners, and therefore, we have assigned them a separate information page.

It is not uncommon in private households and in certain restaurants (e.g. izakaya) to share several dishes of food at the table rather than serving each person an individual dish. When eating from shared dishes, move some food from the shared plates onto your own with the opposite end of your chopsticks or with serving chopsticks that may be provided for that purpose.

Itadakimasu and Gochisosama

4

Some Table Rules

Blowing your nose in public, and especially at the table, is considered bad manners. It is considered good manners to empty your dishes to the last grain of rice. Talking about toilet related and similarly unappetizing topics during or before a meal is not appreciated by most people. It is considered bad manner to burp. After eating, try to move all your dishes back to the same position they were at the start of the meal. This includes replacing the lids on dishes and putting your chopsticks on the chopstick holder or back into their paper slip.

Chopsticks

5

Table Manner

While it is considered bad manners to become obviously drunk in some formal restaurants, for example in restaurants that serve kaiseki ryori (Japanese haute cuisine), the same is not true for other types of restaurants such as izakaya, as long as you do not bother other guests. Do not start drinking until everybody at the table is served and the glasses are raised for a drinking salute, which usually is “kampai”. Avoid using “chin chin” when drinking a toast, since in Japanese this expression refers to the male genitals.

Individual versus shared dishes

6

Drinking rules

When drinking alcoholic beverages, it is customary to serve each other, rather than pouring your own beverage. Periodically check your friends’ cups and refill their drinks if their cups are getting empty. Likewise, if someone wants to serve you more alcohol, you should quickly empty your glass and hold it towards that person.


Sushi Category?


Sushi: In general, you are supposed to eat a sushi piece in one bite. Attempts to separate a piece into two generally end in the destruction of the beautifully prepared sushi. Hands or chopsticks can be used to eat sushi.

Rice: Hold the rice bowl in one hand and the chopsticks in the other. Lift the bowl towards your mouth while eating. Do not pour soya sauce over white, cooked rice.

Sashimi: Pour some soya sauce into the small dish provided. Put some wasabi on the sashimi piece, but be careful not to use too much as this will overpower the taste of the fish. Dip the sashimi pieces into the soya sauce. Some types of sashimi are enjoyed with ground ginger rather than wasabi.

Miso Soup: Drink the soup out of the bowl as if it were a cup, and fish out the solid food pieces with your chopsticks.In case of noodle soups, be careful of splashing the noodles back into the liquid. If a ceramic spoon is provided, use it to drink the soup, otherwise, lift the bowl to your mouth as if it were a cup.

Kare Raisu: Kare Raisu (Japanese style curry rice) and other rice dishes, in which the rice is mixed with a sauce (for example, some domburi dishes) may become difficult to eat with chopsticks. Large spoons are often provided for these dishes.

Big pieces of food: (e.g. prawn tempura, tofu) Separate into bite sized pieces with your chopsticks (this takes some exercise), or just bite off a piece and put the rest back onto your plate.


Beverages sake* S

ake or saké (/ˈsɑːkeɪ/, “sah-keh”) is an alcoholic beverage of Japanese origin that is made from fermented rice. Sake is sometimes called “rice wine” but the brewing process is more akin to beer, converting starch to sugar for the fermentation process. In the Japanese language, the word “sake” (酒, “liquor”, also pronounced shu) generally refers to any alcoholic drink, while the beverage called “sake” in English is usually termed nihonshu (日本酒, “Japanese liquor”). Under Japanese liquor laws, sake is labelled with the word “seishu” (清酒, “clear liquor”), a synonym less commonly used colloquially.


Sake Bomb 1.

Order a shot of sake. Quality is not important here. The taste of the sake will be overwhelmed by the beer anyway. So choose an inexpensive sake. Use cold sake; hot sake will warm your cold beer.

2.

Select a beer. Any beer will work, but since you are in a Japanese restaurant select a Japanese beer. Asahi, Kirin and Sapporo are all popular selections.

4.

3.

Pour your beer into the glass, and then pour in a shot of sake. In general, you don’t want too much as you want the little sake to fully mix with the beer and you have to shoot it, so more is difficult.

Slam it. Drinking sake bombs is not a sipping sport. It’s meant to be chugged. You can even participate in sake bomb races. Just be sure you have a designated driver, are taking public transportation or are in walking distance of wherever you are staying.





Design by qianwen zhang Photo by honam yip Published by San Franciso, CA California College of the Arts Fall 2013 Fonts: Bauhaus 93 Bell MT Gill Sans Minion Pro Charlemagne Std

MS PGothic Braggadocio Century Gothic

Work Cites: “Sushi.” Wikipedia. Wikimedia Foundation, 12 June 2013. Web. 07 Dec. 2013. “Japanese Table Manners.” Japanese Table Manners. N.p., n.d. Web. 05 Dec. 2013. “How to Eat Sushi the Right Way | 7x7.” How to Eat Sushi the Right Way | 7x7. N.p., n.d. Web. 07 Dec. 2013. Editor, EHow Food & Drink. “How to Make a Sake Bomb | EHow.” EHow. Demand Media, 29 June 2007. Web. 07 Dec. 2013. “Sushi Rice, the Secret Behind Delicious Sushi.” La Fuji Mama RSS. N.p., n.d. Web. 07 Dec. 2013. BrainyQuote. Xplore, n.d. Web. 07 Dec. 2013. “Sushi Masterclass.” The Savvy Shopper. N.p., n.d. Web. 07 Dec. 2013.


らし鮨 鮒鮨 真鯵 鮎魚女 いなだ 寿司 鮨 鮓 寿斗 寿し 壽司 稲 熟れ寿司 握り寿司 軍艦巻 鯵 赤矢柄 穴子 鮟肝 鮎 鰤 はまち 佐木 いさき 石鰈 ヒメジャコ 鰯 梶木 舵木 旗魚 真梶木 目梶 肌鮪 黄肌鮪 きはだ メジ鮪 葱とろ 白鮪 鬢長 ヒメジャコ 飯借 魚 しま鯵 締め鯖 〆鯖 海鞘 ホヤ 赤貝 甘海老 ヒメジャコ 帆 賊 蛸 たこ イクラ 数の子 鯑 明太子 たらこ 鱈子 河童巻き 山葵 壽司 稲荷寿司 まさご 油揚 巻物 海苔巻き 恵方巻 ねぎとろ巻 はまち 縁側 河豚 銀鱈 鱧 はも 鰰 光り物 平政 平柾 平目 鮃 目梶木鰹 かつお 皮剥ぎ 黍魚子 鱚 小鰭 鮪 赤身 大とろ とろ 飯借 鱒 虹鱒 大鮃 虎魚 鯖 鮭 大鮃 くじら クジラ 虎魚 鯖 鮭 ャコ 帆立貝 海扇 貝柱 マテ貝 松葉蟹 海松貝 栄螺 さざえ 烏賊 巻き 山葵 わさび 散らし鮨 鮒鮨 真鯵 鮎魚女 いなだ 寿司 鮨 ぎとろ巻 手巻 裏巻 熟れ寿司 握り寿司 軍艦巻 鯵 赤矢柄 穴子 平目 鮃 干鰈 鰍 伊佐木 いさき 石鰈 ヒメジャコ 鰯 梶木 舵木 とろ とろ 中とろ 木肌鮪 黄肌鮪 きはだ メジ鮪 葱とろ 白鮪 鬢 魚 鯖 鮭 秋刀魚 針魚 しま鯵 締め鯖 〆鯖 海鞘 ホヤ 赤貝 甘 ざえ 烏賊 いか 煮烏賊 蛸 たこ イクラ 数の子 鯑 明太子 たら


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