How to prepare sushi in Japan
Today, sushi is one of the most popular dishes in the world. However, most often in Russia, Europe and America under this name serves something which is very far from the original. That is why we will talk about how to make real sushi in Japan.
The dish, dubbed “sushi” (“sushi”) in Japan, appeared in the VII century. It was prepared as follows: raw fish sprinkled with salt and mixed with rice, and then it all fit under the stone press for several months and was resting. This technology is considered one of the oldest methods of preservation. Even the character for sushi translates as “pickled fish”. Since then, the technique of making sushi is constantly changing: in the XVII century in Japan, a huge spread of rice vinegar, which is added to sushi, to give the dish spicy. In addition, under the “sushi” was hiding not already marinated, and raw fish.
Modern look dish acquired only in the nineteenth century. Its Creator can be considered a Japanese chef, Cohea, who concocted rice ball, coated it wasabi (Japanese horseradish that has a antimicrobial properties), and on top put a piece of raw fish. This type of sushi is called nigiri – it was with him and began a triumphal procession of Japanese dishes around the world. Today there are several types of this famous Japanese dish:
Nigiri sushi – as mentioned earlier, it is a rice ball with wasabi and a slice of raw fish. In extremely rare cases to add a little nigiri nori (dried and pressed seaweed).
Makidzusi (rolls) – sushi, having a cylindrical shape, usually wrapped in nori sheets (sometimes in an omelette or cucumber) with stuffing in the form of fish or vegetables and rice.
Futomaki is almost the same as that makidzusi. The difference is that futomaki is bigger and they can simultaneously different types of toppings.
Futomaki – a special kind makidzusi, in which the sheets of nori inside and rice outside. This cooking technique was invented by the Americans, as the appearance of the leaves nori spoils the appetite. A little later uramaki and began to prepare in Japan.
Hosomaki resembling makidzusi, but a bit smaller in diameter. The outside of the nori sheet, usually inside a cucumber or tuna.
Temaki – 10-inch rolls, wrapped in nori sheet, inside there is a large number of toppings. Have allowed their hands, as with chopsticks to make it impossible.
Oshizushi – land, where all the stuffing is pressed in the form of bars, then cut into small rectangular pieces.
Narezushi, as already mentioned, are the oldest form of sushi made from raw fish that is marinated for more than a month with salt and rice, after which it can be eaten within a year after preservation.
Gunkan-Maki is a sushi in the shape of a ship of rice, embellished with a strip of nori stuffed with caviar or pasta salad.
To cook real Japanese food can only cook that has spent learning this art at least three years, just as many in Japan last courses to prepare sushi masters. To make real sushi at home is almost impossible, even the Japanese Housewives doing it in extremely rare cases, since the process of making sushi can be compared to a kind of religious rite. Therefore, it should be recognized that in many European (including Russian) restaurants, a sign which says “Japanese cuisine”, national dish of this country have no idea how to cook.
Remember the scandal publicized by the newspaper “Washington post”: the Minister of agriculture of Japan was in America, where he visited a Japanese restaurant. The dishes he was served, to call the Japanese was a stretch that instantly brought the Minister from himself. After this incident, the Japanese government decided to rectify the situation and start inspecting foreign restaurants calling themselves Japanese. Those institutions that have passed quality assurance and were found to fit, got the right to hang on the window is a sign saying that the restaurant has the right to be called Japanese – cherry-blossom.
There are many varieties of sushi, which in Russia to prepare technology simply impossible. In particular this applies to sushi, in which raw fish is added. In Japan there are night markets, which bring only the freshest fish, after four hours the product is spoilt already. People who want to taste sushi, can personally make sure that the products are fresh: in many Japanese restaurants the fish is caught right out of the tank and cook the dish on everyone’s mind. In Russia most often used the frozen ocean or sea fish – and it cannot be called a Japanese dish. Also in Russia there is no guarantee that the fish used to make sushi today, will not use tomorrow. And it is fraught with not only poisoning, but diseases, and in rare cases even fatal.
In Japan, sushi is an expensive dish that can afford people with incomes above the average (average serving in a restaurant costs about $ 250). This is because the dish is made of fresh and expensive ingredients. In Russia as a filling can use the cheapest food: crab sticks, cucumbers, cheese, peppers, etc. In Japanese sushi the most common fillings are: tofu, avocado, squid, octopus, shrimp, sea urchins, clams, pickled daikon (Japanese radish), pickled soya bean, asparagus, pickled plum, pumpkin, burdock, and corn with mayonnaise.
In Japan there is a variety of sushi, main ingredient which is bamboo leaves. In Russia, they are impossible to find on sale. Also have doubts about the main ingredient – rice. In Japan for sushi is white fine-grained Japanese rice mixed with rice vinegar, sugar and salt. Sometimes used instead of white fine-grained brown or wild rice. A very important point is the technology of making rice: first, it was washed, then boiled in a pot with closed lid, adding very little water, which needs some time to steep in sheets of kombu (edible seaweed). Once the rice is ready, it needs to cool down in a special wooden bowl. The export of Japanese rice is very limited. That is why in Russia the most famous Japanese dish in any case will be the fake.