The Humble Beginnings of Sushi
By Ryan Coisson

Sushi has been a trendy culinary fashion on the West Coast for several decades, only hitting mainstream United States in popularity during the mid 1990s. It is now available in restaurants and Japanese sushi bars throughout the U.S., even found in specialty areas of local supermarkets. With its beautiful presentation and fresh, pure flavors, it is a healthy alternative to more fat-laden fare.

Though considered by most to be the chic cuisine currently, sushi had its humble beginnings over 2,000 years ago in Japan. It was originally a process of preserving fish in a salt and fermenting rice mixture. The preserved carp, or Nare-Zushi, could be stored for months with this process. At the time, it was eaten without the rice, which was discarded.

The process was altered around the fifteenth century to create a partially fermented sushi, or Nama-Nare-Zushi, in which the rice was consumed along with the fish. During the seventeenth century Haya-Zushi introduced vinegar to the cooked rice, offering the tangy flavor familiar to sushi lovers today.

Rolled sushi, Maki-Zushi, was introduced by the eighteenth century. This was followed by the creation of bite-sized Nigiri-Zushi, or finger sushi, which might be considered the earliest form of fast food, since it could be eaten on the go. In 1824, Hanaya Yohei, a sushi stall vendor in Tokyo made history with his introduction of Nigiri-Zushi garnished with a slice of raw fish, resulting in the sushi roll as it is popular today.

High in protein and healthful Omega-3 fatty acids, loaded with nutrients, and prepared with no added fats, sushi is an excellent nutritional choice as well as being delicious. There’s little question that its popularity will only continue to grow as even more include this heart-healthy fare into their menu selections.

Blue Ginger Sushi ( http://www.bluegingersushi.com/ ) is a Sushi Naperville, that will add amazing value to your dining experience at the freshest sushi spot in the Suburbs.

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Making Sushi – Mold Me Or Roll Me
By Steve J Gerwig

Making sushi at home can be fun and rewarding. But learning how to roll the sushi correctly can take a bit of a learning curve.

Fortunately for the less able among us, there are plastic molds available for use in making sushi.

Most, if not all real sushi chefs, use the time honored tradition of rolling their sushi rolls with a bamboo mat or Makisu. To use a bamboo mat you need to cover it with plastic wrap in order to keep the roll together and be able to unload the mat after the roll is pressed. You also need to practice, practice and practice some more to get the rolls just right.

Believe me you will have many ugly rolls to consume before you are ready to present your rolls to guests. At least if you want to impress them with your new found sushi making skills. However there is a better way to get passable sushi rolls without the learning curve.

Introducing the sushi molds.

Looking a little like ice cube trays, they are plastic molds in the shape of the rolls. Usually in two pieces, so you can load the bottom piece with rice and sushi ingredients and use the top piece to press the rolls.

These molds are terrific time savers and produce a pretty good looking roll.

A skilled sushi chef would rather die than be caught using these molds, but if you are just getting started and want to make quick, presentable sushi rolls, give the molds a try.

Steve has been writing articles on a wide variety of subjects. Come visit my latest site at http://philandtedstrollers.net/. You will find information and reviews from other Phil and Ted Strollers owners here.

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Making Sushi Rice – This is What You Need to Get Started
By Steve J Gerwig

Making that divine, chewy sushi rice and getting just the right sheen to it takes more than just a pot of boiling water. In order to make the perfect sushi rice you will need the right equipment. The following is a list of the equipment you will need.

Electric Rice Cooker

For an almost foolproof way to get your rice to cook perfectly you will need an electric rice cooker. A good one to buy that will provide plenty of rice for most sushi recipes is a standard 10 metric cup (or 6 US cups) cooker with a non stick inner pot. Expect to pay about $50 – $70 for a good one.

Wooden Sushi Rice Tub

A Hangiri or Japanese sushi tub is simply a shallow wooden utensil that resembles a short barrel. Ity is used to cool down the rice after cooking and it also absorb the excess water that the rice is laden with immediately after cooking. The best sized one to use with the above mentioned rice cooker has a 16 inch diameter with 4 inch high sides. Perfect for about 10 – 12 cups of rice.

Rice Paddle

Used to help dish out the rice help you place it in the tub. Called a Shamoji, it is a flat thin wooden paddle. It separates the rice from the side of the cooker and helps chop it up for cooling without bruising the rice kernels.

Flat Fan (Uchiwa)

This is a stiff, flat (but not folding) lightweight fan. Used to help cool down the rice after it is placed in the tub. You can use other ways to cool down the rice but this is the more traditional way to do it.

Lint Free Towel

You need a dampened, lint free towel to cover the cooled down rice while you are making the different sushi pieces. This keeps the rice perfectly moist and fresh for use as you progress through your sushi recipes.

While you need more than just the right tools to make sushi rice, if you have these rice making tools in your arsenal you are well on your way to making the perfect sushi rice.

Steve has been writing articles on a wide variety of subjects. Come visit my latest site at http://philandtedstrollers.net/. You will find information and reviews from other Phil and Ted Strollers owners here.

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Japanese Customs – What is Sushi?
By Nancy McDonough

Once virtually unknown in the USA, sushi is now a common food associated with the Japanese. So what is sushi? Basically, sushi is cooked rice that has been treated with vinegar and then topped with other ingredients, most commonly seafood. It can also be rolled into a cylinder and sliced, which is called makizushi. Sushi is different from raw sliced fish (served without a bed or rice), which is called sashimi. The traditional form of sushi is fermented fish and rice, preserved in salt. Sushi literally means “it’s sour”, not raw, a misconception of the Western world.

So how is sushi made? Sushi rice is special, short-grained variety of white rice. After cooking, it is mixed with rice vinegar, sugar, and salt. Sometimes sake is added. The rice has to be seasoned at room temperature or it will be too sticky to handle. Traditionally, it is mixed in a hangiri, a round wooden tub, with a shamoji, a wooden paddle. The consistency of the rice is different from the long-grain rice of India and Vietnam. What makes the Japanese rice so desirable for sushi is its stickiness. While different regions of Japan use different types of vinegar and seasonings for the rice, the rice variety remains consistent throughout Japan.

Traditional Japanese sushi is topped with raw fish. Uncooked fish of course must be fresher and of higher quality than fish that is cooked, which is why professional sushi chefs are trained to recognize high quality fish. They have to be able to judge a fish’s characteristics, which include smell, color, and firmness. Commonly used fish are tuna, snapper, yellowtail, mackerel and salmon. Nori, the black seaweed wrapper used to make sushi rolls, is a type of algae. Pressed, dried and flavored with teriyaki and salt, the nori is often eaten alone as a snack, though nori used in sushi making is rarely flavored with teriyaki.

Condiments used to compliment sushi include soy sauce, pickled ginger, gomashio (roasted sesame seeds and sea salt) and wasabi (a green horseradish paste). True wasabi has anti-microbial properties which reduce the risk of food poisoning. A commonly used substitute is horseradish and mustard powder mixed with a green dye, sometimes called “Japanese Horseradish.” In traditional Japanese sushi bars, green tea is always included with the meal. Sake is another common drink served with sushi. Sake, a wine made from rice, is normally served hot in the winter and cold with lemon in the summer months.

Want to impress your friends or family? Host a sushi party – it’s easier than you think. Prepare a low table with some cushions or mats surrounding it. Place a simple vase with a flower or two on the table. Purchase or download some traditional Japanese music that includes the shakuhachi (flute) and shamisen (stringed instrument) to play in the background. Buy a low cost vintage kimono for your guests or just one for yourself if you are serving. Purchase fresh sushi to go at your favorite restaurant or food store (make sure you use it right away). Use a wooden platter for the sushi and small plates for each guest. Don’t forget the chopsticks! Heat some sake, make some green tea, light the candles, turn down the lights, and you are ready to go. A wonderful evening in Japan for your guests!

Nancy McDonough was for many years an English teacher in Japan. She is conversant in Japanese and travels to Japan yearly. She founded her retail kimono company in 1992. Nancy currently manages her kimono retail company Kyoto Kimono and her blog is here, Kyoto Kimono Mania.

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Choosing a Sushi Knife
By Steve J Gerwig

There are three primary types of sushi knives:

Heavy Duty Cleaver (Debo-Bocho)

This type of knife is used for cutting through thick bones and filleting fish. Probably won’t need this if you are buying your fish in prepared blocks.

Sashimi Knife (Sashimi-Bocho)

This knife is used for the finish cutting. Cutting the pieces off of the blocks of fish and shaping the pieces into presentable offerings.

Vegetable Knife (Usuba or Nakiri Bocho)

Used for cutting razor thin pieces of vegetables required in the recipes. Also can chop or mince the vegetables.

The knives can be made of carbon steel, stainless steel or new composite metals. Take your pick, there are advantages and disadvantages to each. For instance, while the carbon steel knife will hold a very sharp edge it also has the disadvantage of rusting if not properly maintained. The stainless steel knife won’t rust but it won’t hold an edge like the carbon steel one will. The new composite knives will hold an edge and will not rust but they are the most expensive of the lot.

The main point you want to consider when choosing is to find one that is well balanced and comfortable, almost like an extension of your hand.

Whatever you choose make sure you follow the following tips:

* Don’t hurry. These knives are extremely sharp and will cut you before you even feel it.

* Use a cutting board. Never let the knife hit surfaces that will dull or mar the blade.

* Lay your knife down away from the working surface and pointed away from you

* Keep your hands and knife clean and dry while using.

Using a little common sense while cutting your sushi ingredients will go a long way to keeping you safe while preparing your sushi.

Steve has been writing articles on a wide variety of subjects. Come visit my latest site at http://philandtedstrollers.net/. You will find information and reviews from other Phil and Ted Strollers owners here.

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