All about Sushi

Introduction

For who read this blog, just for share about the writer or who posting this blog

Her name is Shella May Indri and she is graduated from Trisakti Institute of Tourism

Therefore, finally Shella wrote the final project about Sushi.

why she want take up about sushi?

simple, she loves japanese cuisine, especially sushi.. for now, sushi its a high class cuisine because we can take a look the price, the main ingredient and special.

Shella want make sushi with Indonesian rice, it is can be accepted?

how with the taste, texture? is it can be similar? because japanese rice is sticky..

It is like a simple question, because many restaurant or japanese cuisine make sushi from Indonesian rice and its not strange for us again.. but, during Shella doing this final project, its not simply as turn flat of the hand..

we can surf in internet, but no only in internet, she must find it in book for search the source..

Alright, Shella want share about Sushi now, who can be useful for who need it..

What is Sushi?

In the minds of many people, sushi equals raw fish. However, this is merely an erroneous assumption by the uninformed and uninitiated. althought it is true that raw fish is one of its key ingredient, the word 'sushi' actually refers to the sticky, vinegared rice that is its essential component. And while the ultimate delicacy, several perfect slices of raw fish served all by itself without the vinegared rice, is commonly featured on most sushi menus, technically, it is not sushi, it's sashimi.

A little known fact among those who cringe at the mention of sushi is that many of the most popular iems on a typical sushi menu aren't served raw, or they aren't even fish at all. Shrimp, crab, and eel are all cooked before serving, salmon may be lightly smoked and many types of sushi are made with hen's egg, tofu, and raw or pickled vegetables, not to mention the delicious soups, salads and appetizer that many accompany the meal, So, for anyone with an aversion to raw fish, and even for devout vegetarians, there are still plentyof items on the sushi menu to be sampled and enjoyed.

That being said, the world of sushi is as the millions of individuals who prepare and enjoy it. Virtually, anything edible that swims, lives or grow in the sea and even many flora and fauna native to terra firma, have been made into sushi. As long as it is placed on top of or surrounded by vinegared rice, then it's sushi!

Source: The Sushi Book (paperback) Celeste Helter (2007:11)

History of Sushi

What has become a Japanese culinary art with delicious flavor and colorful form, actually evolved from very meager beginnings. In the 7th century, Southeast Asians introduced the technique of pickling. The Japanese acquired this same practice which consisted of packing fish with rice. As the fish fermented the rice produced a lactic acid which in turn caused the pickling of the pressed fish. Nare-Sushi is 1300 years old and refers to the finished edible product resulting from this early method.

However, due to its lengthy process, anywhere from 2 months to a year, an altered form appears through the 15th and 16th centuries. Nama-Nare refers to this more rapid process of pickling which cut the fermentation time while including the rice as part of the meal. Ancient sushi such as, Nare-Sushi and Nama-Nare were the foundation for what later became the delightfully tasteful sushi we are familiar with today.

Improvements through the centuries came about because of a few entrepreneurial Japanese who possessed the knack for recipe variation.  The 17th century saw this delicate finger food complimented with vinegar. Matsumoto Yoshiichi of Edo (Tokyo) introduced the use of rice vinegar into the sushi rice. The vinegar was a welcome ingredient. It served to reduce the usual lengthy preparation while adding a pleasant flavor of tartness.  Although the process of fermentation was shortened, the custom of aged pickling with the boxed or rolled method was continued until the 19th century.

In the 1820's Hanaya Yohei of Edo (Tokyo) brought to Edoites a recipe most similar to what we are served today. His morsels, which included Sashimi (fresh sliced raw fish) or seafood combined with the vinegared rice, were prepared and served for customers directly from his sushi stall. Not only did Hanaya introduce raw fish to sushi rice (Edomae-Sushi/Nigiri-Sushi), he began a tradition of serving snack food at it's freshest and fastest. His idea won immediate favor over the more time-honored sushi dishes.  The portable stall was popular through WWII and was the "Fast Food" predecessor to the sushi bars of today.

This healthy and delicious mouthful saw its most recent transformation in the 20th century. Sushi now appears world wide with a United States popularity increase around the late 1970's.  As in art, Japanese Sushi continues to grow, change and blossom.  The most common forms are: Nigiri -Sushi (hand shaped sushi), Oshi-Sushi (pressed sushi), Maki-Sushi (rolled sushi) and Chirashi-sushi (scattered sushi). The changes are not in form or preparation as much as they are in the ingredients and the atmosphere where it is served. These adventurous and tasty creations can be found in the most elegant of settings or the grocery market counter.

The Itamae-San (expert chef) has also seen change as demand for his/her craft has grown.   Years ago, one could not practice this art form without a minimum of 10 years of training and proven skill.  Now, due to the growing need, restaurants will hire Sushi chefs with just a few years of learning experience.  But Sushi is about culinary expertise and an Itamae-San continually strives to master his/her skill while performing for the delight of the patron and serving an array of bright colors, mouthwatering tastes and tingling sensations.  Even the most timid can indulge themselves with the amazing selections of sushi. Just the history of these rolled treasures should warrant a taste … so give in and enjoy an authentic Japanese edible art form.

Source: SUSHI THE JAPANESE "SNACK" 1000 Years of History, Jorie Nolen

How to Make Sushi?

Steps to make sushi is not difficult actually quite easy. The materials to be prepared is also not difficult to find. 

• The main raw material is fluffier rice (can be a mixture of glutinous rice with Japanese rice)
• Nori (seaweed sheets)
• Neta (neta material can be selected from the alternatives above)
• Wasabi (seasoning / sauce ala Japan)
• Murasaki (soy sauce)
• Kyuri (zucchini). 

How to make sushi maki 1. "The rough side of the nori" Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards. 2."Getting busy with rice" Get your hands wet, and make about a handful of rice to a ball of rice. It's important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you can. That is why you should have a bowl of water (with a bit of rice vinegar added to it) and a dry hand-towel nearby when making sushi. 3. "The spread" Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered. Later on, the margins need to be empty of rice in order to close to sushi roll properly. Be careful not to compress the rice, but merely spread it over the nori. 4."Can you fill this?" Let's lay down the roll filling, for example a slice of sushi grade tuna,  on the edge of the nori. You can add a slice or two of vegetables, you might want to use a long slive of avocado or maybe cucumber for this.especially on stops to allow it to roll tightly. 5."Commence the rolling sequence" Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.

6."continue the rolling sequence" Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly. Make sure you tighten the roll moving from the ends to the center. Be careful not to squeeze out the roll filling. 7."And....cut!"....cut!" Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call. It is useful to keep the knife wet when in between, that helps cutting through the rice and nori.

Indeed many types of sushi for example there 

                            Uramaki-zushi



Nigirisuzhi

Makisushi



chirashizushi

     Naresuzhi

If you want to approach the local consumers who like to try the dishes cooked by concocting his own sushi menu by combining the cooked stuffing materials (as neta) such as sliced beef, or a fried egg which is then cut according to the size of a fist rice and tied with pieces of nori (further variations please can experiment yourself).

Sushi why it can be called healthy food?

Sushi secrets of beauty which is certainly hard to resist. According to research results of sushi sea contains substances such as Omega 3 essential that the body needs to achieve optimal health. The main properties of Omega 3 is enlarging blood vessels that automatically accelerate blood circulation. It is also very good efficacy for arthritis and asthma. Omega 3 found in many sushi tuna and salmon. However, tuna belly or better known as Toro is the part that has the most Omega 3 content.

Sushi is healthy for the body because the content of rice and raw fish in Sushi, a bit of fat (30 percent) and contain more omega-3 fatty acids. In addition to the calorie content in the average sushi only around 136 to 509 calories. So that these foods are not fattening because sushi is not included in the high-calorie foods.

In addition to fish, nori made from seaweed or other names mashed green sea algae, then overlaid with a very thin thickness, contains many minerals that are essential for the body. Mentioned that the calcium, magnesium, phosphorus, iron and potassium are ingredients in seaweed. Nori also contains Pantothenic acid is important for the adrenal glands and plays important for stress management body. Lack of pantothenic acid can cause infection, excessive fatigue and anxiety.

Another benefit that turns nori including category of high-fiber foods. Because the content of fiber (dietary fiber) which is usually used in foods diet, the seaweed is very high. Seaweed fiber is satiating and expedite the process of metabolism of the body so that it is best eaten in the obese. Too stodgy carbohydrates so you'll feel full longer without fear of obesity.

Presentation of heart disease in the Japanese in America because half of Japanese people consume far less saturated fat than Americans, and who ate more fish and fresh vegetables. 3 main meals of Japanese people is fish, rice, and ingredients from soybeans. 3 meals, coupled with vegetables and condiments, are the ingredients of sushi, which can be called as the most popular food in Japan. This food is a recipe for health and longevity.

 source

To get around the difficulty of getting a Japanese rice, you can try using Indonesian rice . You really need to pay attention to differences in the texture of the two types of rice. The difference lies in the softness and stickiness. Thus, to produce a texture similar to Indonesian rice to Japanese rice, choose a fluffier rice and good quality. Then, mix a little glutinous rice into the rice mixture during cooking. So that the level of stickiness fit and remain fluffier, then the ratio of rice and glutinous rice used was 1 kg: 100 gr.

In addition, the use sushi rice Japanese rice has a characteristic in a slightly sour taste. To produce rice that is slightly acidic, then some mixture of salt, vinegar, and sugar, should be mixed into the rice. Comparison of rice, vinegar, salt, and sugar used is 1 kg of rice mixed with 150 cc of rice vinegar, 25 grams of salt and 50 grams of sugar.

"For vinegar, use the original Japanese rice vinegar. Because Indonesian vinegar acidity level is very high, so that its flavor sushi would be very acidic," explained Chef Koes.

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Tips to make perfect sushi

1. to make perfect sushi, choose a short grain rice or medium, which has the texture and taste of the appropriate level of tackiness that fit well, not too sticky when cooked.

2. The use of rice cooker is strongly recommended because it can help us in cooking rice that fits

3. Wash the rice 3-4 times before cooking to clean the exterior of excessive rice that can cause the rice becomes too sticky. Then dry for 15 minutes

4. Chill rice warm by using a fan with a small wind settings.

5. cup of rice offered rice cooker is the size of 150g of rice and 1 cup size of 250g metric equivalent of 11/3 cup (220g). be sure to use the same cup to measure the rice and water.

6. texture of rice that has been cooked adjusted to taste, and vary according to age and storage conditions of rice.

7. cooked sushi rice with less water than rice served as a side dish, so that the rice becomes firmer and supple than regular rice.

The standard rice cup Provided with a rice cooker = 1 cup (5oz / 150g) uncooked rice; 1 metric cup (8oz / 250g) = about 1 1/3 cups (7oz / 220g) uncooked rice.

At least for the last..
Thanks for read and hope this little bit information can be useful =)