Sushi - Japanese delicacy

Sushi - Japanese delicacy
Kinds

sushi Japanese has a lot of fans around the world. And most probably, the famous Japanese dish is, of course, the land - balls from a specially prepared rice with slices of raw fish or other seafood. Sushi in their modern interpretation have appeared relatively recently - only in the end of XIX veka.stvenno east) kitchen.

The history of sushi

sushi In South Asia since ancient times used an original technology of conservation of raw fish: it was mixed with boiled rice and salt, and then held for several months at first under pressure, and then the lid. Prepared in this way the fish could be eaten even within a year. In the seventh century, this method preservation and spread in Japan, and later in the food they used not only the fermented fish and rice, with which it is mixed. After the invention of rice vinegar eliminated the need for long fermentation. Rice made small balls and fed them with marinated fish, seafood and vegetables.

Sushi with raw fish emerged only at the end of the XIX century. This dish immediately gained popularity: the emergence of two styles of cooking dishes - Kansai and Edo. Global popularity has won it a second style, involving the supply of small plates of raw fish on rice lumps. Since the formulation of land and a way to feed this food has not undergone significant changes. In the 1980s, production was automated sushi, and sushi began its triumphal march around the world.

It is thought that sushi must deal with people, but the sushi machines have a much higher capacity than conventional cook. In addition, this production is much more hygienic hand.

The ratio of doctors to land more ambiguous. On the one hand, the land almost no fat, but rich in protein and useful microelements. On the other hand, raw fish may be a source of helminths. Therefore, for cooking, it uses only sea fish - smoked, tarred or defrosted, but not fresh.

Varieties

sushi Rice - a mandatory component of the land. Other ingredients may occur in different combinations, thereby achieving a great variety of grades of land. In addition, the same products can be made in different ways:

Nigiridzuzi. This form is the most common: rice oblong loaf, which is a small number of Japanese horseradish Horseradish: vigorous root wasabi and a thin plate of toppings. Sometimes filling connected with rice and a thin strip of nori seaweed;
Gunkan-maki (translation - a warship). The oblong piece of pressed rice arms wrapped around the perimeter strip of seaweed. Above is the filling, for example, fish roe;
Makudzusi (rolls). This species is a piece of sushi roll with rice and fillings wrapped in a sheet of nori seaweed or thin omelet;
Futomaki. This kind makudzusi features a large (4-5 cm) in diameter. Sheet elevator is located just outside, and filling in a roll can be 2-3 species;
Hosomaki - rolls of small diameter with one kind of stuffing, wrapped in a sheet of nori;
Uramaki. The name translates to "roll the opposite." Unlike other rolls, seaweed are located not outside, but inside the roll surrounded by rice. Rice also dipped in eggs, sesame tuna or chips;
Inaridzusi is a small pouch of fried tofu, or - more rarely - a thin omelette or dried gourd Pumpkin for health: a royal vegetable in home pharmacy . Stuffing is rice;
Osidzusi. For the preparation of sushi rice rolls are pressed into tight wedges;
Temakidzusi (temaki). Sushi as a large cone, folded sheet of seaweed and filled with stuffing. Size temaki can reach 10 cm. As a rule, this kind of sushi eaten with the fingers, and not with chopsticks;
Tirasidzusi - it's just a plate of rice, over which the expanded filling. In some cases, the filling is mixed with rice-based;
Naredzusi - the oldest fermented fish recipe, which began with the history of the land.

Secrets of cooking

sushi Sushi restaurants - fun is not cheap, so many master the preparation of this Japanese delicacy on their own. The most important thing in this - to cook rice. It is advisable to use special Japanese variety with white grains of small size. Proponents of a healthy diet Healthy eating and some restaurateurs are also experimenting with brown or wild rice.

Before cooking rice carefully washed until the water is clear, and then throws a sieve and left for about an hour. Boil the rice should be a small amount of water - a glass of rice to 250 milliliters of liquid. Japanese cooks are advised to add water a piece of kombu seaweed, rice to a particularly fragrant. But before boiling the algae must be removed from the pan.

Brewed rice only under the cover. After cooking the cover is not removed for a further 10-15 minutes. Then rice is mixed with a special seasoning, which consists of rice vinegar, sugar powder and sea salt. You can also use white vinegar instead of rice. Stir gently to be from the bottom up, as if turning Fig. Then rice is cooled to a temperature of the human body.

It is believed that the fish for sushi should be the freshest, but, according to doctors, is much safer salted fish or fish which have undergone deep-frozen and later thawed. Use fresh fish, especially fresh water, is dangerous.

Seafood also used squid, octopus, shrimp, sea urchin, eggs, different types of shellfish (except oysters, the taste of which is not in harmony with rice). The stuffing is added vegetables: cucumber, pickled radish, avocado, asparagus, pumpkins and others. Sometimes they make sushi with omelette. Japanese omelette made from eggs with soy sauce, Japanese mayonnaise and sugar. Usually he is very thin.