Sushi For Dummies

Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals. Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.

• Introduction 1About This Book 1Conventions Used in This Book 2What You’re Not to Read 4Foolish Assumptions 4How This Book is Organized 5Part I: Discovering the World of Sushi 5Part II: Getting Ready, Getting Set 5Part III: Rock-and-Rollin’ Sushi Recipes 5Part IV: Enjoying Sushi Meals at Home and at the Sushi Bar 6Part V: The Part of Tens 6Icons Used in This Book 6Where to Go from Here 7Part I: Discovering the World of Sushi 9Chapter 1: Embarking on the Sushi Adventure 11Appreciating Sushi’s Past, Present, and Future 12Enjoying Sushi at Home 14Gathering fresh ingredients 14Collecting a few tools 15Mastering popular techniques 15Making up a sushi menu 16Enjoying each and every piece 17Feeling at Home in a Sushi Bar 17Chapter 2: Outfitting the Sushi Kitchen 19Covering the Basics: Kitchen Equipment You Gotta Have 19Acquiring the Right Stuff to Make Sushi Rice 21Electric rice cooker 21Shallow wooden sushi rice tub 21Rice paddle 23Flat fan 23Lint-free kitchen towels 23Knowing When to Mold ’Em: Tools for Shaping Sushi 24Bamboo rolling mat 24Sushi molds 25Honoring Your Inner Samurai: Looking at Japanese Knives 26Choosing a sushi knife 26Using and caring for knives 28Adding Other Handy Sushi Equipment 29Finding the Equipment You Need 30Chapter 3: Getting Familiar with Sushi Ingredients 31Shopping for Sushi Ingredients 31Stocking the Sushi Pantry 33Dry ingredients 33Bottled ingredients 37Filling the Sushi Fridge 39You gotta have these 40You’re gonna want these 41Sushi-loving fresh veggies 43Puckeringly good pickled veggies 46Delving into the Sushi Deep Freeze 48Edamame (soybeans in their pods) 48Sesame seeds 48Chapter 4: Chilling Out with Fresh Seafood 49Practicing Safe Seafood 50Taking cleanliness to heart 50Being aware of potential raw seafood risks 50Making sure the seafood is fresh 51Bringing seafood home 53Reeling In Six Fabulous Fish for Sushi 55Roe, Roe, Roe Your Sushi 56Part II: Getting Ready, Getting Set 59Chapter 5: Cooking and Seasoning Sensational Sushi Rice 61Understanding the Object of the Game 61Gathering the Equipment 62Introducing the Star Player — Rice 62Selecting the rice 63Measuring the rice 64Preparing the Rice for the Big Game 64Rinsing the rice 64Giving the rice a good, long soak 65Preparing the Rice Vinegar Dressing 66Kicking Off! Cooking the Rice 67Adding sake and dashi konbu to the soaked rice 67Turning up the heat 68Finishing the Rice — It’s a Winner! 69Turning out the rice 69Pouring on the rice vinegar dressing 71Fanning the rice until it’s cool 71Keeping the rice moist 72Chapter 6: Introducing Popular Sushi Types and Techniques 73Getting Organized: Gathering the Essential Tools 73Hitting the Ground Running with Hand-Shaped Sushi 74Finger sushi 75Battleship sushi 78Sushi rice balls 80Tumbling into Rolled Sushi 81Sliced sushi rolls 82Inside-out rolls 86Hand rolls 88Building Up to Pressed Sushi 90Breezing into Scattered Sushi 92Tokyo-style scattered sushi 92Osaka-style scattered sushi 93Stuffing Tofu Pouches with Sushi 93Venturing On to Creative Sushi 95Chapter 7: Slicing and Dicing the Sushi Way 97Getting a Grip on Sushi Knives 97Slicing with a sashimi knife 98Cutting with a vegetable knife 98Working with Fresh Fish 99Slicing straight down 100Slicing at an angle 101Slicing transparently thin 103Cutting sticks 103Dicing 104Working with Fresh Vegetables 104Cutting ribbons 104Cutting slivers 105Cutting matchsticks 105Cutting paper-thin slices 106Dicing 106Mincing 106Taking advantage of a few shortcut tools 107Part III: Rock-and-Rollin’ Sushi Recipes 109Chapter 8: Creating Sushi Bar Favorites at Home 111Adventuring into Raw Seafood 112Savoring Cooked Seafood 117Refreshing Your Sushi Palate with Japanese Cucumbers 126Chapter 9: Quick-and-Easy Sushi: Finger-Snapping Fast Recipes 129Assembling Simple Veggie Sushi 130Reeling in Easy Seafood Sushi 134Using cooked fish 134Using raw fish 135Stepping Up the Pace with Beef, Poultry, and Pork Sushi 146Chapter 10: Do-Ahead Sushi: Sidestepping the Last-Minute Rush 151Veggie Sushi 152Puckeringly good do-ahead sushi 152Stuffing tofu pouches ahead 155Grilling colorful veggies for do-ahead sushi 159Sweet Tuna and Sushi Rice 162Chicken and Turkey Sushi 164Ginger-Beef Roll 168Chapter 11: Chi-Chi Sushi: Stepping Up to Glamorous Sushi 171Sampling Stylish Gifts from the Sea 172Appreciating Sophisticated Vegetable Sushi 180Chapter 12: Extreme Sushi: Blowing Away the Boundaries 183Loving Sushi on a Half Shell 184Tasting Tropical Seafood Sushi 186Unearthing Sushi from the Garden 188Saluting Independence Day 190Part IV: Enjoying Sushi Meals at Home and at the Sushi Bar 193Chapter 13: Serving Sensational Sushi Sidekicks 195Starting with an Appetizer 196Serving Savory Soups 197Chilling Out with Salads 202Selecting Smashing Side Dishes 206Putting a chill on veggies 206Steaming-up shellfish 208Diving into the Drinks 209Discovering green tea 209Sipping sake 210Enjoying beer and wine 212Indulging in Sweet Conclusions 213Chapter 14: Hosting a Smashing Hand Roll Sushi Party 219Getting Your Sushi Party in Order 219Planning the menu 220Making a grocery list 220Shopping in shifts 222Preparing a few items the day before 222Completing preparations the morning of 223Getting the Party Underway! 227Chapter 15: Demystifying the Sushi Bar Experience 231Getting the Best Seats in the House 232Surveying Your Place Setting 233Deciding on a Drink 233Placing Your Order with the Chef 234Enjoying Sushi One Piece at a Time 237Finishing Up Your Sushi Meal 239Part V: The Part of Tens 241Chapter 16: Ten Tips for Creating First-Rate Sushi at Home 243Adopting a Relaxed Attitude 243Keeping Sticky Rice Out of the Bedroom 244Moistening Your Hands 244Resisting the Urge to Overstuff 244Pressing Ever So Gently 245Moistening Your Sharp Knives 245Chilling Out with Raw Seafood 245Tucking In Your Sushi Rice 246The Cold Fish/Warm Rice Dilemma 246Breaking the Rules in the Name of Leftovers 246Chapter 17: Ten Tips for Minding Your Sushi Manners 247Don’t Rub Chopsticks Together 247Do Place Chopsticks Together 247Don’t Look for a Spoon 248Do Flip Chopsticks Over 248Don’t Overload on Soy Sauce 248Do Dip the Fish in Soy Sauce 249Don’t Put Wasabi in Soy Sauce 249Do Eat Sushi with Your Fingers 249Don’t Forget to Use the Washcloth 249Do Ask the Sushi Bar Wait Staff for Food and Drink 250Appendix: Metric Conversion Guide 251Index 255