Sushi problem

Sushi is one of Japanese favorite traditional foods. The Japanese often say that "where there is fish, there is sushi". It is said that this kind of food comes from subtropical areas. People there found that cooked rice can be preserved for a long time if it is put in a clean fish chamber and buried in an altar, and the food will produce a slightly sour flavor due to fermentation, which is the prototype of sushi.

At present, sushi in Japan is mainly made and sold by specialized sushi shops. Chefs in white overalls in the store will slice peeled fresh fish and other good materials on rice blocks with the same width according to customers' requirements. Because of the different colors of raw meat of all kinds of fish and shrimp, sushi is colorful and very beautiful.

In addition, Japanese families will also make sushi for banquets on special occasions, but the method is mostly simple, and roasted laver or sliced eggs, pickles and the like can be added while rolling rice.

Another kind worth mentioning is local sushi, which is regarded as the delicacy of hometown.

Among them, there are representative salmon sushi in Hokkaido and Aomori Prefecture. Salmon sushi is made by adding fresh raw salmon slices and radish with rice and koji stains.

Radish sushi in Ishikawa Prefecture is made of sliced salted radish slices, raw salmon slices, rice and koji stains in winter. Radish sushi is the most representative pickled fish sushi in Japan.

There are also fish sushi in Akita Prefecture, sardine sushi in Chiba Prefecture and so on.

SUSHI "sushi" and "sour" are just pickled foods. In 2 AD, that is, the post-Han era, China has begun to spread the food "Sushi", which is interpreted in the dictionary as a food made of salt, vinegar, rice and fish fillets. During the Song Dynasty, there were frequent wars in China, and sushi was just a food for refugees, with more varieties, including vegetables, fish, meat and even shellfish. In 7 AD, that is, in the Nara era, Japanese businessmen who went abroad to do business spread sushi to Japan. At that time, Japanese people used some vinegar-pickled rice balls and some seafood or meat to press them into small pieces and arranged them neatly in a small wooden box as food along the way. It was not until 17 AD, that is, during the Edo period, that sushi was widely circulated in Japan and became an ordinary food.

This is why simplicity is delicious and nature is delicious, and Japanese cuisine has gradually become popular all over the world and is loved by more and more people. Among them, sushi, especially this kind of food, is the ultimate expression of simple philosophy. However, the doorway to eating sushi is not simple.

compared with raw sashimi sliced with soy sauce and wasabi, sushi with fresh live fish as the main performance, with vinegar rice, wasabi, kneading and cutting, is still simple, but it has more levels, richness and artistry that can be chewed by people, and its charm is invincible. Especially in the deep winter festival, all the fish have accumulated a thick layer of fish fat to resist the cold winter, and the taste is even more extraordinary.

Looking from the outside, the good sushi I remember is always clean and beautiful, with a slight shine. After the entrance, as the rice grains and delicious food are slowly scattered in the mouth, it seems that the raw fish with vigorous vitality, fresh and sweet taste, fresh and slightly sour vinegar rice with just the right structure, and seasonings such as wasabi and minced ginger onion, which play a clever role in improving the taste and freshness, are gradually intertwined into fresh, fat, soft, smooth, slightly sour, sweet, cool and fragrant.

the types of sushi can be divided into "holding sushi" made by kneading vinegar rice with sashimi, seafood or other materials skillfully, "rolling sushi" wrapped into a tube and sliced, "betting sushi" made by laminating wooden boxes, and "loose sushi" spread with raw fish and other materials directly on white rice.

At that time, all kinds of sashimi were used in sushi ingredients, called "finger grip", which is the most popular sushi nowadays. In fact; In addition to "grasping fingers", there are also "rolling fingers" and "box sushi". "Rolling fingers" are materials such as rice, cucumber, tuna, eggs and pickled radish wrapped in seaweed. "Box Sushi" is named after putting rice in a wooden box, covering it with various ingredients and pressing it, and then pulling out the wooden box sushi and cutting it into pieces.

In addition, the "hand roll" that can be tasted in ordinary sushi restaurants is actually a kind of "finger roll". It is said that in 8 AD, because those gamblers stayed in the casino TEKKABA all day long, in order to solve the problem of hunger, they were afraid that rice grains would stick to poker and fingers, so they were rolled up with laver for convenience and gradually became today's hand roll.

There are two schools of Japanese sushi: one is the Edo School, which holds sushi; Second, the Kanto school, box sushi, in contrast, holding sushi is more popular with everyone. Because no mold is used, it is made by sushi chef's hand, which can not only ensure the round grains of rice, but also effectively maintain the mellow taste of rice.

among them, "holding sushi" should be regarded as a very unique one in the whole cooking field. The most mainstream and exquisite thing is "holding sushi". Different fish materials have different methods of cutting, thickness and even seasoning. Just as the order of tasting must be champagne, white wine, red wine, sweet wine or spirits, sushi is also paid attention to in order.

Japanese sushi

Sushi has been recorded in the heian period Code "Yanxi Style" completed in 927 AD. Sushi at that time refers to a way to preserve fish. Rub salt on the fish, press it with heavy objects and let it ferment naturally. When it is sour, it can be eaten, and its taste is very good. It is said that this way was spread from China to Japan. This method is time-consuming and laborious, and soon developed into a way of simply soaking fish in vinegar. Now, the so-called sushi refers to any food in which other fillings are added to the vinegar-mixed rice.

nowadays, Japanese sushi includes "roll" and "box sushi" in addition to "roll" (that is, sushi that we often eat now). "Roll" is to wrap rice, cucumber, tuna, eggs and pickled radish with seaweed, and it can be divided into large rolls and thin rolls, that is, the size. Usually, a sushi roll is 9 grams of rice, and about 2 grams of rice is cooked. It is eaten after being wrapped in seaweed. Sometimes thin scrambled egg skin can be used instead of laver. A sushi roll wrapped with a whole piece of laver is called "Tai Juan" (that is, a thick roll), and one wrapped with only half a piece is called "Thin Roll". Sushi rolls are usually filled with boiled sweet and cold weather, mushrooms, scrambled egg skins, fish floss or duck celery. Handroll is actually a kind of "roll-up". It is said that Japanese gamblers in ancient times put tuna into their rice when they were hungry, and then rolled it up with purple cabbage to avoid the food from touching poker and fingers, so it was very popular.

sushi making process:

1. There is more rice for the outer roll, about 1 1/3 of that for the inner roll

2. Arrange the rice on the top of laver from left to right as shown in the figure.

3. spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll.

4. roll up the purple cabbage as shown in the figure.

5. It's wrapped!

6. Wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. Don't flatten the rice.

7. All right! Tear off the plastic wrap.

8. Sprinkle with your favorite seasoning to make a little embellishment.

9. Like cutting the inner roll, cut it with one knife and keep the incision flat.

1. Finished product.