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In Japanese cuisine, sushi is vinegar rice, usually topped with other ingredients, such as fish.

The traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, “sushi” means “it’s sour”, a reflection of its historic fermented roots.Sliced raw fish alone is called sashimi, as distinct from sushi. Combined with hand-formed clumps of rice, it is called nigirizushi. Sushi served rolled inside or around nori (dried and pressed layer sheets of seaweed or algae) is makizushi. Toppings stuffed into a small pouch of fried tofu is inarizushi. Toppings served scattered over a bowl of sushi rice called chirashi-zushi.

The contemporary version, internationally known as “sushi,” was invented by Hanaya Yohei (1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one’s hands roadside or in a theatre. Originally, this sushi was known as Edomae zushi, because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.

Ingredients

Sushi rice

Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu and sake. It is usually cooled to room temperature before being used for a filling in a sushi. In some fusion cuisine restaurants, short grain brown rice and wild rice are also used.

Sushi rice (sushi-meshi) is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India. The essential quality is its stickiness. Rice that is too sticky has a mushy texture; if not sticky enough, it feels dry. Freshly harvested rice (shinmai) typically has too much water, and requires extra time to drain the rice cooker after washing.

There are regional variations in sushi rice and, of course, individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: the Tokyo version of the dressing commonly uses more salt; in Osaka, the dressing has more sugar.

Nori

The seaweed wrappers used in maki and temaki are called nori. Nori is an algae, traditionally cultivated into the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making rice paper.

Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.

When making fukusazushi, a paper-thin omelette may replace a sheet of nori as the wrapping. The omelette is traditionally made on a rectangular omelette pan (makiyakinabe), and used to form the pouch for the rice and fillings.

Fillings

Fish

For culinary, sanitary, and aesthetic reasons, fish eaten raw must be fresher and of higher quality than fish which is cooked. Professional sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection.

Commonly-used fish are tuna (maguro, chūtoro, shiro-maguro, toro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). The most valued sushi ingredient is toro, the fatty cut of tuna. This comes in a variety of ōtoro (often from the bluefin species of tuna) and chūtoro, meaning middle toro, implying that it is halfway into the fattiness between toro and regular red tuna (maguro).

Aburi style refers to nigiri sushi where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will be completely raw.

Seafood

Other seafoods such as squid (ika), eel (anago and unagi), conger (hamo), octopus (tako), shrimp (ebi and amaebi), clam (mirugai, aoyagi and akagi), fish roe (ikura, masago, kazunoko and tobiko), sea urchin (uni), crab (kani), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi. Oysters, however, are less common, as the taste is not thought to go well with the rice. Kani kama, or imitation crab stick, is commonly subsituted for real crab, most notably in California rolls.

Vegetables

Pickled daikon radish (takuan) in shinko maki, pickled vegetables (tsukemono), fermented soybeans (nattō) in nattō maki, avocado, cucumber in kappa maki, asparagus, yam, pickled ume (umeboshi), gourd (kanpyō), burdock (gobo), and sweet corn may be mixed with mayonnaise.

Other fillings

Tofu and eggs (in the form of slightly sweet, layered omelette called tamagoyaki and raw quail eggs ride as a gunkan-maki topping) are common.

Presentation

Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, in keeping with the aesthetic qualities of this cuisine. Many sushi restaurants offer fixed-price sets, selected by the chef from the catch of the day. These are often graded as shō-chiku-bai, shō/matsu (pine), chiku/take (bamboo) and bai/ume (ume), with matsu the most expensive and ume the cheapest.

Etiquette

Nigiri sushi is traditionally eaten with the fingers since sushi rice is packed loosely so as to fall apart in one’s mouth.

So next time you drop in Tokyo do check out some of the famous Sushi bars like Sushi Dai, Sushi Bun & Daiwa-zushi

Bon Appétit – Team Menublob

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Off late there have been a lot of blogging and tweeting on Iranian elections and the aftermath.

So an idea came to our mind, why not feature an Iranian recipe, that too the national dish savored all over by people of Iran and beyond. So here it is, Chelow Kabab – Rice with Lamb patties.

Chelow Kabab

A typical Persian dish, serve with whole roasted tomatoes and some warm pitta bread (depending on your calorie allowance) and maybe some salad (lettuce, coriander, white cabbage & onions etc).

Ingredients : Lamb, mince, 400g, Onions, 1 medium, roughly chopped, 1 tsp dried bread crumbs, Turmeric, ground 0.25 tsp, 0.5 tsp cinnamon, 1tsp cumin powder, 1 tsp coriander seeds crushed, pinch chilli powder, Baking Powder  0.25 tsp, Basmati Rice  400g, Olive Oil, 6 tbsp (remove), Saffron, 1 tsp,soaked in 1 tsp hot water, Lurpak lighter, 2 tbsp

Directions:

The Rice:

Wash rice in few changes of water, then leave to soak in enough water to cover by at least 1″ for about 3 hours or more.

Bring a pan with 2 litres of salted water to a rapid boil. Pour off excess water from rice and tip into the fast bubbling water, bring straight back to boil and boil for 3 mins exactly. Strain and rinse with tepid water, toss rice very gently in colander.
Return rinsed out saucepan to the heat, add the oil, along with 3 tbsp water, heat til sizzling.

Sprinkle a layer of rice across the bottom of the pan, then add rest of rice to form a conical shape.

Poke 2 or 3 holes through the rice to the bottom (using the rounded end of the handle of a wooden spoon).
Wrap the saucepan lid in a dampened tea towel and cover pan firmly.
Keep on high heat for a further 2 – 3 mins until the rice is steaming then reduce heat right down to low heat for another 30 mins or more. DO NOT LIFT LID!

Place saucepan on a cold wet surface and leave for a minute or two before lifting the lid. Fluff up with a fork, gently.

Mix some of thr rice with the liquid saffron and set aside.

Serve the rice on a platter, garnished with the saffron rice sprinkled on the top, with the melted lurpak poured over the top of the finished dish.

Remove the crisp rice layer (tah dig) from the base of the pan and serve on a separate side plate.

The Kebabs;

Mince the meat finely, first on its own and then with the onion. Add the remaining ingredients, salt and freshly ground black pepper and tip into a food processor. Using the dough hook, process for a few minutes until the mixture becomes elastic, smooth and sticky. (A slightly warm mixture will mix better.)

(It can be kneaded by hand, but takes about 15 mins of good kneading to reach the right consistency!).

Keeping a bowl of cold water to hand to keep your hands wet, take a medium handful of the mixture and mould all around a flat, 1″ skewer, pressing the mixture lightly with fingers, making indentations all the way down the skewer at both ends, the kebabs should be about 6 – 7″ long.

Grill each kebab for a few mins on each side, turning twice. When nicely browned and cooked through, they should easily slip off the skewers.

Serve, sprinkled with sumac.

Number of Servings: 6

Bob Apetite – Team Menublob

Pirate Spaghetti

Pirate Spaghetti


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