Thursday, August 04, 2005
How to eat sushi
Also the history of sushi, some good sushi restaurants, etc. in five blog entries (so far) by Noriko Takiguchi. I've been eating sushi for years, but there's way more for me to learn! For example,
Part 2
Part 3
Part 4
Part 5
Watch for more.
The history of sushi goes back as long as to B.C.400 in South East Asia, where people used uncooked rice to marinate raw fish for preservation purposes. Fish was sprinkled with salt and buried in rice. Rice’s fermentation helped fish last long, and provided a rare source of protein at that time. Only fish was served and rice was thrown away . . . When this kind of preserved fish came north to Japan around 8th century, people started eating both the fish and the rice.and
you should proceed from plainer to richer tastes . . . you might want to start with some white fish like bream, red snapper or flatfish, then try what is called “fish with shiny skin” like mackerel, sardine, halfbeak, and dark colored meat fish like bonito, tuna and salmon. You then proceed to squid, octopus and shellfish. Closer to the end, you might want to add sea urchin, salmon roe or some cooked fish like eel or conger that come with thick sauce. To finish, some people order rolled sushi wrapped in fragrant nori (the black sea weed) or even tamago (omelet) as almost like a dessert . . . this order allows your tongue to taste every piece delicately.Part 1
Part 2
Part 3
Part 4
Part 5
Watch for more.
Technorati Tags: Fish, Japan, Sushi
Comments:
David
Good stuff
Being "North" I rarely get Sushi (like never up here) but when I go to East Lansing (home of Mich St., large international student community) a sushi restaurant is top on my list.
You might want to check out "Salt : a World History" by Mark Krlansky
such as :
Origin of Ketchup - salted anchovies (which turned to mush)
Also : on taste
Chef David, at Earthy.com just started a blog
http://insearchofumami.blogspot.com/
Ciao
Chip
Post a Comment
Good stuff
Being "North" I rarely get Sushi (like never up here) but when I go to East Lansing (home of Mich St., large international student community) a sushi restaurant is top on my list.
You might want to check out "Salt : a World History" by Mark Krlansky
such as :
Origin of Ketchup - salted anchovies (which turned to mush)
Also : on taste
Chef David, at Earthy.com just started a blog
http://insearchofumami.blogspot.com/
Ciao
Chip
