SUSHI MADE EASY.pdf

MADEEASY

NOBUKO TSUDA

FOREWORD BY DO ALD RICHIE

SUSHI MADE EASY

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by Nobuko Tsuda

foreword by Donald Richie

New York· WEATHERHILL • Tokyo

Contents

Foreword. by Donald Richie vii

Ingredients and Basic Preparations

Vegetables. Dried Foods, and Liquids

Fish and Shellfish

Utensils 42

Sushi Rice 48

Finger Sushi 63

Rolled Sushi 68

Scattered Sushi 83

Box Sushi and Pressed SushI

Miscellaneous Sushi Varieties

Photos by Katsuo Meikyo

Serving Suggestions

109

The assistance of the Nakano Vinegar Co., Ltd., producers of Mitsukan Vinegar,

and the Tokyo Mutual Trading Co., Inc., Tokyo, is gratefully acknowledged.

Beverages

110

Soups 112

Sources for Japanese Foods

117

Recipe Index

127

First edition, 1982

Thirteenth printing, 2001

Published by Weattlerhill. Inc. of New York and Tokyo. C 1982 by Nobuko Tsuda;

Library ofCongress Cataloging in Publication Data: Tsuda, Nobuko./ Sushi made

easy./ includes indexes./l. Cookery (Fish) 2. Sushi. I. Title /TXl47.D4

641.5952

MCR2/ISBN 0-8348-0173-6

Foreword

Japan, an archipelago surrounded by seas. is a great fish-eating

nation. Almost none of the foods coming from the ocean is con-

sidered inedible. and some of these-squid. octopus. and the many

varieties of ocean fish-are eaten in enormous quantities. Seaweed.

various shellfish. sea urchin. shrimp and prawn-all are eaten, but

the national favorites are those meaty fish found in the Pacific:

tuna. mackerel. bonito. sea bream.

These are prepared in an enormous variety of ways. They are

boiled and broiled. steamed and grilled. pickled and fried. dried, and

served fresh. Among all these. however. the most popular method of

presentation is the last-fresh, that is. raw.

Fresh seafood is served in two major manners. Sliced and appro-

priately decorated. served in a bowl or on a dish. it is called sashimi

and is often the first course of a typical Japanese meal. An even

more popular method, however. is when it covers fingerfuls of rice

and is a meal in itself. This is sushi.

One of Japan's most representative foods, sushi is now known

around the world. Most large cities in America and Europe have

sushi shops and the dish has been described in The New York

Times,

Here is Craig Claiborne's definition: "An assortment of small

morsels of freshest raw fish and seafood pressed into cold rice

lightly seasoned with vinegar," This is a perfectly servicable descrip-

tion so far as it goes, but it does not go far enough. Sushi. a

delight to the eye as well as a revelation to the tongue. is also an

engrossing culinary happening that those who have tasted will not

soon forget.

It was not always such. and. as is the case with so many beloved

foods, its beginnings are somewhat unappetizing. Originally, it

appears that what we now know as sushi was merely preserved fish.

Rice was packed round the uncut fillets and was then thrown away

before the aging flesh was eaten. There is. however, a more elegant

accounting of the origin of sushi from the same period. The Nihon

VII

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