Makassar, 13 August 2018
- SUSHI
Sushi (すし, 寿司, 鮨) is the Japanese preparation and serving of specially
prepared vinegared rice (鮨飯 sushi-meshi) combined with varied
ingredients (ネタ neta) such as chiefly seafood (often uncooked),
vegetables, and occasionally tropical fruits. Styles of sushi and its
presentation vary widely, but the key ingredient is sushi rice, also
referred to as shari (しゃり), or sumeshi (酢飯).
Sushi can be prepared with either brown or white rice. It is often
prepared with raw seafood, but some varieties of sushi use cooked
ingredients, and many other are vegetarian. Sushi is often served with
pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a
garnish.
Sushi is often confused with sashimi, a related Japanese dish consisting
of thinly sliced raw fish or occasionally meat, and an optional serving
of rice.
History
Sushi originates in a Southeast Asian dish, known today as narezushi
(馴れ寿司, 熟寿司 – "salted fish"), stored in fermented rice for possibly
months at a time. The lacto-fermentation of the rice prevented the fish
from spoiling. The rice would be discarded before consumption of the
fish. This early type of sushi became an important source of protein for
its Japanese consumers. The term sushi comes from an antiquated
grammatical form no longer used in other contexts, and literally means
"sour-tasting"; the overall dish has a sour and umami or savoury taste.
Narezushi still exists as a regional specialty, notably as funa-zushi
from Shiga Prefecture.
Vinegar began to be added to the preparation of narezushi in the
Muromachi period (1336–1573) for the sake of enhancing both taste and
preservation. In addition to increasing the rice's sourness, the vinegar
significantly increased the dish's longevity, causing the fermentation
process to be shortened and eventually abandoned. The primitive sushi
would be furthered developed in Osaka, where over several centuries it
became oshi-zushi; in this preparation, the seafood and rice were
pressed into shape with wooden (typically bamboo) molds.
It was not until the Edo period (1603-1868) that fresh fish was served
over vinegared rice. The particular style of today's nigirizushi became
popular in Edo (contemporary Tokyo) in the 1820s or 1830s. One common
story of nigirizushi's origins is of the chef Hanaya Yohei (1799-1858),
who invented or perfected the technique in 1824 at his shop in Ryōgoku.
The dish was originally termed Edomae zushi as it used freshly caught
fish from the Edo-mae (Edo or Tokyo Bay); the term Edomae nigirizushi is
still used today as a by-word for quality sushi, regardless of its
ingredients' origins.
The Oxford English Dictionary mistakenly notes the earliest written
mention of sushi in English in an 1893 book, A Japanese Interior, where
it mentions sushi as "a roll of cold rice with fish, sea-weed, or some
other flavoring". However, there is an earlier mention of sushi in James
Hepburn's Japanese-English dictionary from 1873, and an 1879 article on
Japanese cookery in the journal Notes and Queries.
Types
The common ingredient in all types of sushi is vinegared sushi rice.
Fillings, toppings, condiments, and preparation vary widely.
Chirashizushi
Chirashizushi with raw ingredients
Chirashizushi (ちらし寿司, "scattered sushi", also referred to as barazushi)
serves the rice in a bowl and tops it with a variety of raw fish and
vegetable garnishes. It is commonly eaten because it is filling, fast
and easy to make.[citation needed] It is eaten annually on Hinamatsuri
in March.
Edomae chirashizushi (Edo-style scattered sushi) is served with uncooked ingredients in an artful arrangement.
Gomokuzushi (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice.
Sake-zushi (Kyushu-style sushi) uses rice wine over vinegar in preparing
the rice, and is topped with shrimp, sea bream, octopus, shiitake
mushrooms, bamboo shoots and shredded omelette.
Inarizushi
Inarizushi (稲荷寿司) is a pouch of fried tofu typically filled with sushi rice alone.
Tales tell that inarizushi is named after the Shinto god Inari. Foxes,
messengers of Inari are believed to have a fondness for fried tofu, and
an Inari-zushi roll has pointed corners that resemble fox ears.
Regional variations include pouches made of a thin omelette (帛紗寿司,
fukusa-zushi, or 茶巾寿司, chakin-zushi) instead of tofu. It should not be
confused with inari maki, which is a roll filled with flavored fried
tofu.
Cone sushi is a variant of inarizushi originating in Hawaii that
includes green beans, carrots, and gobo along with rice, wrapped in a
triangular aburage piece. It is often sold in okazu-ya (Japanese delis)
and as a component of bento boxes.
Makizushi
Makizushi (巻き寿司, "rolled sushi"), norimaki (海苔巻き, "Nori roll") or
makimono (巻物, "variety of rolls") is a cylindrical piece, formed with
the help of a bamboo mat known as a makisu (巻簾). Makizushi is generally
wrapped in nori (seaweed), but is occasionally wrapped in a thin
omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is
usually cut into six or eight pieces, which constitutes a single roll
order. Below are some common types of makizushi, but many other kinds
exist.
Futomaki (太巻, "thick, large or fat rolls") is a large cylindrical piece,
usually with nori on the outside.[17] A typical futomaki is five to six
centimeters (2–2.5 in) in diameter.[18] They are often made with two,
three, or more fillings that are chosen for their complementary tastes
and colors. During the evening of the Setsubun festival, it is
traditional in the Kansai region to eat uncut futomaki in its
cylindrical form, where it is called ehō-maki (恵方巻, lit. happy direction
rolls).[19] By 2000 the custom had spread to all of Japan.[20] Futomaki
are often vegetarian, and may utilize strips of cucumber, kampyō gourd,
takenoko bamboo shoots, or lotus root. Strips of tamagoyaki omelette,
tiny fish roe, chopped tuna, and oboro whitefish flakes are typical
non-vegetarian fillings. Traditionally, the rice is lightly seasoned
with salt and sesame oil/perilla oil.[citation needed] Popular protein
ingredients are fish cakes, imitation crab meat, eggs, or seasoned beef
rib-eye. Vegetables usually include cucumbers, spinach, carrot and
takuan (沢庵) (pickled radish). After the makizushi has been rolled and
sliced, it is typically served with takuan.
Short grain white rice is usually used, although short-grain brown rice,
like olive oil on nori, is now becoming more widespread among the
health-conscious. Rarely, sweet rice is mixed in makizushi rice.
Nowadays, the rice in makizushi can be many kinds of black rice, boiled
rice and cereals etc.Besides the common ingredients listed above, some
varieties may include cheese, spicy cooked squid, yakiniku, kamaboko,
lunch meat, sausage, bacon or spicy tuna. The nori may be brushed with
sesame oil or sprinkled with sesame seeds.[citation needed] In a
variation, sliced pieces of makizushi may be lightly fried with egg
coating.
Hosomaki (細巻, "thin rolls") is a small cylindrical piece, with nori on
the outside. A typical hosomaki has a diameter of about two and a half
centimeters (1 in).[18] They generally contain only one filling, often
tuna, cucumber, kanpyō, thinly sliced carrots, or, more recently,
avocado. Kappamaki, (河童巻) a kind of Hosomaki filled with cucumber, is
named after the Japanese legendary water imp fond of cucumbers called
the kappa. Traditionally, kappamaki is consumed to clear the palate
between eating raw fish and other kinds of food, so that the flavors of
the fish are distinct from the tastes of other foods. Tekkamaki (鉄火巻) is
a kind of hosomaki filled with raw tuna. Although it is believed that
the word tekka, meaning "red hot iron", alludes to the color of the tuna
flesh or salmon flesh, it actually originated as a quick snack to eat
in gambling dens called tekkaba (鉄火場), much like the sandwich.[21][22]
Negitoromaki (ねぎとろ巻) is a kind of hosomaki filled with scallion (negi)
and chopped tuna (toro). Fatty tuna is often used in this style.
Tsunamayomaki (ツナマヨ巻) is a kind of hosomaki filled with canned tuna
tossed with mayonnaise.
Ehōmaki with a setsubun mask
Ehōmaki (恵方巻, "lucky direction roll") is a roll composed of seven
ingredients considered to be lucky. Ehōmaki are often eaten on
setsubunin Japan. The typical ingredients include kanpyō, egg, eel, and
shiitake mushrooms. Ehōmaki often include other ingredients too. People
usually eat the ehōmaki while facing the direction considered to be
auspicious that year.[23]
Temaki (手巻, "hand roll") is a large cone-shaped piece of nori on the
outside and the ingredients spilling out the wide end. A typical temaki
is about ten centimeters (4 in) long, and is eaten with fingers because
it is too awkward to pick it up with chopsticks. For optimal taste and
texture, temaki must be eaten quickly after being made because the nori
cone soon absorbs moisture from the filling and loses its crispness,
making it somewhat difficult to bite through. For this reason, the nori
in pre-made or take-out temaki is sealed in plastic film which is
removed immediately before eating.[24]
Narezushi
funa-zushi (narezushi made from a crucian carp species)
Narezushi (熟れ寿司, "matured sushi") is a traditional form of fermented
sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden
barrel, doused with salt again, then weighed down with a heavy
tsukemonoishi (pickling stone). As days pass, water seeps out and is
removed. After six months, this sushi can be eaten, remaining edible for
another six months or more.[25] The most famous variety of narezushi
still being produced is funa-zushi (made from fish of the crucian carp
genus, authentically from C. auratus grandoculis (nigoro-buna) endemic
to Lake Biwa), a typical dish of Shiga Prefecture.
Nigirizushi
Sea urchin roe "gunkanmaki"
Nigirizushi (握り寿司, "hand-pressed sushi") consists of an oblong mound of
sushi rice that the chef presses between the palms of the hands to form
an oval-shaped ball, and a topping (the neta) draped over the ball. It
is usually served with a bit of wasabi; neta are typically fish such as
salmon, tuna or other seafood. Certain toppings are typically bound to
the rice with a thin strip of nori, most commonly octopus (tako),
freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg
(tamago). One order of a given type of fish typically results in two
pieces, while a sushi set (sampler dish) may contain only one piece of
each topping.[original research?]
Gunkanmaki (軍艦巻, "warship roll") is a special type of nigirizushi: an
oval, hand-formed clump of sushi rice that has a strip of nori wrapped
around its perimeter to form a vessel that is filled with some soft,
loose or fine-chopped ingredient that requires the confinement of nori
such as roe, nattō, oysters, uni (sea urchin roe), corn with mayonnaise,
scallops, and quail eggs. Gunkan-maki was invented at the Ginza Kyubey
restaurant in 1941; its invention significantly expanded the repertoire
of soft toppings used in sushi.[26][27]
Temarizushi (手まり寿司, "ball sushi") is a sushi made by pressing rice and
fish into a ball-shaped form by hand using a plastic wrap.
Oshizushi
Sasazushi, a type of oshizushi
Oshizushi (押し寿司, "pressed sushi"), also known as 箱寿司, hako-zushi, "box
sushi"), is a pressed sushi from the Kansai region, a favorite and
specialty of Osaka. A block-shaped piece is formed using a wooden mold,
called an oshibako. The chef lines the bottom of the oshibakowith the
toppings, covers them with sushi rice, and then presses the lid of the
mold down to create a compact, rectilinear block. The block is removed
from the mold and then cut into bite-sized pieces. Particularly famous
is バッテラ (battera, pressed mackerel sushi) or 鯖寿司 (saba zushi).[28] In
oshizushi, all the ingredients are either cooked or cured and raw fish
is never used.[29]
Western-style sushi
Norway roll (ノルウェー巻き). Bjorn Eirik Olsen, a Norwegian businessman,
introduced the use of salmon as a sushi ingredient to Japan in the
1980s.[30]
sushi in Indian restaurant
The increasing popularity of sushi around the world has resulted in
variations typically found in the Western world, but rarely in Japan (a
notable exception to this is the use of salmon, which was introduced by
Bjorn Eirik Olsen, a Norwegian businessman tasked with helping the
Norwegian salmon industry sell more fish in the early 1980s[31][32]).
Such creations to suit the Western palate were initially fueled by the
invention of the California roll (a norimaki with crab (later, imitation
crab), cucumber, and avocado). A wide variety of popular rolls
(norimakiand uramaki) has evolved since. Norway roll is another variant
of uramakizushi filled with tamago (omelette), imitation crab and
cucumber, rolled with shiso leaf and nori, topped with slices of
Norwegian salmon, garnished with lemon and mayonnaise.
Uramaki
Uramakizushi rolls
Uramaki (裏巻, "inside-out roll") is a medium-sized cylindrical piece with
two or more fillings, and was developed as a result of the creation of
the California roll, as a method originally meant to hide the nori.
Uramaki differs from other makimono because the rice is on the outside
and the nori inside. The filling is in the center surrounded by nori,
then a layer of rice, and optionally an outer coating of some other
ingredients such as roe or toasted sesame seeds. It can be made with
different fillings, such as tuna, crab meat, avocado, mayonnaise,
cucumber or carrots.
Examples of variations include the rainbow roll (an inside-out topped
with thinly sliced maguro, hamachi, ebi, sake and avocado) and the
caterpillar roll (an inside-out topped with thinly sliced avocado). Also
commonly found is the "rock and roll" (an inside-out roll with
barbecued freshwater eel and avocado with toasted sesame seeds on the
outside).
In Japan, uramaki is an uncommon type of makimono; because sushi is
traditionally eaten by hand in Japan, the outer layer of rice can be
quite difficult to handle with fingers.
American-style makizushi
Futomaki is a more popular variation of sushi within the United States,
and comes in variations that take their names from their place of
origin. Other rolls may include a variety of ingredients, including
chopped scallops, spicy tuna, beef or chicken teriyaki roll, okra, and
assorted vegetables such as cucumber and avocado, and the "tempura
roll", where shrimp tempura is inside the roll or the entire roll is
battered and fried tempura-style. In the Southern United States, many
sushi restaurants prepare rolls using crawfish. Sometimes, rolls are
made with brown rice or black rice, which appear in Japanese cuisine as
well.
Per Food and Drug Administration regulations, raw fish served in the
United States must be frozen prior to serving in order to kill
parasites.[35] Because of this and the relative difficulty of acquiring
fresh seafood compared to Japan, raw seafood (e.g., sashimi) is not as
prevalent of a component in American-style sushi.
Since rolls are usually made to-order it is not unusual for the customer
to specify the exact ingredients desired (e.g. salmon roll, cucumber
roll, avocado roll, Shrimp/tuna tempura roll, tuna roll, etc.). Though
the menu names of dishes often vary by restaurant, some examples
include:
Sushi roll name :
Alaska roll a variant of the California roll with raw salmon on the inside, or layered on the outside.
Boston roll An uramaki California roll with poached shrimp instead of imitation crab.
British Columbia roll contains grilled or barbecued salmon skin,
cucumber, sweet sauce, sometimes with roe. Also sometimes referred to as
salmon skin rolls outside of British Columbia, Canada.
California roll consists of avocado, kani kama (imitation
crab/crab stick) (also can contain real crab in "premium" varieties),
cucumber, and tobiko, often made as uramaki (with rice on the outside,
nori on the inside)
Dynamite roll includes yellowtail (hamachi) or prawn tempura, and
fillings such as bean sprouts, carrots, avocado, cucumber, chili, spicy
mayonnaise, and roe.
Hawaiian roll contains shoyu tuna (canned), tamago, kanpyō, kamaboko, and the distinctive red and green hana ebi (shrimp powder).
Mango roll includes fillings such as avocado, crab meat, tempura shrimp, mango slices, and topped off with a creamy mango paste.
Michigan roll includes fillings such as spicy tuna, smelt roe, spicy sauce, avocado, and sushi rice. Is a variation on spicy tuna roll.
New Mexico roll originating in New Mexico; includes New Mexico
green chile (sometimes tempura fried), teriyaki sauce, and rice.
Sometimes simply referred to as a "green chile (tempura) roll" within
the state.
Philadelphia roll consists of raw or smoked salmon, cream cheese (the name refers to Philadelphia cream cheese), cucumber or avocado, or onion.
Rainbow roll is a California roll uramaki with multiple types of
fish (commonly yellowtail, tuna, salmon, snapper, white fish, eel, etc.)
and avocado wrapped around it.
Seattle roll consists of cucumber, avocado, cream cheese and raw
or smoked salmon. Spicy tuna roll includes raw tuna mixed with hot sauce
infused mayonnaise.
Spider roll includes fried soft-shell crab and other fillings
such as cucumber, avocado, daikon sprouts or lettuce, roe, and sometimes
spicy mayonnaise.
Sushi burrito a large, customizable roll offered in a number of "sushi burrito" restaurants in the United States.
Ingredients
All sushi has a base of specially prepared rice, complemented with other ingredients.
Sushi-meshi
Sushi-meshi 鮨飯 (also known as Su-meshi 酢飯, shari 舎利, or gohan ご飯) is a
preparation of white, short-grained, Japanese rice mixed with a dressing
consisting of rice vinegar, sugar, salt, and occasionally kombu and
sake. It has to be cooled to room temperature before being used for a
filling in a sushi or else it will get too sticky while being seasoned.
Traditionally, the mixing is done with a hangiri, which is a round,
flat-bottom wooden tub or barrel, and a wooden paddle (shamoji).
Sushi rice is prepared with short-grain Japanese rice, which has a
consistency that differs from long-grain strains such as those from
India, Sri Lanka, Bangladesh, Thailand, and Vietnam. The essential
quality is its stickiness or glutinousness, although the type of rice
used for sushi is different from glutinous rice. Freshly harvested rice
(shinmai) typically contains too much water, and requires extra time to
drain the rice cooker after washing. In some fusion cuisine restaurants,
short-grain brown rice and wild rice are also used.
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 Kantō region (or East Japan) version of the
dressing commonly uses more salt; in Kansai region (or West Japan), the
dressing has more sugar.
Nori
The black seaweed wrappers used in makimono are called nori(海苔). Nori is
a type of algae, traditionally cultivated in 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. Today, the commercial product is farmed, processed, toasted,
packaged, and sold in sheets.
The size of a nori sheet influences the size of makimono. A full-size
sheet produces futomaki, and a half produces hosomaki and temaki. To
produce gunkan and some other makimono, an appropriately-sized piece of
nori is cut from a whole sheet.
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.
Neta
Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan.
Yaki anago-ippon-nigiri (焼きアナゴ一本握り) – a roasted and sweet-sauced whole conger
Ebifurai-maki (エビフライ巻き) – fried-shrimp roll
Date-Maki (伊達巻) – futomakiwrapped with sweet tamagoyaki
For culinary, sanitary, and aesthetic reasons, the minimum quality and
freshness of fish to be eaten raw must be superior to that of fish which
is to be cooked. 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, shiro-maguro), Japanese amberjack, yellowtail (hamachi),
snapper (kurodai), mackerel (saba), and salmon (sake). The most valued
sushi ingredient is toro, the fatty cut of the fish. 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 the regular cut. Aburi style refers to nigiri sushi
where the fish is partially grilled (topside) and partially raw. Most
nigiri sushi will have completely raw neta.
Other seafoods such as squid (ika), eel (anago and unagi), pike conger
(hamo), octopus (tako), shrimp (ebi and amaebi), clam (mirugai, aoyagi
and akagai), 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 substituted for real crab,
most notably in California rolls.
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 (possibly mixed with mayonnaise) are also
used in sushi.
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.
Condiments
Sushi is commonly eaten with condiments. Sushi may be dipped in shōyu,
soy sauce, and is usually flavored with wasabi, a piquant paste made
from the grated stem of the Wasabia japonica plant. Japanese-style
mayonnaise is a common condiment in Japan on salmon, pork and other
sushi cuts.
True wasabi has anti-microbial properties and may reduce the risk of
food poisoning. The traditional grating tool for wasabi is a sharkskin
grater or samegawa oroshi. An imitation wasabi (seiyo-wasabi), made from
horseradish, mustard powder and green dye is common. It is found at
lower-end kaiten-zushi restaurants, in bento box sushi and at most
restaurants outside Japan. If manufactured in Japan, it may be labelled
"Japanese Horseradish".
Gari (sweet, pickled ginger) is eaten in between sushi courses to both
cleanse the palate and aid in digestion. In Japan, green tea (ocha) is
invariably served together with sushi. Better sushi restaurants often
use a distinctive premium tea known as mecha. In sushi vocabulary, green
tea is known as agari.
Sushi may be garnished with gobo, grated daikon, thinly sliced
vegetables, carrots/radishes/cucumbers that have been shaped to look
like flowers, real flowers, or seaweed salad.
When closely arranged on a tray, different pieces are often separated by
green strips called baran or kiri-zasa (切り笹). These dividers prevent
the flavors of neighboring pieces of sushi from mixing and help to
achieve an attractive presentation. Originally, these were cut leaves
from the Aspidistra elatior (葉蘭 haran) and Sasa veitchii (熊笹 kuma-zasa)
plants, respectively. Using actual leaves had the added benefit of
releasing antimicrobial phytoncides when cut thereby extending the
limited shelf life of the sushi.[55] Sushi bento boxes are a staple of
Japanese supermarkets and convenience stores. As these stores began
rising in prominence in the 1960s, the labor-intensive cut leaves were
increasingly replaced with green plastic in order to lower costs. This
coincided with the increased prevalence of refrigeration which acted to
extend the shelf life of sushi without the need for the cut leaves.
Today the plastic strips are commonly used in sushi bento boxes and to a
lesser degree in sushi presentations found in sushi bars and
restaurants. In store-sold or to-go packages of sushi, the plastic leaf
strips are often used to prevent the rolls from coming into early or
unwanted contact with the ginger and wasabi included with the dish.
Nutrition
The main ingredients of traditional Japanese sushi, raw fish and rice,
are naturally low in fat, high in protein, carbohydrates (the rice
only), vitamins, and minerals, as are gari and nori. Other vegetables
wrapped within the sushi also offer various vitamins and minerals. Many
of the seafood ingredients also contain omega-3 fatty acids, which have a
variety of health benefits.
Health risks
Some of the ingredients in sushi can present health risks. Large marine
apex predators such as tuna (especially bluefin) can harbor high levels
of methylmercury, which can lead to mercury poisoning when consumed in
large quantity or when consumed by certain higher-risk groups, including
women who are pregnant or may become pregnant, nursing mothers and
young children.
According to recent studies, there have been about 18 million infections
worldwide from eating raw fish. This serves as a great risk to
expecting mothers due to the health risks that medical interventions or
treatment measures may pose on the developing fetus. Parasitic
infections can have a wide range of health impacts, including bowel
obstruction, anemia, liver disease, and more. The impact of these
illnesses alone can pose some health concerns on the expecting mother
and baby, but the curative measures that may need to take place to
recover are also of concern as well.
Sashimi or other types of sushi containing raw fish present a risk of infection by three main types of parasites:
Clonorchis sinensis, a fluke which can cause clonorchiasis
Anisakis, a roundworm which can cause anisakiasis
Diphyllobothrium, a tapeworm which can cause diphyllobothriasis
For the above reasons, EU regulations forbid the use of fresh raw fish.
It must be frozen at temperatures below −20 °C (−4 °F) in all parts of
the product for no less than 24 hours. As such, a number of fishing
boats, suppliers and end users "super-freeze" fish for sushi to
temperatures as low as −60 °C.[64] As well as parasite destruction,
super-freezing also prevents oxidation of the blood in tuna flesh, thus
preventing the discoloration that happens at temperatures above −20 °C.
Some forms of sushi, notably those containing pufferfish fugu and some
kinds of shellfish, can cause severe poisoning if not prepared properly.
Particularly, fugu consumption can be fatal. Fugu fish has a lethal
dose of tetrodotoxin in its internal organs and, by law in many
countries, must be prepared by a licensed fugu chef who has passed the
prefectural examination in Japan. The licensing examination process
consists of a written test, a fish-identification test, and a practical
test that involves preparing the fugu and separating out the poisonous
organs. Only about 35 percent of the applicants pass.
Sustainable sushi
Sustainable sushi is sushi made from fished or farmed sources that can
be maintained or whose future production does not significantly
jeopardize the ecosystems from which it is acquired. Concerns over the
sustainability of sushi ingredients arise from greater concerns over
environmental, economic and social stability and human health.
Presentation
Sushi served on a wooden platter at a sushi restaurant in Kanagawa Prefecture (神奈川県), Japan.
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.[citation needed]
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 (松竹梅),
shō/matsu (松, pine), chiku/take (竹, bamboo) and (bai/ume), with matsu
the most expensive and ume the cheapest.[citation needed] Sushi
restaurants will often have private booth dining, where guests are asked
to remove their shoes, leaving them outside the room; However, most
sushi bars offer diners a casual experience with an open dining room
concept.
Sushi may be served kaiten zushi (sushi train) style. Color-coded plates
of sushi are placed on a conveyor belt; as the belt passes, customers
choose as they please. After finishing, the bill is tallied by counting
how many plates of each color have been taken. Newer kaiten zushi
restaurants use barcodes or RFID tags embedded in the dishes to manage
elapsed time after the item was prepared.
Glossary
Some specialized or slang terms are used in the sushi culture. Most of these terms are used only in sushi bars.
Agari: "Rise up" Green tea. Ocha (お茶) in usual Japanese.
Gari: Sweet, pickled and sliced ginger, or sushi ginger. Shoga (生姜) in standard Japanese.
Gyoku: "Jewel". Sweet and cubic-shaped omelette. Tamagoyaki (卵焼, 玉子焼) in standard Japanese.
Murasaki: "Violet" or "purple" (color). Soy sauce. Shoyu (醤油) in standard Japanese.
Neta: Toppings on nigiri or fillings in makimono. Ne-ta is from reversal of ta-ne. Tane (種) in standard Japanese.
Oaiso: "Compliment". Bill or check. Oaiso may be used in not only sushi
bars but also izakaya.[68][69] Okanjo or chekku (お勘定 or チェック) in
standard Japanese.
Otemoto: Chopsticks. Otemoto means the nearest thing from the customer seated. Hashi (箸) or ohashi in standard Japanese.
Sabi: Japanese horseradish. Contracted form of wasabi (山葵).
Shari: Vinegar rice or rice. It may originally be from Sanskrit (zaali
शालि) meaning rice or Śarīra. Gohan (ご飯) or meshi (飯) in standard
Japanese.
Tsume: Sweet thick sauce mainly made of soy sauce. Nitsume (煮詰め) in standard Japanese.
Etiquette
Unlike sashimi, which is almost always eaten with chopsticks,
nigirizushi is traditionally eaten with the fingers, even in formal
settings. Although it is commonly served on a small platter with a side
dish for dipping, sushi can also be served in a bento, a box with small
compartments that hold the various dishes of the meal.
Soy sauce is the usual condiment, and sushi is normally served with a
small sauce dish, or a compartment in the bento. Traditional etiquette
suggests that the sushi is turned over so that only the topping is
dipped; this is because the soy sauce is for flavoring the topping, not
the rice, and because the rice would absorb too much soy sauce and would
fall apart. If it is difficult to turn the sushi upside-down, one can
baste the sushi in soy sauce using gari (sliced ginger) as a brush.
Toppings that have their own sauce (such as eel) should not be eaten
with soy sauce.
Traditionally, the sushi chef will add an appropriate amount of wasabi
to the sushi while preparing it, and etiquette suggests eating the sushi
as is, since the chef is supposed to know the proper amount of wasabi
to use. However, today wasabi is more a matter of personal taste, and
even restaurants in Japan may serve wasabi on the side for customers to
use at their discretion, even when there is wasabi already in the dish.
- STEAK
A steak (/ˈsteɪk/) is a meat generally sliced across the muscle fibers,
potentially including a bone. Exceptions, in which the meat is sliced
parallel to the fibers, include the skirt steak that is cut from the
plate, the flank steak that is cut from the abdominal muscles, and the
Silverfinger steak that is cut from the loin and includes three rib
bones. When the word "steak" is used without qualification, it generally
refers to a beefsteak. In a larger sense, there are also fish steaks,
ground meat steaks, pork steak and many more varieties of steaks.
Steaks are usually grilled, but they can be pan-fried, or broiled. Steak
is often grilled in an attempt to replicate the flavor of steak cooked
over the glowing coals of an open fire. Steak can also be cooked in
sauce, such as in steak and kidney pie, or minced and formed into
patties, such as hamburgers.
Steaks are also cut from grazing animals, usually farmed, other than
cattle, including bison, camel, goat, horse, kangaroo,sheep, ostrich,
pigs, reindeer, turkey, deer and zebu as well as various types of fish,
especially salmon and large pelagic fish such as swordfish, shark and
marlin. For some meats, such as pork, lamb and mutton, chevon and veal,
these cuts are often referred to as chops. Some cured meat, such as
gammon, is commonly served as steak.
Grilled Portobello mushroom may be called mushroom steak, and similarly
for other vegetarian dishes. Imitation steak is a food product that is
formed into a steak shape from various pieces of meat. Grilled fruits,
such as watermelon have been used as vegetarian steak alternatives.
The word steak originates from the mid-15th century Scandinavian word
steik, or stickna' in the Middle English dialect, along with the Old
Norse word steikja. The Oxford English Dictionary's first reference is
to "a thick slice of meat cut for roasting or grilling or frying,
sometimes used in a pie or pudding; especially a piece cut from the
hind-quarters of the animal." Subsequent parts of the entry, however,
refer to "steak fish", which referred to "cod of a size suitable for
cutting into steaks", and also "steak-raid", which was a custom among
Scottish Highlanders of giving some cattle being driven through a
gentleman's land to the owner. An early written usage of the word
"stekys" comes from a 15th-century cookbook, and makes reference to both
beef or venison steaks.
Countries with enough suitable land for grazing animals, in particular
cattle, have a history of production and culinary use of steak. Such
countries include Argentina, Ireland, New Zealand, Australia, South
Africa, the United States and the United Kingdom. In Asian countries,
such as China and South Korea, steak is traditionally sliced and
stir-fried and served in smaller amounts as part of a mixed dish.
Argentina
In Argentina, beef represents a large portion of the country's export
market. A total of 11.8 million animals were slaughtered in 2010. The
country has one of the largest consumptions of beef per capita
worldwide, and much of it is barbecued steak. Beef steak consumption is
described as part of the "Argentine national identity". In 2010, there
were 244,000 cattle producers in Argentina. In Argentina, a steakhouse
is referred to as a parrilla, which are common throughout the country.
Portion sizes of steak dishes in Argentine restaurants tend to be large,
with steaks weighing over 454 grams (one pound) being commonplace.
Asado is a traditional dish that often includes steak and is also the
standard word for "barbecue" in Argentina and other countries. Asado is
considered a national dish of the country.
Australia
Domestic and international marketing of Australian beef is undertaken by
Meat & Livestock Australia, a corporation which runs programs
related to quality assurance, sustainable production and environmental
considerations, through organizations such as Meat Standards Australia
(MLA).
Ireland
The Irish agricultural beef market is a contributor to the economy of
Ireland. A significant amount of Irish beef is exported to other
countries, with over 50% of exported beef going to the United Kingdom.
New Zealand
The "Steak of Origin" competition has been run for a decade on behalf of
the Beef+Lamb Corporation of New Zealand. It "aims to find the most
tender and tasty sirloin steak" in the country. Criteria for judging
claims to include "tenderness, pH, marbling and % cooking loss" however
while this data is collected for each entrant steak, only the shear
force (correlated to perceived tenderness) determines qualification to a
tasting panel, at which objective taste from a panel determines the
winner. The pH is used solely to disqualify entrants and neither the
'marbling' or the '% cooking loss' have any effect on the outcome of the
competition at any stage. Their parallel competition which they run for
lamb legs "Glammies" does take into account some of these other metrics
when weighting the entrants for their ranking within the competition.
United Kingdom
According to a survey by trade magazine Caterer and Hotelkeeper, the
most popular dinner menu in British restaurants in the 1980s included
steak: being prawn cocktail, steak and Black Forest gateau.
Cattle breeds such as Hereford or Aberdeen Angus date back to the 1700s,
and a handful of farmers continue to raise cattle sired by registered
pedigree bulls. Bullocks, which live outdoors year-round, grow slowly as
they would in their natural habitat, ultimately producing a distinctly
tender meat. Around 2,200,000 cattle are slaughtered for beef each
year in the United Kingdom.
United States[edit]
In the United States, cuts of beef for retail sale include various
beefsteaks, as well as stew meat and hamburger meat.In the U.S. circa
1956, approximately 24% of retail beef cuts were beef steaks.
Beef production is the largest single agriculture in the United States,
with 687,540 farms raising cattle and over a million in the production
process, as of the 2007 Agriculture Census. On average, a single farm
typically raises about 50 cattle at a time, with 97 percent of the
cattle farms classified as one of these small family farms. These
smaller farms average a gross cash income of $62,286 per year as of
2007.
Beef steaks are commonly grilled, broiled or occasionally fried. Grilled
beef steaks can be cooked at different temperatures, or for different
lengths of time; the resulting cooked steak ranges from blue (very rare)
to overdone. The most common characteristics of a rare steak is a soft,
cold, red center. The outside is seared for flavor, while the inside is
cooked to suit the diner's preference. Steaks cooked well-done are
typically cooked throughout the entire cut of meat. For example, a
beefsteak cooked well-done will not have any pinkness in the middle when
sliced. Uncooked beef steak can be served raw, such as in steak
tartare.
Fish steaks are generally cooked for a short time, as the flesh cooks
quickly, especially when grilled. Fish steaks, such as tuna, can also be
cooked to various temperatures, such as rare and medium-rare. The
different ways in which a steak dish could be cut are - rib eye,
sirloin, tenderloin, rump, porterhouse and t-bone.
Cuts of steak are quite dissimilar between countries owing to different
methods of cutting up the carcass. The result is that a steak found in
one country is not the same as in another, although the recipes may be
the same, differing "only in their sauces, butters or garnitures".
Dining
French steak cuts as found on menus
Entrecôte: rib steak, cut from the fore and wing end parts of the rib-roastsections, ribs 9-11
Romsteck or Rumsteck: rump steak cut from the part of the rump which
faces the large end of the filet. Need to be best quality, well-aged.
Faux filet or Contre fillet: the boneless uppercut of the loin,
corresponding to the larger, less tender part of a porterhouse or T-bone
steak
Bifteck: cut from the larger less tender end of the fillet, or any lean,
boneless steak from a reasonably tender part of the animal
Châteaubriand: corresponds to the undercut or fillet portion of a porterhouse steak.
Down on the place d'Armes near Racouchot's, there was a restaurant
...the Pré Aux Clercs ... [that] made very good grilled rare steaks with
watercress, which at that time were beginning to be in great vogue in
the big cities among the younger generation ...les sportifs... but were
dismissed with impatient disgust by older gourmands raised in the
intricate traditions of fine sauces and culinary disguise. It was like
the Chateaubriant at the other end of the town, also known mostly for
its steak and watercress and french fries. M. F. K. Fisher, writing
about dining in Dijon in 1929.
Steak has become a popular dish in many places around the world, cooked
in domestic as well as professional kitchens, and is often a primary
ingredient in a menu. It is used in small amounts in an hors d'oeuvre,
in an entrée dish or more usually, in a larger amount as the main
course. A steak knife is a specialized piece of cutlery to make cutting
the steak easier. It is sharper than other knives and has a serrated
edge. Steak has also been an important breakfast dish, especially for
people undertaking hard outdoor work, such as farmers. Diners
ordering steak at a restaurant typically advise the chef or waiter of
their preferences regarding the degree of cooking, using the terms
"rare", "medium-rare", "medium", "medium-well", or "well-done". Print
appearances of this use of "rare" are found as early as c. 1615.
Steak clubs
Beefsteak Clubs were once part of London's club life. They were
described as "a club of ancient institution in every theatre; when the
principal performers dined one day in the week together (generally
Saturday), and authors and other geniuses were admitted members."Dr
Johnson's club in Ivy lane was originally a Beef-Steak Club and the
"Rump-Steak or Liberty Club" was in existence from 1733–34. The
present-day Beefsteak Club, established in 1876, is at 9 Irving Street,
London. Among its members are many notable people.
Steakhouses
A steakhouse is a restaurant that specializes in beefsteaks and other
individual portions of meat. Chophouses started in London in the 1690s,
and served individual portions of meat, known as chops. The houses were
normally only open for men: for example, women were only admitted to
Stone's Chop House in 1921. Accounts of travellers in 19th century
London refer to their "dining off mutton chop, rump steak and a 'weal'
cutlet", as well as hams and sirloins.
Delmonico's restaurant in New York City, which opened in 1827 and stayed
open for almost 100 years, has been described as "the most famous steak
restaurant in American history". Delmonico steak refers to a method of
preparation from one of several cuts of beef (typically the rib cut)
prepared Delmonico style, originally from the mid-19th century.
Hundreds of restaurants continue to specialize in serving steak,
describing themselves as "steakhouses", competing for culinary awards
and aiming for culinary excellence.
Sauces and condiments
Classic sauces and seasonings to accompany steak include:
Béarnaise sauce
Café de Paris sauce
Compound butters such as parsley butter (to create Entrecôte à la Bretonne), garlic butter or snail butter
Demi-glace, a rich brown sauce in French cuisine used in the preparation of Tournedos Rossini
Mustard
Horseradish cream
Fresh Rosemary
Pepper
Peppercorn sauce
Sauce Nivernaise
Sautéed mushrooms
White wine, to create Tournedos au vin blanc
Worcestershire sauce, a traditional commercial condiment
Types
Beefsteak
Many types of beefsteak exist. The more tender cuts of beef, from the
loin and rib, are cooked quickly, using dry heat, and served whole. Less
tender cuts from the chuck or roundare cooked with moist heat or are
mechanically tenderized (e.g. cube steak). Beef steak can be cooked to a
level of very rare (bleu, a cold raw center), rare, medium rare,
medium, medium well done, or well done. Pittsburgh rare is charred on
the outside. Beef, unlike certain other meats, does not need to be
cooked through. Food-borne human illnesses are not normally found within
a beef steak, though surfaces can potentially be contaminated from
handling, and thus, very rare steak (seared on the outside and raw
within) is generally accepted as safe.
Beef steak is graded for quality, with higher prices for higher quality.
Generally, the higher the quality, the more tender the beef, the less
time is needed for cooking, or the better the flavor. For example, beef
fillet is the most tender and wagyu, such as Kobe beef from Japan, is
known for its high quality and commands a high price. Steak can be
cooked relatively quickly compared to other cuts of meat, particularly
when cooked at very high temperatures, such as by broiling or grilling.
The quality and safety of steak as a food product is regulated by law.
In Australia, there are National Meat Accreditation standards; in
Canada, there is the Canadian Beef Grading Agency; in the United
Kingdom, the Food Standards Agency is responsible; in the United States,
beef is graded by the United States Department of Agriculture (USDA) as
select, choice or prime, where "prime" refers to beef of the highest
quality, typically that which has significant marbling. In 1996 in the
U.S., only 2.4% of cattle were graded as prime, and most prime beef is
sold in restaurants and hotels.
Matsusaka sirloin steak
There is a wide range of quickly prepared and well-known beef steak
dishes, including Minute steak, steak sandwiches, and steak and eggs.
"Surf and turf", which combines meat and fish, requires more time to
prepare. Steak meat is also often minced, shredded, chopped finely or
re-formed to create a range of dishes, including steak burgers, that
retain the name "steak". Other such dishes include:
Chicken fried steak – a breaded cutlet dish consisting of a piece of
steak (tenderized cube steak) coated with seasoned flour and pan-fried.
It is associated with U.S. Southern cuisine.
Hamburg steak – a beefsteak that is shaped into a patty to be cooked
after being minced. It is similar to the Salisbury steak. Made popular
worldwide by the migrating Germans, it became a mainstream dish around
the start of the nineteenth century.
Restructured steak – a class of imitation beef steaks made from smaller
pieces of beef fused together by a binding agent. Its development
started in the 1970s.
Salisbury steak, first recorded in 1897 and named after James Salisbury,
a doctor during the American Civil War, who recommended people eat
hamburger three times per day. During World War I, American soldiers
replaced the word "hamburger" with Salisbury steak for political
reasons.
Fish steak
Fish steaks are cut perpendicular to the spine and include bones.
Although their delicate flesh requires quicker cooking than beef, steaks
from swordfish, halibut, tuna, salmon and mahi-mahi can be grilled.
They are frequently cooked whole or as fillets. Fish steaks may also be
poached or baked using a court bouillon, wine or sauce or cooked en
papillote.
Lamb steak
Lamb steaks come from a range of cuts and are a versatile ingredient
that can be used in a range of dishes. It can be served warm or cold and
is commonly found sliced into salads.
Pork steak
Pork steaks are generally cut from the shoulder of the pig, but can also
be cut from the loin or leg of the pig. Shoulder steaks are cut from
the same primal cut of meat most commonly used for pulled pork, and can
be quite tough without long cooking times due to the high amount of
collagen in the meat; therefore, pork shoulder steaks are often cooked
slower than a typical beef steak, and may be stewed or simmered in
barbecue sauce during cooking.
Cooked gammon steaks are a component of a full breakfast, whereas ham
steaks from a rolled pork loin are more likely to be served at lunch.
A Boston butt is a type of pork steak originating from colonial New
England, where butchers would pack less valuable cuts of pork in
barrels, called butts.
Chicken steak
Thick sliced or chopped and formed chicken used to create mainly
traditional southern dishes such as chicken fried chicken or chicken
cube steak.
Vegetarian alternatives
Sliced vegetables can be used as vegetarian "steaks", such as
cauliflower, portobello mushrooms, and eggplant. Beans and legumes (such
as soybeans) have also been used to form steak-like foods.Watermelon
steaks are sliced and cooked pieces of watermelon.
Sources :
Komentar
Posting Komentar