SUSHI Food for the eye, the body & the soul

• Main Author: Mouritsen, Ole G. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Boston, MA : Springer US, 2009.
• Edition: 2.
• Subjects: Chemistry.; Food > Biotechnology.; Nutrition.; Animal anatomy.; Biophysics.; Biological physics.; Popular works.; Food Science.; Biophysics and Biological Physics.; Animal Anatomy / Morphology / Histology.; Popular Science, general.

"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston • • • In recent decades, sushi...

Table of Contents:

• Sushi – Zen, Passion, Science&Wellness
• Sushi and Zen
• What is sushi?
• Life, food & Molecules
• The molecules of life
• Sensory perception
• “Something from the Sea & Something from the Mountains”
• ‘The fruit of the sea’: fish and shellfish
• ‘Plants from the Sea’
• Soybeans: tofu, sh?yu, and miso
• Rice, Rice Wine, And Rice Vinegar
• Spices In Japanese Cuisine
• Storage & Conservation
• Fish and shellfish
• Tsukemono – The Art Of Pickling
• Tols, Preparation & Presenatation
• Tools for Making Sushi
• Preparation Of Sushi
• Arrangement and presentation
• Sushi à; la carte
• Mainstream Sushi
• Sushi With A Difference
• The rest of the Menu
• Side Dishes and Condiments
• Soups and Salads
• Small Desserts With Green Tea
• At the table & At the Bar
• How Does One Eat Sushi?
• Cha – Japanese Tea.