Sushi [electronic resource] : Food for the Eye, the Body and the Soul /
Mouritsen, Ole G.author.
"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 has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture. Sushi for the Eye, the Body, and the Soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi, then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes. Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.
Includes index.
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.
"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 has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture. Sushi for the Eye, the Body, and the Soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi, then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes. Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.
Food—Biotechnology.
Biophysics.
Biological physics.
Animal anatomy.
Nutrition   .
Popular works.
Food Science.
Biological and Medical Physics, Biophysics.
Animal Anatomy / Morphology / Histology.
Nutrition.
Popular Science, general.