Utensils(Dogu)

Although you may have to hunt for the more obscure items, thanks to the ever increasing popularity of sushi,most of the equipment you need to prepare it can be found in the kitchen sections of large department stores or in Japanese or Asian supermarkets. It's always preferable to have the right equipment, but in most cases you can improvise- a springform cake tin or a plastic box lined with cling-film are good substitutes for a pressed sushi mould , for example.

A set of good knives is a sound investment for any kitchen, bu the only essential piece of equipment for which there is no substitute is a bamboo rolling mat for making rolled sushi. For a keen cook, it is always a pleasure adding to your kitchen equipment and most of the traditional equipment is inexpensive and has the advantage of having been designed specially for sushi preparation. 

Specialised Equipment 

These utensils will make sushi preparation easier and most are available from kitchen sections in large department stores. It is always preferable to have the best tool for the job but wherever possible , I have suggested good substitutes that can be found in any well-equipped kitchen. The only essential is a bamboo rolling mat for making rolled sushi. 

Wooden rice tub[hangiri]

Made of cypress wood and bound with copper wire, this broad low-sided tub is specially designed for preparing sushi rice. It shape speeds the cooling process and makes it easier to hold in the vinegar mixture.The wood absorbs the excess moisture and helps give the rice its characteristic glossiness. The tub should be soaked in cold water and then wiped dry before use. After use, wash it in cold water and do not use washing-up liquid. Dry it will to prevent it from going mouldy, and store it upside-down in a cool dark place. A non-metallic salad bowl makes a good alternative. 

Cloth[fukin]

Simple but very useful-damp cotton or linen cloths are used o clean fish, utensils or to wipe the chef's hands. 

Rice Paddle [shamoji]

A flat round shaped paddle is traditionally used to serve rice and is made of bamboo or wood. Soak it in cold water before use to prevent rice from sticking to it. 

Bamboo strainer [zaru]

This traditional bamboo strainer is indispensable in the Japanese kitchen.It is used in many different cooking processes, from draining water from cooked foods to tenderising fish skin and marinating mackerel. It must be fried thoroughly and aired well after use, or it will quickly turn musty and mouldy.A plastic or metal colander does the same job, but a real bamboo one is inexpensive and more pleasing to handle. 

Cooking chopsticks [sai bashi]

The chopsticks used for cooking are two or three times the length of ordinary chopsticks.They are long to protect your hands from the heat of cooking.Mental chopsticks are best for handling raw fish. Once you have mastered the technique, chopsticks become the most useful and versatile kitchen implements-an extension of your fingers, they enable you to manipulate food with just one hand. For Japanese they can not cook without them.

Knives [hocho]
A sushi chef's knife is as precious to hm as a sword to a samurai worrier. The ancient craft of Japanese sword making is still practised today, only it is used to forge kitchen  knives made of superior quality carbon steel. These knives need to be properly looked after to maintain their hair-splitting sharpness. They should be sharpened by hand with a whetstone, never witha steel knife sharpener or grinding wheel.

You are more likely to injure yourself with a blunt knife, so look after your knife and it will serve you well. Do not put it in the dishwasher, wash it by hand. Do not store it in a drawer with other kitchen tools that might chip the blade. If you have a knife bock, slide the knife into a slot on its back, not on the sharp blade.If you cannot sharpen it yourself, have it done professionally; good kitchen shops should offer the service.

Japanese knives are sharpened on once side of the blade, the cutting edge, which is always on the right side. A sushi chef normally has are least three different types of knife. 

Cleaver [deba bocho]
This knife's heavy, curved blade is ideal for cutting through fish bones.

Vegetables knife[usuba bocho]
in the hands of a sushi chef, this knife peels , cuts and chops faster and finer than a food processor.

Fish knife[yanagi bocho]
This long, slender blade is used for slicing fish fillets, cutting sushi rolls and making decorative garnishes.

Shellfish Tools 
Shellfish and crustaceans such as crab and lobster are poplar sushi ingredients, but often it is difficult to get to their meat.The specialised utensils below are not traditional sushi tools ,but you will find them indispensable. 

Claw cracker 
Crabs and lobsters have hard outer shells and some of their meat is found in their even harder claws.Although you can use a hammer or even the balde of a heavy kitchen knife to crack the shells open and get at the meat , it is easier to control the force-and also avoid unnecessary damage t the meat-if you use a claw cracker. If you have not got a claw cracker, a nut cracker is just as effective. 

Crab pick 
This is for reaching the more inaccessible meat in the recesses of the crab shell. A cocktail fork ar skewer is a good substitute, but he correct tool will make your work much easier.

Oyster knife
This is for opening oyster and scallop shells.You can use a screwdriver or the blade of small kitchen knife instead, but they are more likely to damage the oyster inside or worse still cut your hand.To open an oyster,hold it steady with a tea towel wrapped around ,then insert the tip of the oyster knife blade and twist.

Fish scaler 
a fish scaler simply removes the scales of the fish without damaging the flesh.The back of a kitchen knife or even a scallop shell make effective substitutes, but again, having the right tool will make the job much easier.With scaling fish, a useful tip is to place it inside a large plastic bag to catch flying fish scales.

Japanese square omelette pan
The thick Japanese omelette is traditionally made in a square pan with a depth of 2cm(1 inch).This type of omelette pan is usually made from thick,heat-retaining metal and has a good solid feel to it.I is possible to use a conventional round skilled or frying pan of about 20cm(10inch) in diameter instead; simply trim off the round edges of the finished omelette to make it square.

Bamboo rolling mat [makisu]
Essential for making any type of rolled sushi, the bamboo rolling mat is made of bamboo sticks woven together with  cotton string. This is no real substitute for it, but the mats are not expensive and are easily available form any good kitchen shop. Choose a large tightly woven one. Wash and clean it with cold water and wipe dry immediately after use otherwise water will sock into the bamboo slats and attract mould.

Pressed sushi mould[oshibako]
Traditionally made from cypress wood,which is the same wood usually used for the sushi counter, pressed sushi moulds have removable bottoms and lids.They come in various sizes and may be square or rectangular in shape. To prevent the rice from sticking they need to be socked in cold water before use and the excess water wiped away with a  damp cloth. Care for it in the same as the rice tub as above. A rectangular springform cake tin or a plastic box lined with cling film are good substitues. 

The Health Benefits of Sushi

Sushi is not only delicious, it's also very good for you.It is a wonderful bonus to be able to eat the food yo love without paying the price for your indulgence. Great claims have been made for the health benefits of the typical Japanese diet of fish and rice. For example, average life expectancy for both women and men in Japan is one of the highest in the world.

Fish and seafood 
Sushi is low in calories. White fish such as sea bass and red snapper have less than 100 calories per 100g. Even richer fish such as mackerel , eel and the fattier cut of tuna,toro, have less 200 calories per 100g. Oil fish such as mackerel, sardines and herring are high in omega-3 fatty acids, which can be effective in preventing heart disease, strokes and arthritis.

Rice 
More than half of the world's population lives on rice. An excellent source of carbohydrate and protein, it is gluten-free so suitable for those with wheat allergies.

Ginger 
Like rice vinegar, ginger is an effective natural antiseptic.It adis digestion as well as boosting the immune system and helping the body to fight colds and flu.

Vinegar 
Rice vinegar has amazing antibacterial properties, which have long been used to preserve food. It gently aids digestion while also lowering the risk of high blood pressure and working as a mild pick-me-up. In its diluted form it also works as an effective skin conditioner.

Soy Sauce
This is made from fermented soybeans, which are high in protein, magnesium, potassium and iron. Soy products contain phytoestorgens, which have been successfully used to treat problems associated with the menopause. A reduced sodium variety is now available. Tamari, which contains no wheat, is a good alternative for those with wheat allergies .

Nori
Seaweed may be considered and unusual food by some,but it is highly nutritious.It contains protein, minerals-especially iodine-and is rich in vitamins A, B1,B2,B6,niacin and C. It helps prevent cholesterol deposits from building up in the blood vessels. The darker the nori, the higher the quality.

Wasabi 
Rich in vitamin C, wasabi stimulates the production of saliva and aids digestion. It has powerful anti-bacterial properties and is mildly antiseptic.

What is sushi?

The simple definition of sushi is 'vinegared rice with a filling or topping of raw, cooked or marinated fish, shellfish, vegetables , or egg'.It is eaten as a snack, a starter or as a main course and comes in many different forms , from bowls of rice scattered with fish and vegetables to rolled,pressed and hand-formed sushi. Apart from its appeals as a delicious  health-food, sushi is exquisitely and often artistically presented.

In Japan, sushi is an everyday food. It began as a way of preserving fish and grew in popularity to become the nation's most famous food, not only in sushi bars , but also at home where it is prepared and eaten by the whole family. A japanese ambassador once joked that sushi had done as much to raise the profile of Japan as the country's official efforts.

Sushi's arrival in Japan 
No one knowns exactly when sushi was invented, but fish was being pickled with rice in Southeast Asia as early as the 5th century BC, Some say that sushi came to Japan with the introduction rice cultivation in the 4th century BC, while others believe that the practice was brought back by Buddhist priests returning from China after their training in the 7th century AD. The two chinese characters for sushi, meaning 'preserved fish'and 'fish fermented in rice and salt', first appeared in Japan at the beginning of the 8th century AD.

Fish preserved in rice was sent to the land-bound capital of Kyoto as a form of tax payment. This early from of sushi nare zushi, made from crap and rice packed into layers and fermented for up to a year, can still be found today.Something of an acquired taste, it is best described as a mixture of very mature Camembert cheese and Thai fish sauce. 

Changes in culinary culture 

By the middle of the 15th century , rice was being boiled rather than steamed and lunch had been introduced. The Japanse were now eating three meals a day.                                                                   Then, at the beginning of the 17th century , the new government amoved from the ancient imperials capital city of Kyoto to Edo(now Tokyo). With the establishment of a powerful political and social structure cam increased food production and more rice was grown. the increased rice production lead to the wider use of other rice products such as rice vinegar. Instead of letting rice ferment naturally and produce lactic acid, rice vinegar was added to it, which reduced the time it took to prepare sushi from several days to just a few hours. However, sushi was still pressed in a box and the fish was marinated and boiled or grilled, no eaten raw. 

Nigiri-the first fast food 

Yohei Hanaya, who set up a sushi stall in Edo in the early 1800s , is widely credited withe being the inventor of the nigiri zushi, or hand-formed sushi, that we known today. He was the first chef to squeeze vinegared rice into a ball and top it with a slice raw fish. Although the addition of rice vinegar had reduced preparation time, sushi chefs still made traditional pressed sushi, which took some time to prepare. the residents of Edowere notoriously impatient, so Yohei's newly invented nigiri zushi, which took ony a few minutes to prepare, soon caught on. 

World War Two further boosted the popularity of nigiri zushi. Food rationing prevented sushi shops from operating normally. When the Allied Occupation authorities issued a directive allowing the exchanges fo one cup of rice for 10 pieces of nigiri zushi and a sushi roll, they did not include any other type of sushi. To keep his shop open, the sushi chef was forced to make hand-formed sushi. 

Sushi stalls disappear 

It was at about this time that sushi stalls began to disappear completely. Shops served mainly take-away customers during the day while stalls were familiar features on Tokyo street corners in the evening. They were hauled into their allotted place where they were often strategically positioned to catch hungry men on their way back from public bath houses. Customers shared communal bowls of pickled ginger and soy sauce and wiped their hands on a curtain hung behind them. Asure sign of a good sushi stall was filthy curtain as this showed that more hungry dinners hand eaten there. 

Sushi today 

Sushi has come a long way since its origin as a means preserving fish. Today it is wining recognition as the world's healthiest fast food. Although it's happy to see sushi gaining in popularity, it is filled with mixture of delight and sadness to them in supermarket-refrigerated and prepared by machines in factories , it is a far cary from what sushi is meant to be.