One of the secrets to successful Japanese cooking is choosing the freshest ingredients.Many of the essential ingredients needed for making sushi at home,Japanese-style rice, soy sauce and wasabi, for example, are available in large supermarkets or health food stores these days.And these can not be found from Japanese stores , you can order them online.
Main Ingredients
Japanese Style Rice[kome]
It also called Sushi Rice, Pearl Rice or Glutinous Rice. In Japan, uncooked rice is called'O-kome'and cooked called 'Go-han'.Sushi rice is short grain rice which is high in starch, and this is also why the grains are so sticky after cooking.This stickiness has been encouraged over the millennia by cultivators in Asia, which has resulted in a rice that is markedly different from the rice outside Asia.Sushi rice need to be stored in an airtight container in a cool dark place.Medium and long grain rice such as basmati are not suitable for sushi as it is too hard and dry and does not possess the necessary absorbency. The United States , Spain and China grow short grain rice.
Dried Seaweed Sheets[nori]
Nori is the name of an edible seaweed of red algea which is formed into paper-like sheets.It is an essential ingredient for making rolled sushi.You can also shred it to make an attractive garnish for other types of sushi. Choose nori that is dark and tightly grained;the thinner the greener the more inferior the quality.Store it in an airtight bag or container in a dark place.
Side Accompaniments
Japanese horseradish [wasabi]
This green horseradish is also known as namida,meaning tears, as it is fiercely pungent.Wasabi should not be used to prove one's bravery, but eaten in very small quantities, it will enhance the flavour of the sushi. It is readily available as a powder and ready-mixed in tubes.
>Fresh Wasabi Roots
The fresh root is native to Japan and grows there in clear mountain streams.It is expensive in its fresh for and usually difficult to obtain outside of Japan.
>Powdered wasabi
Widely available form supermarkets and Japanese shops, powdered wasabi has a long shelf-life and retains its flavour well. make a stiff paste my mixing 1 tsp wasabi powder with 1 tsp water.Leave to stand for 5-10 minutes before use to allow the flavour to develop.The paste can be moulded into decorative shapes and used as a garnish.
>Ready-mixed tubes of wasabi
Although convenient to use, once opened, the wasabi quickly loses it pungency and flavour.
Soy Sauce [shoyu]
This is probably the best known Japanese seasoning.Made from fermented soybeans,wheat and salt.Although there are many different types in Japan, three varieties are available outside Japan.They are called light ,dark and tamari.Light sauce is saltier than the dark variety and not as thick.Dark soy sauce is used both as ingredient and as a dipping sauce for sushi.Tamari is what-free alternative that is more fragrant than soy sauce.
Pickled Ginger[gari]
It is thinly sliced root ginger macerated in sweetened vinegar.Usually served on the corner of a sushi tray to accompany sushi, pink pickled ginger should be eaten a slice at a time.It cleanses the palate between mouthfuls and aids digestion.Although you can make your own, ready-prepared is normally of good quality.Once opened , it should be kept in the refrigerator.
Liquid Seasonings
Japanese Rice Wine[sake]
The national alcoholic drink of Japan, sake is one of the best accompaniments to sushi and can be drunk hot or cold.It is distilled from steamed and fermented rice, is clear in appearance and has as many as 400 flavour components.Sake is assessed according to five basic qualities: dryness, sweetness,bitterness,acidity and astringency , or tartness.In kitchen , sake plays a very important ingredient. It can be used to tenderise and neutralise the strong smell of meat and fish, to enhance flavour and depth of a dish,and also to marinade and preserve other ingredients. Dry sherry is a good substitute. For cooking purposes, buy sake labelled as ryori sake, or inexpensive drinking sake. Store sake tightly capped in a cool , dark kitchen cupboard and use within eight weeks after opening.
Sweet Rice Wine[mirin]
Also known as sweet sake, mirin is used strictly for cooking.The best quality mirin is made from rice in a process similar to that used for brewing sake.It is uses as a sweetener and glazing agent to give food an attractive shine.Three tablespoons of mirin is the equivalent in sweetness of one spoon of sugar.Mirin has a relatively long shelf life, although its aroma fades soon after opening.It should be store in refrigerator once opened and use within eight weeks.
Rice Vinegar[su]
Pale gold in colour, Japanese rice vinegar has a mild slightly tart flavour and leaves subtle aftertaste. It is an essential ingredient in sushi, not least because it is used to flavour the rice. Rice vinegar is a preservative and also has antibacterial properties. There are many brands of rice vinegar and each manufacturer produces several different grades. The grading of rice vinegar is quite similar to that of olive oil.Junmai-su, which means pure rice vinegar, is the highest quality.Similar to extra virgin olive oil,it is made from the first pressing of polished white japanese rice. The next in order of quality and purity is kome-su, meaning rice vinegar.Lower-quality vinegar contain added alcohol and are made form other grains.
As vinegar darkens with age and through exposure to light , it should be stored in tightly capped glass bottles in a cool, dark kitchen cupboard.Its gentle aroma can begin to fade afte the bottle has been open for several weeks.
Dried Seasonings
Dried gourd[kampyo]
Kampyo is sold fried in long, thing strips.It is traditionally used as a filling for rolled sushi, chopped up as topping for scattered sushi and also makes a useful ribbon to tie parcels of stuffed sushi.It has a firm almost chewy texture.It is available from Japanese food shops.Before use, it needs to be reconstituted in a lightly seasoned broth.Prepared kampyo will keep refrigerated in a sealed container for three days.
>Preparing kampyo
wash 30g[1oz] kampyo in cold water with a scrubbing action.Add 2 tbsp salt and rub in the water until soft.Rinse and soak in water for two hours or overnight.Drain, place in a saucepan with enough fresh water to cover and simmer for 10-15mins.Add 500ml[170 floz] dashi, 2tbsp sugar and 2 tbsp soy sauce,bing to the boil , then simmer for 10 minutes or until the kampyo is golden.All to cool in the stock before cutting to desired lengths.
Dried shiitake mushrooms
Shiitake mushrooms have a wonderful smoky flavour. They are known to reduce cholesterol, contain chemicals that contribute to strong your immune system, help in lowering blood pressure and more,We normally use them as a filling in thick roll sushi and as a versatile topping for scattered.pressed and hand-formed sushi.They will keep for up to six months in a cool , dry place.They need to be reconstituted and seasoned before use, but when soaked , good quality shiitake are fleshy plump and meaty tasting and stronger in flavour than fresh ones.
>Seasoning shiitake mushrooms
Soak 50g dried shiitake mushrooms in 420 ml hot water for about 20minutes.Drain, reserving the socking liquid,cut off stems, then discard. Add the mushroom to 400 ml dashi and the reserved liquide in a sauve pan, and cook over a low heat for about half an hour until the liquid has reduced by half.Add 1 tbsp mirin, then remove form heat and let cool in the liquid before using.
Kelp [Konbu]
This seaweed grows near Hokkaido island, north Japan and is cooked pickled and then dried.Before use, wipe it with a damp cloth-do not wash it , as this will destroy its flavour and nutrients.it keeps indefinitely in a airtight container.Chose dark-almost black-thick sheets, not thin green wrinkled ones.
Wakame
This green, silky seaweed wakame is satin-like in texture and rich in vitamin A, calcium, minerals and fibre.A healthy food is also lower cholesterol and blood pressure.
Bonito Flakes[Katsuo bushi]
The pink flakes are traditionally shaved from blocks of the fried , smoked and cured bonito fish or shipjack tuna.They are essential for flavouring dashi, the classic Japanese stock.Packets of shaved bonito flakes are available form Japanese food shops.Do not buy too large a quantity at a time, as the distinctive smoky flavour fade quickly.Once opened , keep in an airtight bag and store in a dark, dry kitchen cupboard and use within eight weeks.
Toasted Sesame Seeds[iri goma]
Both black and white sesame seeds are available ready-toasted from Japanese food shops , but their nutty flavour tends to fade. To revive their flavour , dry toast them in a pan over gentle heat,and shake the pan frequently ,for 5-7minutes or until slightly toasted; Toasted sesame seeds will store for three monts in a sealed container in a dark cupboard.If you are using them after one month it is best to re-toast them to revive their flavour.
Mouli [daikon]
This large white radish is available from Asian supermarkets.Its subtle yet pungent flavour makes it an ideal accompaniment to sushi and sashimi.It can be cut into decorative shapes or shredded and used as garnish.It should be peeled and soaked in cold water before use.
Lotus Root[renkon]
The crunchy white root of the water lily,lotus root is white and honeycombed with holes.highly seasonal, it is no always available fresh, even in Japan.Fresh lotus root is peeled and boiled in a mixture of water , sugar and rice vinegar until soft.It is usually available tinned or pickled in vinegar form Japanese shops, this needs no further cooking.
Dashinomoto
This is an instant dashi stock powder that makes a useful stand-by for making dashi stock-the basic stock that is used in many Japanese recipes.
Perilla Leaves[shiso]
This aromatic Japanese herb belongs to the mint family. It resembles the stinging nettle, with its fringed leaves, but has no sting.It has a distinctive , pungent flavour and is often used as an edible garnish for sushi platters and sashimi arrangements.
Miso
Alongside soy sauce,miso is one of the most important seasoning in Japanese cooking.It is also made from fermented soybeans.Miso is an exceptionally healthy food which is packed with vitamins and minerals.During fermentation its soy protein is converted into an easily digestible form of amino acides. Miso lowers cholesterol and blood pressure, it is also suggested treating radiation sickness and may warding off cancer.
Miso is available in different taste, aroma,colours and textures by region and season.Temperature,duration of fermentation,salt content and fermenting container also contribute the flavour of a particular miso.The most common miso are white miso(shiromiso), red miso(akamiso) and mixed miso(awasemiso). In general , the darker the colour the harder and saltier the miso.
>Preparing kampyo
wash 30g[1oz] kampyo in cold water with a scrubbing action.Add 2 tbsp salt and rub in the water until soft.Rinse and soak in water for two hours or overnight.Drain, place in a saucepan with enough fresh water to cover and simmer for 10-15mins.Add 500ml[170 floz] dashi, 2tbsp sugar and 2 tbsp soy sauce,bing to the boil , then simmer for 10 minutes or until the kampyo is golden.All to cool in the stock before cutting to desired lengths.
Dried shiitake mushrooms
Shiitake mushrooms have a wonderful smoky flavour. They are known to reduce cholesterol, contain chemicals that contribute to strong your immune system, help in lowering blood pressure and more,We normally use them as a filling in thick roll sushi and as a versatile topping for scattered.pressed and hand-formed sushi.They will keep for up to six months in a cool , dry place.They need to be reconstituted and seasoned before use, but when soaked , good quality shiitake are fleshy plump and meaty tasting and stronger in flavour than fresh ones.
>Seasoning shiitake mushrooms
Soak 50g dried shiitake mushrooms in 420 ml hot water for about 20minutes.Drain, reserving the socking liquid,cut off stems, then discard. Add the mushroom to 400 ml dashi and the reserved liquide in a sauve pan, and cook over a low heat for about half an hour until the liquid has reduced by half.Add 1 tbsp mirin, then remove form heat and let cool in the liquid before using.
Kelp [Konbu]
This seaweed grows near Hokkaido island, north Japan and is cooked pickled and then dried.Before use, wipe it with a damp cloth-do not wash it , as this will destroy its flavour and nutrients.it keeps indefinitely in a airtight container.Chose dark-almost black-thick sheets, not thin green wrinkled ones.
Wakame
This green, silky seaweed wakame is satin-like in texture and rich in vitamin A, calcium, minerals and fibre.A healthy food is also lower cholesterol and blood pressure.
Bonito Flakes[Katsuo bushi]
The pink flakes are traditionally shaved from blocks of the fried , smoked and cured bonito fish or shipjack tuna.They are essential for flavouring dashi, the classic Japanese stock.Packets of shaved bonito flakes are available form Japanese food shops.Do not buy too large a quantity at a time, as the distinctive smoky flavour fade quickly.Once opened , keep in an airtight bag and store in a dark, dry kitchen cupboard and use within eight weeks.
Toasted Sesame Seeds[iri goma]
Both black and white sesame seeds are available ready-toasted from Japanese food shops , but their nutty flavour tends to fade. To revive their flavour , dry toast them in a pan over gentle heat,and shake the pan frequently ,for 5-7minutes or until slightly toasted; Toasted sesame seeds will store for three monts in a sealed container in a dark cupboard.If you are using them after one month it is best to re-toast them to revive their flavour.
Other Accompaniments
Mouli [daikon]
This large white radish is available from Asian supermarkets.Its subtle yet pungent flavour makes it an ideal accompaniment to sushi and sashimi.It can be cut into decorative shapes or shredded and used as garnish.It should be peeled and soaked in cold water before use.
Lotus Root[renkon]
The crunchy white root of the water lily,lotus root is white and honeycombed with holes.highly seasonal, it is no always available fresh, even in Japan.Fresh lotus root is peeled and boiled in a mixture of water , sugar and rice vinegar until soft.It is usually available tinned or pickled in vinegar form Japanese shops, this needs no further cooking.
Dashinomoto
This is an instant dashi stock powder that makes a useful stand-by for making dashi stock-the basic stock that is used in many Japanese recipes.
Perilla Leaves[shiso]
This aromatic Japanese herb belongs to the mint family. It resembles the stinging nettle, with its fringed leaves, but has no sting.It has a distinctive , pungent flavour and is often used as an edible garnish for sushi platters and sashimi arrangements.
Miso
Alongside soy sauce,miso is one of the most important seasoning in Japanese cooking.It is also made from fermented soybeans.Miso is an exceptionally healthy food which is packed with vitamins and minerals.During fermentation its soy protein is converted into an easily digestible form of amino acides. Miso lowers cholesterol and blood pressure, it is also suggested treating radiation sickness and may warding off cancer.
Miso is available in different taste, aroma,colours and textures by region and season.Temperature,duration of fermentation,salt content and fermenting container also contribute the flavour of a particular miso.The most common miso are white miso(shiromiso), red miso(akamiso) and mixed miso(awasemiso). In general , the darker the colour the harder and saltier the miso.
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