Phot.Japan.Sushi.Futo.Maki.Salmon.Tempura.01.030814.0159.jpg

Japan, Food, Sushi,

Salmon futo-maki, filled with soft shell crab tempura, sushi rice & avocado, rolled in a nori leaf & short deep-fried in wasabi-tempura batter.

Garnished with red & golden Tobiko on top.

light soy dip, wasabi, pickled ginger, daikon sprouts

 

Futo-Maki, "thick roll" is the large variant of the better known & popular ”Hoso-Maki”, translated "thin roll". The futo-maki are rolled from a whole sheet of nori in a bamboo mat, with the hoso-maki, only half a sheet is used per roll. Traditionally,

the futo-maki roll is filled with fish, vegetables or mushrooms & the Japanese square omelette, there must be at least 3 fillings.

 

The way to eat sushi differs in Japan from the usual consumption in Western countries. However, consumption is also changing in Japan, as sushi has also developed into a fast food snack.

 

Traditionally, sushi is not eaten with chopsticks, rather out of hand in Japan & is not bitten off, but placed in one piece in the mouth, in the western hemisphere it has become common practice to eat sushi with chopsticks. This makes it necessary for a sushi chef to roll the individual rolls much firmer.

 

With the soy sauce, sprinkle the nigiri sushi either individually or dipping the fish side in the sauce, …definitely not the rice side, so the piece will stay together & won't become soaked with the salty soy sauce. Wasabi & soy sauce are generally not mixed together, mixing both is considered as a "Western" habit to do & looked at it as somewhat disrespectful.

 

📍… sushi rice, whether for Nigiri, Maki, Gunkang, Chirashi, etc., should not be completely cooled, the rice is formed into sushi at body temperature between 35°C - 40°C / 95°F-104°F & served immediately, this is best moment of taste for sushi is to ensure that all the ingredients are in harmony bring to.

 

📍…, Japanese water horseradish, should not be mixed with the soy sauce as fresh wasabi loses much of its flavour when mixed with soy sauce.

📍…, Gari, pickled ginger, is always served with sushi & is usually eaten between bites to neutralize the taste in the mouth. The ginger, cut into wafer-thin slices & pickled, has a very digestive & stimulating effect.

 

📌... a short info about sushi & its history;

Even if sushi, also spelled zushi in the USA, is regarded as a typical Japanese dish all over the world, sushi does not originally come from Japan but finds its roots in the 2nd century AD in China.

Salted fish preserved in rice, which was only eaten after a fermentation period, was described as sushi. Even today, this method of preparation, "Funa Sushi" in Japan is the oldest type of sushi, although sushi first made its way to Japan from China in the 7th century AD by Buddhist monks. The current form of sushi originated in Japan during the Edo period from 1603-1867.

 

In China, due to a food shortage, this way of preserving fish was discontinued & sushi ceased to exist in China. In contrast to Japan, a country that has always been dependent on fully exploiting its own resources, people were looking for the possibility of sushi; in this case sushi means the fish, to combine it with the rice in such a way that the rice was also edible. This was achieved by pressing the fish, which was marinated in salt & rice, with a heavy stone in order to seal the fish airtight & thus facilitate the process of lactic acid fermentation.

Even today, when preparing sushi, the rice is compressed in some form & the rice is always seasoned with rice vinegar, sugar &salt.

 

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