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Intro to Sushi The Short Version if you can believe it Intro to Sushi The Short Version if you can believe it

Intro to Sushi The Short Version if you can believe it - PowerPoint Presentation

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Intro to Sushi The Short Version if you can believe it - PPT Presentation

History Possibly going back to the 4 th century Fermented rice and sometimes salted fish to act as a preservative no refrigeration Sushi kitchens referred to as tsukeba or pickling place ID: 737381

rice sushi fish www sushi rice www fish http zama crab history roll slice knives sashimi ryori raw refrigeration

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Presentation Transcript

Slide1

Intro to Sushi

The Short Version if you can believe itSlide2

History

Possibly going back to the 4

th centuryFermented rice and sometimes salted fish to act as a preservative (no refrigeration)Sushi kitchens referred to as

tsuke-ba or “pickling place”Probably introduced by BuddhistsSlide3

The Turning Point

Hanaya

Yohei, in EdoInventor of modern nigari SushiCooked rice with rice vinegar and salt formed into a ball with a slice of raw fish

“Fast food”Slide4

The Explosion

1970s advances in refrigeration

Thriving post-war economyHigh-end sushi all over JapanStarts to spread around the world

1966, Little Tokyo, but 1970 in HollywoodSlide5

The 15th

century

Cultivation of soybeans Fermentation processShoyu (soy sauce), miso, tofu, etc

Formalize eating: Banquet (honzen ryori) tea ceremony chakaiseki ryori), and kaiseki r

yori

Slide6
Slide7
Slide8

Knives

Originate from Samurai sword makersVery specific uses

Highly specializedSlide9
Slide10

General Sushi terms

Chirashi

sushi (Iso-don, gomoku

sushi). Sushi rice bed under other ingredients.Futomaki. Large roll.Make sushi. Nori seaweed and a layer of rice around a core of fillings.Norimake

. A roll with nori seaweed on the outside.

California roll

. Crab meat, smelt or flying fish roe, avocado.

Nigiri

sushi

. A slice of fish or other topping atop

seasoned

rice.

Oshizushi

. Sushi rice and other ingredients pressed into a box or mold. .

Sashimi

. Sliced or prepared raw fish.

Sushi

. Anything made with

vinegared rice.Temaki

. Hand rolls, usually cone-shaped.Fish

Maguro: TunaToro: Fatty TunaEbi: ShrimpSaba: Mackeral

Tako

: octopus

Ika

: Squid

Fugu

: Blowfish (dangerous)

Hamachi

: yellowtail

Kani

: crab (usually fake crab stick)

Madai

: red snapper

Unagi

: freshwater eelSlide11

Credits

http://sushiref.com/glossary

/http://www.martinbaileyphotography.com/2012/04/16/podcast-331-tsukiji-fish-market/http://

korin.com/Learn/About-Japanese-Knives_2http://www.secretsofsushi.com/sushi-and-sashimi-kniveshttp://www.morimotorestaurant.com/https://

www.youtube.com/watch?v=IZgJU4xczVA

http://

www.tripadvisor.com/Restaurant_Review-g60795-d433563-Reviews-Zama-Philadelphia_Pennsylvania.html

http://www.phillymag.com/tag/zama/page/3

/

http://hashtagmultimedia.com/tag/zama

/

http://www.pbs.org/food/the-history-kitchen/history-of-sushi

/