Sushi Food for the Eye, the Body and the Soul /
| Autor principal: | |
|---|---|
| Autor Corporativo: | |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2009.
|
| Edición: | 1st ed. 2009. |
| Materias: | |
| Acceso en línea: | https://doi.org/10.1007/978-1-4419-0618-2 |
Tabla de Contenidos:
- 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.